From quaint street stalls selling crispy soy chops to gourmet outlets like gourmandia ca recipes dishing out maple-coated soy fillets, soybean is hot on menus across India. Soy's high protein content and innovative uses as a flour, milk, sauce, cream or yogurt are increasingly making it a legume of choice.

1. From quaint street stalls selling crispy soy chops to gourmet outlets
like gourmandia ca recipes dishing out maple-coated soy fillets,
soybean is hot on menus across India. Soy's high protein content
and innovative uses as a flour, milk, sauce, cream or yogurt are
increasingly making it a legume of choice.
Oh soy Indian
Since India is a large producer of soybean, easy availability of the
ingredient has increased its popularity. Newer variations like silken
tofu that can be readily used in various dishes, have made soy a
welcome addition to menus. According to chef Manish Mehrotra,
soy can be used as a tofu tikka, as an entree, a mashed or buttered
edamame (green soybeans), a popular bar snack. "The improved
quality of soy products is allowing chefs to experiment," says chef
Mehrotra.
Asian soy-ree
For Indian travellers familiar with Southeast Asian soy dishes and
sauces, its availability in the local market has been welcomed.
Chandigarh-based chef Deepak Gurung regularly receives requests
for masala soy (stir fried soy cooked with onions and bell peppers)
and bharwan soy chops (soy stuffed with cheese and nuts) for
banquets. "Soy works well for Indianised versions of popular
Oriental dishes such as tofu sushi and sesame soy noodles," he
says. Gurung also points to the use of soy flour in paranthas, puris
and tandoori rotis.
Source: IndiaTimes.com – Food Trend:SoySaga