Shireen Sheriff: From Vintage to Versatile - Kitchen herbs and their new Avatars in concoctions.

From Vintage to Versatile - Kitchen herbs and their new Avatars in concoctions.

Sir Thomas Moore once said, “A man taking basil from a woman will love her always."Now, men love to consume the delicious and opulent concoctions prepared with Basil – The legendary herb. This makes me more diligent to not only re do but re inspire my Kitchen garden.

Fresh out of Grandma’s kitchen were these lovely herbs of Basil, Oregano, Curry Leaves, Aloe vera, Mint, Doddapatre (Coleus aromaticus ) and many more which went into daily cooking not only for remedial purpose, but also taste, aroma and flavors.

Much inspired as east if from west, equal influences have been made vice a verse. The famous Buddha Bar by George V entertainment vehemently applauds of its signature cocktail “ Gauthama Thulasi” with not only toxic ting but therapeutic contents of Basil infused Vodka and a generous serving of Passion Fruit.

As we today sprinkle a generous helping of Oregano(Origanum vulgare ) on our salads, pizzas and pastas, little do we know that 0.5 gms of Oregano contains antioxidants matching that of 4 bowls of anti oxidant fruits and 2 glasses of water. A dry or fresh serving of these herbs, not only help in treating common colds and bacterial infections, but also help in a good blood circulations.With such influence, we seem to have surpassed the simple Tambuli recipe made by our Grandmothers with Doddaptre leaves…

The strong flavor of these herbs remains in whatever condition stored in- fresh, frozen or dried. Creating a tail spinning experience, every region around the world does have an offering when it comes to “Herbology” . India as a subcontinent offers many, common being the Holy Basil ( Thulasi), Doddapatre , Oxalis corniculata ( Khatti Bhaji). Ginseng takes the top spot in Chinese herbology. West well influenced by Rosemary, Thyme, Basil, Oregano and many more. Middle East has been greatly influenced by dried rose petals and sumac.

More recent, have been the usage of leaves in culinary experiments of both food and beverage. Mango Leaves, Cinnamon leaves, Pepper leaves and many more having equal flavors and medicinal value, yet undiscovered in the traditional recipes.

Speaking to Mr. K.R. who has been associated as a mixologist with leading group of hotels quoted saying “Concoctions, be it cocktails or mock tails have all approached a new outlook keeping stress levels and health in mind. Today people just don’t want to get drunk, but also keep health in mind. Hence, many of the cocktails designed have a medicinal value added in them. Vodka and Tequila shots are the talk of the past. Today, shooters with bitters, herbs and fruit concoctions are most preferred.”

Adding to which Mr. K.R. also happened to share a recipe with us, filled with most preferred herb of all times and region BASIL!!!

Gauthama Thulasi

Ingredients

Fresh Passion Fruit Puree - 50 ml

Basil Leaves- 6 leaves

Simple Syrup- 15 ml

Basil Infused Vodka- 50 ml

In a Ice Shaker, shake all the ingredients, double strain and pour into a chilled Martini Glass. Garnish with a Basil leaf and lime wedge.

Influencing our daily lives are these herbs , that can be grown in our kitchen space are not only a boon for taste buds, but a treat to eyes as well. Well inspired is Nigella Lawson and her cooking where her generous sprinkling of fresh kitchen herbs including Cilantro and Curry leaves makes not only cooking a treat simple, but also contended as fresh fragrances have gone from pots to pans.

Growing and managing these herbs is also not every difficult. They can be grown even in small slab area of your kitchen. Seeds can be procured from stores or even from your dry storage. So , now experiment with food or beverages are just not going to be complete without the Vintage herbs taking such versatile role not only by demand but also desire.