What’s better than chaat? A chaat party and that’s exactly what you need to plan and do it fast. SodaBottleOpenerWala celebrates Bombay with their Bombay Chaat House pop-up at all their outlets; a homage to a street food that adds just the right spice to the street foods of one of the country’s finest cities.
Here’s the kicker, they’ve elevated some of the best chaat dishes to a whole new level either with healthy ingredients or one slight twist that makes all the difference. And the best part is, all the dishes manage to retain all the nostalgia and satisfaction that chaat tends to induce every time you eat it.
As the season is changing, it’s time to bring back the spice, and the best way to start is with a round {or a couple of them} of the Seabuckthorn Ragda pani puri; an ode to a local ingredient and SodaBottleOpenerWala’s commitment to reviving the use of local and forgotten ingredients - seabuckthorn. The best part about this is the Ragda instead of the boiled potato and chickpea mix that we’re used to, and the hot and cold play that I personally love - warm Ragda filled into their house-made puris topped with a combination of spicy and sweet pani.
Move on to sev puri to stay with the flow, except the one here is served with a topping of the usual, and a cheese sauce that is like a burst of creaminess you don’t expect in all that crispiness, a good surprise, and a surprisingly good idea.
Now when you think Bombay, how could you not consider bhel? The bhel at this festival is made with makhanas {foxnuts}, puffed amaranth, and lotus seeds, but don’t get swayed by all these hipster ingredients, the taste is bang on, and it's as addictive as bhel should be. Plus, there are cheeselings and sev hidden in there to add an extra crunch.
Keeping with the vein of a surprise in each dish, finish with the pav bhaji, and this one has one added ingredient that makes all the difference, goat cheese. Who’d have thought? Mainly because it works so well, the slight tartness and saltiness are all the bhaji needs to make it just a wee bit extra. The pavs are house-made and possibly one of the best in the city.
With all the healthy chaat going on, they haven’t scrimped on the indulgence, Ragda makes a comeback with the Ragda and Banana Pattice, all the goodness of warm ragda and raw banana made into pattice, and served with sweet spicy chutney and spiced yoghurt.
The best way to experience a city you aren’t due to travel to is when the food of that city comes to where you live, isn’t it? Get a taste of Bombay with a twist that works, and as I said before, plan that chaat party already.
Here’s the kicker, they’ve elevated some of the best chaat dishes to a whole new level either with healthy ingredients or one slight twist that makes all the difference. And the best part is, all the dishes manage to retain all the nostalgia and satisfaction that chaat tends to induce every time you eat it.
As the season is changing, it’s time to bring back the spice, and the best way to start is with a round {or a couple of them} of the Seabuckthorn Ragda pani puri; an ode to a local ingredient and SodaBottleOpenerWala’s commitment to reviving the use of local and forgotten ingredients - seabuckthorn. The best part about this is the Ragda instead of the boiled potato and chickpea mix that we’re used to, and the hot and cold play that I personally love - warm Ragda filled into their house-made puris topped with a combination of spicy and sweet pani.
Move on to sev puri to stay with the flow, except the one here is served with a topping of the usual, and a cheese sauce that is like a burst of creaminess you don’t expect in all that crispiness, a good surprise, and a surprisingly good idea.
Now when you think Bombay, how could you not consider bhel? The bhel at this festival is made with makhanas {foxnuts}, puffed amaranth, and lotus seeds, but don’t get swayed by all these hipster ingredients, the taste is bang on, and it's as addictive as bhel should be. Plus, there are cheeselings and sev hidden in there to add an extra crunch.
Keeping with the vein of a surprise in each dish, finish with the pav bhaji, and this one has one added ingredient that makes all the difference, goat cheese. Who’d have thought? Mainly because it works so well, the slight tartness and saltiness are all the bhaji needs to make it just a wee bit extra. The pavs are house-made and possibly one of the best in the city.
With all the healthy chaat going on, they haven’t scrimped on the indulgence, Ragda makes a comeback with the Ragda and Banana Pattice, all the goodness of warm ragda and raw banana made into pattice, and served with sweet spicy chutney and spiced yoghurt.
The best way to experience a city you aren’t due to travel to is when the food of that city comes to where you live, isn’t it? Get a taste of Bombay with a twist that works, and as I said before, plan that chaat party already.