Dollops of western flavours in desi delights

Fusion Food

Dollops of western flavours in desi delights

It’s a tussle between the siblings, the parents and children and even couples when it comes to ordering food for Diwali.

While one wants to go for traditional Indian fare, the other wants a western cuisine and palates clash on the dining table. 

To ensure that this ‘tussle’ is eliminated this Diwali in homes across the city, chefs have come up with fusion foods. Take for instance, Halwa Ravioli – made from filo sheets which are folded with badami halwa inside. This is a baked dish that is served with falooda spaghetti, pistachio shavings and berry coulis. The recipe by chef Nishant Choubey, executive chef at Dusit Devarana is not just gooey but also filling. 

But if savoury is the main focus then go for “Thyme Paneer Tikka,” says chef Dheeraj Mathur, masterchef at Radisson Blu, Paschim Vihar.  “Flavoured with thyme, this tikka tastes different from the usual paneer tikka that is available normally. There is also the option of Broccoli and Asparagus Cheese Seekh.


 While seekh is an Indian concept of preparing a dish in a specific way, the main ingredients used here, that is, broccoli and asparagus are not really Indian,” he adds. The chef also suggests foodies try a Lauki Halwa Strudel. Though apple strudel is a common baked dish in the west, one can easily replace the apple with Indian lauki to fill thin sheets of dough to be rolled and baked in the oven. 

And have you heard of an Aam Papad Cheesecake? Chef Mathur has a recipe for that too. “We even prepare Gulab Jamun Cheesecake,” he adds. But if it is gulab jamun that needs to be experimented with, one must try it in the form of Gulab Jamun Donuts. Made of dark and white chocolate, gulab jamun ganache and almond flakes, these donuts have made their debut this year only. 

“We tried Motichoor Donuts (white chocolate, motichoor laddoo, butter cream and almond flakes) and Kaju Katli Donuts (dark chocolate, kaju katli ganache) last two years and realised that 80 per cent of our business was due to them,” says Tarak Bhattacharya, COO, Mad Over Donuts, explaining why they felt the need to renew the promotion with addition of new flavours.

One is sure that fusion foods will be a hit this Diwali too, given that Delhizens love to tease their palate with different cuisines. And all these gourmet delights are handcrafted for an unparalleled gastronomical experience.                      

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