Home Chefs Of Mumbai - Part 7 – Shital Kakad

Have you noticed that the longest time we fritter away at the shopping mall is by the kitchen appliance section to check the latest gadgets? 

Sometimes, it can be hard to shop when we already have stocked our kitchen with latest and greatest appliances.  But still, nothing compares with the utensils and the tools that our moms and Grandmoms used in their kitchen. Maybe, that was one of the reasons that their food was tastier, healthier, sustainable, because they used their muscle power for everything. Kitchen was also their gym where all workouts were done while cooking - grinding, lifting, bending, squatting, cleaning, washing, churning, steaming, the list goes on.

 Luckily the retro is in. People have started using clay, copper and iron utensils. A lot of Indian homes have mortar and pestle in their kitchen, which not just personifies their rustic charm, but it also helps crush the ingredients, releasing essential oils and full-bodied flavours. Crushing is anytime better than grinding in a machine.

 

I am sure that one of the secrets to Shital Kakad’s cooking is in her use of Silbatta.

 

Shital Kakad is the multi-talented home chef. She has always loved to paint, embroider, crochet & reading was/is almost her shadow. She owned a Fashion Studio before she started food blogging. Her love for food brought her closer to foodie friends and she was encouraged to open ‘Shital's Food Cottage’ (her dream project) that has taken shape beautifully. It is her haven for creating new recipes, has some amazing ‘Food Events’ and she also conducts ‘Workshops’. ‘Shital's Food Cottage’ has a special Chai Masala, loved by many and is highest saleable masala!!! (This can be almost called her Heirloom recipe.) She has created signature Egg-free recipes and she takes orders for the same.

 

 She specialises in Indian Global Vegetarian food that has been highly influenced by her travels but her Forte is definitely her Traditional Authentic Gujarati Food like Gujarati Thali, Street Food specials, Mithai Jars, and also Teatime Cakes, Cookies, Dips & Appetizers

 

She keeps thinking about the food she had on her trip to Zurich.

“I can never forget Surat no locho, Amritsar Lassi & the handmade Pizza I had at a small café in Zurich which was owned by an Italian & who allowed me in his kitchen to show me how he makes it.”  She smiles.

 

But her First Eureka moment definitely is her Mom's food. She loved the special Batata nu Shaak that her Mom would make for her to take on school picnics, that till today she calls it as her picnic Shaak. Her mom has been her teacher in a true sense.

 

“The first thing my Mom taught me was making Gujarati Rotlis which are really thin Phulkas & I was only in the sixth grade when I used to make perfect Rotlis. I loved Cooking since I was child as my family on both sides are big foodies.”

 

She is happy to share Green Sprouts Curry that has the healthy Buttermilk & fresh Fenugreek leaves which makes it highly Beneficial as well as Delicious.

 

 

1.    Heat 2tsp oil in a kadai.

2.    Add  one onion (chopped length wise) & brown it a little.

3.    Add 1 tbsp garlic paste.

4.    Add 1 cup finely chopped fenugreek leaves(use less if preferred).

5.    Add ½ tsp turmeric & 1 tsp red chilli powder along with the salt.

6.    Add 1 cup green beans sprout.

7.    Add 2 tbsp of water.

8.    Cook for 5 minutes till they become slightly soft.

9.    Lastly add 1 cup buttermilk & bring to a boil ( if the buttermilk is curdling, just add in a teaspoon of besan / chickpea flour & mix).

10. The Delicious Green Sprouts Curry is ready to be served along with some piping hot Rotis or Rice or with some Jowar Rotis.

 

Lockdown gave her an idea to start her E MAGAZINE called Chai Shai Aur Baatein (She hosts a WatsApp group under the same name). Since she could not meet her group friends during these times, she launched the e-magazine so that they could share some amazing recipes as well as lifestyle articles.

 

 

You can order her food on 9821876249

Or by messaging her on Facebook page- Shital Food Cottage

You could follow her Instagram handle at ShitalKakad

 

You could visit her blog for more of her authentic regional recipes

Indian Food Trail in America Part4- New York

For previous post

Indian Food Trail in America Part1-Chicago

Indian Food Trail in America Part2-Atlanta

Indian Food Trail in America Part3-Dallas

How can you miss India, when everything is available there? People living in America have created their own India adhering to the culture, tradition and food. They socialise on all the indian festivals and love Indian cuisine. Indian have westernised in India but Indian in America are very traditional in their values.

At every social gathering, they order Indian food from restaurants just like they do back home in India. The only difference is that Indians in America work very hard and with no house help, they normally don’t get much time to cook. Their freezer is stuffed with cooked food and they don’t mind eating stale food (which is sometimes one month old) Micro oven is of great help for converting stale food into a fresh hot plate.  

While in New York, my cousin wanted to take me to an south indian restaurant that is famous for best Dosas.  I am not too fond of south Indian cuisine, therefore he took me to Spice Market (at the corner of 9^th avenue) instead.

We went for dinner, it was late evening, but the restaurant was bustling with activity, loud music, people waiting at the bar, with a glass of wine, while the tables cleared. I wondered if we would be able to have conversation. But once seated, everything was comfortable. We got a nice enclosed area tucked away in a pretty corner, with large low table and couch with comfortable cushions.

