Food for busy people

Down foodpath

Stromboli evolved to cater to the Indian palate and tempt the taste buds of foodies, especially pizza lovers. The idea behind Stromboli is to ‘eat your toppings without dropping’ as the precious toppings won't fall as they are captured in a roll.

Stromboli is ‘pocket-friendly’, literally! It is reasonably priced and fits in the pocket. So, you can eat while you walk, talk or run as a matter of fact,” says Corporate Chef Rahul Gladwin Massey.

Chef Rahul who has 11 years of professional culinary experience has introduced the Stromboli to the Sbarro India menu. During his culinary experience he has provided the necessary ‘spice’ to events organised by Walmart India for their HoReCa segment all across India.

He has specialised in Garde Manger (Cold Kitchen) and is fluent with western cuisines, although he has worked a lot with regional Indian cuisines as well and picked up true Southeast Asian and Oriental cuisines during his tenure in the Archipelago. Apart from cooking, he indulges in a lot of hobbies like participating in quiz shows, gardening and sketching and also plays the guitarist to unwind.

He says the Stromboli in India has been tweaked according to the Indian palate. “The Chicken Tikka Stromboli is a turnover filled with the Indian recipe of chicken tikka, various cheeses, typically mozzarella, and chopped fresh vegetables. It is similar to a calzone, but much petite and fits even in your pocket, without making it dirty. It is a good takeaway food,” he adds.

“People are really busy these days. Pizzas are food that you sit and eat with friends. Stromboli will satisfy a single person,” he says. Chef Rahul plans to introduce pepperoni sticks, which are a thinner version of Stromboli and are mere sticks of bread and pepperoni. “For even busier and lazier people,” he exclaims.
Recipe

Ingredients:

Dough Ball 150gms
Refined Flour 90gms
Oil 5ml
ugar 2.5gms
Salt 2.5gms
Yeast (Dry/Fresh) 0.5gm
Water 50ml
Shredded Mozzarella Cheese 50gms
Olive Oil 5ml
Boneless Tandoori Chicken / Chicken Tikka 40gms
Diced Onion 10gms
Red Paprika 10gms
Mint Sauce 5ml
­­Egg wash 1
Method:

Pre-heat oven to 280 degC. n Using the ingredients for dough ball, prepare smooth dough, form into a ball and allow to rest in a warm place until it doubles its size.On a floured base, press and stretch the dough ball into an even rectangular shape.

Oil the top of the stretched dough with olive oil and spread shredded mozzarella cheese over 1/3rd of the surface, and apply oil to the other 1/3rd, and egg wash to the remaining 1/3rd of the dough surface.

Sprinkle over mozzarella cheese, Tandoori chicken chunks, diced onion, sliced red paprika, mint sauce and roll the dough as a Swiss roll tightly sealing the ends neatly. Mark three slit on the top and place on a baking tray. Bake in a pre-heated oven for about five minutes or when the top is golden brown.Remove from oven and serve hot.n TIP: Use leftover Tandoori chicken or roasted chicken to vary flavours in Stromboli.