Place two store-bought sweet paan and two scoops of vanilla ice cream in a blender, then blend them.
In a bowl, create a layer of store-bought vanilla ice cream, and on top of that, add dollops of the sweet paan paste. Use a toothpick to create swirls.
Sprinkle flavoured fennel seeds and paan-flavored mukhwas (mouth freshener) over the layer.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.
