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| other = |no_recipes=true |no_commons=true }} Haggis pakora is a Scottish snack food that combines traditional Scottish haggis ingredients with the spices, batter and preparation method of Indian pakoras. It has become a popular food in Indian restaurants in Scotland, and is also available in prepared form in supermarkets. ==Origins== Haggis pakora has been described as a "highly improbable Indo-Caledonian alliance making use of the Scots' most potent culinary weapons: sheep pluck (heart, liver and lungs) and deep-fat frying." It has more fondly been called "an inspired example of Indo-Gael fusion." Haggis pakoras are just one of the many haggis fusion foods that have arisen in recent years. Others include haggis samosas, haggis spring rolls, haggis lasagne and haggis quesadillas. Often these use vegetarian haggis rather than the traditional haggis made from a sheep's stomach stuffed with the chopped up lung, heart and liver of the sheep mixed with oatmeal. The dish appears to have been the creation of the Sikh community, which has retained its identity while embracing many aspects of Scottish culture. Haggis pakoras have become popular appetizers in Indian restaurants in Scotland, where they appeal to the national predilection for deep-fried food. In 2013 it was reported that a Greenock meat products company had launched prepared haggis pakoras. The product had won the Best Innovative Product prize at the BPEX Foodservice Awards 2013. Prepared haggis pakoras are available from supermarkets. The Scottish celebrity chef Tony Singh served haggis pakora at a pop-up restaurant during the 2015 Edinburgh Festival. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Haggis pakora」の詳細全文を読む スポンサード リンク
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