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A Gluten-Free Gluttony

Tuesday, December 26, 2017

Don’t let a gluten sensitivity stop you from indulging in your favourite foods. Khevna Pandit lists some gluten-free recipes by chefs from some of your favourite restaurants across the city

The world has been leaning towards the healthy side — with people opting for vegan and gluten-free meals even when they don’t need to — and we’re not surprised. Leading a gluten-free life was earlier opted only by those suffering from celiac disease, a condition of the gut. However, excluding gluten from your diet has been linked with improving cholesterol levels, promoting good digestive health and increasing energy levels in the long run. In fact, a gluten-free diet is being suggested by several dieticians as a measure to facilitate weight loss. If you want to eat healthy, you should know that following this diet can be difficult, at first at least. With time, patience and innovation, you’re bound to get it right. So, whether you’re following it for medical reasons or simply because the trend appeals to you, we’ve brought you a list of gluten-free recipes served at some of our favourite restaurants.

Crepe culture

These Ratatouille Crepes come courtesy chef Sahil Narvekar of AKA Bistro, Fort, are a tasty, filling meal minus the wheat.


For the crepe

250g buckwheat flour, 30g rice flour, 30ml soya milk, 400ml water, 79g honey and 7g salt

For the ratatouille

50g yellow zucchini, 50g green zucchini, 50g red pepper, 50g green pepper,50g yellow pepper, 100g eggplant, 20g basil, 10g thyme, 10g smoked paprika, 250g peeled tomatoes with puree, 5g salt, 3g pepper, 5g sugar and 10ml olive oil


For the ratatouille

  • Heat a sauce pan, drizzle olive oil and sauté the zucchini and bell peppers.
  • Fry cubes of the eggplant separately and set aside.
  • Add in the tomato puree and stir well till all the vegetables are coated evenly.
  • Toss in the fried eggplant and add fresh sugar, torn basil, smoked paprika, thyme and pepper.
  • Add salt and simmer gently till most of the water has evaporated.
  • Set this mixture aside.

For the crepe

  • Mix all the ingredients for the crepe and make a batter.
  • Heat a lightly greased non-stick pan and add about 150ml of batter.
  • Swirl it around to coat the bottom of the pan evenly.
  • Allow it to cook and get a little crisp. Flip it over to cook on the other side.
  • Spoon the ratatouille mixture into the centre of the crepe. Top with goat cheese and micro greens.
  • Neatly fold the edges and serve warm.

A guilt-free indulgence

Chef Subhash Shirke of The Pantry, Kala Ghoda, shares with us his recipes for almond flour lemon muffins.


300g unsalted butter, 300g icing sugar, 1 egg, 300g almond powder, a few drops of lemon juice, 10g lemon curd and 2g white sesame seeds


  • In a bowl, whisk butter and icing sugar to make it creamy.
  • Fold in the eggs slowly to avoid lumps while whisking.
  • Cut and fold in the almond powder and keep it aside.
  • Add lemon juice as per taste, and fill the lemon curd batter in the ramekin.
  • Bake at 180ºC for 20 minutes.

Fishy business

This dish includes leek, pepper, dill and ravas, and we have executive chef Sudhir Pai from Saptami, at Holiday Inn Mumbai International Airport, to thank for it.


4 ravas fillets (skinned, scaled and pin-boned), 50g unsalted butter, 2 medium leeks, ½ cup coloured pepper, 8 tbsp dry white wine, ½ tsp Madras curry powder, 4 tbsp fish stock, 1 tbsp baby capers and a few sprigs of fresh dill


  • Preheat the oven to 200°C.
  • Melt the butter in a non-stick frying pan over medium heat.
  • Cut out four, 40cm squares of greaseproof paper and brush with a little melted butter.
  • Trim the leeks, then julienne or cut into matchsticks, and cut juliennes of all three coloured peppers.
  • Sauté the leeks in the butter for 6 to 8 minutes or until lightly golden. Add coloured peppers and further sauté for a minute. Season well.
  • Divide half of the sautéed vegetables between the paper.
  • Place a ravas fillet on each, season with salt, pepper and Madras curry powder and spoon over 2 tbsp of white wine, 1 tbsp of stock and the remaining vegetables.
  • Sprinkle the capers over this. Finely chop and sprinkle dill over the sheets.
  • Fold up the sides of the paper to make secure parcels.
  • Place the parcels on a baking sheet and cook for 15 minutes or until the fish is cooked. 
  • Open the parcels at the table.

