![]() ![]() It’s here, at 121 Charles Street, that I find myself in a dimly lit parking lot on a Saturday night, waiting for Bielak to run my order out to my car. Kosmo’s now offers pick-up from their unassuming kitchen space in the basement of the German Society of Winnipeg. “It's very hard to describe.super 420,” jokes Lytwyn of their brand. ![]() Funky cartoon cowboy graphics, a dedicated Kosmo’s hotline for ordering and their signature catchphrase “ it is what it is” are peppered throughout the posts and pages. It only takes a quick glance at their Instagram page and website to recognize their totally lighthearted approach to food. If being goofy and bringing laughter is the goal, these guys have succeeded. If we can make people laugh and create an environment online, that’s what we’re gonna do.” It’s something different than McDonalds, big and corporate. “What would we like to eat if we were ordering in? It's been really awesome getting to be goofy and funny and lighthearted and bring some light into everyone's lives. “We saw an opportunity with everyone being at home during the pandemic to start a restaurant where we can offer people a really fun, unique takeout experience and do things our own way,” explains Bielak. It’s since been revealed that the boys behind the burgers are Stefan Lytwyn (previously at deer + almond, RAW: almond) and his cousin, Nyk Bielak - originally a Winnipegger hailing from Garden City, who spent the last several years as Elder Cunningham in The Book of Mormon on Broadway before touring the show throughout Australia and New Zealand, which is the coolest backstory ever (he’s been in Winnipeg since March because of COVID-19 shutdowns). Kosmo’s is a true pandemic baby, first opening during Winnipeg’s code orange in late October. This idea of a completely ‘virtual brand’ is not new, but one that’s been gaining traction as the restaurant industry struggles under tightening dining room restrictions amidst the pandemic. Kosmo’s is a ghost kitchen- essentially, a food prep space without a traditional dine-in area, instead offering take-out only. Soon enough, Kosmo’s content was coming from celebrated chefs across the city appearing out of nowhere with no fixed address and no hint as to who was behind its saucy burgers and tots, cheeky IG captions and hilarious catalog of hashtags trailing every post. It was as if they couldn’t wait a single second to bother properly capturing their meals before biting in. Serve with the Mint Chutney and Plum Tamarind Chutney.I first heard of Kosmo’s Space Cowboy Food Cantina the way one seems to learn of anything worthwhile these days-total hearsay gleaned from friends’ hastily snapped Instagram stories of greasy takeout bags and half eaten burgers. Fry the samosas until golden brown, 2 to 3 minutes. Heat about 3 cups of oil in a wok over high heat (enough so the samosas will float). Fill the cone with 2 tablespoons of the filling, fold the top of the cone to seal and make a triangle shape. Whisk the flour and water in a bowl to create a paste. Fold and roll one of the quarters into a cone shape. Let it sit and cool, then add the onions and peas and mix to combine.įor the tortilla: Cut the tortilla into quarters. Then add the potatoes, curry powder, Garam Masala, crushed red chile flakes and salt. Add the ground coriander and cumin and let fry and toast for 2 minutes. Add 1 cup of the freshly ground Garam Masala and stir to combine.įor the mint chutney: Add the chile peppers, cilantro, mint, water, lemon juice, salt and pepper to a blender and blend until smooth, about 5 minutes.įor the plum tamarind chutney: Add the plum sauce, tamarind paste, red food coloring, brown sugar, ground cumin, pepper and salt to a blender and blend until combined, 3 to 4 minutes.įor the filling: Add the oil to a large pot and let it heat over medium heat. Let cool, and then grind in a spice blender until it becomes a fine powder.įor the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Toast the spices until fragrant, stirring, for 7 to 8 minutes. ![]() For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. ![]()
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