Pleasures of the palate
Five food and drink obsessions that carry a license to thrill.
By Ritu Dalmia
Restaurateur
Ingredients
I am currently obsessed with parsnips and turnips (chukandar and shalgam); I have always had an obsession with the underdogs, which started with beetroot about 15 years ago. then it moved to cauliflower, lauki, and now it is turnip and parsnips. I can't get enough of it; I am doing a bruschetta with roasted turnips and ricotta mousse.
