Bet you’re going to tell me you know all about rasam, right? Know what an intoxicatingly fragrant, flavorful, satisfying soup it is. Been guzzling it forever. Right?
Well, rasam is a new one on me. I was bowled over when I discovered it recently at Quilon, the Michelin-starred South West Coastal Indian restaurant in the 51 Buckingham Gate hotel in London. A discovery akin to the Holy Grail, I might add. I mean, this stuff is fabulous. Or at least it is as prepared by Quilon chef Sriram Aylur.
My husband and I found many things to like about Quilon. A warm welcome. Friendly, knowledgeable, accommodating service. Traditional elegance with contemporary touches in terms of décor, lighting and art. And, after one bite of our first appetizer – Cauliflower Chilli Fry tossed with green chilies, curry leaves and yogurt -- we knew we’d really like the food, too.
But it was the surprise intermezzo course, the tiny, complimentary glass of hot rasam that excited me most. Along with its tamarind water base, chef Aylur uses fresh tomato puree, dry roasted peppercorns, cumin and mustard seeds, dried red chilies, garlic, curry leaves and lentils to create a fine and feisty potage.
It’s better than the best Bloody Mary you’ve ever tasted. Better than the best tomato soup your grandmother made when you came in from ice skating on a frigid afternoon.
The rest of our dinner was also impressive. Lighter-than-air poppadums with two savory spreads.
Perfectly baked black cod -- sweet, satiny and subtly seasoned. Kothu Lamb, a snappy dish of marinated lamb mixed with onion, chilies and ginger and cooked on a very hot griddle. Mango curry, a new experience for me with its green chilies, curry leaves and yogurt. The heavenly layered bread called paratha. And, for dessert, yet another epiphany: “Lentil Cappuccino,” a frothy, exotic creation akin to rice pudding, with a scrumptious cardamom shortbread and fig-honey ice cream on the side. (Photo by ThoughtsFromAJoy.)
Now that I’ve done the research on my new love, I understand that tomato rasam can be served as a sauce over rice, a soup, or a beverage. Since our server graciously provided me (unbidden) with the recipe, I plan to do it all three ways in the very near future.
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