Virgin bombalada

Dishoom is a relatively new Indian cafe in London serving Bombay street food.  Steve and I love it and particularly recommend the vada pau and the virgin bombalada - a spicy remake of the classic cocktail the virgin pina colada.  For those of you that can't get to Dishoom this is my version of the drink - enjoy! 

NB If you prefer your drinks slightly less virtuous simply add 50 millilitres of light white rum.


Serves 1
Ingredients

• 4 ice cubes
• 4 mint leaves - shredded
• 1 teaspoon crushed fennel seeds
• 1 teaspoon crushed cumin seeds
• 1/4 teaspoon salt
• 40 millilitres coconut milk
• 300 grams fresh ripe pineapple - cut into chunks

To garnish

• 5-8 fennel seeds
• A small sprig of mint

Method

1. Place the ice cubes, mint leaves, crushed fennel and cumin, salt, coconut milk and pineapple in a blender.
2. Blend until smooth.
3. Pour into a large wine glass.
4. Garnish with the fennel seeds and mint
5. Serve immediately with a straw.