From arugula leaves that have a crunch and a peppery tinge to lettuce buds and zucchini, the bounty at vegetable markets is finding its way into the most divine salad bowls in Indian hotels .
Salad leaves and coloured bell peppers are becoming hot favourites for toss-it-up-your-way spreads. Judging by the salad bars at buffet spreads, it's clear that greens offer a wave of flavours for every palate. Infact, lots of Indians want salad to be an essential part of dining or lunching.Salads are about creating a signature that is subtle but also keeping it light enough for a person to go for a second helping according to salad lovers.
In fact, salads, both Thai and Western, seem to be in vogue. The trend is to make salads that are mild on the tongue and intensely satisfying according to the leading chefs trying their hand at adding colors to the plate. There is a variety to choose from, the organic greens, the Asian vegetables and herbs of all stripes. It is true that Indians who just want to make a plain salad are faced with bewildering choices.
Freshness becomes the most vital and critical consideration when it comes to the demand. However the secret in keeping the trend going is to keep individual flavours distinct so that the end result is a delectable memory.
