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Mumbai street food with a twist

From a vada pav spring roll, cheeseling bhel, a pav bhaji Sizzler to a dosa taco, here are some innovative takes on popular dishes

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(Clockwise from top left): Vada Pav Salad, Vada Pav Bao, Kurkure Bahl, Twisted Pani Puri, Vada Pav Fondue and Puchka
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Mumbai is a melting pot of culinary delights with a vibrant street food culture. Hence, it makes sense to borrow elements and to reinterpret popular street food to create something that’s familiar and yet refreshingly new. Here’s a list you can refer to the next time you want to sample comforting street food dishes with a twist.

VADA PAV SALAD

Here’s another example of an innovative take to a popular street food snack. If you are looking to enjoy a lighter version of this dish, opt for it. Amit Bajaj, executive chef, says, “I made a salad using Vada pav, which is not only healthy but a filling meal for one. What you need in a salad is some crunch, dressing and a component that compliments it all well. For the Vada Pav salad, all I needed was some salad leaves and dressing of a little tamarind chutney.”
At: Glocal Junction outlets in the city

VADA PAV BAO

The quintessential staple of hungry office goers — the humble vada pav, has its loyal fan following. Every component from the fried vada, the sweet and spicy chutneys to the pav that holds it all together is made to perfection. Social has taken this street best seller and given it its own spin. Glyston Gracias, city chef at Impresario Entertainment and Hospitality Private Limited says, “We wanted to include basic street food in our menu with a Social twist. So, we batter fry it with besan and coat it with bread crumbs and serve it between a bao.”
At: Social outlets in the city

KURKURE BAHL

No chaat counter is complete without the basic mélange of puffed rice, onions, tomatoes, chillies and corriander, tied all together with a dry spicy green chutney and sev for crunch, topped with a crispy flat puri. Head chef Amol Patil says, “This idea behind this dish was to try and create a sense of nostalgia for our customers along with a memorable and savoury experience. The quirky name of the dish Kurkure Bahl is a twist, which is inspired by the owners surname Mr Bahl.”
At: 145 Kalaghoda and Bandra

TWISTED PANI PURI

The Twisted Pani Puri is a healthy interpretation of one of the stellar attractions that dots every chaat counter. Chef Ketan Mokashi says, “We replace the filing with quinoa, chick peas and dal and the concoction is made from pomegranate juice and kala khatta, which is a combination of raspberry, strawberry and beetroot.”
At: Foodgasm in Bandra and Powai

VADA PAV FONDUE

This dish allows you to try the vada pav with a twist. Chef Sunny Rachwani says, “Here the vada is dipped in a special blue cheese sauce with a touch of Indian flavours like Madras curry powder and boondi served on the side that adds crunchiness, with garlic chutney on the side.”
At: 90 ft Above , Borivali

PUCHKA

No one can eat just one. Dane Fernandes, executive sous chef, says, “An unleavened deep-fried bread, it is eaten as a snack or a light meal. It’s savoury, spicy and sweet. The crisp shells with guacamole filling served with mint soda shots is a unique adaptation of the much-loved street food Puchka.”
At: Seven Kitchens, St Regis, Palladium Lower Parel


(Clockwise): Open Pav Bhaji, Cheesling Jhal Muri, Bambaiya Pav Bhaji Sizzler, Vada Pav Spring Roll and Chocolate Pani Puri

OPEN PAV BHAJI

Another street food staple pav bhaji is an eternal favourite. Siddharth Parab, head chef has given it his own take. He says “The dish was specially curated for this season, served like a bar bite in our menu. The bread is slightly toasted with butter and bhaji on top with some garnish to add the tangy flavour. We have made it an open-style so it’s not messy to eat.” 
At: Kaitlyn’s Beer Garden, Bandra (W)

CHEESLING JHAL MURI

The street food classic gets a dose of nostalgia with this preparation. Chef partner Thomas Zacharias says, “The inspiration behind the salad is a little playful with jhal muri by using nostalgic cheeselings in place of murmura. Same flavours with some context to our childhoods. It’s unique because it’s a childhood favourite and a mix of street food classic with some seasonal kairi for sourness. The jhal muri is based on a balance of various textures and flavors. The crunch from the cheeselings, soft boiled potatoes, sweetness from the apples, spicy green chilies and pungent mustard dressing with the jhal muri spice mix to bring it all together. The kairi adds the final sourness to complete the dish.”
At: Bombay Canteen, Kamala Mills, Lower Parel

BAMBAIYA PAV BHAJI SIZZLER

The sizzler is a monsoon favourite, while the pav bhaji is an all-season street fare. You get the best of both worlds with executive chef Siddharth Kalyanaraman special Bambaiya sizzler. He says “We serve asli makhan pav bhaji served with two types of pav — buttered and masala pav and subz pulao. Accompanied with freshly steamed vegetables, peas, sautéed onions, grilled tomato, spinach and potato chips. Topped with khau gali vada, served with chopped onions and a lemon wedge.”
At: Cream Centre outlets in the city

VADA PAV SPRING ROLL

Another twist to this Mumbai pick. Chef Rajesh Mulchandani says, “Very local but stylish. We were brainstorming about a new dish over cutting chai and vada pav, and this idea clicked in of wrapping up a vada pav in a spring roll sheet with dry chutney and fried mirchi.”
At: Drinkery 51, BKC

CHOCOLATE PANI PURI

The chocolate and vanilla combo is a classic hit and works well with another popular favourite here. Executive chef Viraj Sawant says “The USP of the dish is the crispy puri that is filled with vanilla ice cream and coated with chocolate. Pani Puri being the most loved street food in Mumbai and Chocobar, which always gives a hit to one’s childhood are amazingly twisted when combined.”
At: Door No.1 Retro & Bar, Bandra (W)

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