Sadak Chaap At Mumbai

Sadak Chaap literally means street-marquee, or an urchin who grows on streets (sometimes it was also used as an abuse term for the person who has nothing to do). Nevertheless it’s an interesting name for a restaurant that serves vegetarian street food.

Till date, it has five outlets spread across Mumbai, and you can enjoy their meals at Khar, Chembur, Malad, Powai and Versova and now it is spreading its tentacles still wider to reach other cities of India finding its new outlet at Ahmedabad.

Sister to Sindhful restaurant at Khar (an authentic Sindhi Food that also includes non-veg), Sadak Chaap started as a pure-veg take_a_away service at Khar, but sit-down outlets at Powai, Chembur, Malad and Versova  gained its popularity because of the crispness of fried food that tastes best when eaten  instantly and also the pleasure of enjoying Gola Sherbet the traditional way at its’ Powai outlet. It has options for Vegan too.

The food that is served at Sadak Chaap is unique, it replicates the taste of the non-vegetarian meat with similar marinates on meat substitutes to give those authentic flavors and there is a huge variety of  vegetarian dishes introduced  periodically on their menu.

On my recent visit to its Versova outlet, I enjoyed an hearty meal. This outlet has interesting ambience, walls adorned with interesting posters and the collage of the kitchen articles used in early 50's. It has self Service counter but you still get help at the tables.

I started with a spiced buttermilk  of mint, chillies and ginger and that set my mood.

This was followed by Chaap of different flavors

Pepper Aghani Chaap

Afghani Chaap

Barra Chaap

Honey Potatoes

KFC Fries

Stuffed Mushrooms

Tandoori Paneer

Pineapple Chaap

This is the perfect venue for vegetarians to feast on. Gone are the days when people at parties enjoyed just Paneer or Potatoes as starters.

Kulcha Chole

Tava Rice Puloa

The food of Sadak Chaap is often enjoyed at grand parties with great variety of exotic finger food that include Mushrooms, tofu, Mock-meat, Paneer and many other veggies disguised into non-veg delight but actually are pure veg.

desserts

Party orders are taken at their Khar outlets, take-away options are available all over Mumbai through Swiggy or Zomato but if you wish to meet your friends at kitty parties, their outlets at Versova or Powai are the best options.

Follow them on their insta handle @sadakchaapmumbai

Follow my U-tube for live interview of visitors at Sadakchaap here

Seminar On Taste Of America

 At 11:30am sharp, I entered Mahogamy room at The Club to be greeted warmly by Saloni and Sam. It was nice meeting foodbloggers,chefs, and influencers (who are beginning to feel like an extended family) with the common goal of love for food.

Over the cup of coffee and light snacks, we warmed up, interacting with people in the room, exchanging visiting cards and catching up with news. Everybody present were invitees gathered under one roof to discover the taste of America that included products like walnuts, hazelnuts, lentils,  WashingtonApples, pears, blue berries, pistachio and poultry products

The session started with the welcome note by Mrs.Saloni Malkani followed by introduction of Taste Of America by Ms Rhiannon Elms followed by other speakers who gave us an in-depth peek into US Products.

The seminar on Taste of America was all about how the US products can be integrated into Indian market, focusing on its nutrition value and how it can be incorporated into daily diet and in Indian cuisine at home.

Sumit Saran spoke about the power of USA pears and WashingtonApples.  We were transported virtually to apple  and pear farm that spread over 16000 acres in region of Washington and to farms in Oregon to show the harvest and treatment of Hazelnuts, Pistachio and Blue Berries.

The apple and pear growers are committed to minimising environment impact and ensuring that orchards are still growing for generation. They evaluate every variety's color, weight, pressure, sweet level, size and condition before and after harvest.

Pears are fat-free, cholesterol-free and sodium-free that help reduce heart diseases, risk of some types of cancer and is essential for normal cell growth and repair.

Thus the health benefits of each product were discussed in details and it was very insightful information.

Next Sachin Khurana and Shruti Gupta highlighted the versatility of USA pulses in Indian cooking/baking and about California Walnuts felicitating wellness goal. We watch one more video of Walnut farm in Oregon, its' harvest and how they pass through different process of cleaning, washing and sorting before they are packed and shipped.

