The very many avatars of fries
The HinduNo longer are fries served as a sidekick to your burger or sandwich. Over the years, we introduced more options like garlic fries, sweet potato fries and then, a dedicated section of fries with toppings like Mac n cheese, chicken Bolognese, fried eggs, amongst others.” Sahil Sabhlok, executive chef, Westin Pune Koregaon Park, opines, “With the advent of ‘progressive’ or ‘avant-garde’ cuisines, cafés and bars have also upped the ante. To add to it, it is hassle-free and cheap.” Another reason is exposure to newer cuisines, says Sabhlok, “A few years ago, the dish poutine was unheard of in our menus, but now it is a part of bar menus across the country.” Creative spree The array of fries that restaurants today offer is endless — spicy, fiery, dry, loaded with sauces or gravies. Sausage fries with smoked sausages at The J, Nashik are extremely popular, as are caramelised onion and grilled sausage fries and bacon and cheese fries at Chennai’s Double Roti. Basic shift If the common potato isn’t your thing, an alternative is sweet potato, a typical choice for fries popularised by Chef Paul Kinny at 212 All Day Café & Bar.
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