GET YOUR FREAK ON

The calo­rie-loaded, in­sanely good-look­ing freak­shake is tak­ing the bor­ing out of milk­shakes

Hindustan Times (Patna) - Live - - Lifestyle - Ab­hi­nav Verma ab­hi­nav.verma@hin­dus­tan­times.com

Af­ter whip­ping up a storm in Aus­tralia and in­vad­ing suave cafes of Mum­bai, the freak­shake is fi­nally tak­ing over Delhi. This In­stra­gram con­quer­ing, tummy ex­plod­ing mélange of ice-creams, pret­zels, oreos, pan­cakes, cakes, gems, crunchies, cook­ies, marsh­mal­lows, waf­fles and fresh fruits is a rage on so­cial me­dia. Last year in July, Patis­sez, an Aus­tralian café in­tro­duced freak­shakes to their menu. The dessert be­came a hit on In­stagam al­most in­stantly, with peo­ple post­ing a pic­ture of the shake be­fore dig­ging in.

WHAT’S FREAKY ABOUT IT?

A freak­shake is your tra­di­tional milk shake given a mod­ern, mon­strous spin. And the makeover is so dras­tic, it can freak you out. The crazy, sin­ful mix­ture is served in a ma­son jar, which looks ir­re­sistible.

Chefs in the city say Delhi food­ies have al­ready fallen in love with the shake.

“Freak­shakes are the new buzz in town. Although they come loaded with calo­ries, freak­shakes are to­tally out of the box. They are hu­mon­gous with so many tempt­ing in­gre­di­ents mashed to­gether” says chef Ashish Singh of Café Delhi Heights. So, do food­ies don’t mind the calo­ries? “When you look at such yummy good­ies put to­gether in a bot­tle, then it’s hard for you to turn them down. Freak­shake is the right term for it. When this gi­gan­tic mix­ture is served in a ma­son jar, it dou­bles its appeal,” says chef Deep­ankar Arora of Tawak.

IN­STA­GRAM FRENZY

With its quaint, gor­geous looks, the freak­shake has ac­quired a celebrity sta­tus on In­sta­gram. “The beauty of a freak­shake is that you have all the free­dom to play around with flavours, colours and tex­tures. You can get imag­i­na­tive and use fun top­pings such as burger buns and mashed cake. You can even throw in your left­over cake and cook­ies in the mixer to make a quick freak­shake,” says chef Nis­hant Choubey of Dusit De­varana.

PHO­TOS: ISTOCK

The Pink Marsh freak­shake

PHO­TOS: AMAL KS /HT

Choco bo­nanza freak­shake

Ba­nana, cherry and whipped cream freak­shake

Peanut but­ter freak­shake (left) and Cof­fee tof­fee freak­shake

Red burger freak­shake and Crushed brownie freak­shake (right)

Mon­ster Mash

Crunch Munch & Gem freak­shake

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