Last week, I attended a pottery class where we learnt how to make a bowl on a potter’s wheel. I loved the feel of getting my hands dirty and working with clay was extremely relaxing and rewarding. The final piece looked amazing after the firing, and I was very proud of my simple yet elegant piece.
My eldest was even more thrilled to see the bowl, which truth be told, was intended more for purposes of display than actual use. He insisted his meals be served in the bowl!
It got me thinking, bowls used to be the purview of soups — warming winter broths to cool summer gazpachos — but lately, everything under the sun can be served in a bowl without compromising its aesthetics or taste!
A Bowl-in-one!
The bowl phenomenon has taken over the world by storm, and I for one am a big supporter of less dishes.
I guess the first time I had a meal in a bowl, was at a ramen shop. Noodles, veggies, soup and a crisp egg atop it all, I didn’t need any accompaniments with it.
Traditionally, the Koreans have had the bibimbap, which essentially is a bowl of hot rice, topped with cooked assorted vegetables, gochujang, meat and eggs. This would serve as an inspiration for our future bowls.
Start with a carbohydrate — this could be rice, noodles, quinoa or even bulgur. This would form the base of your meal-in-one. Cook it as per instructions.
Next, pick a protein. Chicken, fish, meats and paneer are all good options. If you’re vegan, try plant-based proteins like tofu, tempeh and seitan. These would need to be cooked and seasoned separately in the format of your cuisine. As a vegetarian, and dairy lover, paneer plays well for me, from Mexican to Chinese, it is a versatile ingredient that can be used in many ways.
Now, add some veg. Why veg? Why not, I ask? The benefits of vegetables are multiple, key amongst them being fibre and a good source of vitamins and minerals. I like to play up my methods of cooking the vegetables. Depending on the cuisine and my mood, I blanch, saute, steam, boil or grill my veggies with spices. Each produces a different result and the mouth-feel of that recipe is greatly benefitted by these modifications!
Last but not the least, a zing factor: a fried egg, some sauce, crispy brown fried shallots, or just a smattering of toasted sesame seeds. Adding a little something on the top always goes the distance.
Bowled Away!
Now that we’ve laid some ground rules, let me tell you, there are literally no ground rules to bowls! Here’s a short list of the amazing combinations that work well, and have shaken up taste buds, one bowl at a time:
Banh-mi Bowl: All the yumminess of the Vietnamese banh mi, minus the bun. I’m saying shredded carrots and cucumbers, flat rice noodles, tofu, avocado, cabbage and of course a zingy dressing to top it all.
Bibimbap: For all our K-fans there, the bibimbap has become as much a part of our lives as have Korean TV shows! The meal-in-one starts with a hot stone bowl, warm rice, sauteed veggies, meats and sides (also known as banchan), and topped with a gorgeous sunny-side-up egg. Dig in with a spoon and chopsticks for the full effect.
Breakfast bowls: Why should your breakfast fall behind the trend? Imagine a tortilla bowl filled with avocado, beans, salsa and eggs... sounds delicious and nutritious. Other options include oats, bananas, yogurt, strawberries and even cocoa nibs. Get your hands on this delish affair and kick-start your day on the right note.
Acai bowls: Every celeb worth their salt has an acai bowl picture on their Instagram! Frozen acai berries blended into a smoothie, topped with seeds, nuts and more fruits create a visual image that is too pretty to eat. Throw on some granola for crunch and fibre.
Burrito Bowls: Yes! Chipotle has it, and y’all love it! All the fixings of a burrito minus the tortilla, and does it taste good, or what! Beans, rice, salsa and vegetables. I like mine with hot sauce and extra guac...
Eggplant bowls: For times when you’re running short on bowls, or if you want a carb-light meal, this is a good option to go for. Halved eggplants filled with the protein of your choice, some sauce and baked to perfection. Some melty cheese and bread crumbs on top take this up a notch.
