July 5, 2022



Crafty Glasgow chef puts the ultimate twist on the deep-fried Mars Bar

2 min read

A CRAFTY chef has reinvented the deep-fried Mars Bar – with an Indian twist.

Jasdeep Singh, proprietor of Glasgow’s Minimal Curry Home, is serving up the chocolate favourite in pakora kind.


Jasdeep Singh tends to make Mars Bar pakora at Small Curry House, Glasgow
The chef says the surprising snack works


The chef suggests the surprising snack performs

The quirky creation infuses bite-sized pieces of the caramel and nougat deal with with traditional Indian spices in a deep fried fritter, creating a melt-in-the-middle deal with.

Jasdeep – who has worked in kitchens given that he was just 13 – mentioned: “I can realize why people today appreciate battered Mars Bars so much. They’re crunchy and gooey and absolutely mouth watering – so, of course, I realized I experienced to put my own twist on it.”

“To be genuine, I was not confident if the concept was heading to get the job done at initially, but as shortly as I took my 1st chunk I knew I was on to a winner.

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“The gentle texture and sweet flavor of the Mars Bar marries up fantastically with the spicy crunch of the pakora coating. It is received a wee kick to it and you just can’t enable but crave much more, so I feel our consumers will love it.

“It’s the perfect way to spherical off a meal or if you just fancy a quick correct to satisfy your sweet tooth. It is the supreme responsible satisfaction for lovers of Indian delicacies and the excellent amalgamation of Glasgow’s excellent enjoys – pakora and deep fried Mars Bar.”

The deep fried Mars Bar is now a staple of Scottish delicacies obtaining been reportedly invented in 1992 by The Haven Chip Bar – which is now identified as The Carron – in Stonehaven, in Aberdeenshire.

Now foodie fans can get their palms on Mars Bar pakora, which is staying marketed at Jasdeep’s restaurant for £5.50.

It is the hottest flamboyant generation by the 23-yr-aged eaterie operator, who lately staged a unique Alan Partridge themed menu to celebrate the arrival of a person of Norfolk’s favourite sons at the OVO Hydro.

The restaurant, in Glasgow’s west end, reopened to the community following 18 months final September, adhering to a £150,000 refurbishment.

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