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“I have started using local vegetables as substitutes for exotics” | Condé Nast Traveller India | India


In our series #CommunityTable, tastemakers from India and around the globe celebrate their favourite restaurants, veggie meals and ingredients. Lifestyle influencer Mira Kapoor loves everyday Indian sabzis and believes in sustainable healthy eating. In this interview, she tells us about her favourite vegetarian dishes, ingredients and more.

What’s the best vegetarian dish you’ve ever eaten? Why? Where was it?

I’ve been a vegetarian since birth as well as an absolute foodie. From Thai food to Italian, regional Indian dishes and chaat—I love it all. Pad See Ew with tofu and Thai yellow curry are among my favourite dishes. 

What’s your favourite vegetarian ingredient? Why?

Garlic. It’s used across cuisines and adds a distinct taste to every dish. It also changes its flavour profile depending on how it’s cooked.

The banana ruled 2020. If you had to pick a vegetable/fruit for 2021, which one would it be and why?

Amla—it’s packed with antioxidants, vitamin C and can be used in so many ways. I’d love to see chefs experiment with it more. If there’s anything we all want now, it’s good health and better immunity.

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What’s your favourite dish/ preparation to whip up with a vegetable?

I love Asian cuisine and a quick clean-out-the-fridge stir fry with lots of greens is my favourite. I’ve started using local vegetables as substitutes for exotics like gwar phali for edamame and local greens instead of morning glory.

The most underrated vegetable in your opinion? And any you despise?

Suran or elephant foot yam. It’s great in place of potato or even sweet potato and also regulates hormones very well. I can’t think of a single vegetable that I despise. 

Has there ever been a vegetable that surprised you with its depth of flavour? Tell us about the time.

Pumpkin—I grew up eating pumpkin cooked according to our family recipes, which were great, but nonetheless, I always considered it a typical Indian side dish. Pumpkin cooked four ways in a vegetarian restaurant on St Johnswood Highstreet in London changed my mind about how differently this vegetable could be prepared and how delicious it could be as a main. 

 





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Updated: March 29, 2021 — 6:58 am

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