Chef has described the Purple Poppadom as like the aroma of coffee and the smell of bread proving rather than the taste itself. In other words an actual purple poppadom remains purely a mythical notion and does not exist in reality…or so we thought!
Chef Anand George with the colourful poppadom
We were intrigued to hear on the Twittersphere that people were talking about making actual purple poppadoms. We are honoured to be discussed in this way and even more so when our new friend Chef Mannie O’Neill, Head Chef @Centro Cardiff metropolitan university, Tweeted that he had actually made a batch of his own.
Using beetroot juice and dried beetroot powder Mannie has been working hard on his project and so we invited him to join us and our food blogger friends for a taste session. Mannie had been Tweeting the concept over with our good friends Mark and Carol Adams @gomezadams and @babettesffest and we invited them all to meet with Chef Anand George for the historic tasting.
It was generally agreed that the colour of the poppadoms are in harmony with the rose pink hues of the restaurant interior and that they went very well with our homemade pickles.
Chef Anand was very grateful for the work and commitment put in by Chef Mannie in creating his tasty snacks, and agreed to meet again to develop the concept further. We will be bringing more news as developments as they occur.
Mark Adams (left) with Carol Adams, Chef Anand George and Mannie O'Neil
