When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TnlTasteOfTheWorldThroughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Tarun Sibal

Chef Tarun Sibal constantly strives to strike an equilibrium between modern and traditional Indian and international flavours. Having born into Delhi’s first catering family, he displays his two-decade-long culinary experience effortlessly within the walls of Cafe Staywoke, Street Storyss, Sidecar, The loft, Urban Deck, Ministry of Sound, and his latest offering Titlie. This MBA-degree holder seamlessly packs flavour into each of his dishes, without compromising on the artistry of its looks.

For this episode of #TnlTasteOfTheWorld, Chef Sibal has crafted a Kickstarter soup, a blend of international flavours and Indian ingredients replete with immunity building qualities – a must-try in the global scenario of today.

Ingredients

  • Olive oil
  • Garlic
  • Onions
  • Ginger
  • Raw turmeric
  • Salt
  • Turmeric Powder
  • Crushed black pepper
  • Orange
  • Tomatoes
  • Water
  • Jaggery
  • Coconut milk
  • Radish
  • Coriander
  • Ragi chips

Recipe

  • In a pan, add olive oil, chopped garlic, chopped onions, cut ginger, and cut raw turmeric. Stir gently till onions turn slightly brown.
  • Next, add salt, turmeric powder, crushed black pepper.
  • Cut an orange, and glaze the pan with its juice.
  • Next, add chopped tomatoes and stir. Season with salt.
  • Add water, and stir. Let it cook with the lid covering the pan for roughly 12 minutes.
  • Next, add jaggery and stir.
  • Transfer this tomato puree to a blender and blitz it till it thickens.
  • Pour it back on the pan and balance the seasoning as per individual taste.
  • Let it cook until the puree starts to bubble. Add salt, black pepper, and two small ladles of coconut milk. Stir well.

Plating

  • Transfer the soup to a shallow bowl and add a spoonful of coconut milk.
  • Garnish with chopped radish, coriander, and ragi chips.

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