Dip into new flavours

Corporate chef Utpal Mondal of the recently-opened five star,The Hotel Hindusthan International on Nagar road,describes this small bowl of condiment as the “woman behind all appetisers”. He says,“Like the popular saying,’behind every successful man there is a woman’,I hold the dips responsible for the successful taste of a starter.” Spicy,tangy,sweet,bland or hot – a tiny bowl of dip can make its presence felt with a burst of flavours in the mouth. Commonly used for finger foods,fries and other munchies,chefs have been making eager twists to dips to make the overall dish even more interesting.

Getting the Basics Right

“The concept of Indian chutneys is a take on the western dips. It goes best with salads,titbits and anything chatpata. They should enhance the taste of the starter and not undermine it with its strong flavours,” says Mondal. Like a tomato-based barbecue dip renders a sweet taste to grilled meat,while a strong mustard dip makes fish fries tangier. Dips are the platform on which one can let the imagination flow. For Chef Mondal,a water chestnut,raw mango and coconut dip has been his “wackiest” concoction.

Home Bound

For home-maker Arpita Saraswat,her “patent dips are the guest-pullers for her.” With every starter she fries,she concocts her own version of the accompanying twist to “spice up the palate.” “I always prefer a heavy starter to get the appetite rising for my guests. And what better than a curd-herb dip,with beaten curd,oregano,ground pepper,or a garlic spinach chutney with a hint of lemon juice for fish balls or the Puneri bakkarwadis! For the old school,there is always a tamarind chutney dip or a cherry mayonnaise to go with chicken nuggets,” quips Saraswat. She keeps a variety of over five dips handy always. “I refrigerate them for frequently using with a packet of chips or salted biscuits as well,” she adds.

Colour it up

A coriander and mint dip with a hint of cheese can be given a yellow twist with mangoes or a crimson tinge with chopped strawberries. “It is very important that the little bowl looks colourful and grab attention as soon as the plate is laid on the table. A host of fruits can bring hues and an added taste to them,” says Chef Elangovan,executive chef of Vivanta by Taj Blue Diamond.

Mango dip

Blend in mango pulp,lemon juice,salt,red chilly flakes,jalapeno chillies and a hint of tamarind pulp to enjoy with a plate of nachos and fries.

Cottage Cheese pairings

A cup of low-fat cottage cheese,with a teaspoon of peanut butter,cinnamon and skimmed milk can be a perfect healthy combo for sea-food and meats.