Served at
Coffee SangamA restaurant where Vignesh Ramachandran serves as a Chef Partner.
A tasty offering of mini pooris served with hummus, showcasing a fusion twist.
Hummus is a Levantine dish made from cooked chickpeas that have been mashed and blended with tahini, lemon juice, and garlic. It is commonly served as a dip or spread. Typical garnishes include olive oil, whole chickpeas, parsley, and paprika.
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A restaurant where Vignesh Ramachandran serves as a Chef Partner.
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