WIN THIS COLD WAR

With fevers and coughs spreading rapidly, city chefs share their dietary tips for the monsoon

The monsoon isn’t just about the rains. It also brings with it a host of viruses and bugs that challenge the immune system. And to avoid falling prey to them or even recovering from them, eating the right food can make all the difference.
“During this season, we’re prompted to skip workouts and curb outdoor activities,” explains Gautam Mehrishi, corporate executive chef at hotel Sun-n-Sand, Juhu. “One needs to eat light food, which can disintegrate in the body easily.” The chef adds, “Street food is not safe. One can go for steamed idli with sambar, or roast bhuttas and make pakodas at home.” He also recommends boiling vegetables and drinking water, and converting meats into soups to enhance flavour and aid in digestion.

“During this season, all the nutritive properties of the fish are diverted towards the roe, so they aren’t healthy. The ecological balance is also disturbed by fishing in this season,” he advises, adding, “Avoid consuming raw, oily and spicy foods and foods that are high in protein.”
Here are some recipes from him and other city chefs, to help you get through the season.

Oak ash chevre, orange and walnut salad

INGREDIENTS

■ 60 gm oak ash chevre
■ (goat cheese) 30 gm grapes
■ ½ orange (segments)
■ 10 gm pine nuts
■ 10 gm walnuts
■ 40 gm iceberg lettuce
■ 30 gm lollo rosso
■ 30 gm romaine
■ 100 ml passion fruit juice
■ 100 ml vinegar
■ 10 ml olive oil
■ Salt and pepper

METHOD

• Wash all the leaves well. Dip them in ice cold water, take out and set aside.
• Reduce the passion fruit juice and vinegar together until syrupy.
• Cut and deseed the grapes.
• Roast the pinenuts and walnuts until golden brown.
• Mix lettuce, half of the passion fruit juice, olive oil, salt and pepper, together in a large bowl.
• Mix the leaves well so that each leaf is coated with the dressing.
• Cut roundels of chevre  and keep on a plate.
• Next, place the lettuce on top of the chevre.
• In the same mixing bowl, add the rest of the ingredients and the remaining passion fruit reduction.
• Place this on top of the lettuce and serve chilled.