The Leaf Chronicles

BASIL SMOOCH
INGREDIENTS
Sugar syrup, 10 ml
Lemon juice, 15 ml
Crushed basil, 12-15
Ginger ale, 15 ml
Ice cubes, 8-10 crushed

METHOD
Place everything in a cocktail shaker, shake vigorously. Pour into a tall glass. Top up with Sprite.

KANTA DOSHI
restaurateur 038; chef, Temple Flower, Mumbai
8216;8216;I eat basil with everything,8217;8217; says the Asian cuisine specialist. One of Doshi8217;s favourite recipes is Vietnamese Bean Thread Vermicelli and Basil Salad. 8216;8216;The flavour of the dish comes alive with the basil and fish sauce,8217;8217; she says. She also suggests substituting basil with mint leaves.

CHAPCHAE Vietnamese Salad
INGREDIENTS
Sliced green and red capsicum, 1 each
Bean sprouts, 100 gm
Coriander, 1/2 cup
Mint whole, 1/2 cup
Basil torn, 1/2 cup
Snow peas parboiled, 100 gm
Sliced mushrooms, 100 gm
Babycorn halved, 100 gm
Bean thread vermicelli noodles boiled, 100 gm
Freshly steamed prawns or shredded chicken, 50 gm optional
Fish sauce, 2 tbsp optional
Lukewarm water
Sugar, 1 tbsp
Lemon juice, of 1 lemon
Broken red chillies, 5-6
Salt to taste
Mix all the ingredients together and serve.

DINO MARTELLI
restaurateur 038; chef, Cafe Sesso, Mumbai
8216;8216;The different varieties of basil are enough to let a chef8217;s creativity loose,8217;8217; says Martelli. 8216;The citrus flavours of orange and lemon zests are a hit with fish. Throw in some basil and you have a winner,8217;8217; he says.

CITRUS FISH WITH BASIL INGREDIENTS
Fish fillets, 1/2 kg
Garlic paste, 1 tbsp
Olive oil
Salt, 1 tsp
Crushed basil, handful
Cracked pepper, to taste
Zest of lemon and orange, from a
few wedges

METHOD
Rub the fillets with garlic paste, olive oil and salt. Pan sear the fish. As the fillets start turning light brown, throw in crushed basil and let it cook for another few minutes. Just as you turn the flame off, add the zest, then the freshly ground pepper. Garnish with more fresh basil.

PAOLO PETRIS
executive sous chef, The Imperial, New Delhi
8216;8216;My insistence on fresh ingredients is an extension of what I grew up eating as a farmer8217;s son in Udine, near Venice. Back then, everything on the table came straight from the fields,8217;8217; says Petris. 8216;8216;Basil imparts an incomparable flavour and freshness to food. The best thing about it is its versatility.8217;8217;
And though Petris uses his favourite herb generously in sauces, salads and risotto, his Basil Sorbet takes the cup.

BASIL SORBET INGREDIENTS
Basil leaves, 100 gm
Lemon juice, 200 gm
Sugar syrup, 1 lt
Stabiliser, 8 gm
For garnish: 10 fried basil leaves, 10 caramelised cherry tomatoes

METHOD
Pureacute;e the basil leaves till you get a smooth and creamy texture. Combine lemon juice, basil pureacute;e with sugar syrup and process in an ice-cream maker. Scoop the sorbet in an ice cream cup, garnish with fried basil and caramelised cherry tomatoes. Serves 8-10

ANISH PATGAONKAR
executive sous chef, Grand Hyatt, Mumbai
8216;8216;The sweetness of prawns and basil, combined with a spicy curry, gave birth to a delicious creation,8217;8217; says Patgaonkar, who8217;s also tried other concoctions with basil at Soma, the Grand Hyatt8217;s Indian restaurant, like Chicken Tikka with Basil and Basil Raita.
Patgaonkar rarely crushes or shreds his leaf. 8216;8216;Whole basil lends a more wholesome flavour,8217;8217; he says.

JHINGA TULSI INGREDIENTS
Oil, 1 tbsp
Jeera 1/2 tsp
Ajwain 1/4 tsp
Chopped ginger 2 tsp
Chopped garlic 3 tsp
Julienned red, yellow and green
peppers, 1/2 tbsp each
Red chilli powder, 1 tsp
Turmeric powder, 1/4 tsp
Coriander powder, 1/2 tsp
Whole basil leaves, 1/2 cup
Peeled prawns, 18-20
Salt to taste
Fresh coconut milk, 1 cup
Chopped spring onion, 1 tbsp
Cherry tomatoes, 10
Lemon juice, 1 tsp

METHOD
oil, saute the ajwain. Add chopped ginger and garlic, peppers, powdered spices and prawns. Stir fry over high heat. Add salt and coconut milk; simmer till the sauce thickens and everything is mixed well. Add the rest of the ingredients. Just before turning off the flame, add the basil.