Fusion Cooking

Why limit yourself to only one kind of cuisine at a time? Try our Indian fusion recipes.

Bored with the endless recipes on Indian, Chinese, Mexican, Italian cuisines? Kind of an overkill isn’t it? By now you should be ready to try something different. How about celebrating the joy that is fusion cooking - an amalgamation of colorful and aromatic delights that different parts of the world have to offer! 

What is fusion cooking?

Fusion cooking is the art of mixing ingredients and cooking styles from different countries and cultures into a unique dish full of flavor. With most parts of our world becoming a global village in terms of cultural exchanges and awareness, culinary art was bound to follow. Safe to say fusion cooking is a culinary method that integrates various cooking styles in order to create innovative new tastes.

About fusion cooking

Strangely enough little is known about this hugely popular style of cooking. One reason could be that most of the recipes are either restricted to specialty restaurants or more often within the kitchens at home.

Not for the faint hearted, fusion recipes can be audacious and at the same time be delectable. Fusion food may shock the more strict traditionalists but for some it is an explosion of flavor they have never experienced before. To give you a clue, ever wondered what it would be like to take an Asian dish and swap most of the principle ingredients with foods from Mexico? 

One thing is for sure. Once you start the foray into this wonderful world, the desire to create a bridge between the exotic and the familiar, to create something that is ‘a la me’ becomes inevitable. That is the allure and the pull of Fusion Cosine.

The Recipes

Take the challenge and try some of the recipes we have laid out for you. Don't question the ingredients. Don't question the methods. Give it a shot and your eating and cooking style might change for good. Ok maybe that’s taking the point too far, but definitely your approach to cooking will change.

After preparing some of the fusion recipes listed here, be adventurous and try concocting up your own creations. You never know what you might achieve. Be sure to let us know how your results went. If you want we can even include them on this site!

So, if you haven’t ever eaten a fusion meal, now is a good time to start!

A sneak-peak at the recipes featured:

BRUSCHETTA PANEER TIKKA FUSION (Veg)

A good way to start is with this bite sized Indo-Italian treat. An ideal finger food, the Italian bruschetta combines with our very own paneer tikka in a visual as well as tasty treat. Recommended as an appetizer.

BRUSCHETTA TANDOORI CHICKEN FUSION (Non-Veg)

A non-veg variation of the above, this small mouth watering treat takes the evergreen tandoori chicken to a level which will have your fingers reaching out for more. Recommended as an appetizer.

CREAMY COCONUT PASTA FUSION (Veg)

Combining the very ordinary pasta with a coconut milk sauce gives this dish a very exotic and unusual flavour. Recommended as an accompaniment to the main course.

SPICY CORN CASSEROLE FUSION (Eggatarian)

The simple yet tasty corn casserole acquires a twist with Indian spices. Recommended as an accompaniment to the main course.

GINGER CHICKEN FUSION (Non-veg)

Try creating the Chinese ginger chicken in an Indian style that is traditionally used in tempering. Recommended as the main course.

BAKED CRUNCHY EGGPLANT FUSION (Veg)

Averse to the regular eggplant aka brinjal? Try our baked version, it will convert the hardest of cynics! Recommended as the main course.

TANGY PANCAKES FUSION (Eggetarian)

A lip smacking sweet, the tamarind in the filling will definitely get your taste buds tingling. Recommended as the dessert.

Bruschetta Paneer Tikka Fusion

What you need:

1 loaf of any crusty bread 
5 Tbs Olive oil 

For the topping
600 gm paneer tikka
1 cup tomatoes
¾ cup onions
2 green chillies (optional)
4 Tbs coriander/cilantro leaves
2 Tbs olive oil

Preparation time: 10 minutes, Cooking time: 5 minutes apprx 

Preparation method:

Cut the loaf into ½ inch slices and brush with olive oil. Grill until golden on both sides. Keep aside.

Cut the paneer tikka into ¾ - inch dices. 

Deseed and finely chop the tomatoes and green chillies. Finely chop the onion and the coriander/cilantro. Mix together with 2 Tbs of olive oil.

Spread this mixture over the toast and top it with the diced paneer.

Bruschetta Tandoori Chicken Fusion

What you need:

1 loaf of any crusty bread 
5 Tbs Olive oil 

For the topping
600 gm Tandoori chicken
1 cup tomatoes
¾ cup onions
2 green chillies (optional)
4 Tbs coriander/cilantro leaves
2 Tbs olive oil

Preparation time: 10 minutes, Cooking time: 5 minutes approx 

Preparation method:

Cut the loaf into ½ inch slices and brush with olive oil. Grill until golden on both sides. Keep aside.

Debone and cut the tandoori chicken into ¾ - inch dices. 

Deseed and finely chop the tomatoes and green chillies. Finely chop the onion and the coriander/cilantro. Mix together with 2 Tbs of olive oil.

Spread this mixture over the toast and top it with the shredded tandoori chicken

Creamy Coconut Pasta Fusion

What you need: 

350 gm penne pasta 
1 ½ tsp chilli powder 
1 tsp fennel/saunf
2 dl veg/non veg stock 
½ cup coconut milk (fresh/tinned)
1 small cucumber 
1 small onion chopped finely
2 Tbsp olive oil 
salt

Preparation time: 5 minutes, Cooking time: 25 minutes

Preparation method:

Cook the pasta as per instructions on the pack. Peel the cucumber and dice into small cubes

Heat oil in kadhai or wok. Fry the onions in oil and cook until onions become transparent. 

