Colaba colada
Dishoom, p. 142–143
A virgin piña colada dressed up for a balmy night out in Bombay, with a little chai syrup and coriander. This being a fresh, sweet and citrusy drink, it marries well with lighter dishes such as masala prawns (page 274), paneer and mango salad (page 116) or aloo tikki chaat (page 183). The addition of rum turns it into a wonderful tipple to share with friends (see below). This quantity will fit comfortably in a standard jug blender. Don’t be alarmed when the lime curdles the coconut cream.
Ingredients
- Ananasjuice
- Kokosroom
- Limoensap
- Chai syrup
- Korianderblaadjes
- Ice cubes
- To garnish
- Gedroogde kokosvlokken
- Limoenplakken
Capture the full recipe from the book
Open Dishoom at page 142–143 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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