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Relish stick food

From cakesicles, a banana Split, beet salad and more These skewered dishes are worth a try

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(Clockwise from top left) Mutton Gilafi Kebab; Dark Chocolate Candy; Unicorn Cakesicle; B**f Pica Pau; Banana Split Bite; Chicken Chooza; Buta yakitori; Chicken Drumstick Skewer; Grilled Southern Spiced Prawns; Mini Banana Pancake Skewers; Chicken croquettes
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Stick food has always been a hassle-free way of enjoying grilled meats on the move. And while they will always enjoy prime place on the plate, you can now enjoy  vertical skewered like creations like mini pancakes or cakesicles, banana split, etc giving vertical elevation a nudge to the top. Here’s what you can feast on the next time you are looking to enjoy food on a stick.

Mutton Gilafi Kebab

The Mutton Gilafi Kebab is minced mutton mixed with spices, placed on skewers and cooked to perfection in a tandoor. It is served on an inverted hanging skewer with naan, onions and green chutney
At: BKC Dive

Dark Chocolate Candy

This candy is a gult-free treat made with popcorn, oats, dark chocolate and rock candy. 
At: Botanica Cafe and Diner, Charni Road

Unicorn Cakesicle

It’s unicorn inspiration all the way with this treat. Essentially a cake mixed with Nutella and chocolate ganache and coated with plain chocolate then decorated for the cute and quirky look. 
At: Plate & Pint, Kemps Corner

B**f Pica Pau

While the tenderloin patties have always been the one to look out for cushioned between two burger breads. Here, you can enjoy a juicy one on skewers with bone marrow served with herb vinegrette. 
At: O Pedro, Lower Parel

Banana Split Bite

This is a droolworthy dessert that’s generally a fan favourite served in a bowl, shared by one and all. However, here you can enjoy it all by yourself on a stick, drizzled with chocolate sauce and honey, garnished with mint sprig and tempered chocolate. 
At: Radisson, Noida Sector 55, Delhi

Chicken Chooza

You can enjoy chicken lollypops in an uncovential way. Marinated with chilly paste, deep-fried and then tempered with curry leaves and mustard, finished with yoghurt. 
At: Social outlets in the city

Buta yakitori

A traditional pork belly yakitori is paired with a tartare of apple and betel leaf to add crunch and to create a burst of flavour in your mouth. 
At: Pa Pa Ya outlets in the city

Chicken Drumstick Skewer

This chicken drumsticks is pre-marinated, cooked in clay oven with cheese served along with exotic vegetables, pilaf rice served with jerk sauce. 
AT: British Brewing Company outlets in the city

Grilled Southern Spiced Prawns

The prawns are marinated with the blend of spices and then grilled to perfection, giving it a charred effect and a smoky taste. 
At: Glocal Junction, Andheri & Worli Outlets

Chicken croquettes

These dish is an inspired take on a traditional Italian antipasti Crocchette and the East Indian snack potato chop. 
At: The Bandra Project, Bandra (W)

Mini Banana Pancake Skewers

These bite-sized treats are a great option for those looking to stack it up but not over indulge. 
At: Kaama, Ansal Plaza

DIY

Beet Salad on a Stick

Ingredients

Vinaigrette

  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Salad

  • 2 beetroots
  • 2 cups arugula
  • 1 log (4 ounces) goat cheese
  • 1/2 cup California walnuts, chopped
  • 1/4 cup honey balsamic vinaigrette

Preparation

Vinaigrette 
In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper. Set aside.

Salad

Preheat oven to 400°F.  Slice the tops off the beetroot close to the root and give them a good scrub. Loosely wrap the beets in foil and roast them in a preheated oven for 50-60 minutes. Let them cool, then use a paper towel to rub the peel off. Slice them into rounds, then quarter slice the rounds. Ready your ingredients and skewer the ingredients like an assembly line. Start with two quarters of a beetrot, a bunch of arugula, then a slice of goat cheese. Top the salad sticks with chopped walnuts and a drizzle of honey balsamic vinaigrette. 
Recipe courtesy: Chef Sabyasachi Gorai

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