There was a live demo by chefs of 'The Club' who used the 'The Taste Of America' products making it interesting by gathering iceberg, Olives, Basil leaves and Mint into a large glass and inverting it on the salad plate, then placing cherry tomatoes, Cranberries, Hazelnuts, Walnuts around the glass.. the glass was carefully lifted leaving the greens covering the nuts. This was then coated with balsamic vinegar and cheese. Many members from the room walked up to the salad station to get the taste. (I wanted to eat all of it)  Yumm!!

Shorya Kapoor introduced USA blueberries, as a super-fruit that delivers crave-worthy flavors packed with beneficial nutrients, including phytonutrients and four essential nutrients: fibre, Vitamin A & C, and manganese. It is very versatile food and besides having it fresh, dried, frozen or in liquid form (as in beer) it can be incorporated in desserts, smoothies, ice creams, dips and even in soups and curries. It is also used in many beauty products.

Peush Narang spoke about Oregon Hazelnuts, its indulgence in a nutshell. All the attendees were asked to scan the site no55825155 or visit www.menti.com to participate in the quiz that has queries such as 'What comes to your mind when you think about hazelnuts?' And 'Were you aware of hazelnuts were from Oregon state in US'? Unfortunately not many were aware because most of the imports of India are from Turkey although it is found in small quantities in Himachal Pradesh wild trees near Pargi Valley and is known by its local name of 'Thangi'.

A brief introduction on US poultry in India was by Riya Singh to promote US poultry products such as Chicken, Eggs, Turkey and Duck. The taste for duck and turkey is not yet popular amongst Indian although turkey has made its entry in India during the festive season of thanksgiving. During Lunch hour, I did enjoy turkey with cranberry sauce and roasted vegetables. It was so delicious!!

There was a small Q&A session between Sameer.M and Anurag Katriar on current food trends in India and the future of eating out. Mr Anurag feels that people now prefer to use fresh ingredients in their cooking and are focusing more on the methods of cooking. He feels that people who frequent restaurants are now all casual diners who look for good vibes and good taste. More and more people are talking about Vegan diet and healthy food. Before the Indian food had too much of spices but now its is about flavors.

Listening to so many food stories at the #seminar on #TasteOfAmerica, hunger pangs took us to terrace adjoining the Mahogany room whereby there was a spread of delicious meals cooked with US products that included walnuts, pistachio, cranberry, WashingtonApples, Turkey and all the ingredients that we had talked about during the seminar. It was nice cloudy afternoon and we enjoyed the meals at the tables chit chatting and enjoying the meals

After lunch, we had a small chat with closer friends, few photo session...and then.(sincere thanks to dear Meeta of chiselled_meals for a ride back home) with delicious goodies of walnuts, pistachio, cranberries, fresh red apples, pears, an apron and lots of pamphlets to learn about the ingredients (thanks to @Tasteofamerica for The gift hamper)

Many thanks for an enjoyable afternoon with @foodbloggerai and @usconsulategeneralmumbai.

Some more reading about this seminar and interesting recipes at Indrani Sen's Blog.  

Korean Pop-up At Wild Asparagus Table

 I will travel anywhere for food and if its Korean Cuisine, it is worth all the effort because the variety of Korean food that was cooked for this pop up by @Indraniwillteach I am not likely to find it in any restaurant in Mumbai.

This month pop up was hosted by @indraniwillteach in the suburbs of Kandivali, and although I have never been to Korea, I can confirm that taste was as authentic as one can get because Indrani had done a good research on this cuisine and walked an extra mile to procure right kind of ingredients that go into creating the correct flavours.

@KanchanAhuja, Deepti Chavan and yours truly, we reached on time at 7pm on the 14th floor of Indrani's lovely home overlooking the beautiful view of Sanjay Gandhi National Park. Soon @Salonim2, @Shitalkakad, @chefshilpasethbhambri and @kareena arrived and the party began.

Over the glass of drinks, Indrani briefed us about the food culture of Korean cuisine. During our chat, I learnt that Korean food does not contain much of vinegar and the main taste in just sesame seeds, garlic and soya sauce.

