Chilli Garlic Maggi

For this, we assembled chopped garlic, chilli flakes, chilli powder, soy sauce and vinegar in a bowl, and poured hot oil over the mixture. Next, we added the Maggi masala and pre-boiled noodles, gave it a good mix and lost ourselves in the explosion of flavours on our tongue.

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On the other hand, with no small amount of trepidation, we set forth on the perilous journey towards Fanta Maggi. Most, if not all, videos on the internet showed users sautéing vegetables in oil first, so we some asafetida (hing) on hot oil, chucked in garlic followed by chopped onions and tomatoes. After a good stir, we poured around 100 ml of Fanta, taking care not to add too much due to the high sugar content.

Feeling like a sinner, we added the noodles and tastemaker, stirred everything again and covered the pan, letting it cook on a low flame for around three minutes. Surprisingly, the taste was not as bad as the mind had feared, and was actually reminiscent of chicken sweet and sour; a Chinese dish that was widely preferred in the  ’90s but seems to have disappeared, now.