Good on taste but high on price is our verdict about a new line of plant-based foods
Spaghetti no’lognese
We’ve been sceptical of packaged vegan foods. At best, they’ve left us disappointed; at worst, they have gone straight to the bin, the one with the dry waste, because they tasted like plastic. Invited to a tasting challenge by hotelier and restaurateur Romil Ratra, we headed to the InterContinental at Marine Drive to try a spread made with his plant-based food venture Plantaway, set up along with Graviss Good Foods. There is a broad spectrum of products across three categories: meat alternatives, dairy alternatives, and plant-based dips and dressings. Prices range from Rs 200 to Rs 399.
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Romil Ratra and Chaitanya Waghmare
We started with a cheddar cheese toast that was grilled to perfection in plant-based butter. It was hard to tell the difference. The croquettes and spaghetti no’lognese were both made using the brand’s Mutt’n Keema Masala and it was hard to tell that it was plant-based. The chick’n nuggets and the dum biryani were flavourful as well. Being a restaurateur for three decades means the stakes are high. “We made people from F&B and also vegans try our food and give feedback,” he says, “At times, we had to go back and start again but we weren’t going to do things half-heartedly. These are not just for vegans, but also meat-eaters.”
Knowing that a long list of additives on the pack of vegan foods repels clients, Ratra says he ensured that he creates what his children will also eat. “They’ve also been a part of the test runs,” he admits. We shared the food with a vegan reader, Chaitanya Waghmare. The 18-year-old student from Thane has recently turned vegan, motivated by the desire to improve animal coexistence and reduce carbon footprint. He tried the almond milk, which he found rich and great tasting, but it costs R50 higher than the brand he currently uses.
“The kebabs were aromatic and came close in texture to a non-veg kebab, but slightly on the dry side—it lacked the succulence of a meat version,” says Waghmare, “Also, they are slightly overpriced compared to my current preference. The kheema was an absolute 10/10 in every aspect—the mock mutton is the best I have tasted to date. The flavour, taste and texture were just right, and not too chewy. That’s one dish that justified the price.” We asked Plantaway’s chefs Pranali Bhimanpalli and Prashant Choir to share two recipes with us.
Almond milk and saffron phirni
Ingredients
1 litre almond drink/milk
1/2 cup basmati rice
3/4 cup sugar
1/4 tsp cardamom powder
2 tbsp saffron water
Dry fruits (chopped for garnish)
Method
Soak basmati rice for 15 minutes. Discard the water and blend the rice into a coarse paste. Keep aside. Soak a few saffron strands in warm water/almond milk, and keep aside. Heat the milk in a pan till it comes to a boil, then simmer. Add coarse rice paste, stirring continuously to prevent lumps. Mix well till the milk thickens and turns creamy. Add soaked saffron water. Add cardamom powder and mix well. Pour the mixture into serving bowls, and garnish with chopped dry fruits. Refrigerate for two to three hours, and serve cold
Spaghetti no’lognese
Ingredients
200 gm vegan kheema
2 tbsp olive oil
2 tbsp chopped onion
1 tbsp chopped garlic
1-2 celery sprigs, chopped
1 carrot, diced
1 tsp thyme, chopped
1 cup tomato puree
1 tsp salt and pepper
1 tsp chilli flakes
1 cup spaghetti, cooked
Rosemary for garnish
Method
Heat olive oil in a large, deep pan. Add onions, garlic, celery and carrot and season with crushed red pepper and thyme. Sauté for about a minute until they soften. Add Plantaway Mutt’n Keema Masala and sauté for a minute. Add tomato puree and stock water. Mix to combine, bring the mixture to a boil and then cook for three to four minutes (until semi-dry). Toss the pasta in olive oil, and add chilli flakes and black pepper. Place the spaghetti in a serving bowl, add no’lognese on top and garnish with rosemary.
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