Also learnt some new words in Korean cooking like Kimbab (Korean rice rolls) Mandu,(dumplings) Japche (Korean sweet potato noodles with stir fries) Ttekbokki(rice cakes in sauce) Bibimbab(rice with seasoned vegetables)

It is customary to have 5 to 12 banchan(side dishes) with main dishes served all together. Another unique feature is that Korean food do not have any gravy component. They do serve soups and stew but the stew is normally thick and smooth with very little liquid in them. You are likely to find great variety of fermented food in their cuisine

Korean food is distinct in colour, texture and flavour and requires lot of labour in preparing different dishes that are both harmonising and distinctive.

Everybody loved the food that was paired with @reveilowines #Grillo and #nerodavola




We were small group of 8 members, had sit down dinner with a break in between the meals to learnt the basic way to make Kimbab. Indrani used nori leaves to roll out the rice stuffed with pickled veggies and meat. 

The evening ended with mastering the dance few dance steps as instructed by Indrani's sweet daughter, Arunima, who performed a vibrant dance for us too.

It was the most enjoyable evening of fun, laughter and food. A day well spent. 

Thank you #fbai Saloni  Malkani and Ananya Banerjee for this lovely platform of #wildasparagustable where we get to taste the various cuisine of the world 

Do watch the live video presentation of the event to get the flavors of the evening

Stuffed Karela In Green Masala

Not everybody likes bitter Gourd, mainly because it is bitter. Karela, as we normally call it in India, is good for health. 

By including Karelas in our diet, it can be beneficial in riding off the kidney stones by naturally breaking them down, It also reduces bad cholesterol, thus decreasing the risk of heart attack.

I normally remove the bitterness by salting the karelas overnight and then washing them the next day and squeeze out the bitterness.

They really taste good, if you just chop them into circles, deep fry and have it with just khichdi and curds.

Or you can be creative and stuff them with meat, cheese or potatoes.

This week, I deep fried the karelas, stuffed them with spicy potatoes and cooked in green masala

Happy to share the recipe of stuffed Karela in green masala

1. Wash, squeeze and slit the karelas from one side.

2. Deep fry till they are brown and crispy

3. Make potato filling by grating boiled potato and adding spices like Cumin seeds powder, mango powder, red chilly powder and salt.

4. Stuff the karelas with spicy potatoes

5. Tie it secure with thread

6. Make masala by grinding it into paste the mixture of garlic, coriander leaves, fenugreek leaves, tomato, chillies, coriander powder, turmeric powder, cumin powder and salt

7. Fry this paste in oil for some time

8. Add 1cup water and let it cook

9. Add the stuffed karela 

10. Cover and let it cook till done

11. Serve with hot parathas

You make watch the video of this recipe on my youtube

Romance With Potatoes

Everybody loves potatoes. Deep fried or boiled, cooked or baked, it pairs with almost every kind of meals, be it meat or vegetables.

If you go to your local market in India, you might find potatoes in different colors - some red, some brown, or purple or white. For culinary purpose, varieties are often differentiated by their waxiness and their ratio of starch content. There are about 5000 potato varieties worldwide. 3000 of them are found in Andes alone in the regions of Chile, Bolivia, Peru, Ecuador and Bolivia.

Potatoes are prepared in many ways, with or without skin, whole or cut up, with seasoning or without. The only requirement is to swell up the starch granules. Boiled potatoes can be used for making salads or snacks, potatoes can be fried to make French fries or chips, grated potatoes can be used for dumplings or pancakes, cubed potatoes are used in stew with meat or vegetables.

In UK, potatoes form part of traditional staple Fish and chips. French fries and Hash brown are commonly found in a typical American fast-food cafes, Potato pancakes are popular all over Central Europe, A traditional Canary Island snacks are Papas Arrugada (wrinkled potatoes), Papa Bravas(spicy potatoes in spicy tomato sauce) and Tortilla de Papas (potato omelette)

Other than eating, potatoes are also used for other purposes: Using as fodder for livestock,  Potato starch in food industry as thickeners and binders for soups and sauces, in textile industry as adhesives, in manufacture of boards and papers. It is also used to brew alcoholic beverages such as Vodka.

