Sweet vermicelli topped with a savoury omelette, anyone? That’s what the UAE’s Ambassador to India Abdulnasser Alshaali had when he recently decided to make it for himself along with chef Saransh Goila.

 

Called Balaleet, Alshaali took some roasted sevai (vermicelli) and on a hot pan seasoned with ghee, he cooked it with water, simmering to soften it just right. Then went in a dash of soaked saffron for that flavorful touch. To this, he and Goila sprinkled cardamom powder and a lavish heap of sugar, stirring it till everything blended to form dry scoops of a delicious dessert. Wait, Balaleet isn’t done yet.

The duo cracked two eggs, whisked it with a pinch of salt and poured the mixture into a hot pan to find an omelette emerge. The omelette was tossed onto a plate of sweet sevai – the plating was complete – followed by the excitement of relishing the Emirati breakfast, preferred as the first meal of the day during Eid.

This, a heartwarming collaboration indeed between a young award-winning Indian chef and “one of the coolest ambassadors” he’s ever met. – Video Credit: Saransh Goila – editor@nrifocus.com