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 #TNLTasteOfTheWorld. Throughout 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 Vicky Ratnani
Chef Vicky Ratnani is no unknown name in the culinary world. Whether it’s establishing a household presence on the small screen with shows like Do It Sweet, Vicky Goes Veg, or Gourmet Central or engaging with global culinary traditions on a royal appointment aboard Queen Elizabeth 2 and six world cruises, Chef Ratnani has left no cuisine untouched and unexplored. Shadowing as a personal chef to Nelson Mandela on his journey from Durban to Cape Town further helped ascertain Chef Ratnani’s incredible flavour palate and finesse. With a massive reservoir of global travels backing his every food conception and oodles of tastes underlying every recipe, this Mumbai-born chef has a culinary footprint transcending all barriers.
Adding another feather to his cap, Chef Ratnani teaches how to make a quick beetroot and chickpea dip for this episode of #TnlTasteOfTheWorld. Inspired by hummus, a common Middle Eastern dip or spread, this version of dish stays away from the usual by giving the classic recipe a colourful, fun twist.
Beetroot and Chickpea dip
- 1 medium-sized cooked beetroot
- 1 cup boiled chickpeas
- 1 tablespoon fresh coriander
- 1 chilli
- 1 teaspoon cumin powder
- 1/2 teaspoon red chilli powder
- Juice from half a lemon
- 1 tablespoon olive oil
- 1/2 cup yoghurt
- Blitz all the ingredients in a blender till paste-like consistency.
- Transfer to a bowl or plate.
- Drizzle the dip with olive oil and sprinkle roasted jeera powder on top.