Sample these crunchy international delights

How does it happen that a bite of the crispy fried pakoda and a cup of hot tea can take the romance of the rains to newer heights Well what matters is that it does And while pakodas and its sidekick the humble cup of chai have always been trusted aides when it comes to the rains cuisines world over too has opened up a host of options for people who want to indulge in some other fried foods We checked out some restaurants in the city to see what options they have to offer to the customer when the streets are all wet outsideMumbai monsoon special Reign in the rainsAll the way from BurmaChef Ansab Khan from Burma Burma tells us that they have a number of Burmese starters that are fried in rice flour ldquoThe rice flour gives it a light consistencyrdquo he says Served with tangy dips starters such as spring onion crisps and bottle gourd fritters are an ideal way to munch your way through a rainy daySpring onion crispsIngredientsgtgt 1 bunch spring onions green part only cut into 3 cm lengthgtgt 1 tomato slicedgtgt 1 tsp hot paprika powdergtgt 1 tsp saltgtgt 2 cm ginger peeled poundedgtgt 2 garlic cloves peeled poundedgtgt 5 tbsp rice flourgtgt frac12 tsp baking powdergtgt 500 ml peanut oil for fryingFor tamarind dipping saucegtgt frac12 cup tamarind watergtgt 1 tsp sugargtgt frac12 tsp pounded gingergtgt frac12 tsp pounded garlicgtgt frac12 tsp dried chilli flakesMethodgtgt For the tamarind dipping sauce combine all the ingredients in a bowl and mix wellgtgt Place the spring onion tomato shallot paprika salt ginger and garlic in a bowlgtgt Add the flour and baking powder and mix to combine Gradually add water until the mixture starts to stick togethergtgt Heat peanut oil in a wok over high heat Form the mixture into balls and fry until golden brown and crispgtgt Serve on a bed of banana leaf with the tangy tamarind dipThe English seasonFish and chips have long been a favourite of the Brits And for good reason Itrsquos comfort food that satisfies your appetite And at The White Owl small pieces of basa or rawas are fried in beer batter and served with home fries ldquoServed with tartar sauce itrsquos the perfect dish to have on a rainy dayrdquo says Executive chef Kshama PrabhuBeerbattered fish lsquonrsquo chipsIngredientsgtgt A fillet rawas or basa cut into thin slicesFor battergtgt 1 cup maida gtgt Salt to tastegtgt Cracked pepper to tastegtgt 1 tsp seasoning powder gtgt 1 cup beer gtgt 1 tsp chopped parsley gtgt frac12 cup Dukes soda waterMethodgtgt Mix all ingredients for batter together and make sure there are no lumps gtgt Dip in the batter and deep fry in hot oil till golden brown gtgt For the fish season it with salt pepper and little lemon juicegtgt Serve with hand cut chips and tartare sauce and lemon wedgesTriviaAmerica ahoyChilirsquos Grill amp Barrsquos Culinary contact Abhijeet Gomare tells us that the American restaurant serves a number of fried dishes ldquoWe offer Fried Paneer Quesadilla Bites Chicken wings and Country Fried Chicken The Country Fried Chicken with mashed potatoes garlic bread corn on the cob and country gravy is a meal in itselfrdquo he says The Country fried Calamari with cubes of calamari crumbed and fried and served with a tangy dipChilirsquos Bar amp Grill 13 Ventura Building Central Avenue Hiranandani Gardens Powai Call 67419002More to BrazilYes we know yoursquore excited about all things Brazil at the moment This should interest you in the countryrsquos favourite fried dish too mdash Acarajeacute It is a Brazilian specialty and a popular street food Brazilians prefer their acarajeacute seasoned with dried shrimpAfter frying cooks split them open and fill them with spicy Brazilian favourites such as a condiment called caruru and a dish called vatapa mdash making them something like tacos Acarajeacute is a rather labourious dish and is made with black eyed peas Acarajeacute are brown and crispy on the outside and white on the inside with a texture much like falafel They have a mild flavour that goes well with different fillingsSicily crackleArancini called arancine in Sicilian are fried rice balls coated with breadcrumbs They are believed to have originated in Sicily in the 10th century Arancini are usually filled with meat sauce tomato sauce mogtgt gtgt arella andor peasHowever every restaurant experiments with local fillings in their arancini Arancini con ragugrave which consists of meat in a tomato sauce rice and mozzarella is the most common Try Arancini Di Rosso at Py Bar amp Bistro 201 Akruti Sky Park building Bhulabhai Desai road Breach Candy Call 23520005