Life Desk :
Chuck the plate. Take a bowl. Layer it with comfort food, then sprinkle some nutrition and imagination
Gorgeous bowls of pureed kale and pineapple chunks are topped with goji berries and hemp seeds, almost to artistic perfection. Shots of photogenic smoothie bowls are the newest things to flood Instagram accounts. Everything from power-packed muesli or fro-yo bowl to kick-start a long day to an Asian-style lunch bursting with antioxidants, people are eating most meals out of a bowl today. The trend fits into today’s fast-paced lifestyle where a convenient, quick meal that is easily homemade and healthy is all one needs.
One stop chomp
All flavours and aromas muddle together in the closeness of a bowl instead of running astray, like when on a plate. “It’s your entire meal coming together at once. Meal in a bowl is like an Indian thali with limited portion and more nutrition,” says chef Vikram Khatri who specialises in Asian and Japanese meals in bowls. “The trend can be traced back to the traditional Japanese hybrid dish donburi with steamed rice as a base and cooked chicken, beef or veggies as toppings. The idea is to try various permutations and combinations, layer food with various nutrients and, above all, have a meal on the go,” adds Khatri. Another appealing part of the bowl concept is that they are cosmopolitan and versatile. A melding of spices, ingredients, proteins, whole grains and sauces come together to represent varied global tastes – all in one convenient bowl.
Macro portions
The meal in a bowl makeover ensures you toss an array of vitamins, minerals and antioxidants into your bowl and delicately construct a macrobiotic wonder. With no loaded gravies or fried dishes, the concept stays true to its Asian and Japanese roots, stressing on raw or lightly-cooked food. You could make a very visually-striking Korean bibimbap or a soupy hot pot of Malaysian laksa. “One could just use seeds, whole grains like millet or quinoa, some yogurt and crunchy lettuce and have a great meal-in-a-bowl! No extra oil, make it semi-cooked or semi-processed if you wish,” says nutritionist Ishi Khosla. Meals-in-a-bowl work great in today’s discerning times where conscious eaters are enhancing their meals with nut powders and roasted seeds and adding that extra touch with sauerkraut or miso. “You also get a better sense of portion in a bowl, unlike a plate where you eat extra from katoris,” she adds.
Be your own chef
Creative edible bowls, when executed well, combine comfort food with adventurous flavour exploration. The concept is to put together small morsels of food in an appealing way that packs in variation and is satiating to both eyes and the palate. “It’s almost like constructing a scientific meal as per your health needs. You could throw in as much iodine, omega 3, carbs and fat as you please. If you’re on a diet, there could be nothing better than a bowl meal,” adds Khatri. Just follow the basic formula of grain + green + protein, and the possible combinations are endless.
-TNN
Chuck the plate. Take a bowl. Layer it with comfort food, then sprinkle some nutrition and imagination
Gorgeous bowls of pureed kale and pineapple chunks are topped with goji berries and hemp seeds, almost to artistic perfection. Shots of photogenic smoothie bowls are the newest things to flood Instagram accounts. Everything from power-packed muesli or fro-yo bowl to kick-start a long day to an Asian-style lunch bursting with antioxidants, people are eating most meals out of a bowl today. The trend fits into today’s fast-paced lifestyle where a convenient, quick meal that is easily homemade and healthy is all one needs.
One stop chomp
All flavours and aromas muddle together in the closeness of a bowl instead of running astray, like when on a plate. “It’s your entire meal coming together at once. Meal in a bowl is like an Indian thali with limited portion and more nutrition,” says chef Vikram Khatri who specialises in Asian and Japanese meals in bowls. “The trend can be traced back to the traditional Japanese hybrid dish donburi with steamed rice as a base and cooked chicken, beef or veggies as toppings. The idea is to try various permutations and combinations, layer food with various nutrients and, above all, have a meal on the go,” adds Khatri. Another appealing part of the bowl concept is that they are cosmopolitan and versatile. A melding of spices, ingredients, proteins, whole grains and sauces come together to represent varied global tastes – all in one convenient bowl.
Macro portions
The meal in a bowl makeover ensures you toss an array of vitamins, minerals and antioxidants into your bowl and delicately construct a macrobiotic wonder. With no loaded gravies or fried dishes, the concept stays true to its Asian and Japanese roots, stressing on raw or lightly-cooked food. You could make a very visually-striking Korean bibimbap or a soupy hot pot of Malaysian laksa. “One could just use seeds, whole grains like millet or quinoa, some yogurt and crunchy lettuce and have a great meal-in-a-bowl! No extra oil, make it semi-cooked or semi-processed if you wish,” says nutritionist Ishi Khosla. Meals-in-a-bowl work great in today’s discerning times where conscious eaters are enhancing their meals with nut powders and roasted seeds and adding that extra touch with sauerkraut or miso. “You also get a better sense of portion in a bowl, unlike a plate where you eat extra from katoris,” she adds.
Be your own chef
Creative edible bowls, when executed well, combine comfort food with adventurous flavour exploration. The concept is to put together small morsels of food in an appealing way that packs in variation and is satiating to both eyes and the palate. “It’s almost like constructing a scientific meal as per your health needs. You could throw in as much iodine, omega 3, carbs and fat as you please. If you’re on a diet, there could be nothing better than a bowl meal,” adds Khatri. Just follow the basic formula of grain + green + protein, and the possible combinations are endless.
-TNN
