The quirkest dishes to order from the new brunch menu at Todi Mill Social
Food
The Parle-G Ice-Cream Sundae is a mix of vanilla, chocolate and strawberry ice-cream churned with crushed Parle-G biscuits and served with a gooey chocolate and caramel sauce. The dessert is topped with nuts, a dollop of whipped cream and some more Parle-G.
Penne in Curried Vegetables features flavourful chunks of curried vegetable in penne pasta tossed in tomato and cream sauce. Say goodbye to boring ol’ arrabbiata.
Think crispy, batter-fried squid rings tossed with chopped tomato and onion, and mixed with chaat masala. This delicious Crispy Squid Chaat is topped off with green chutney and a dash of tamarind chutney to give it that familiar chaat flavour.
The Chooza 69 features succulent and spicy chicken lollipops, but with a Hyderabadi twist. A signature inclusion, it uses Indian spices and curry leaves, and is served — in truly dramatic fashion — on a spike board.
Poached Pears with Fried Poha and greens combines the poached fruit in red wine, mixed with fresh greens. Garnished with poha for crunch and flavour, it also gives the dish a regional touch.
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