Chef Aman Puri tells us that how Indian street foods can be paired with Chinese, Japanese and Itallian food to give it a new twist
Street food had always left scrumptious urge in people’s heart. Be itgolgappa’s or allu ki chaat, hygiene, luscious food presented in a quirky way invariably brings back people to your cart.
The restaurant proprietor advanced up this concept after deep analysis of market. let’s not go too far, two three years back itself. ‘Street food’ and ‘unhealthy food’ were considered synonymous to itself.
It is because of the revolution ushered in the cooking and also the new mania among the mob to stay fit which stipulated a new form of food called healthy sophisticated street food which is of international standards
Indian street food is considered to be one of the most grueling one when it comes to fusing ingredients because of the presence of wide range of flavors. But we enjoy the perks of being born here and brought up eating such food which makes it little congenial for us.
Golgappa sphere, Chinese bhel, Chandni Chowk to China chaat, oreo rabri cake, ras malai tiramisu, are some of such dishes which are helping us make all profits. The riposte is amazingly staggering.
Indian street food can be paired with either Japanese, Chinese or Italian to give it a twist and also a different flavour.
Take for example, the Japanese wasabi aloo tikki. It’s very much like the standard aloo tikki, but wasabi is added to the potatoes, giving them a kick. And then the potato patties are covered in panko, which gives them an outstanding crunch as a contrast to the pillowy, spicy interior.
You can also make a Chinese gobi manchurian —another example of a real ‘Indian Chinese Dish’. The Chinese probably wouldn’t believe it exists. It’s cauliflower balls battered in corn flour, spring onion, capsicum, soy sauce, chili sauce, minced garlic and ground pepper. A heavenly dish for vegetarians!
For the one who is a lover of Indian street foods these new cuisines are a must try. If not for the fusion element, then atleast for the unique combination of spices.
The author is a chef at Imly