Back home, we love aloo chat, alu dum, alu parathas. Vada pav is the popular dish in Maharastra. Aloo Posto is immensely popular in East India specially Bengal. Then there is Aloo Tikki, Samosas and Aloo Pakoras. In south India, Masala Dosa has potato bhaji as filling.

Potato bhaji is prepared differently in different part of India and can be enjoyed with dosa, or Puri and can make even sandwiches from left over potato bhaji. 

Happy to share my Potato Bhaji Recipe, which is simple and yet so very tasty.

1. Take 2tbsp Mustard oil

2. Add 2tbsp mustard seeds, 1tsp cumin seeds, small pinch of hing, 1inch chopped ginger, 2 chopped green chillies, few curry leaves.

3. Add 1 sliced onion

4. Stir and let it cook till onion change color to light brown

5. Add 1 chopped tomatoes, 1tsp turmeric powder, 1tsp red chilli powder, 2tbsp Podi masala( or garam masala)

6. Cook for a minute

7. Add 1 large boiled potato

8. Mix and let it cook on low flame for 10 minutes

9. Garnish with coriander leaves

Watch the video on my utube channel

Subscribe my channel here  >> PapadChai for more recipes

Pure Veg Asian Potluck with Foodie Friends

Vegetarians have very little choice when they are travelling abroad. While everybody is enjoying the great variety of food ranging from meat, to seafood, vegetarian might just have few exotic vegetables, cottage cheese or mock food. It is healthy, no doubt, but not much effort is used in creating innovative dishes.

This month few of my friends decided to meet for a potluck and we decided on Asian cuisine, but with a difference. The dishes had to be pure veg, (not even eggs,) and it should be something that we had never tried it before. We could lift the recipe from you-tube channel, give a twist and create something new.

It was challenging because normally most of the Asian food are non-veg, and veg is normally stir-fry veggies. We met at Kanchan Ahuja’s beautiful home during lunchtime.

I cooked veg version of Pad Krapoa, I used chopped Mushroom instead of minced chicken.

Here is the recipe of Mushroom and long Beans in Basil leaves.

Grind 5red chilies and 8pods of garlic and keep it aside

Make a sauce by mixing 2tbsp soya sauce, 2tbsp Oyster-Mushroom sauce, 1tbsp lime-juice, 1tbsp 1cup sugar and water.

In a wok, fry garlic chilly paste, add chopped 2pks of mushrooms and 100gms long beans, add sauce, mix and cook, 

add spring onions and basil leaves. 

Serve with white rice

I think, I should have used small pieces of mock-duck too, to give it a proper texture and long beans take very little time to cook, I think it was over-cooked.

However, all the dishes were delicious, it was one complete feast that we enjoyed while sharing notes on the cooking methods used, and what challenges we had faced while making the dish. It didn’t have to be perfect, it was all about experimenting with new ingredients

Do watch our video on uTube to learn about the challenges faced by different participants

Sumitra Chowdhury share her recipe on WRAPPED STICKY RICE CAKES (YE’ER BA) 

This recipe is adapted from Red House Spice. Com.. 

This recipe is from Sichuan Province. Normally this dish is made with pork mince, tangerine leaves are used for wrapping, she used lemon leaves  and the main ingredients is glutinous rice flour… 

As she didn’t have glutinous rice flour at home she had to do the recipe with normal rice flour.. she had used mushroom minced as the dish was made for a vegetarian pot luck.. she added five spice powder which was not mentioned in the recipe.. the recipe mentioned mustard greens.. she changed the mustard greens and used pickled spinach leaves..

For the Stuffing 

2 Packets of Mushrooms minced

2 tsp of Ginger minced

1 tsp of Garlic minced

1 Green Chilli minced

3 tbsp pickled Spinach Leaves 

Salt to taste

1/2 tsp of Pepper powder 

1/2 tsp of Five spice powder 

Pinch of Sugar

1/2 tsp Rice Wine 

1/2 tsp Dark Soy Sauce 

1/2 tsp Light Soy Sauce

1/2 tbsp Oil

Lemon leaves for wrapping 

Method 

Take a oil in a wok, add the minced ginger - garlic and chilli, sauté it for few seconds, add the minced mushrooms, stir and cook until the water from the mushrooms dry up. Add the chopped pickled spinach and cook for a minute.  Add the sugar, salt, pepper powder, five spice powder, rice wine, dark soy sauce and light soy sauce, cook for another minute. Switch off the flame and let the stuffing cool.

