Perfect texture
To make a great buckwheat dish, cooking it the right way is key. The grain takes a bit longer to cook compared to other grains. “Start by rinsing it to remove any dust or bitterness. Then, cook it until tender but still slightly chewy for the perfect texture. For extra flavour, toast the buckwheat before cooking. A splash of lemon juice, a drizzle of olive oil, or even some ghee can make the dish even more delicious,” shares Gaurav Yadav, Chef De Cuisine at The Bombay Canteen, Mumbai.
One must steam buckwheat groats skillfully to cook them best. This method tackles the grain’s need for ample water and guarantees its proper cooking. “Equally essential is the tradition of soaking buckwheat before cooking. It is vital for achieving the intended texture and taste,” adds Gagandeep Sawhney, Executive Chef Shangri-La, Delhi. Buckwheat elevates salads with its nutty taste, unique texture, and health perks. Chef Jaspal of L’Opera, Delhi, says, “Add cooked groats to salads for a protein and fibre boost. Rinse and dry thoroughly to avoid excess moisture. Amp up texture with nuts, seeds, or radishes.”
Mastering a delightful buckwheat dish hinges on grasping its distinctive nature. “Balancing the smoky notes with vibrant herbs and a hint of lime juice takes the dish to exceptional levels,” adds Chef Bhim, Head Chef at Viet:Nom, Gurugram.
Looks like the fascination for buckwheat in fine dining is here to stay.
