By Katyayani Bhargava, Chef | Owner, Kippis By Indigrains
The first thought in one’s mind when we think of leading a good healthy life is disciplined lifestyle, regular exercise and most important of all the food that one consumes. Northern Europe or the Scandinavian countries happens to have one of the highest life expectancy around the globe, a major chunk of the credit for which could go to the food consumed there.
Nordic cooking is a unique melding of traditional techniques and modern values, to a paramount degree that perhaps isn’t as obvious in other cuisines from around the world. Having said that, a lot of common dishes in the contemporary Nordic region come directly from other countries, often as a result of their historical domination. These influences range from Soviet cuisine to French cuisine, the closest being Mediterranean cuisine.
At first, much of the Scandinavian cuisine can seem quite starchy, fatty and not something that is meant for us . This however is a misconception as most of the ingredients are fresh, unaltered, and preservative free, to the extent that even eating a plate of meat with potatoes in a heavy cream sauce can leave one feeling lighter than any other meal, primarily because of the way the food has been processed. Curing, smoking and pickling became popular methods across much of the Northern region, and was famously used by the Vikings. It led to some of the Nordic specialities such as smoked salmon, pickled herring etc.
Barley, potatoes, beets, dairy, rye, mushrooms, berries and a huge variety of seafood are some of the common ingredients one will find in the cuisine of the northern belt of Europe. Meat and heavy dishes are popular, especially during the cold winter months. Their Staples encourage people to consume high fibre foods and twice as much seafood, therefore making their diet rich in omega 3 and reduce the intake of sugar.
Inspired by this phenomenal food style was born-Kippis By Indigrains. “Kippis” which means “cheers” in Finnish.Kippis is a cooking studio based in South Delhi,it is Chef Katyayani Bhargava’s take on the Northern European style of cooking. A young IHM Pusagraduate who started her career as a food production enthusiast with the prestigious ITC Luxury Hotels and has worked at the ITC Maurya and ITC Kohenur, believes it is her work experience at a slow food kitchen further on that shaped the base for her. The drive was initially fuelled by her travel experience to different European countries during her formative years with her family, where many a times she would partner with her father, a ‘gourmand’ himself, in trying out new cuisines and recipes. She then decided to amalgamate her passion for travel and European food and start her own kitchen where in- imbibing European cooking techniques and blending it with local produce, yet not forgoing the traditional recipes and essence is the motto.
So far some of the popular dishes from the menu that one must give a try are the Grilled Chicken & Cranberry Salad, Broccoli pierogi in Burnt Butter Pumpkin sauce, Schupfnudeln in Truffled Mushroom sauce, Chilli & sundried Tomato Roasted Chicken, French onion meatloaf, Salmon Wellington.
Her belief is that-‘whenwe cook we must not only look at what will please your taste buds but also what will nourish your soul. At Kippis we take utmost care in choosing our meats, vegetables,flours and garnishing to an extent where most of the ingredients are hand-picked prior to the order, providing our clients the best quality food ensuring a wholesome experience. While cooking we are careful about what will be the best delectable food for you. The service is rendered with the aim that you remain as our most cherished customer is our heart’s desire.’
RECIPE
PEARL BARLEY & MUSHROOM CASSEROLE
(VEGAN & GLUTEN FREE)
Ingredients
Serves-3-4
Canola Oil-2 tbsp.
Bay leaves-2 leaves
Thyme-1/4 tsp.
Sage-1/4 tsp.
Chilli flakes- ½ tsp.(optional)
Onion-1 small chopped
Garlic-8-10 cloves
Celery-1 stick(40-50gms)
Stock-600-700ml
Pearl Barley-200gms
Button Mushroom-200gms
Shiitake Mushroom dried-3-4pcs
Oyster Mushroom-200gms
Salt-to taste
Pepper-1/4 tsp.
Cream- 1 tbsp.( SKIP FOR VEGAN RECIPE)
Method:
1. Slice the button mushrooms, soak the dried shiitake mushroom and tear the oyster mushroom. Slice the shiitake mushrooms too, once they are re-hydrated.
2. Meanwhile, wash the pearl barley and soak it in water.
3. Take a little oil and sauté the mushrooms and set aside.
4. Take the remaining oil in a pan, add dried sage, thyme and chilli flakes if using, followed by chopped onion, garlic and celery.
5. Once sautéed, add the pearl barley and sauté for a minute or so, then add the stock in batches and let the barley cook on medium heat, stirring in between, this could take up to 20-25 minutes.
6. Once the barley is almost cooked and still has a bite, add the sautéed mushrooms and seasoning.
7. Cook for another 4-5 mins, finish with cream if using, and chopped parsley.
8. One could also add fresh basil according to taste.