For the dough - 

Ingredients 

2 cups of Glutinous Rice flour

1/2 cup of Rice flour 

1 tbsp Sesame seed Oil

1/2 Salt 

Method 

Mix all the above ingredients, add water lukewarm water little at a time, and knead it into a soft dough.. 

Steaming - 

Ingredients 

Dough

Stuffing 

Method 

Add the water into the steamer, let the water steam. Meanwhile take a lemon size portion of the dough. Flatten the dough and add one tsp of the stuffing in the centre of the flattened dough, close the edges of the dough properly. Repeat the process with the remaining dough and the stuffing.  Grease the steamer plate. Take a lemon leave and place the stuffed dough on the lemon leave into the steamer plate, repeat the process. Steam it for 10 - 15 minutes or until cooked. Serve steaming hot.

She also made Whipped Lemonade and  here is her recipe

For the Ginger Sugar Concoction 

Ingredients 

2 tbsp Ginger minced 

1 tsp Lemon Zest 

2 1/2 cups of Water 

1/2 cup Lemon juice 

1/4 tsp Salt

1 cup or more of Sugar 

Method 

Take a pan, add water into the pan, add sugar, salt, ginger and lemon zest. Simmer until the concoction has reduced to half. Switch off the flame and cool it down completely. Strain the liquid and discard the  Add the lemon juice and mix it. This can stay in the fridge for 3 to 4 days. 

To make the Whipped Lemonade 

1/3 cup of the Syrup Concoction 

3/4 cup of Coconut milk

Lots of Ice 

Method 

Add all the above ingredients into the blender and blend well. Serve it cold.

Here are some of the pictures of the food on the table

It was the time well spent.

Food Awards Nite 2022

 Nine dine is the group of restaurants lined-up in a row that offers variety of cuisines under one roof. It is placed on the east wing of Jio Mall Drive. It makes a great chilling place after shopping at the mall

This was the venue selected for FBAI awards 2022. This was the sixth edition of FBAI awards that honors the celebrities in the food world and recognizes the food connoisseurs of food and beverage industry. It was hosted by @foodbloggerai along with @vikhrolicucina @godrejjersey in partnership with @jioworlddrive, Raymond Made to measure, Aspri spirits, Baskin Robbins creamery, @godrejveg oils, 

 

Attending such events is always fun. I entered at sharp 6:30pm on the 2nd floor of the mall, and was warmly greeted by reps of Godrej who asked me to enter the quiz of guessing the oils by the look and description of  the oil. They asked me to just guess one of them so I guessed Mustard oil for it’s dark Orange color and it’s description that it has strong flavors and it’s used in every Indian home.

 

Next was Raymond station and Baskin-Robbins station 

Baskin-Robbins had spin wheel for testing our lucky spin and I was lucky to win coupons of Rs600 yay!

 

Such events are the opportunities of meeting new people and your own foodie friends over the finger foods and drinks that do their rounds.

There were some interesting starters like Chicken Peri Peri Poporn, Jhal Muri, Safhia Baalbeco, Jalapeno, Cheese Bombas, Rock Shrimp tempuras, Parmesan Churros, whole wheat toasties, to name the few, accompanied by drinks and spirits

 

 The award felicitation began at 8pm with much excitement. There were about 200 nominees, and each one wished that they could win because these awards recognizes, honors and celebrates celebrity chefs, content creators, platforms and brands in food industry. But of course only the best one wins with trophies and selfies

 

 

 

 The ceremony was made interesting by few distractions of emoji games, cooking in minutes by Godrej, and the book launch of a new book by Vikki Ratlani

And finally dinner and chit chat

 

A great fun filled evening with food, friendship and Selfies

 

The first ever food blogging award took place in October 2013 at JW Mariott in Mumbai. You may read about that on my blog at https://papadchai.blogspot.com/2013/10/food-bloggers-award-nite.html

 

 

Many thanks to Saloni and Sam Malkani for organizing such a lovely event

 

Thank you so much!!