Food for Thought | Heal the world ginger-ly

Food for Thought | Heal the world ginger-ly

Ginger originated in South Asia; in fact, the word ginger goes back to the old English gingifere, which in turn goes back to the Tamil inji ver.


Eat it this way

Ginger-infused Barley Broth

Spice it up: Onions, celery and spinach are used in the broth.


• 200ml vegetable stock

• 20g barley, soaked overnight

• 40g spinach

• 20g button mushroom, sliced

• 10g onion, chopped

• 10g ginger, chopped

• 6g celery, chopped

• 15ml olive oil

• Salt to taste

• Pepper to taste


Heat a medium-sized saucepan over moderate heat and add olive oil.

Add the chopped ginger, onion and celery and sauté until the onions start to sweat. Add the sliced mushroom and barley; cook for another 2-3 minutes. Add the vegetable stock. Give it a boil and simmer for another 3-5 minutes. Adjust the seasoning, tear spinach leaves with your hands, add to the boiling soup and serve.

—Vishal Atreya, The Imperial, New Delhi.