So you thought you were dreaming when black sesame chicken sashayed onto your table, or when the charcoal glazed pav bhaji snuggled up as a starter, or when the coal complexioned Vitamin E powered rice pirouetted on your plate? Black is back, and is suffusing the palate teasers listed on modern menus.
“Black coloured foods are healthier due to the presence of anthocyanins,” explains dieititian Sarika Nair. “These are powerful antioxidants and are present due to the deep pigment in these foods. This antioxidant protects your body from free radical damage along with many other benefits.”
You can win the black sweepstakes in the veggie kingdom by fermenting regular garlic to obtain the dark black garlic that comes strapped with twice the antioxidants than in regular garlic. It has anti-allergic, anti-diabetic, anti-inflammation and anti-carcinogenic properties. And for seafood lovers the natural squid ink suffices in lending a distinct umami flavour to the foods. Rich in iron and dopamine it carries anti bacterial properties too.
Finally, the secret to staying young and glowing is here. Pack in the black chowder to fob off the mean ageing process and bolster your immunity level through fortified cell power.
Shilpi Madan for Asian Age
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