27 May,2011 08:29 AM IST | | Surekha S
Juhu homemaker Suhasini Lohia took a risk when she blended continental ingredients with Indian snacks but the outcomeu00a0-- delightful fusion food, has had customers eating out of her hands
Mushroom Ravioli Samosas, Chinese Paneer Baskets and Baked Pesto Pulao -- there's no need to re-read this list of dishes, in case you're taken by surprise with these curious-sounding names. These are some of the dishes that have emerged from Suhasini Lohia's fusion kitchen. For eight years, she has been dishing out innovative savouries and desserts.
Ravioli Samosas
This 52-year-old Juhu resident may have not attended catering school but her passion for cooking and quest for creating new recipes has made her quite popular. What began as innovations for her family, took the shape of a business in quick time. "I was always passionate about cooking and wanted to try out interesting recipes. When my kids grew older, I had ample time to experiment," she says. She attended different cooking classes, and read and researched about styles of cooking. "Once I figured the technique, I experimented. My sons and husband were my guinea pigs. One day, my husband suggested that since I spend so much on experimenting, I should turn it into a business," says Suhasini, explaining how it became a business.
Samosa Makeover
"The Ravoli Samosa was one of my first attempts at fusion savouries," she recalls. When Lohia visited Zurich, she was presented with a Ravioli maker that helped her learn a lot about Ravioli. She tried to make it with the Indian samosa dough -- the Italian-Indian dish was a success. "I offered it to a few friends who loved it." This encouraged her to get more innovative in the kitchen. Some of her innovations include Oriental Spaghetti -- a combination of Italian and Thai, Dahi Kebabs, Open Chole Cutlets, which has continental and Indian flavours and Sweet Corn Bhel. With more people getting health conscious, looking for options in their diet, she has created innovations including Dahi Kebabs and Oatmeal Pancakes.
The savoury got fused
She also specialises in breads with new versions including Bread Salsa Flowers, Chocolate Hazelnut bread, Green Tea and Pine Nut Bread, Lemon Grass, Parmesan and Sun Dried tomatoes and Coconut Orange Breads. She also makes flavoured and herb butters. "I've always had a special interest in baking and my innovations in cakes have been well received," she adds. Garam Masala Brownies and Boondi Gulab Jamun Cheesecake are some of her prized innovations.u00a0
Call 9821012650; Email lohiasuhasini@yahoo.com
