Fusion is defined as the process of combining two or more distinct entities to form a new whole. The fusion connect with food is very ancient. The exchange and spread of culinary practices and ingredients the world over is quite ancient though the concept was popularised in the 1970s, when French chefs began to offer traditional French food combined with Asian cuisine. The trend spread quickly, and several fusion foods were born. This amalgamation of 2 or more “authentic” must be created very carefully such that the culinary invention does not turn into confusion. Best fusion dishes are that which come seamlessly together by way of flavours, colours , textures.
Foodialogues brings to you a pasta, integral to Italian cuisine carefully combined with a spicy pav bhaji, the heartthrob of millions of Mumbaiker’s. This fusion is more a flavour combination of the bland cooked pasta with the thick buttery, vegetable curry resulting in an authentic Indian flavour. The pasta is high on the Indian spices and the butter blob levels the spice quotient.
Ingredients for Pav Bhaji Pasta:
- Pasta – 1 CUP
- Bhaji – 2 Cups
- Amul Butter – 2 Chiplets
- Onions Finely Chopped – 2 Tbsp
Preparation Method for Pav Bhaji Pasta:
- Boil 1 litre of water in a pan. When it comes to a rolling boil add the pasta and cook till it’s al dente.
- Drain under cold water. Toss with a spoon of cooking oil.
- Take a heavy pan, and Add 1 chiplet of butter. When it melts add the cooked pasta and the bhaji. Mix well and simmer with a cup of water till the pasta becomes thick.
- Remove and garnish with chopped onions and a spoonful of butter.
Indian Style “Pav Bhaji Pasta” is Ready 🙂
