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The Soy Saga

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Information about The Soy Saga

Published on September 2, 2013

Author: caroldstaley944

Source: slideshare.net

Description

From quaint street stalls selling crispy soy chops to gourmet outlets like gourmandia ca recipes dishing out maple-coated soy fillets, soybean is hot on menus across India. Soy's high protein content and innovative uses as a flour, milk, sauce, cream or yogurt are increasingly making it a legume of choice.
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From quaint street stalls selling crispy soy chops to gourmet outlets like gourmandia ca recipes dishing out maple-coated soy fillets, soybean is hot on menus across India. Soy's high protein content and innovative uses as a flour, milk, sauce, cream or yogurt are increasingly making it a legume of choice. Oh soy Indian Since India is a large producer of soybean, easy availability of the ingredient has increased its popularity. Newer variations like silken tofu that can be readily used in various dishes, have made soy a welcome addition to menus. According to chef Manish Mehrotra, soy can be used as a tofu tikka, as an entree, a mashed or buttered edamame (green soybeans), a popular bar snack. "The improved quality of soy products is allowing chefs to experiment," says chef Mehrotra. Asian soy-ree For Indian travellers familiar with Southeast Asian soy dishes and sauces, its availability in the local market has been welcomed. Chandigarh-based chef Deepak Gurung regularly receives requests for masala soy (stir fried soy cooked with onions and bell peppers) and bharwan soy chops (soy stuffed with cheese and nuts) for banquets. "Soy works well for Indianised versions of popular Oriental dishes such as tofu sushi and sesame soy noodles," he says. Gurung also points to the use of soy flour in paranthas, puris and tandoori rotis. Source: IndiaTimes.com – Food Trend:SoySaga

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