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Dr
Kartar Lalvani, sometime referred to as the Indian Heston Blumenthal,
is emulating the three Michelin-starred chef with his own version of
molecular gastronomy, creating what he claims is the healthiest
Indian restaurant in the world.
The 76-year-old made his fortune
from vitamin pills and has used his pharmaceutical background to
create dishes which he claims taste better than full-fat versions.
Indali Lounge in Baker Street
will feature naans and chapatis which are free from bleached starch
and, he says, are rich in fibre and contain healthier blends of
wheat, barley and oats.
Almost all the ingredients are
organic and only a minimal amount of sunflower oil is used in the cooking.
His recipes, a closely guarded
secret, instead use exact measurements of different types of
probiotic bio-yoghurts to create the same results.
The businessman, has also banned
the use of ghee - a staple of Indian cooking, as have many top
restaurants. The cooking methods mean a lot of the medicinal
qualities of spices such as fenugreek and cumin are retained.
It is claimed to be dramatically
different from the dairy-based cooking of the average high street
Indian restaurant - closer to home-cooking on the sub-continent. |
