Two years ago when they started walking into the unchartered territory, their inspiration was the more than five million street vendors across India who churn out tasty morsels every day to ensure that Indians eat their way through the streets of the country. It has been an amazing journey in the following months scouring the country for recipes which represent the regional flavours and tastes of the streets of the subcontinent. They identified destinations and locals that offered interesting and unique food, Dhabeli from Gujarat, VadaPav from Mumbai, Benne Dosa from Karnataka. The Nukkadwala team came back home to document the recipes and to recreate the authentic tastes from their travels. The lady behind all this drama passionately got hold of the recipes from each and every vendor carefully, to recreate magic at her own end. They set up a test/studio kitchen to try out all the possible combinations and permutations a recipe can go thru to get a perfect result.
The Menu takes the tastes of the street to a level you won’t find anywhere else, served in a buzzing environment. The interiors are informally chic with a casual vibe. Each and every dish on the 40 odd dish menu relates to each one of us somewhere or the other. Like the keema samosa which I had here, reminded me of my childhood when we used to have these somewhere in central part of Delhi and were our favourites. My friend fell in love with the vada pav and yes it was really very well made keeping in mind the authenticity of this dish. The breakfast dishes include Kanda Pohe ( Poha) , Idly , Alur dom . A must try is the Katra samosa and the Sialdah Mutton cutlet which packs all the rustic aspects of a railway cutlet, no finesse at all only taste.I liked the Benne Dosa as well, it is served with gun powder and coconut chutney. The butter flavor was too good. The Panki from Gujarat and the Andhra Mutton roll stuffed with rice are very nice and unique to our place. How could they miss the drinks from the road, the Cutting chai of Mumbai, the Daanedar Shikanji of Meerut and the awesome Lassi. Even the filter Kaapi has found a place on the menu.
The enchanting way of remembering and acknowledging culinary stalwarts of a generation for whom food was one of the few ways they could express themselves, creates nostalgia. The Nukkadwala menu has captured these memories and recipes and brought them to us, so that we could relive the childhood days and revive the memories.
Coverage By : Vickrham (vicky) TWCI – The Writers Collective of India
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