Soy story

Dario’s in Koregaon Park serves quite a few dishes made from soya,the most popular being the Tagliatelle Carnemolla. The dish is a pasta where the sauce is also made from minced soya. “Customers enjoy our soya-based dishes. Even the non-vegetarians cannot tell the difference between meat and soya,” says Dario Dezio,chef at the restaurant.

While the new vegan menu of Malaka Spice offers a soya and mushroom preparation,Hotel Le Royce’s Soy makes use of soya in dishes such as,the Thai Green Curry,the Mandarin mushroom and tofu and the hot bean water chestnut.

Terttulia offers soya in smoothies,stir-fries and burgers. The soy milk,honey and banana smoothie at the restaurant is extremely popular and offers an alternative to lactose-intolerant customers who prefer staying away from milk-based smoothies. Apart from salads that use tofu and soya generously,chef Sanjib Das recommends the pan-sauteed soya and soya and nuts burger. “Soya is good for health and it makes for a light meal. One doesn’t feel too stuffed after eating soya-based dishes,” says chef Sanjib Das.

Most non-vegetarians who want to turn vegan,are often seen opting for soya-based dishes,according to Sameer Luthra,executive sous chef at Westin. Kangan and Seasonal Tastes,both restaurants at Westin offer several innovations with soya,such as soya ki shami kebab and soya and kale moti ki biryani. “Both these dishes,replace meat with soya. Soya is soaked and then ground to make the kebab,and for the biryani,black gram and soya are combined to give a nice flavour,” says Luthra. Dezio too believes that soya can be accompanied with so many different ingredients. “One can use use cream,wine,spices and so many other things with soya. Soya is good at acquiring the tastes of the other ingredients.”