Diabytes
Recipe: Fizzy Fennel
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Pic courtesy: Chef Vijay Anand Bakshi, Head, Culinary Operations, Barbeque Nation Ingredients:
Cucumber chunks – 4 to 5
Basil leaves – 4 to 5
Fennel – 2 bar spoons
Lime juice – 20ml
Tonic water
Garnish – Cucumber slice with basil leaf
Method:
Muddle cucumber chunks and fennel together.
Add bruised basil leaves and lime juice.
Shake all the ingredients and fine strain in a Collins glass.
Top up with Tonic Water
Chef’s tip: Serve in ‘Collins’ glassware
(The recipe has been shared by Chef Vijay Anand Bakshi, Head, Culinary Operations, Barbeque Nation)
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