Zorambo, a place that caters to foodies irrespective of their age group, serves Indian street-food inspired dishes, but with a twist.
Keeping an innovative name to the same old dish does not upgrade it to a title of fusion-food. To come in the stipulated section of fusion, the hit of aroma and taste matters the most. Now, finger chips, chicken wings and samosas are something that are easily accessible. But a twist to the flavours where there is a mish-mash of both, a bit desi and a bit videsi is what is tough to create. Giving an international approach to the Indian dishes and vice versa is an experimental aspect of the gastronomy industry for the past few years.Zorambo, a place that caters to foodies irrespective of their age group, serves Indian street-food inspired dishes, but with a twist.
The menu curator of the place, Ashok Singh wishes to broaden the arena of the restaurant's reach on an international level. The unusual menu and the food-beverages makes one want to get the secret of their dishes out. But the secret is that there is no secret at all.
Red velvet cake is one of the most favourite for millenials.
But, the same flavour is available in beverages as well, that is a bit hard to believe. Though the red velvet coffee has a pinkish red shade to it, what truly makes the beverage a unique one, is its unique taste. The dishes served and shared by the Zorambo team are on one hand unique as well as has the true essence of Internationally Indian appeal.
ICED CARAMEL MACCHIATO
Take a tall glass 350ml, add ice cubes till the top, add 100 ml of cold milk, generously glaze the sides of the glass with caramel sauce, add a double shot of espresso gently on top and finish the same with a shot of foamed milk with a caramel design on top.
MUTTON KEEMA SAMOSA