Chilli on my plate…in my dessert too

by Dave

Business Standard

Despite its seemingly American origins, India’s spicy palate has been quite the nesting place for it, and we find the spice route takes us farther than the kitchen. Bring the chilli out to the bar, we say, and to the bakery, if you will and oh, if it gets too hot to handle, take it to the icecream counter as well.

When it comes to the chilli, one can’t ignore the Mexican side of the affair. Arguably one of the most superior cuisines when it comes to sampling the widest variety of chillies ever cultivated, you have a choice from freshly-picked jalapeno to its dry form, chiptle.

Then, there’s the poblano and another dry form, ancho, and so on. You will find all these and more at Tex-Mex resto-bar Sancho’s at South Extension in Delhi. It’s spicy, yes, but the Mexican way, not “Indianised”, reaffirms Mexican chef at work at Sancho’s, Jorge Romero.

“I have not “adjusted” the food to suit the Indian palate. It’s how it is in Mexico. We use 13 types of chillies here, all imported from Mexico and, I think, in a country like India where spice is popular, this should work,” he says.

At Sancho’s, a special tequila shot mixed with salsa does a fantastic
job of balancing the pungent taste of both the chilli and tequila. You
won’t need lime or salt. The salsa shot is priced at Rs 199-400,
depending on your choice of tequila; you can take your pick from brands
like Corralejo to silver/gold Souza.

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