WINTER HERB RASAM
I recently visited Benares, the Michelin-starred Indian restaurant located in the heart of Mayfair on Berkeley Square. For the month of January, the restaurant launched an Ayurveda-inspired set menu using the warming flavours and energising qualities of the Pitta dosha to curate dishes designed to help transition into the colder months.
I haven’t been able to stop thinking about the amuse-bouche, a Winter Herb Rasam, since my visit. In fact, I had two portions on the day after complimenting the chef!
Rasam is a traditional tangy soup based on tomatoes and tamarind, a South Indian staple prepared with a combination of spices (each chef/family will have their own special take) to stimulate digestion and help with colds. The recipe below offers a different variation with a base of herbs and lemon - one I enjoy just as much as the original. Created by Chef Sameer Taneja, his version is prepared with turmeric, cumin, chervil and coriander, and makes a delicious warming, nourishing and memorable start to a meal.
METHOD
Add the water, tomato, curry leaves, black peppercorns, turmeric and cumin seeds to a pot, bring to the boil and simmer, lid on, for 15 mins. .
Check that tomatoes are very soft and form a fragrant broth.
Strain the broth and reserve the liquid.
With the help of a hand blender, blend herbs and liquid (still warm), strain and finish with lemon juice.
INGREDIENTS
Serves 2
250ml water
1 large ripe tomato
10 fresh curry leaves
Salt to taste
6-10 black peppercorns
½ tsp turmeric
1 tsp cumin seeds
Small handful of fresh coriander (with roots and stems)
Small handful of chervil
Small handful of chives
1 tbsp fresh lemon juice