Mix and Match

Many restaurants in Delhi NCR are becoming famous because of their Live band performance, I recently visited Saints N Sinners in Gurgaon the Grub Pub Music Hub destination, created out of sheer love for music and food, SNS stands out as a melting hub of a crowd that has delectable taste in food while also crooning to the beats of exemplary music.

Head Chef Siddhart Sharma had  many things talk about, “The focus of the food has always been the taste that's what is the core vale we have here, whatever we do here is lots of mixing, the reason being is we kind of confuse the customers, your eyes says that you are eating something else where as your tongue will say something else.”

He has an interesting journey as he has been a part of SNS from the beginning, and before this was into consulting, he has consulted 90 plus restaurants across Delhi NCR.

He added, “What we do here in terms of food is really close to my heart, as there is something interesting we do to the dishes which you won't get anywhere else.

One dish he suggested was Kung Pao chicken, we have caught the core of the chicken the flavour and the taste, to know the taste we have converted it into two ways one we made an appetiser which is a main course dish and one as tandoori one.”

Saints N Sinners is coming up with many new outlets and new menu, which will be available very soon online.

Tiramisu Margherita

Ingredients

• Whipped cream    75gm,
• Kahlua Liqueur     30ml,
• Mascarpone Cheese     130gm,
• Espresso Coffee     3gm,
• Castor Sugar     5gm,
• Cocoa Powder     1gm,
• Italian Biscuits     4 pieces
• Special Ingredient    Kahlua Liqueur

Method

• Prepare a 9*13 baking dish. If you want to be able to remove the Tiramisu from the pan when done so that you can see the layers.
• I suggest lining the pan with parchment paper that sticks up over the sides, then putting a cardboard cake rectangle in the bottom of the pan. The tiramisu will be supported by the cardboard when you remove it using the parchment paper.
• Combine egg yolks and sugar in the top of a double boiler over boiling water. If You don’t have a double boiler, you can use a metal mixing bowl set over a pot.
• Cook for about 10 minutes, when heat is low, Stirring constantly.
• When done, whip yolks with water until they thicken and yellow a bit.
• Add Mascarpone to whipped yolks and mix until combined.
• If you have a second metal mixing bowl, use it for your whipped cream. If not put mascarpone mixture into another bowl and get your metal mixture bowl clean.
• Add Whipping cream to bowl and whip both mixer. Whip until soft peaks form, about 5-7 minutes.
• Fold whipped cream into mascarpone mixture.
• Dissolve espresso into warm water, then combine with the Kahlua
• One at a time, Dip the ladyfingers into the Kahlua mixture for about 4-6 seconds. nThe longer you dip them, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of the 9*13 pan.
• You should be able to get two rows in a layer.
• Spoon half of the mascarpone mixture over the ladyfingers.
• Repeat ladyfinger layer, then top with the remaining mascarpone mixture.
• Dust the top with Cocoa powder.
• Refrigerate for several hours or overnight then remove from pan and serve.