The unusual menu and the food-beverages makes one want curtain velvet manufacturer to get the secret of their dishes out.Take out and put on paper towel to absorb the oil and enjoy with fresh mint chutney.Keeping an innovative name to the same old dish does not upgrade it to a title of fusion-food. Cook till the ghee starts to come on top, then add the keema and stir till the keema had been mixed well in the pan, put the flame on low and add the water and leave to cook for about 45 minutes to an hour gently stirring from time to time. Then, add ghee and start kneading. Make sure the dough turns out to be somewhat firm in its texture.The menu curator of the place, Ashok Singh wishes to broaden the arena of the restaurant's reach on an international level.MUTTON KEEMA SAMOSAIngredients250 gm minced mutton 1 inch cinnamon stick½ cup chopped onion1 tablespoon ginger pasteteaspoon red chilli powder½ teaspoon salt 1 cup watertablespoon ghee cloves3 whole black peppers 1 chopped tomato1 teaspoon garlic paste½ teaspoon garam masala powder½ teaspoon powdered turmericMethodHeat ghee in a pan over medium flame.Red velvet cake is one of the most favourite for millenials.`. Giving an international approach to the Indian dishes and vice versa is an experimental aspect of the gastronomy industry for the past few years.

To come in the stipulated section of fusion, the hit of aroma and taste matters the most.Cover the dough with a muslin cloth and let it rest for about half an hourMake small round balls and flatten them to about 4-5 inches using a rolling pin, gently make a cone out of them, dip your fingers in water then seal the sides, add the cooled down keema till the cone is 90% full, seal the open sides by applying light pressure to the dough.Now to prepare the dough, take a large bowl, put 250 gms refined flour along with cumin seeds and salt to your taste. Then add ginger-garlic paste, tomatoes, red chilli powder, turmeric powder and salt. Though the red velvet coffee has a pinkish red shade to it, what truly makes the beverage a unique one, is its unique taste.But, the same flavour is available in beverages as well, that is a bit hard to believe.Zorambo, a place that caters to foodies irrespective of their age group, serves Indian street-food inspired dishes, but with a twist

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