French bouillon to Indian paya


From French bouillon to Indian paya ­ it's time for some healthy stock taking
A new year calls for some `stock' taking... in this case, literally, with bone broth be coming the beverage of 2017. The oldfashioned super drink is hot once again and destined to stay that way. Like most other things, bone broth is a time-honoured food that has bounced back from ancient kitchens to join the long list of contemporary superfoods.

Our grandma's magical brew is the new-age cure for modern maladies. Americans are or dering cups of bone broth on the go instead of their daily lattes and have also created a band of “broth-ers“ ­ ardent devotees of bone broth.

HOW IS IT DONE?

Be it the French bouillon, the Italian brodo or Indian Paya (trotters) soup, a warming broth has always been a medicinal soul food for societies around the world. It is essentially a warming, nourishing beverage made from meaty bones, veggies and herbs left to smoulder for hours (in some cases up to 72 hours) and then strained.Now, smouldering hot broth can also be a breeding ground for bad bacteria so it is advisable to cool it down before diving into the bowl.

WHY SO HOT?

People around the world still consume broth regularly as a cost-effective and highly nutrient dense food. Besides its amazing taste and culinary uses, broth is an excellent source of minerals and is known to boost the immune system. Dieticians who specialise in the Paleo diet assert that the long cooking process of broth breaks the bones down, releases nutrients and minerals, and makes nutrient-rich collagen, gelatin, and glucosamine easier to digest.

SUPER BREW

Bone broth scores on three big health fronts ­ whole food, clean food and slow food. An ancient cure for common cold and influenza, it is far more powerful than known to most. Celebrities, including Gwyneth Paltrow, Kobe Bryant and Salma Hayek, tout it as a cure-all to help you attain radiant skin, weight loss and shiny hair.