The revolution on the Indian food scene now extends to plating up of some really good-looking fusion food. Everything from the humble pav bhaji – that popular Mumbai street food – to the traditional Parsi staple - patra ni macchi - has been given a global twist. Chefs have introduced global flavours that blend seamlessly with Indian ingredients to create subtle, yet flavourful dishes that are a treat to eat. And they’re damn good looking too. Fruits, flowers and sauces and funky shapes are used to create some innovative plates.
Here, we take a look at some of the best looking Indian fusion dishes that are too good-looking to eat.
Inspired by the nutty chocolate bars of our childhood is this wonderful variation on @thebombaycanteen's legendary dessert! The Chocolate Rum & Raisin Gulab Nut from @tiffintales is an Old Monk soaked gulab jamun filled with a dark chocolate pastry cream, rum soaked raisins and toasted almonds. Indulgence at its best! For the purists out there, don't fret. The original and wonderful Pista Gulab Nut courtesy @sucresdesterres is still very much on our menu and always will be. Pic by @tiffintales #gulabnut #chocolategulabnut #fruitandnutchocolate #rumandraisin #legendarydessert #gulabjamun #oldmonk #indiainspired #tiffintales #sucresdesterres #newdessert #thebombaycanteen #mumbai
Where: Bombay Canteen
This Macaron look-alike gulab nut – called the Chocolate Rum & Raisin Gulab Nut – is inspired by the French dessert of course. A dark chocolate pastry cream is sandwiched between two halves of Old Monk rum-soaked gulab jamun along with almonds and rum-soaked raisins. This is one nut we’re happy to crack anytime!
Pav Bhaji Fondue
Monday blues? Delicious Pav Bhaji Fondue's here to your rescue! #SpiceKlub #TheSpiceRoute #MondayBlues #PavBhaji #Fondue #Delicious #InstaFood #Foodies #FoodLove #FoodPorn #FoodGasm #FoodBossIndia #FoodTalkIndia #MumbaiFoodDiaries #MumbaiFoodIcious #MumbaiFoodLovers #MumbaiFood #MumbaiFoodie #YummyInMyTummy #LowerParel #Mumbai
This staple street food from Mumbai has been given a European twist. Cooked up to resemble the Swiss fondue (a mix of wine, cheeses and kirsch) the Pav Bhaji Fondue is a silky-creamy concoction made up of the traditional bhaji and cheese. Served piping hot in a fondue pot over a gentle flame, it’s eaten with square chunks of bread. Just dip your bread in the fondue and pop it into your mouth.
Galangal Infused Patrani Mekong Basa
Where: Indian Accent
Parsi food meets Thai in the pretty looking dish. Taking the traditional patra ni macchi up a notch, celebrated chef Manish Mehrotra has created a mini tower of Basa fillets infused with galangal (Thai ginger) and wrapped in patra leaves. It’s served with a tomato sorba essence. How mod!
Sarson da Saag
Where: Masala Library
Adding Mexican tadka to this ubiquitous Punjabi dish, Jiggs Karla presents diners at his upscale Masala Bar with Quesadillas (basically cheese stuffed Makai parathas) served with saag. Hearty and comforting, it has the potential to induce food coma. Also note that among its accompaniments is a serving of popcorn. Yum!
Mysore Pak Tart
Where: Farzi Café
This good-looking Mysore Pak will definitely give your local mithaiwala heart-burn. The traditional sweet comes encased in a tart and is served with filter coffee-flavoured aerated mousse and garnished with seasonal berries and fruits. The sad thing is, it’s available only at the Bangalore outpost.