Home Chefs Of Mumbai- Part 40- Smita Verma and Alpana Varma

Pandemic has opened many doors behind the closed doors. 

Social network helped every one to walk virtually in all directions, and so many different avenues have opened up. We have done virtual harvest tour and cook_along with Nancy Silverton sailing through 40 acres of Bledsoc farms watching pistachio harvest, (the tour organised by @foodbloggerai) We walked with @pikturenama and attended the Indonesian food carnival. We have travelled with @rushinamg and explored her stories on spice chronicles. We have visited ethnic kitchens with @historywali to far off rural areas and watched locals cook. We have received deeper knowledge on ingredients from Dr @Kurushdalal, heard food-stories from @thefinelychopped, and many more. The food knowledge during pandemic has been more than we can hold in one plate.

With restaurants receding into dark shadows, home chefs came to rescue, specially for those who had no help at home. The good thing is that the regional cuisines of India have come into focus. Our diet of Pizzas, Hamburgers, French Fries have got replaced with much healthier diet of home-cooked food, more nutritious and tastier. We have finally learnt to appreciate the food that we ate at grandma’s house during our trips in summer holidays. And Gosh! What a variety we have in our country! Same vegetables, same spices, but the cooking methods differ from city to city, region to region, creating plethora of food, tingling our taste buds, craving for more.

Thanks to home chefs, we now have variety of food in Mumbai from all over India, many of them specialising in their own family cuisine. Alpana Verma and Smita are friends who specialise in Bihari Cuisine

After a college reunion in 2016 , Smita and Alpana instantly struck upon the idea of bringing the richness of Bihari food to Mumbai. Both friends have long years of executive grade corporate exposure from HR to Banking and beyond . In 2017 they donned the mantle of 'Self Appointed Ambassadors of Bihar' and have not looked back.

 “By Eureka you mean self discovery. On that note Smita always knew she is a good cook . The pop up cafe initially was my idea and we served 5 course meals from our homes . What set us on this road was the confidence in our Ahuna Mutton Vegetable estews and Rohu Rassedar recipes . They are organic and Bihari in essence.” Says Alpana

Pop up cafes and online delivery have worked like a beauty for them. People from all over Mumbai & Thane have eaten their 50+ types of authentic Behari cuisine . 

“We thank them from the  heart. People from Peddar Road to Bandra, BKC to Thane , Mahim to Powai have eaten our food and every time it’s appreciated” says Smita

 Alpana and Smita specialise in Bihari cuisine and ‘Litti Chokha’ is their signature dish.

Art is another thing they are passionate about, specially Madhubani art from Bihar and now they offer free gifts on order above Rs1000 to all their clients, to make it as popular as Warli art. 

 “The breakfasts from our childhood were fit for kings and remain a cherished memory which we often recreate . We are doing the same for others now. Puri/parautha , Gobi bhujiya , bhuna kaleji, kheer, baingan ka saun maun is there on our menu.” Says Smita

They are happy to share the recipe of Pharul Masala

Pharui masala is a very common evening snack  in Bihar. Its also called Jhal Muri in some parts of Bihar bordering Bengal . It is very easy to make and tasty to eat.

Method

1. Take 2 cups of Pharuhi (also known as Murhi or Kurmure). 

2. Add one medium size finely chopped onions, 2-3 green chillies and half spoon Mirchi achar masala. 

3. Mix all the ingredients. 

4. Add 2tsp Mustard oil and 2-3 spoons of soaked Channa. 

5. Serve crunchy, crispy Pharuhi masala as evening snack

They can be reached on authenticcook.com or on Mytree.com, also on Zomato

Watsapp them at 75440 06053

Follow them at @tbis_thebiharistudio

Home Chefs Of Mumbai – Part 39 – Sneha Senapati

Believe it or not, street food is always delicious.

 Everybody is aware that the food cart parked at the street corner is covered with dust, there may not be clean water to use,  its not even hygienic on many levels, but the taste is really unique that cannot be replicated at the food court in any fancy malls.

