Masala Mafia Pasta, Any­one?

India Today - - INSIDE -

Schezwan sauce and melted moz­zarella on grilled vada- pav. Samosa stuffed with chicken chowmein. East meets West, on a plate.

Penne, fusilli and spaghetti tem­pered with a gen­er­ous tadka ( chonk) with green chill­ies and the all- en­com­pass­ing garam masala. It’s 25- year- old restau­ra­teur Ronak Singhi’s spe­cial at Jal­paan, Hy­der­abad. The dish is served with a sauce pre­pared with mus­tard and cumin seeds and whole green chill­ies. Din­ers love the desi tadka to or­di­nar­ily bland pasta. But ru­mour has it that the God­fa­ther isn’t happy.

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