Indian celebrity chef Ranveer Brar spices up discussion with petition to make coriander India’s ‘national herb’
- Indian chef Ranveer Brar’s ignites national discussion with Instagram post asking coriander be known as country’s ‘national herb’
- Coriander is India’s most beloved herb used prolifically across the country and widely regarded as a taste-making star in numerous dishes
No sooner was the message displayed than foodies from across the country jumped in with their responses to the plea. “Yes, yes, yes” responded one follower to the chef’s suggestion, while another commented: “Where do I sign?” A third quipped: “With you on this chef”.
The ebullient responses were unsurprising considering coriander is India’s most beloved herb used prolifically across the country synonymous with flavour-charged food. Known variously as dhania, kothamali, cilantro, cotomili, Chinese or Egyptian parsley, coriander is widely regarded as a taste-making star with its zingy flavour.
Chefs incorporate it in flatbreads, pulaos, curries and chutneys, hot snacks and more. It is also used as a garnish to augment the food’s visual appeal. Millennial chefs have introduced inventive coriander-based recipes for cakes, pies, dips, salsa and burritos while mixologists are showcasing the bright green citrusy herb in mocktails and cocktails.
Delhi-based chef and baker Shibani Sachdeva, who runs “For The Love of Quiche” bakery says her coriander-based quiches – “Pansy Pesto” and “Cilantro Ricotta” are a great hit among her clients who cannot get enough of the spicy condiment. “Coriander not only adds a whiff of freshness to dishes but also makes the food eminently Instagrammable. I also love using it in my food because it fills the house with a lovely aroma, a great prelude to our family dining sessions.”
Other popular coriander-based dishes by Sachdeva – popularly known as “Quiche Queen” – include “Dhaniawala Murg” (chicken cooked in coriander-garlic – ginger paste) and coriander pulao, a green-hued, one pot nutritious meal crafted from long-grained basmati rice and coriander. “It is a very popular dish in southern India, but it is becoming increasingly ubiquitous on menus in the north as well because of its punchy flavour. It cooks in a jiffy and can be garnished with pomegranate seeds and roasted peanuts for the final touch,” elaborates the 47-year-old.
Culinary experts say the wild herb dates from the Neolithic era and its leaves and seeds have found use in cooking for centuries. However, for Mumbai-based chef Reetu Uday Kugaji, it is coriander’s unparalleled accessibility that is most appealing. “You can grow it in a pot, in your kitchen garden, or on your window sill. It thrives under all conditions. Just snip it with scissors and start cooking,” she adds.
