WINTER HERB RASAM

 
 

I recently visited Benares, the Michelin-starred Indian restaurant located in the heart of Mayfair on Berkeley Square. For the month of January, the restaurant launched an Ayurveda-inspired set menu using the warming flavours and energising qualities of the Pitta dosha to curate dishes designed to help transition into the colder months.

I haven’t been able to stop thinking about the amuse-bouche, a Winter Herb Rasam, since my visit. In fact, I had two portions on the day after complimenting the chef! 

Rasam is a traditional tangy soup based on tomatoes and tamarind, a South Indian staple prepared with a combination of spices (each chef/family will have their own special take) to stimulate digestion and help with colds. The recipe below offers a different variation with a base of herbs and lemon - one I enjoy just as much as the original. Created by Chef Sameer Taneja, his version is prepared with turmeric, cumin, chervil and coriander, and makes a delicious warming, nourishing and memorable start to a meal.

METHOD

  1. Add the water, tomato, curry leaves, black peppercorns, turmeric and cumin seeds to a pot, bring to the boil and simmer, lid on, for 15 mins. . 

  2. Check that tomatoes are very soft and form a fragrant broth. 

  3. Strain the broth and reserve the liquid. 

  4. With the help of a hand blender, blend herbs and liquid (still warm), strain and finish with lemon juice.

INGREDIENTS 

Serves 2

250ml water  

1 large ripe tomato

10 fresh curry leaves 

Salt to taste 

6-10 black peppercorns

½ tsp turmeric 

1 tsp cumin seeds 

Small handful of fresh coriander (with roots and stems) 

Small handful of chervil 

Small handful of chives 

1 tbsp fresh lemon juice 

Jasmine Hemsley