Pepper bowls: Think eggplant bowls, but with peppers instead. Elevate your capsicum from being a green vegetable to a holder of delicious goodness. Quinoa, veg, protein and cheese make for exceptional fillings. It helps that it looks oh-so-cute on the platter!
Salad bowls: Ok! Now you ask, what’s so great about a salad in a bowl, it’s just a salad in a bowl! The difference here is, how you plate it — placing your ingredients into quadrants with the sauce drizzled in concentric circles is pretty mesmerizing, and did I say, appetizing! Lettuce, baby spinach and rocket leaves are basic, today, salads could be anything from cauli-rice, zoodles, and even croodles (or carrot noodles). Crunch, spice and a wholesome mouth-feel have made salads a meal preference for many millennials.
The Super- Bowl!
Let’s talk about aesthetics! Seeing is half eating and looks do matter. Rarely does one want to dig into a soggy mush however good it may eventually taste. It’s a hard fact of life.
So, without further ado, let me walk you through the basics of the ‘bowl’!
Cut: How you cut your fruit, veggies and meat makes all the difference to your final product. Shredded cabbage tastes different than diced in terms of how much interaction it has with the sauce and other ingredients. So, pay attention to how you cut the vegetables. Also, cutting it into similar sizes and shapes is always appeasing to the eye!
Colour: Eat the rainbow! Try to eat many colours of vegetables, since they all carry different flavonoids and vitamins essential to the body. Laying your bowl out in a way that contrasts colours is a great way to trick yourself into eating healthier.
Clarity: And I mean clarity of flavours. Try adding certain hero ingredients that stand out in the bowl. Too many cooks do spoil the broth, so keep the flavour profile clean and simple.
Right Up My Alley!
I like bowls, they’re nifty, easy and a one-stop solution for summer days when I don’t want to spend too much time hovering over the hob. The simplest of things when plated beautifully become much more pleasurable to eat, and the ‘bowl’ is just one example of that.
Just recently, I plated my dal, chawal, veg, salad and achaar in a bowl, bibimbap-style, and for a second, I amazed myself what an effect good plating has on food.
Mango Sticky Rice
INGREDIENTS:
- 150g glutinous rice
- 400g coconut milk
- 1tsp salt
- 3tbsp sugar
- 1tbsp corn flour
- Dash of water
- Sliced mangoes for decoration
- Sesame seeds for garnish
METHOD:
1. Wash and soak 150g glutinous rice for 3 hours.
2. Tie the rice in a muslin cloth and let it steam for 15 minutes or until done.
3. In another pan, cook 400g of coconut milk, 1tsp salt and 3tbsp sugar. Let it simmer for 5 minutes.
4. Add some of the coconut sauce to the rice and mix. This will help the rice to absorb the coconut sauce. Please ensure to not add too much sauce to the rice otherwise it will become runny.
5. Add 1tsp of corn flour to a dash of water and add this to the rest of the coconut sauce. Let it cook while stirring continuously until thick.
6. On a plate, plate the rice, sliced mangoes and the sauce on top. Sprinkle lightly toasted sesame
Green Burrata Salad!
INGREDIENTS:
- 100g blanched snow peas
- 150g blanched broccoli florets
- 100g boiled beetroot
- 50g roasted hazelnuts
- 100g asparagus
- 50g artichokes
- 50g arugula
- 1 piece burrata or buffalo mozzarella
For Salad vinaigrette:
- 2/3 cup olive oil
- 3tbsp pomegranate molasses
- 2tbsp red wine vinegar
- 1tbsp Dijon mustard
- 1tbsp honey
- Pinch of salt and pepper
METHOD:
1. Place all the vegetables in a bowl.
2. Put the choice of cheese .
3. Place all ingredients in a jar and shake well. Drizzle the dressing on top of the salad.
Vidisha Bathwal is the founder of Paprika Gourmet, an exotic artisan catering service brand in Kolkata. She’s also a passionate foodie and a fitness enthusiast