This restaurant had the most innovative menu like Ovaltine kulfi and spiced apple samosas. The food was good and so was the ambience. After heavy dinner it was perfect time for Gianduja ‪chocolate Kulfi with Caramalised banana, popcorn with cocoa nibs and cream . 

I truly enjoyed the desserts at this place, especially Panandan and Tiramisu.

At the end of my four months stay in USA, I was home sick, beginning to crave for my indian cuisine back home. Most of the Indian restaurants concentrate on Biryanis and Butter Chicken and on snack menu is mainly samosas and bhajiyas. In India, we have a huge variety to select from: Sandwiches, Idlis, Vadas, etc,

Get the drift?

Different days, different food, travel all around the globe but Dhal and Rice at the end of the day……is always the best option.

Indian Food Trail in America Part3- Dallas

In continuation with

Indian Food Trail in America Part1-Chicago

Indian Food Trail in America Part2-Atlanta

 In Dallas, Indian food is very much cherished by NRIs. I was surprised to see huge Indian grocery stores everywhere. The supermarket had all the possible things Indian. Many of the gluten free food was easily available at these stores. Freshly roasted indian bread was churned out of roti machines at the supermarkets. I saw many of the Indian working housewives shop for those hot rotis. Many of the Indian supermarkets also have a small area reserved for people to sit and enjoy street food, so while they shop for spices, they might try pani puri, idlis, vadas and samosas too.

There are many private supermarkets but Patel Brothers have spread their wings in all corners of America and many delicacies and Indian sweets are locally prepared in private homes and factories. There were all kinds of sweets available and things like khakhra, sev and other savories too. I am not surprised that visitors are discouraged from bringing food stuff into the continent., they are strict at the airports, there is really no need to bring grocery to USA, everything is locally available there.

My cousin insisted that I try the briyani at Chemeli. Their portions are large but the food tasted great. There were some mouth watering dishes like kababs and curries too. This one is the family run eatery that serves Bangladesi, Indian and Pakisthani cuisine.

Royal Sweet Mart specialised in Indian street foods. In this restaurant, the man was working in the open kitchen, frying a huge dosa, stuffing it with potatoes bhaji and cheese, cutting it into triangular shapes and serving like a pizza.

Week after week, Indians  in Dallas have regular religious meetings, either in the temple or in the private homes. At Hanuman temple and SaiBai temple, lunch is served weekly. Some of them have in private homes in rotation, where they enjoy Indian cuisine during pot luck parties. It is more like a social gathering. Elaborate lunch is prepared, people get to try new recipes each week thus keeping in groove with indian cooking.

to be continued

Indian Food Trail in America Part4-New York

Indian Food Trail in America Part2- Atlanta

Continued from  : Indian Food Trail inAmerica Part1- Chicago

Indian Food trail in Atlanta, on the other hand, was much better. There are lots of Indians living here, quite comfortable in their second home, most of them seem to miss their food back home and were content to visit Indian restaurants. Many people told me that it is cheaper to eat outside than cooking at home. Prices are reasonable and servings are huge, therfore many bring back the left overs and enjoy the meal for one extra day. Most of the Indian restaurants are crowded in Atlanta and the food tastes good.

We went to a remote place at Kereke Kitchen. This was managed by close-knit family and it was truly a home style cooking. It was a small place (just six tables) with food served in paper plates, woman took our order, disappeared into the kitchen and came back with cooked food. While we waited for our order, we could help ourself with the home made savories left in the tin jar at the counter..We had chicken curry, it tasted strongly of burnt kokum the Appam served with this curry was not that great.

But the other restaurants that I truly enjoyed were Bawarchi Biryani Point and Zyka.

I loved the pilaaf at Bawarchi Biryani Point, its signature Hydrabadi style dum biryani is so famous that if you go late, you might not get it. They have a great selection of briyanis with in-house speciality like Natukodi, Ulvacharu, Panasapatty, Avakai, I loved it because it was tasty and spicy (and everybody knows how much I enjoy spicy stuff). At Bawarchi’s they have an honest, open and family-centered approach to franchising.

Zyka at Decatur is always crowded (I went thrice during my one month stay at Atlanta), This place is actually a huge community hall with tables and chairs randomly placed in the room. You grab a chair as soon as you see a vacant one.  You go order for your food, pay your bill and then wait for a roll call to pick up your order. There are too many hungry people waiting around your table while you are trying to relish food. I had enjoyed chicken in black pepper (my favorite), which was spicy and rich in taste. Also loved the freshly roasted Naan here (soft and fluffy, melt-in-the-mouth). This restaurant is mainly popular for its halal meat and its chicken65.

ChaiPani is the another good restaurant, that serves Mumbai street food but it is managed by a non-Indian couple.  Their sevpuri, bhindis fry are excellent and chai icecream( have you ever heard of this?) well it was tasting different (maybe because I am used to drinking chai and not eating chai icecream) I was so awed by this restaurant that I have a complete blogpost onthis place here ..

Global Mall is another popular place where you might find lots of Indians. Indians shop her for local stuff like clothings, jewellery and spices. There is a temple, social club and health club too. We spent many hours window-shopping for indian clothes, And like most of the other malls, this too had a food court with what else? Yes, Indian street food. We enjoyed sev puri and masala chai at Davat.

To be continued

Indian Food Trail in America Part3-Dallas

Indian Food Trail in America Part4-New York