About the chef :-
Deepak Goswami is the Executive Chef at Hotel Treat Imperial, Chh. Sambhaji Nagar , where he leads the culinary team with passion, creativity, and a commitment to excellence. Renowned for his expertise in Indian and international cuisines, he brings exceptional culinary craftsmanship, innovative presentation, and a deep understanding of hospitality to every dining experience. His dedication to quality, authentic flavours, and guest satisfaction has helped establish Hotel Treat Imperial as a distinguished destination for memorable cuisine and exceptional service.
About The Recipe :-
Deepak Goswami is the Executive Chef at Treat Imperial Chhatrapati Sambhajinagar (Treat Hotels & Resorts). A spice-loving culinary expert, he is known for bold flavors, creative use of fresh herbs, refined techniques, and a passion for crafting memorable, well-balanced dining experiences.
We are going to understand his method of making Rasam.
Rasam is one of the most comforting and iconic dishes from South India. The word “Rasam” comes from the Tamil word meaning “essence” or “juice”, referring to the flavourful broth made with spices, tamarind, and herbs. It is simple, light, and deeply aromatic—yet it carries centuries of culinary tradition. Historically, rasam was created as a digestive and medicinal broth. The combination of black pepper, cumin, garlic, and tamarind was believed to aid digestion, warm the body, and help fight colds. In many South Indian homes, rasam is often prepared when someone feels unwell because it is light, soothing, and nourishing. In traditional meals, rasam is usually served after sambar and eaten with steamed rice. However, many people also enjoy drinking it like a warm soup, especially during rainy days or when they want something comforting.
One of the most classic versions is Milagu Rasam, where black pepper (milagu) is the star ingredient. This version is especially popular during monsoon or winter because of its warming and immune-supporting spices.
Prepare the rasam base (2–3 servings)
Extract the tamarind water by squeezing the soaked tamarind in warm water and discarding the pulp. In a pot, add the prepared tamarind water along with chopped tomato, turmeric powder, salt, crushed black pepper and cumin, crushed garlic, and Home Flavors rasam powder. Mix everything well and bring the mixture to a gentle boil, allowing the flavours to blend together and create the aromatic base for the rasam.
Simmer
Lower heat and simmer 8–10 minutes until aromatic.
Do not boil vigorously.
Temper
Heat ghee/oil, splutter mustard seeds, add curry leaves, red chili, and hing. Pour into rasam.
Finish
Add coriander leaves. Switch off heat once it becomes frothy on top.
Tips & Variations
No tomato version: Skip tomato for a clearer, sharper rasam.
Pepper-forward: Add freshly crushed pepper at the end for extra heat.
Medicinal style: Use more garlic and ghee—great for colds.
Serve with: Steamed rice + papadum, or drink it hot like a soup.
