Mulberry on the Mind
Mulberry on the Mind
It’s unusual but it’s delicious, versatile and healthy. Master Chef Bhairav Singh Rajput, of Native Bombay, introduces us to the goodness of mulberries this winter
Photographs: Vaishali Rajput
At the start of winter, most people prefer strawberries to any other berry as they are most easily available. But I chose mulberries because they are not used that often and if they are, then mostly as garnishes. This is owing to their low shelf-life and their tart taste. Using the versatile berry, I have concocted six vegetarian recipes for you, easy and beneficial to your health, not to mention very tasty.
These mulberries are a mix of Himalayan and local berries and offer the best taste possible. While local mulberries are available Oct-Dec, the Himalayan variety is from Apr-Mar. Both are healthy and juicy. When used in a drink like jaljeera, it renders a tangy and sweet taste. For a tea like the one I have shared with you here, it is light and flavourful. Mulberry tea is good for the skin, eyes and is all-natural, with no artificial ingredients.
When we were kids in Rajasthan, my mum used to use mulberries in dishes like chutney and chicken curry even. It would emit a nice purple colour to the curry. So, mulberries really can be used for everything. Then what’s stopping you? Try these delicious mulberry recipes and go local, go seasonal, go fresh.
