Thursday, Nov 14, 2019 | Last Update : 07:10 PM IST

Desi-videsi flavours

THE ASIAN AGE. | PRATYUSHA CHATTERJEE
Published : Jun 27, 2019, 1:38 am IST
Updated : Jun 27, 2019, 1:38 am IST

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.
 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.

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

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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

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Ingredients

  • 250 gm minced mutton 1 inch cinnamon stick
  • ½  cup chopped onion
  • 1 tablespoon ginger paste
  • teaspoon red chilli powder
  • ½ teaspoon salt 1 cup water
  • tablespoon ghee cloves
  • 3 whole black peppers 1 chopped tomato
  • 1 teaspoon garlic paste
  • ½ teaspoon garam masala powder
  • ½ teaspoon powdered turmeric

Method

  1. Heat ghee in a pan over medium flame. Add cloves, cinnamon, peppercorns and wait till the aromas of the spices are released, add the onions and stir-fry till onions turn golden brown. Then add ginger-garlic paste, tomatoes, red chilli powder, turmeric powder and salt. Cook till the ghee starts to come on top, then add the keema and stir till the keema had been mixed well in the pan, put the flame on low and add the water and leave to cook for about 45 minutes to an hour gently stirring from time to time.
  2. Cook till the keema is dry, remove the pan and wait for the keema to come to room temperature.
  3. Now to prepare the dough, take a large bowl, put 250 gms refined flour along with cumin seeds and salt to your taste. Then, add ghee and start kneading. Make sure the dough turns out to be somewhat firm in its texture.
  4. Cover the dough with a muslin cloth and let it rest for about half an hour
  5. Make small round balls and flatten them to about 4-5 inches using a rolling pin, gently make a cone out of them, dip your fingers in water then seal the sides, add the cooled down keema till the cone is 90% full, seal the open sides by applying light pressure to the dough.
  6. Take a deep frying pan add canola or refined oil and put on medium flame till temperature reached 180 degrees, put the samosas in gently not overcrowding the pan and fry till they turn golden brown, for more crispness fry for a minute longer.
  7. Take out and put on paper towel to absorb the oil and enjoy with fresh mint chutney.`

Tags: millenials, finger chips