Introducing the tantalising and utterly unique creation from the culinary genius, Chef Avinash Martins: the Tamdi Cocktail. Inspired by the rich earthy flavours of the Tamdi Bhaji, or red Amaranth leaves, abundant in the coastal haven of Goa, Chef Martins has transformed this humble vegetable into a libation that defies convention and elevates the drinking experience to new heights. Read on to the step-by-step recipe.
Tamdi Bhaji Gets A Boozy Makeover
But first, let’s delve into the essence of Tamdi Bhaji. Revered by Goans for its rich nutritional value and distinctive flavour profile, Tamdi Bhaji, or red Amaranth leaves, is a staple ingredient in the coastal cuisine of Goa. Bursting with earthy notes and a subtle hint of sweetness, these vibrant leaves have long graced the tables of locals. With a history as colourful as its crimson hue, Tamdi Bhaji embodies the spirit of Goan gastronomy, its presence in dishes serving as a testament to the region’s culinary heritage.
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Step-By-Step Recipe By Chef Avinash Martins
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- Start by blanching a big bunch of Tamdi (red Amaranth) leaves to preserve their natural flavours and ensure a smooth texture.
- Chop some beetroot and combine it with the blanched Tamdi leaves.
- Blend them together into a smooth puree, capturing the earthy essence of both ingredients.
- Strain the puree to remove any fibrous bits, ensuring a silky consistency.
- Squeeze fresh grapefruit juice, ensuring it’s free from any pulp or seeds.
- In a separate container, mix the freshly squeezed grapefruit juice with milk, vodka and bourbon, using them as the base spirits for the cocktail.
- Allow the mixture to sit for a period, allowing the milk to infuse the grapefruit juice with its creamy richness.
- Once infused, carefully remove any milk solids that have risen to the surface, leaving behind a smooth, fat-washed grapefruit juice.
- Filter the mixture to achieve a clear and pristine base, free from any impurities.
- Pour the filtered spirit base into a crystal glass, ensuring a generous serving.
- Add a single ice cube to the glass.
- Top the cocktail with a dollop of the Tamdi and beetroot puree, allowing the flavours to meld together.
- Gently stir the cocktail to incorporate all the components.
- Present the Tamdi Cocktail with a tambi leaf as a garnish on top.
Raise your glass in a toast to tradition, innovation, and the endless possibilities of mixology.
Cover Image Courtesy: Canva and Chef Avinash Martins
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