Traditionally enjoyed with burgers, fries are now inspired by cuisines from around the world and are even loaded, becoming a meal by themselves. Photos Courtesy: Special Arrangement
Foxtail Millet Peri-Peri French Fries
As India celebrates its millets, chef Ruffy Shaikh, senior sous chef at ITC Grand Central in Parel says you can give a healthy twist to the French Fries by using foxtail millet to make Foxtail Millet Peri-Peri French Fries. These foxtail millet peri peri French fries are a delightful twist on the classic snack, combining the nutty flavour of millet with the spicy kick of peri-peri. Perfect for a health-conscious yet indulgent treat. Enjoy these unique and flavourful fries as a snack or side dish.
Dirty Fries
If you love loading your fries with all things good, then chef Vaibhav Jambutkar at SAZ American Brasserie says you can make the Dirty Fries. The dish is very simple yet packed with flavours and also satisfies the hunger of different textures while experiencing different flavours like sour, sweet, savoury, and spicy.
Chilli Basil French Fries
Taking the French route, chef Anshul Verma at Araiya Palampur Himachal Pradesh says you can be a little extravagant and make delicious Chilli Basil French Fries.
Indian-Inspired Loaded French Fries - Spice Temple Fries
Giving an Indian touch to the Belgium-origin dish, chef Prem Pogakula, executive chef at The Westin Hyderabad Mindspace says you can make the Indian-inspired loaded French fries. With a mix of paneer, green peas, onions, tomatoes, and even garam masala powder, Pogakula, says it is an array of scrumptious ingredients that are perfect during the monsoon season.
Home-made avocado & bulgogi khimchi sweet potato fries
If you love Korean food, chef Ashish Kadam at Novotel Mumbai International Airport says you can make a delicious Home-made avocado & bulgogi khimchi sweet potato fries. The recipe, he says, uniquely blends korean-inspired flavours with nutritious ingredients like sweet potatoes, avocado, and marinated tofu or tempeh, creating a vibrant and satisfying vegan dish with a delightful textural contrast.
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