good health in a bowl
incredible bowl
Sundaresan Layout, Trichy Road
Yegammai Annamalai by Incrediblebowl | Photo Credit: Periyasamy M
How do you prepare a healthy lunch bowl for under 500 calories? “Simple. Create a menu where fresh vegetables and fruits make up 50 per cent, followed by a protein meal from lentils or chicken, while the remaining 20 per cent are carbs,” explains Yegamai Annamalai, founder of Incredibol, a cloud kitchen that serves healthy lunches across the country. Delivers food bowls. City. My lunch bowl comes with a helping of soft whole wheat tacos, a bowl of chili lime mushrooms, and sliced yellow and red bell peppers. I sauté vegetables in cilantro lime sauce and salsa. toss, assemble my tacos and enjoy a full lunch. With a watermelon salad tossed in Tajin seasoning, and a zero-sugar tropical smoothie, a combination of mango and a passion fruit, I eat my 500 -Calorie Low-Carb Lunch A non-vegetarian bowl with chicken steak kebabs, red chili sauce and grilled vegetables provides a similar calorie count.
Lunch Bowls Under 500 Calories | Photo Credit: Periyasamy M
Hailing from Karikudi, Yegammai soon moved to Coimbatore and initially catered for private parties. “The Healthy Lunchwall concept started when my friend wanted to go on a salad diet to lose weight. She posted pictures of my lunch bowl on Facebook, I was flooded with inquiries and here we are,” explains Yegmamai who experimented with all possible fruit and vegetable combinations and arrived at a template for which fruits to pair with a particular vegetable. work well and so on. While she sources vegetables from Udhagamandalam, including mulberries, asparagus, jalapenos, zucchini flowers (which she uses for a filling with grated cheese for a baked dish), edamame beans (for kimchi and Japanese fried rice), and assorted edible flowers Like getting vegetables. Sangu Poo comes from places like Bengaluru and Chennai. “I try to make a healthy combo with whatever new ingredients I can try,” says Yegammai.
A new menu runs each week, Monday through Saturday. “From salads like apple with smoked cheese, we tried the barbecue salad with barbecued chickpeas for protein, and cherry tomatoes, bell peppers, cucumber, rainbow carrots, and cabbage with Greek yogurt, garlic powder, chives.” Made as healthy farm coleslaw. With fresh cream and a little molasses, honey or brown sugar for sweetness.” She also experimented with the beetroot burger, where the bun is colored pink with beet juice and is sandwiched with a sweet potato and vegetable patty, and served with tossed Brussels sprouts and broccoli soup. Is.
Fresh vegetables come from Udhagamandalam. Photo Credit: Periyasamy M
Yegammai says that what drives her is her customers and their expectations. “From Korean ramen bowls and kimchi edamame fried rice to Japanese boxes that come with rice, vegetable skewers, salads and sushi, we keep innovating. We grill or air fry, we replace brown rice with cauliflower rice and make gnocchi pasta at home with sweet potatoes and whole wheat flour. From 10 bowls we have grown to 100 bowls a day in three years. The idea is to make sure to please you after the meal.
Follow @incredibowl_cbe on Instagram or call 9842280001
flavors from around the world
Deescookhaus
Ramnagar
Deepika Kumaran, Founder, DK Cookhaus | Photo Credit: Periyasamy M
The Japanese Chicken Katsu Sando is a best seller at D’s Cookhaus, an iconic Japanese comfort food that offers delicious food for lunch and dinner. The fried bread and chicken sandwich filled with juicy, panko crusted chicken breast, topped with cabbage slaw and Japanese sauce is a meal in itself. Deepika Kumaran, Founder, D’s Cookhaus, says, “We have introduced 15 sandwiches inspired by flavors from around the world, from the classic American Grill Cheese to the British Chip Patty and the Indian-style Bombay Sandwich, to the American Mushroom Stuffed Cheese Steak Sandwich. ”
While pursuing her MBA in London, Deepika worked part time in an Indo-Mexican restaurant there. “The exposure helped me curate a menu featuring Italian (thin crust pizzas and pasta), Mexican (quesadillas) and Argentinian (empanadas) and Asian Thai food as well as Indonesian, Mongolian and Chinese,” explains Deepika That Malaysian roti john sandwich with minced chicken, sambol and egg, salad and sauce is particularly loved by the locals. “Along with potato wedges or a rainbow salad, it’s a complete meal on the go. Our nasi goreng is also a best seller, be it chicken or seafood.” While the Tofu and Broccoli Mee Goreng comes with a hint of sweet-spicy flavor, the Chicken and Fried Egg Pad Krapo Chicken is an excellent combination of holy basil stir-fry and a fried egg.
