Quinoa Kebab Bowl
This dish at the new Bhoomi Modern Indian Grill in the Chicago food hall Urbanspace Washington combines influences of India and Latin America, according to co-owner Ajit Kalra, who created the dish. The base is quinoa cooked Indian pulao style, with sautéed cumin and cloves. Once it’s cooked it’s tossed with diced red, yellow and orange bell peppers, pomegranate seeds and mint.
That’s topped with griddled salmon pieces that have been marinated in a proprietary spice blend for 24 hours. The dish is garnished with pickled onions and a slaw made with red cabbage, lemon juice, Himalayan pink salt and Telicherry pepper.
Finally, it’s finished with three sauces: a “Chimmichutney,” which is a garlic chutney with olive oil and mint; “Bhoomi sauce” made with buttermilk chopped cilantro, coriander seed and other spices; and “Mirchup” made with San Marzano tomatoes, garlic and a proprietary roasted spice blend.
Price: $15