RECIPES: Avocado & Persimmon Salad and Boba Sol Kadhi by Bandra's Sukoon head chef Tanvi Shah

(From left) Tanvi Shah, head chef, Sukoon, Bandra, Mumbai; Sol Kadhi and Avocado & Persimmon Salad at Sukoon.

Right at the heart of the buzzing suburb of Bandra there is this garden restaurant, Sukoon by Joshi House, tucked away in a by-lane, off Carter Road. Sukoon is a slice of restorative calm in the midst of a busy, noisy, polluted city. Not just another health-forward restaurant by restaurateur Suren Joshi, this peaceful haven helps you unwind and relax while you relish on the gut-friendly saatvik, vegan and vegetarian food.

This restaurant opens every day at 6 am to provide yoga sessions before hearty breakfast spreads which start from 8 am onwards.

ALSO READ: Bandra’s Sukoon lives up to its name, opens at 6am to offer yoga session before breakfast

The restaurant's head chef Tanvi Shah shares two recipes from the menu's healthful offerings:

1. Avocado & Persimmon Salad

Avocado & Persimmon Salad at Sukoon.

INGREDIENTS

Persimmon - 60 gm
Avocado 60 gm
Apple - 60 gm
Roquette leaves - 30 gm
Jowar - 10 gm
Fried Quinoa - 4 gm
Lemon Dressing - 10 ml
Dried Cranberry - 6 gm
Walnut - 5 gm
Mulberry - 5 gm

For Lemon Dressing
Lemon - 90 ml
Honey - 60 gm
Olive Oil - 180 gm
Black Pepper - 10 gm

METHOD

• Begin by preparing the ingredients. Peel and dice the persimmon, avocado, and apple into bite-sized pieces
• Wash the roquette leaves and pat them dry
• In a mixing bowl, combine the diced persimmon, avocado, and apple along with the roquette leaves
• Add the jowar, fried quinoa, dried cranberries, walnuts, and mulberries to the bowl
• Mix the ingredients of the lemon dressing then drizzle the lemon dressing over the salad ingredients
• Gently toss all the ingredients together until they are evenly coated with the dressing
• Transfer the salad to a serving plate or bowl and serve fresh as a delightful and nutritious avocado and persimmon salad

Boba Sol Kadi (Smoothie)

Boba Sol Kadi at Sukoon.

INGREDIENTS

Fresh Coconut Milk made from 2 coconuts
Kokum Aqual - 30 ml
Cumin Powder - 15 gm
Coriander - 20 gm
Black Salt - 5 gm
Boba - 50 gm
Green chilly - 3 to 4

METHOD

• In a pitcher or serving container, combine the fresh coconut milk with the kokum-infused water.
• Add cumin powder, chopped coriander, black salt, and sliced green chilies to the mixture.
• Stir well to combine all the ingredients.
• Serve the refreshing coconut milk kokum drink chilled or with ice cubes, garnished with additional coriander leaves if desired.

Chef Tanvi Shah at Sukoon, Bandra, Mumbai.