And if you thought that this trend of street food is new, then let me tell you that it has been there since 79AD and it has been proven by archeologist, who have made extraordinary find of frescoed hot drink and food shop that served the equivalent of street food (like salty fish, baked cheese, lentils, spicy wine) to poor residents who had no proper cooking facilities in their homes in the ancient Roman city of Pompeii.

So what makes street food so tasty?? Very clearly,  it is authentic, cooked according to the local taste of the city and moreover, the food is made by the owner of the stall or food truck. It is readily available, easy on the pockets, and you can have it anytime on a go. 

During the pandemic, street-food was missed the most. Specially during those first three months, when nobody dared leave their security net to venture out, but many women got busy in their kitchen trying out various dishes to please their family. 

There were many home chefs who excelled in street food, and Sneha Senapati is one of them.

 Sneha Senapati's journey began in 2006 when she came from Bhubaneswar, Odisha to study in TISS in Mumbai. Since then, Mumbai has been home to her. Like anyone living away from home, there were times she would miss home food immensely, but there wasn’t a single restaurant in Mumbai that served food from her hometown. So, as we say, necessity is the mother of all inventions that’s when she started cooking on her own (under the guidance of her mom). She became a chef by passion while managing a full time corporate job. 

Sneha Snehapati specialises in Odiya cuisine. While her aim is to make Odia food popular she has a free style of cooking where she likes to create stuff using less oil.

She has hosted brunches by partnering with restaurants in Andheri West (Versova) under the name of ‘Odiya Bhoji’. So far, She has done about  five pop-ups in the past 2yrs  serving only Oriya Food to a crowd of 120-150 people. She is also empaneled with Authenticook.com where she does home meals.

 "During the lockdown I was doing home deliveries across Mumbai which have been published by CNtraveler, Midday and Mumbai Mirror." she informs.

"Odia Bhoji’ Creates Buzz In Mumbai!  @MyCityLinks - is the link to one of the brunches I did." she continues to talk about the excitement she felt when she read about the mention of her cuisine

Sneha Senapati is fond of good food and likes to explore the local food of the city that she visits. She clearly remembers her visit to Hell’s Kitchen by Gordon Ramsay at Las Vegas, where she enjoyed the set meal, "I specially loved chicken wings." she says.  But of course she still misses her mom’s food the most, whose memories lives with her through her recipes.

Sneha Senapati is happy to share Bhubaneswar style Chaat

Method 

1. Soak 150gms (clean and washed) Chana dal (white peas) in water for 4-5 hours. 

2. Boil the soaked white Peas in Salt and 2 small tsps Garam Masala powder in a pressure cooker 

3. Cook uptil 3-4 whistles on medium flame 

4. Once done keep the pressure cooker on the side turn off the gas and wait till the pressure cooker cools down 

5. Meanwhile, take a pan, heat it on low flame, once heated add 4tbsp oil to the same

6. When oil is heated add 2 chopped Onion and cook till it turns transulent. 

7. Add  2 chopped tomatoes, 7-8 chopped green Chillies, 4tbsp ginger garlc paste and stir well 

8. Add Salt and 3tsp Turmeric powder, 1tsp Garam Masala powder and keep stirring till the mixture starts leaving oil 

9. Add 2tsp red Chilli powder and further mix well. 

10. Remove the boiled white peas and drain them separate from the stock. 

11. Save the stock for later use 

12. Add the boiled white peas, 

13. Add 1 boiled potato to the masala mixture and mix well 

14. Once the white peas and the masala mixture have blended well. add the stock and let it boil on medium flame with covered lid. 

15. Keep cooking for 10-15mins. checking occasionally on the consistency. 

16. The same should be thick gravy and not too runny. 

17. Now garnish with 2tsps roasted cumin powder, coriander leaves 

18. Take some in a serving bowl top it up with chopped onions, tomatoes, green chillies, bhujia sev and julienne ginger, some chaat masala, tamarind pulp, hot n sweet tomato sauce – 

19. The chaat is ready 

Sneha Senapati can be reached on her Watsapp no 75066 43020

Follow her on her insta at @snehasenapati