Now add the chilli powder and fennel. 

Stir fry for half a minute and add the pasta. Mix on low heat and let cook for under a minute. 

Remove from heat and add the coconut milk, mix and return to the stove. This is done to o prevent the coconut milk from curdling. Cook another minute.

Sprinkle with the cucumber cubes and serve hot.

Accompaniments: steamed/pan fried vegetables, fish, chicken, pan fried meat chops

Spicy Corn Casserole Fusion

What you need:
1 can creamed corn 
1 can regular corn 
1 egg 
1 Tbs garam masala
1 cup sour cream 
1 stick melted butter
1 cup breadcrumbs

Preparation time: 1 minute, Cooking time: 1 hour 

Preparation method:

Preheat the oven at 350° F

Mix all ingredients and pour into a casserole.

Bake for approximately an hour or until knife comes out clean

Garnish with parsley and serve

Ginger Chicken Fusion

What you need:

1 tsp. Black Pepper
¼ tsp. Turmeric Powder
¼ tsp. Mustard seeds 
½ tsp. Fennel Seeds
10 tbs. Ginger (paste)
4 tbs. Vegetable Oil
½ tbsp. Red Chili Powder
2 inch Cinnamon, broken into pieces 
5 cloves large Garlic
1¼ lb. Chicken (skinned and boneless)
2 Red Chilies
1 big Onion
1 big Tomato
Cilantro/Coriander leaves for garnishing

Preparation time: 15 minutes Marination : 4 hours/overnight, Cooking time: 25 minutes

Preparation method:

Put the chicken pieces into a bowl and add the turmeric and 1 tsp salt. Keep aside

Chop the ginger finely and put into a blender along with about 2 tbs water. Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight. 

Heat the oil in a karahi/wok over a medium heat. When hot add the mustard seeds. When they begin to splutter add the chillies, urad dal, fennel and cinnamon. 

Add the garlic, stir. Mix in the onion and saute until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes. 

Add the chicken and its marinade, with salt to taste. Stir fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally. 

Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander. 

Accompaniments: A versatile dish, you can serve this either with basmati rice or buttered baguettes

Baked Crunchy Eggplant Fusion

What you need:

1 large eggplant 
1 large boiled potato
1 ½ cups breadcrumbs, seasoned with salt
6 medium garlic cloves 
2 eggs (optional)
! tsp dried Qasuri methi leaves 
4 tsp fresh coriander 
1 tsp Chat masala
¼ cup cream or milk 
½ cup Parmesan cheese, grated 
olive oil 
salt 

Preparation time: 40 minutes, Cooking time: 1 hour 15 minutes

Preparation method:

Cut stem end from eggplant and let it rest on a flat surface. Slice the eggplant in half lengthwise. Generously sprinkle salt on the cut surfaces and let the eggplant sit for at least 30 minutes. Rinse in cold water and pat dry 

Mash the potato into a smooth consistency. Add methi, coriander and chat masala. Mix well.

Cut a deep diamond pattern into the cut surfaces, at least 1" deep, by making parallel cuts about 3/4" apart. 

Lightly oil a baking dish and put in the eggplants, cut side up. Pour olive oil onto the cut surface and work it into the cuts. About 1/2 cup of the olive oil reserve for both halves. 

Mix breadcrumbs and cheese. 

Pound the garlic and add to the potato mix. Put in the breadcrumbs together with the lightly beaten eggs and the cream. Set aside for 10 minutes.

The final mixture should just hold together when squeezed. Adjust by adding more breadcrumbs or cream. 

Spread the breadcrumb mixture over the entire cut surfaces of the eggplant. Bake in a 350°F oven for 1 to 1 ½ hours until the eggplant is well cooked and the topping has browned. 

Accompaniments: fresh salad like cucumber and tomato with lime dressing, buttered bread loaves

Tangy Pancakes Fusion

What you need:

For the pancakes
225 g plain flour
2 eggs
Pinch of salt 
400 ml coconut milk (fresh/tinned) 
2 tbsp oil

Pancake Filling
100 g tamarind 
115 g sugar
¼ tsp garam masala
115 g raisins 
8 bananas
2 Tbs icing sugar, sifted (optional)

Preparation time: 20 minutes, Cooking time: 30 minutes

Preparation method:

Sift the flour into a bowl and make a bay in the centre. 

Break the eggs into a bowl, add the salt and beat well. Add the coconut milk and whisk. 

Slowly beat the mixture into the flour to form a smooth batter then stir in 310 ml water. Keep aside.

Now put the tamarind, sugar, garam masala and raisins in a pan with 100ml water over a low heat. Stir occasionally until the sugar dissolves, then simmer for 20 minutes until thick and sticky. 

Slice the bananas and mix into the sauce. Set aside.

Put a non-stick frying pan over a medium heat. Add a touch of oil (2 tbsp is enough for all 12 pancakes). Pour in a thin stream of batter, and swirl it around to ensure it covers the pan evenly. 

Cook for 2 minutes until the batter is set, then instead of flipping it over, slip it on to a plate. Cover. Repeat the process until you have used all the batter. 

You should have 13 pancakes (one extra to allow for breakage).

Put a large spoonful of banana mix on the uncooked side of a pancake lengthwise. Fold the top and bottom edges over the filling. Roll up the pancake and put on a plate. Repeat, making two pancakes per person. 

Serve warm, dusted with icing sugar.