Most ingredients, for example sweet soy, oyster, and fish sauce, are imported. “We use jasmine rice for our Asian dishes and ensure that the pizza dough and pizza sauce are made in our kitchen. Our diverse menu continues to attract customers, especially families.
Pan Asian platter at Deescookhaus | Photo Credit: Periyasamy M
Deepika has also added a sub brand Crumble & Chip for gourmet cookies. “It’s basically New York style, bigger, and chunkier cookies. Each of the 12 flavors is handmade at 113 grams, like the Mexican-style spiced chocolate or the Germany-inspired black forest with cherry.
A cloud kitchen This is the best way to start to take small steps in the restaurant business, says Deepika. “You understand the customers and their tastes better. I constantly research, travel, try local food from different countries, and create my own recipes to match the local tastes. Ingredients from different countries Along with that, we also use local products. Every single item on the menu goes through rigorous tests,” says Deepika as she aims to offer “food from all over the world, right here in Coimbatore.”
Follow @deescookhaus on Instagram or call on 9894632072
Vegan Sushi, Anyone?
plate station
RS Puram
Payal Jain of Thali Station | Photo Credit: Periyasamy M
Crispy, spicy and creamy – that’s avocado sushi rolls in a nutshell. And, it gets better with variants like cream cheese and sun-dried tomatoes and tofu in a sweet-spicy sauce. “Some of the combinations I repeated during my travels to vegetarian restaurants in New York,” says Payal Jain of The Platter Station, which offers vegetarian sushi, Mediterranean, mezze platters and Mexican charcuterie boards, and gourmet catering. While the Mexican Sour Cream Rice filled with cheese, corn, sour cream and coriander ignites the taste buds, the chili oil noodles are nutritious.
When Payal Jain moved from Bangalore to Coimbatore, she found herself craving international cuisine. “I started making them on my own, recreating my taste in different places like Singapore and Mumbai. I learned how to roll sushi at a workshop in Bangalore.”
Meezz Thali | Photo Credit: Periyasamy M
Once he started making sushi at home, there was no stopping him. “Since there were limited sushi options, it inspired me to try new flavors like mango basil. I paired the mezze with dishes from Turkish and Lebanese cuisine, as well as hummus, pita, and falafel. She innovated the grazing board menu with fun ingredients and variations in cheese, dips and chips, and sometimes adding a portion of sushi. “My journey began when friends from abroad gifted me spices and sauces such as aglio e olio from Rome, za’atar from Dubai and wasabi from America.”
While she stocks spices and sauces from places of origin such as Morocco or Dubai, where does her fresh produce come from? Ujhawar Sandhai farmers Market. “Exotic fruits like farm fresh strawberries come from Udhagamandalam and capsicum, broccoli, avocado and lettuce from Bengaluru. Brie cheese, jalapeno, and edamame beans are imported.
Authentic cuisine, whether Mexican or Japanese, is our prime criterion,” says Payal, “We want to give a taste of global cuisine that is not available in restaurants. We prepare menus at the request of our customers. We try truffles, shiitake, or cream cheese with umami, to name a few. We are planning to collaborate with small cafes to utilize their kitchens and their space and serve food to our customers there.
Payal says that globally trending food is now available at gatherings right here in Coimbatore. “Recently, we made truffle flat bread pizza for a party order and it was a hit.”
Follow @the_platter_station on Instagram or call 9025725020