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Juhu Beach Club Champions Fresh Seasonality and ‘Going Green’

March 31, 2016 Dining No Comments Email Email

image007 (1)This year sees a rise in conscientious green eating with the popularity of the plant based diet, ‘flexitarians’ looking to reduce meat in their diets or those simply wishing to up their nutritional intake through eating more greens. Juhu Beach Club is the destination for those looking for more adventurous ways to enjoy nature’s greatest source of nutrition and vitamins.

Chef-owner Preeti Mistry’s flavour-forward menu is influenced by Mumbai street-eats and Californian organic seasonal fare, of which over half is suitable for vegetarians. “When it comes to knowing how to let vegetables shine, Indian cooking is king! With a focus on delicious protein rich ingredients and intense aromatic flavours, it proves that a dish doesn’t need to have meat in it to make it exciting. While our menu includes popular meat favourites such as the Holy Cow Short Rib Curry, we love to work with a mix of seasonal fresh vegetables and reinvent them in ways you’ve never tasted before”, says Chef Preeti.

Preeti demonstrates this with her adventurous take on the classic love em’ or hate em’ vegetable the Brussel Sprout. The Brussel Sprout Nest (HKD98) has a deliciously charred flavour and texture with sprouts cooked in ginger curryleaf butter on a bed of fenugreek and roasted pistachio pesto.

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Juhu Beach Club – Manchurian Cauliflower

Forget sweet and sour pork, the Indian-Chinese inspired Manchurian Cauliflower (HKD108) forgoes meat for cauliflower, carrots and onion which are marinated in spices overnight and fried in homemade sweet and sour sauce (famously described by Anthony Bourdain on a visit to San Francisco Bay’s Juhu Beach Club as Chef Preeti’s “Stairway to Heaven”).

Juhu Beach Club’s love affair with seasonal organic fare shines through in menu dishes which are regularly changed up in line with what’s in season.  A new addition to the menu is the Green Goddess Salad (HKD78) which currently stars chicory, sliced persimmon, oranges and fennel, sprinkled with pistachios and pomegranate seeds and tossed in a house-made creamy, herb-y Green Goddessdressing (can be swapped for a vegan-friendly tamarind vinaigrette dressing).

Indian cuisine is notable using spices with proven health benefits such as turmeric, a powerful anti-inflammatory and a strong antioxidant found in many if not all traditional Indian recipes.  Juhu Beach Club prides itself on the use of traditional Indian herbs and spices which are freshly ground and mixed in-house daily.

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Juhu Beach Club – Brussel Sprouts Nest

New to the menu and full of spices with medicinal properties is the Mom’s Guju Chili (HKD58). Vegan and gluten-free, the hearty mung bean and tomato-based chili packs a healthy dose of protein with lentils and fresh ground turmeric and ginger, both known for calming anti-inflammatory properties.

Vegetarian street food bites on the menu include the Vada Pav (HKD58), the Indian equivalent of an American slider known as the ‘Bombay burger’, which encases a spicy fried potato puff with pickled onions and ghost pepper chutney between two grilled buns. Those going gluten-free can substitute Pavs buns with corn tortillas.

Juhu Beach Club is the perfect place to discover innovative dishes with bold fresh flavours that champion seasonality and vegetables at their best. Veggie and meat favourites are available daily for dinner and weekend brunch.

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