Chicken Wings To Cheesecake: Relish American Cuisine At This Newly Renewed Café

The recently refurbished ISKATE by Roseate gives an array of contemporary dining options to all age groups. Spread across 15,000 sq. feet, the ISKATE offers a matchless skating experience on natural ice. While the parents spend their time at ‘Roasted by Roseate’, ISKATE’s in-house café, the kids can relish their skating session on the ice. In addition, roasted by Roseate gives a variety of delicious burgers, sandwiches, tasty starters, modern Italian foods like pasta risotto and pinsas. Chef Hari Om Singh has curated an incredible variety of meals and refreshments at this cafe. With an exciting range of items on its menu, I was tempted to have their traditional latte from the beverage section. Their Cauli Hummus Bowl was an excellent recipe featuring dip made with soft cauliflower and unique Chimmichuri dressing subserved with Pita bread. The keto meal is indeed a nice touch to the Middle-eastern dish I adore the most. I also managed to get the recipe of the same along with a few more recipes. Have a look.

CAULI HUMMUS BOWL RECIPE BY CHEF HARI OM SINGH

METHOD

1. Soak the chickpeas overnight
2. Boil the chickpeas until they get softened, add a little turmeric while boiling
3. Blanch the cauliflower with a bit of turmeric in it
4. Cooldown the chickpeas and the cauliflower
5. Take a blender and put 1 part of cauliflower and three parts of chickpeas and blend them
6. Add tahini paste while blending
7. Keep adding olive oil gradually while blending
8. Take out the hummus in a bowl, add salt and lemon juice, and mix it well

FOR PLATING

1. Put hummus in a bowl
2. Drizzle chimichurri and put pickled vegetables for the garnish
3. Serve with warm pita bread

PIZZA DOLCE & SALATO RECIPE

Next, I tried the Pizza dolce and salato, an easy to digest and naturally low-fat Italian origin dish. It had a flattened flour-based dough with brie cheese, pear, rocket, balsamic vinegar and walnut. I am sure that this bizarre mixture will surely want you to visit again.

INGREDIENTS

• Pears
• Brie cheese
• Walnuts
• Cheese cream
• Cream
• Rocket
• Balsamic vinegar reduction
• Olive oil

For the dough

• Refined flour
• Instant dry yeast
• Salt
• Sugar

METHOD

1. Knead the pizza dough. For kneading, take refined flour and salt in a bowl.
2. Take a bowl. Add water, yeast and olive oil to it.
3. Put the water in refined flour and kneed it well
4. Keep it for half an hour in a warm and moist area for proofing
5. Roll a thin base

FOR PIZZA

1. Take one pizza base
2. Spread the cream cheese and cream mix on the base
3. Put thin slices of pears
4. Add thin slices of brie cheese
5. Put the pizza for 7-8 minutes into the oven at 245 F.
6. Take the pizza out from the oven
7. Make a rocket salad by adding rocket walnuts, balsamic reduction, olive oil, and salt & pepper. Toss it well.
8. Drizzle balsamic reduction over the pizza
9. Spread some walnuts over the pizza
10. Serve the pizza by placing the rocket salad in the centre.

CHICKEN HOT WINGS RECIPE

Next, to my surprise, Chef Hari Om sent one of my favourite chicken hot wings, and I could not help but enjoy it. Deep-fried chicken coated in a hot sauce consisting of cayenne pepper, melted butter and vinegar was equally well done - one bite into the wings was sufficient to become its fan.

INGREDIENTS

• Chicken wings six pieces
• BBQ sauce
• Garlic powder
• Salt and pepper
• Onion powder
• Cornflour
• Paprika powder
• Nagin smoky bhoot
• Soy sauce

METHOD

1. Marinate the chicken by adding BBQ sauce, salt and pepper, onion powder, garlic powder, and leave it for 10-15 minutes
2. Take cornflour in a bowl - add paprika powder, salt and pepper
3. Take the marinated chicken, coat the marinated chicken with the seasoned cornflour
4. Deep fry the chicken on low to medium heat

FOR THE SAUCE

1. Take a pan, add some chopped garlic and onions, sauté it till translucent
2. Add little water
3. Put in the BBQ sauce, smoky nagin sauce, a little bit of soy sauce for the colour, salt and pepper
4. Make the sauce a bit thick
5. Add the deep-fried chicken to the sauce and toss the chicken so that the sauce coats the chicken
6. For the plating - put sesame seeds and garnish with seasonal greens

BLUEBERRY CHEESECAKE RECIPE

Desserts at ISKATE are suitably sweet. I had blueberry cheesecake - which was immensely satisfying. I would recommend this light absolute delight to everyone—a pleasant end to my incredible lunch.

INGREDIENTS

1. Graham cracker crumbs
2. White sugar
3. Melted butter
4. Cream cheese softened
5. Sour cream
6. Add white sugar
7. 1 teaspoon vanilla extract
8. All-purpose flour
9. 4 eggs
10. Frozen blueberries, dry pack
11. Blueberry jelly

METHOD

1. Combine crumbs, two tablespoons of sugar and butter—Pat mixture into the bottom of a 4-inch springform pan.
2. Mash cream cheese until soft and creamy. Slowly stir in ¾ cup sugar, sour cream, flour and vanilla. Beat in eggs one at a time.
3. Pour the mixture into the crumb-lined pan. Bake in a preheated oven until firm to the touch or for an hour.
4. Cool and then remove the cake from the pan by loosening the edges with a knife. On top of the cake, place frozen blueberries. Now to glaze, spoon over blueberries and melt jelly. Refrigerate till ready to serve.

Must pay a visit to ISKATE by Roseate, where you can enjoy every bit of time