Immunity boosting foods are the flavour of the season and for all the right reasons. This meal at Taj Westend shows you how.
The Taj West End in Bengaluru is a hotel that is both iconic and timeless and the celebrated Machan Lawn was the perfect backdrop to launch INNERgise – a curated set of menus featuring fresh, homegrown ingredients packed with antioxidants and immunity-boosting superfood.
Created in consultation with Arya Vaidya Sala – Kottakal, Kerala, a century old institution of renown – the dishes use simple cooking techniques like sautéing, steaming and grilling to ensure that the nutrient quotient of the ingredients remains intact.
The afternoon was a part of the rendevouz series – a collection of intimate, immersive and indulgent events, tastefully curated for our discerning guests by The Chambers, India’s first and most revered business club by IHCL.
The curated lunch event saw a perfect mix of conversations and lively discussions on healthy foods and cooking techniques with culinary maestro Executive Chef Sandip Narang and Nisha Millet, Swimmer and Olympian and widely recognized in Indian swimming.
So what was part of this 4-course Innergising lunch? Food that was simple, wholesome and packed a punch with simple flavours that shone through each dish giving it a distinct identity.
I was welcomed with the traditional drink Panakam, made with jaggery and ginger. A perfect cool refresher this set the tone for the meal to come.
The first course was this stunning Drumstick Rasam served with a mini vada and dehydrated coconut flakes that was spot on with its flavours. Moringa or drumstick has always been a traditional immunity booster and is now a new age superfood and this dish had the correct taste balance and the vada accentuated the dish several notches higher.
The next course was my most favourite part of the meal. A soft ragi taco with aubergine yoghurt, banana flower and jackfruit topping served wth a spicy tomato chutney. This dish was a complete winner for its innovative treatment of simple ingredients like the finger millet or ragi a staple in Karnataka.
A lime leaf sorbet served after this was the perfect palate cleanser for the third course that was a simple thaali packed with nutritious goodness.
The thali had a perfect balance of flavours with the Karnataka staple Hulli Tovve, a lentil with ridge gourd, Red Pumpkin Kootu, a stew with red pumpkin and black eyed beans and Banana Stem Poriyal, made with stir fried banana stem with coconut. Each of these dishes while simple, had a perfect balance of spices that made for a wholesome bite. The thaali was served with unpolished steamed rice and finger millet vermicelli.
The final course, another winner was a fine dessert of Broken Wheat Payasam that was served with with tender coconut ice cream, rose compote, that was a healthy indulgence and the perfect way to end this perfect meal.
And finally was happy to be back with this goody bag filled with chocolate, detox water, healthy cookies, bread, honey and a lovely mask. Time to make an immune choice!
If you want to try these meals, which I highly recommend you do you can order it on the QMin app or website here.