Yesh, Fit Food.
It’s not about bulking up, it’s not about losing weight, it’s not about going vegan.
Or it could be if you wanted it to.
It’s very simply, eating well and eating right. The way our folks and our folks’ folks used to – in moderate amounts and with balanced ingredients. A mini movement of ours, so to speak, to encourage wholesome eating without compromising on flavour.
We’ll be incorporating Fit Food items into our regular menu next week, while introducing them in our weekly specials menu as well.
Don’t have time for long, dribbling blog posts like these?
Join our mini movement on Facebook at http://facebook.com/fitfoodtgs
for quick bites of info (hurhur)
We haven’t gone completely bonkers, there’s still going to be lots of wicked stuff to indulge in for the good days and the not-so-good days. So, this week’s specials – we’re featuring the healthy and the sinful. All in the name of balance? Bahaha
soup of the day: mint-infused roasted pumpkin bisque
Pumpkin bisque happens to be one of the most photogenic soups of all time, IMHO.
Here’s pumpkin bisque “aerial shot”.
Here’s pumpkin bisque staring wistfully into the distance………
And here’s pumpkin bisque, romanticised, for its “still life” debut.
How is this Fit Food?
Other than “because grandma said so”, pumpkin has two words for you – beta-carotene.
Or is that one word?
Pumpkin pumps in the vitamins: A, B2, C, and E.
The mint we’ve infused into the bisque, while just a touch so as to be not too jarring, lifts the bisque for a bit of freshness.
all day breakfast / brunch special: Three-Cheese Quiche (contains mushrooms!) with balsamic-glazed stovetop tomatoes, and a simple garden salad by side
This week only – takeaway price is less than half of dine-in price.
Limited portions available though, we won’t be surprised if they’re sold out before you can say “Three-Cheese Quiche”.
If you VIDEO yourselves doing the Cheesy Challenge, upload it to YouTube/Vimeo/etc and send us the link, we’ll give you TWO Three-Cheese Quiches on the house. SRSLY. But yah, no one’s gonna take up the challenge one la. Pfffft.
special main: tender chicken breast fricassée on cumin-roasted ratatouille, topped w papadam crisps
How very French-Indian, no?
Fricassée ~ from the French fricasser ‘cut up and cook in sauce’ (probably a blend of frire ‘to fry’ and casser ‘to break’)
A fricassée is typically a dish of stewed or fried pieces of meat served in a thick white sauce. Our chicken breast is stewed (not fried! never!) until tender, and instead of white sauce we serve it on a bed of cumin-roasted ratatouille.
We make our ratatouille by stewing the vegetables in their own juices with very little oil (we use olive oil only), salt and pepper. This week’s fresh picks for the ratatouille: Tomatoes, capsicum, mushrooms, zucchini, french beans, onions and roast garlic.
Best of all – you can choose to have the papadam deep fried or not deep fried. How we get them to bloom crisply without deep-frying? ‘Tis a sekret we’ll keep to ourselves for now 😉
Also available as a Takeaway Tray for the next potluck or office party you’re forced to attend. 65$/tray, feeds about 10 pax to share.