HEALTHY SALAD SPECIALS @ THE BRASSERIE, MUMBAI

QUINOA SALAD

If you think healthy food isn't impressive, then the ‘Healthy Salad Specials’ menu at The Brasserie, the all-day dining café at Hilton Mumbai International Airport will surely change your outlook. Chef Balaji Srinivasan, executive sous chef of the property has put together a simple yet splendid a la carte menu of salads that integrates some fine culinary techniques and ingredients. I savoured quite a few of the salads and my palate felt indulged with all of them sans any guilt.

So, here is a look at some of his nutritious, delectable creations from this menu:

VEGETARIAN SALADS

• KALE & FRUIT SALAD: This was served as a palate cleanser and also stimulated my appetite for the dishes that were to follow. Fresh kale leaves were tossed with sliced apples, pears, dragon fruit and kiwi fruit along with an orange vinaigrette that imparted mellow sweet and citrusy flavours to the salad.​
• QUINOA SALAD​: I am not an ardent fan of quinoa but this salad ensured that I change my opinion about quinoa. Packed with earthy and tart notes, the salad comprised of quinoa mixed with salad greens, red & yellow bell peppers, olives, almonds and blueberry vinaigrette.

BABY SPINACH & SMOKED SALMON SALAD

NON-VEGETARIAN SALADS

• BABY SPINACH & SMOKED SALMON SALAD: Delicately sliced smoked salmon was topped with lemon infused sour cream and served alongside blanched baby spinach, pickled onions and capers. The herby notes of spinach and acidity from the onions & capers cut through the intense smoky flavour of salmon making it a well-balanced, light non-vegetarian salad.
• LAMB & COUSCOUS SALAD​: Lamb chunks marinated in a Middle-eastern spice mix were slow-cooked in sous-vide style leaving them full of flavour and extremely succulent. The couscous was tossed up with raisins, chickpeas, lemon juice, olive oil, scallions and tomatoes with the lamb adorning it as a rich topping.

WARM POTATO & SMOKED CHICKEN SALAD

• COCONUT CHICKEN: The marriage of meat and fruit is a winning combination. Chef Srinivasan carefully infused coconut in the flour batter for the chicken, leaving the meat with a flavourful, crispy crust on frying. The chicken was dished up with lemon vinaigrette drizzled chopped fruits that perfectly complimented the chicken.
  
• WARM POTATO & SMOKED CHICKEN SALAD: This was a very elegant dish in terms of execution as well as its beautiful balance of sweet and smoky flavours. For this salad, a chicken fillet was smoked with Applewood and then finished off with honey-orange drizzle along with smoked potatoes and fresh microgreens.

Each and every salad was a brilliant dish in its own right and I am sure even a person who is not inclined to eating salads will be reformed with these stunning salads.

If you wish to try out this truly exceptional salad menu then make your way to the restaurant before 18th October since these salads intend to be available only till this said date at the restaurant.

Till then, HAPPY EATING…