I can't remember anymore who told me about pairing coffee with stroopwafel. But I still remember the first time I tried this pairing. One evening, at Starbucks Coffee, I put the stroopwafel on top of my hot latte. Moments later, my nose was filled with nice smell of caramel, as it melted. The Stroopwafel became softer, nicer to chew. I finish it in on time.
Last week in the office, I decided to recreate the experience. Using black coffee instead of latte, I put the stroopwafel, and those familiar caramel vapor fills up my desk. Only that this time, the black coffee match the sweet taste of stroopwafel better than my previous Starbucks latte.
Gotta do this again someday, and gotta learn to make those stroopwafel someday.
From the open kitchen, we can see the chefs preparing our order. Besides our regular menu above, this time we ordered Saag Paneer, made from Spinach, Cottage Cheese and Fenugreek. The cheese, which look like tofu, has a bouncy texture with salty taste. Overall, this dishes was a perfect compliment to our dinner.
