Healthy eating is no longer about compromise — it’s about balance, flavor, and creativity. At Kaizen Café, Chef Debasis Rout redefines wellness on a plate with dishes that nourish both body and soul. From the vibrant Korean Bibimbap to the decadent yet wholesome Date Cacao Laddoo, each creation proves that eating healthy can be as indulgent as it is fulfilling.
BIBIMBAP
A vibrant and wholesome Korean rice bowl brimming with tofu, fresh vegetables, and a fiery Gochujang dressing — the perfect harmony of color, texture, and flavor.
Serves: 1
Ingredients
Tofu & Marinade : 100 g firm tofu, pressed and cubed, 10 ml soy sauce, 5 g Gochujang, 5–10 ml neutral oil
Vegetables & Rice: 50 g shiitake mushrooms, sliced, 50 g spinach, 50 g carrot, shredded, 25 g edamame, blanched or thawed, 50 g zucchini, thinly sliced, 1 garlic clove, minced (for zucchini), 5 ml sesame oil (for zucchini), 100 g cooked brown rice, 25 g pickled daikon (see below), 50 g cucumber, finely sliced, 1 spring onion, finely sliced
Pickled Daikon (Prepare in Advance) : 50 g daikon, thinly sliced, 30 ml rice vinegar, 30–60 ml water, 12 g sugar, 3 g salt
Gochujang Dressing: 15 g Gochujang, 5 ml rice vinegar, 7 ml soy sauce, 5 ml toasted sesame oil, 7 ml maple syrup, 1 garlic clove, grated
Method: In a saucepan, warm vinegar, water, sugar, and salt until dissolved. Pour over daikon slices in a clean jar, seal, and refrigerate. (For best flavor, pickle overnight.) Whisk soy sauce and Gochujang together. Toss tofu cubes in the mixture and let marinate for at least 30 minutes to soak up the flavor. Pan-fry the marinated tofu until golden brown, or bake at 180°C for 25–30 minutes until crisp on the edges.
Cook shiitake mushrooms in a pan until nicely browned. Wilt the spinach with a splash of water. In sesame oil, sauté zucchini and garlic until tender.
Season each lightly and set aside. In a small bowl, whisk all dressing ingredients until smooth and glossy. Adjust sweetness or spice to taste. In a serving bowl, spread a layer of warm brown rice. Arrange tofu, sautéed vegetables, cucumber, and pickled daikon in colorful sections on top. Drizzle generously with Gochujang dressing and finish with a sprinkle of spring onion.
Tip: For an authentic touch, serve with a sunny-side-up egg or sesame seeds on top.
DATE CACAO LADDOO WITH CALLEBAUT & CACAO NIBS
A luxurious reinterpretation of the classic laddoo — crafted with luscious Medjool dates, roasted oats, and nuts, delicately sweetened with maple syrup, and infused with raw cacao. Each bite is then dipped in velvety Callebaut dark chocolate and crowned with crisp cacao nibs for the perfect balance of indulgence and nourishment.
Serves: 6–8 pieces
Ingredients
For the Laddoo Base: 200 g Medjool dates (pitted), 60 g rolled oats, 40 g mixed nuts (almonds, cashews, walnuts – chopped), 10 g raw cacao powder, 15 g maple syrup, 5 g melted coconut oil
For Coating & Finish: 5 g raw cacao powder (for dusting), 100 g Callebaut dark chocolate, 8 g cacao nibs
Method : In a food processor, combine dates, rolled oats, chopped nuts, raw cacao powder, maple syrup, and melted coconut oil. Blend until the mixture comes together into a soft, sticky dough that holds its shape.
Scoop out small portions of the mixture and roll them into neat, bite-sized balls. Place them on a tray and refrigerate for 10–15 minutes to firm up.
Lightly roll each laddoo in raw cacao powder for an extra layer of depth. Melt Callebaut dark chocolate gently over a double boiler, ensuring it’s smooth and glossy. Dip each laddoo into the chocolate until fully coated, then place them on parchment paper to set.
While the chocolate is still wet, sprinkle cacao nibs on top for a delightful crunch and artisanal finish. Let the laddoos set at room temperature or chill them for a glossy, firm coating.
Serve these elegant treats as a guilt-free dessert, post-meal indulgence, or as part of a festive platter. A perfect blend of tradition, texture, and fine chocolate craftsmanship.
