Mumbai is a haven for foodies. I am not talking about restaurants only, but it’s eclectic street food. There is so much to choose from. Vada pav, behl puri, omelette pav, sandwiches, pav bhaji, keema- kaleji et al. There are several typical places for these delicacies although one gets these at every street corner.
Those apart, I recently sampled delectable street food at The Beatle Hotel in Powai. Chef Prashant Tikadia, is a culinary wizard and have known him for years. His ability to innovate and yet, serve authentic food never ceases to amaze me.
Baida curry, pav bhaji, masala tawa kobdi, vada pav, chaats, fish fry, usal, he had them all, but served them interestingly with a twist. The flavors were reminiscent of the ones you get on street side joints. I was instantly transported to different parts of Mumbai- Mohammed Ali road, Thane, Tardeo and so on. The spices were cleverly used and the texture, taste and flavours were recreated to perfection. The food was rustic and robust.
What’s more, the ambience in the restaurant was accurately created too. Each dish had a separate stall, so that one could pass by and savour what one wanted. Of course you could serve yourself, be comfortably seated and relish your food.
The attentive staff, their quick service, further made it a memorable dining experience. With oodles of calories added, I stepped out, satiated, albeit not without guilt.
Here is Chef Prashant Tikadia’s recipe. My favourite that night. Try it!
Masala tawa kombdi
Chicken with bone -12 pieces
Ginger garlic paste – 050 gms
Green chilly paste – 020 gms
chopped coriander leaves- 010 gms
chopped mint leaves -005 gms
spring onion greens – 010 gms
onion- 01 no medium size
salt – to taste
lemon- 1 no
turmeric -002 gms
coriander powder-005 gms
cumin powder – 005 gms
for tawa masala
golden fried onions- 100 gms
curry leaves – few
green chillies chopped- 010 gms
coriander powder – 020 gms
cumin powder – oo5 gms
fresh coriander leaves chopped- 010 gms
chopped garlic-010 gms
chopped ginger -010 gms
sun dried coconut – 050 gms
@ wash chicken and keep aside
@ peel and apply oil on whole onion and roast it at medium heat over charcoal or can be roasted in oven till soft
@mix together all the ingridients for mariantation,add 3 to 4 table spoon water and blend it well till it become smooth,add lemon juice
@ marinate chicken with above masala for 20 to 25 minutes
@ for tawa masala heat oil add chopped garlic and fry till light golden in colour , add ginger and cook for a minute, add rest of the ingridients , add 200ml water and allow to simmer on low heat .
@ skewer marinated chicken and cook over charcoal or can be roast in oven
@ add cooked chicken to above masala and mix well .simmer over low heat and sprinkle sundried cococnut powder .adjust seasoning.
@ serve hot