Street food goes posh

Mumbai’s street food is enjoying its spot in the limelight. What was being served on makeshift stalls not too long ago has now made it on the menus of many recent restaurants and gastro-pubs looking to cash in on the popularity of the city’s varied street food but serving it in a new avatar. What you see is definitely not what you get when it comes to these popular street snacks. Here’s a lowdown on street food that’s moved up the scale thanks to chefs who are looking to dress it up, and serve it with their own twist.

Playing hide and seek with the Vada Pao

There’s nothing that comes close to this city  favourite. Farzi Cafe’s take on the humble vada pao is a tribute to the city’s patrons. Guests often are left gobsmacked when the vada arrives minus the pao, only to be pleasantly surprised when they cut into it to find the pao inside.  Covered with the classic vada pao mixture, which is stuffed with red and green chutneys along with the classic Maharashtrian lehsuni chutney.
WHERE: Farzi Cafe, Kamala Mills, Lower Parel

Enjoying a Dabeli Aloo in a kulcha

Dabeli is traditionally a snack food originating from Gujarat that we have claimed as our own. It consists of boiled potatoes mixed with a dabeli masala made with red chillies, black pepper, cardamom, coriander, cloves, etc. Here, you can enjoy it in a kulcha, garnished with sev and pomegranate seeds.
WHERE: Cafe at the NCPA

Giving  Pav Bhaji a continental twist

Another popular street favourite the pav bhaji sheds its weight to get a continental makeover. The butter laden dish get a healthy dose of veggies, and is served with foccacia fingers with pickled jalapenos and onions for that extra tang.
WHERE: Bombay Vintage, Colaba

Bheja Tawa Fry served like a crostini

Once you get over the idea that you are literally picking on lamb brain, you actually enjoy this well-spiced bheja tawa fry served on what looks like a flaky crostini that falls apart in your mouth with just one bite. However, as you know appearances can be deceptive, and the bheja fry is actually served on a khamiri, which is a thick, roti that was prepared in the Mughal era.

Tasting Egg bhurjee that’s been given the Dr Strange treatment

How do you take a simple egg bhurjee and serve it in a different/strange way. Well, the people at this new gastro-pub have it all worked out. Egg bhurjee is served in a glass, an egg white is dropped in liquid nitrogen and then placed on top of the bhurjee. It not only acts as a garnish, but also lends texture to the dish. As you are supposed to have a go at it, crack the hardened egg white, sprinkle what’s left of it on the bhurjee for extra crunch, that together with the dehydrated lotus stems is as strangely delicious as it can get.
AT: Chemistry 101, Kamala Mills, Lower Parel

Relishing Vada Pav in a salad

The only reason this is probably on the menu is because someone out there thought it was a great idea to combine a perfectly greasy vada pav and throw in some greens and voila you will have something with a healthy bite to it. We don’t know which side this dish will please. Purists on either side of the wall are more likely to ditch the new avatar and pick corners — healthy v/s junk, but for those willing to test the middle ground—  the vada pav salad served on rocket leaves with croutons and farsan may just work.

Sampling guava puff pastry with chilli ice cream 

Our brush with streetfood starts early with vendors who line-up outside school with all sorts of eats from chaats, to golas, sherbets to fruit and tamarind served with salt and chilli powder and more. Bombay Canteen takes you back in time to the good ol’ days with their Guava Tan Ta Tan. It’s a puff pastry served with chilli ice cream on top.
AT: The Bombay Canteen, ground floor, Process House, Kamala Mills, near Radio Mirchi Office, SB Marg, Lower Parel