Sweet side

This chia seed pudding recipe is shared by chef Antonia Achache of Kitchen Garden by Suzette.


50g chia seeds, 200ml milk, berry coulis (100g berries) and toasted almonds


  • Cook 100g berries in a pan for a few minutes, then blend to make the berry coulis.
  • In a bowl or a mason jar, mix together the chia seeds and milk. Cover and put the mixture in the fridge to “set-up” for at least 5 hours. You can also prepare your pudding the night before and let it sit in the fridge overnight.
  • Pour the pudding in serving bowls and top it with berry coulis and toasted almonds.

Meaty meals

For something meaty, chef Wasim Sheikh of British Brewing Company has just the dish — Lamb Shepherd’s Pie.


150g potatoes, 20ml water, 30g butter, 5g salt, 5g crushed black pepper,30g onion, 20g garlic, 100g minced lamb, 30g white mushrooms, 10g flat leaf parsley, 10g oil, 30g cheddar cheese and 20g tomato sauce


For mash potatoes

  • Boil the potatoes till they’re soft. Pass through a sieve and keep them aside.
  • Heat a pan and add half of the butter and half of the chopped garlic. Sauté the mixture and add mashed potatoes with some amount of cream for a creamy texture. Add the remaining butter to the mixture.

For the lamb mince

  • Heat the pan, and add oil along with the remaining chopped garlic, and sauté. Then add chopped onion and chopped carrots, and cook till onions are soft.
  • Add the minced lamb and cook it till the meat is tender. Add stock if required. Finish it off by adding tomato sauce and add salt and pepper for seasoning.
  • Take a pie dish and layer it with cooked lamb mince. Add some grated cheese on top. Follow this with a layer of mashed potatoes.
  • Bake this pie in a pre-heated oven for 5 minutes, till the top layer is a golden brown. Serve with garlic bread.

Bowlful of greens

Chef Vishal Chandani of Mojo’s Bistro, Lower Parel, has a delicious quinoa salad recipe for a healthy feast.


50g white quinoa, 30g broccoli florets (blanched), 30g fresh green asparagus (blanched), 30g roasted bell peppers, 10ml olive oil and 20g arugula leaves

For salad dressing

10ml olive oil, 100 ml orange juice, 3g fresh basil leaves, 1 lemon (for lime juice), 1g crushed pepper, 5g sugar and salt to taste

Buttermilk reduction (optional)

150g chicken breast, 25g curd, 10g ginger-garlic paste, 10ml cream, 2g white pepper and salt to taste


  • In a sauce pan, boil some water, add white quinoa and cook until done. Drain the excess water.
  • Blanch the broccoli florets, asparagus and leave aside. Roast the bell peppers and leave aside. Wash the arugula leaves in cold water and chill them.
  • Grill all the vegetables and chill them.
  • Marinate the chicken breast with curd, roasted cumin powder, ginger-garlic paste and white pepper. Grill and roast in the oven until done. Keep in the refrigerator to chill.

For orange reduction

  • In a pan, add orange juice, sprinkle a little sugar and reduce the mixture so that it thickens.
  • Remove and place in a bowl. Add olive oil, lemon juice and torn basil leaves as well as crushed pepper.
  • In a mixing bowl, toss the quinoa, grilled vegetables and dressing. Press evenly with a spoon.
  • Thinly slice chicken pieces, de-mould the quinoa and arrange it on the pieces. Drizzle with balsamic reduction and micro greens.
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