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Tandoori momos, anyone?

Blog, Food and Drink

I wrote this on 22 October, 2018.

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I was taken aback when I first heard this term. My sister was taking us around the market area in Govindpuri in Delhi, when she asked us this question. At first, the term did not make sense, because it seemed to combine two starkly different styles of cooking: tandoori being robustly Punjabi and momos reflecting the softer influence of Tibetan/North-eastern cooking.

Which is why I let out a mild gasp when I saw this. We waited about 15 minutes for our half-plate of tandoori veg momos, but polished it off in exactly 2 minutes before ordering another half-plate!

A half-plate comes for Rs. 30 and has six momos.

Steamed momos are deep-fried before being skewered and roasted on coals. Liberal quantities of Mayo, Maggi masala paste and another masala paste are applied on the momos to make them the riot they are.

This HAS to be my ‘find of the trip’. I can’t wait to go back. In a wild moment, I may even book my tickets only for this. 

Travel Diaries with Chef Ritwik – a brief review of a food pop-up

Travel and Places

 

 

 

One of the things I cherish when I travel is the local food I find there. Many of you may do the same. This is one of the reasons we are increasingly seeking out homestays and smaller guest houses, preferring to give the regular hotels a miss.

 
Chef Ritwik Sarkar did just that sometime back, when he travelled all over Kerala and Coorg. Which is why he is a man after my heart. During those trips, he learnt a lot of recipes from the regional cuisines and took copious notes. ‘Many Malayalis and Coorgis allowed me to enter their kitchens and learn how to cook their traditional dishes. That was a great feeling.’ says Ritwik.
 
All those lessons have translated into a very interesting, limited-edition menu at Café Felix. ‘Chef Ritwik’s Travel Diaries’ is a food pop-up being dished out until April 15.
 
The pop-up menu has cocktails, soups, appetisers, entrees and desserts. Every offering on the menu draws its inspiration from Keralan and Coorgi cuisine, but has a global touch added to it. For instance, the chakka curry (jackfruit curry) is made Malabar-style, but tossed with homemade fettuccine and shitake mushrooms. What sounds like an unlikely combination is actually a delight when it lands on the palate.
Inspite of adding a twist to every dish, Chef Ritwik has managed to keep the taste authentic and close to the native version. And that, to my mind, is his true triumph.
 
This is what I had:
 
Southern Somras – dark rum, orange liqueur, curry leaves, jaggery, apple juice and tamarind water.
 
Alleppey Apple – whiskey, apple juice, green apple juice, spiced maple syrup, Assam tea, fresh apple chunks, cloves and cinnamon.
The effect of the spiced maple syrup is an utter delight.
 
Jackfruit cutlets – I love jackfruit in any form, and totally loved these cutlets, which were fried just right and served with raw mango & jaggery chutney.
 
Sweet potato & green pepper gnocchi – pumpkin erissery with baby spinach and picked radish.
Chakka curry with homemade fettuccine – as described earlier.
 
Vegetable ishtu – ‘Ishtu’ is how any Malayali worth his coconut oil pronounces ‘stew’.
While it is usually had with appams, Ritwik servers it with a nutty pilaf. I didn’t realise how good this combination would taste until I spooned myself the first mouthful of ishtu and the rice. The caramelised onions add a nice crunch to the pilaf.
 
Kerala Sundae – And towards the end of my meal, Ritwik delivers his knock-out punch. Three balls of vanilla ice cream arrive in a plate. I take a spoonful from each and realise that one has been stuffed with coconut, another with jaggery and the third, with banana.
Bits of waffle, banana chips and strips of jackfruit complete this dessert bomb.
 
The acronym ‘OMG’ is reserved for experiences like this one.
 
Now, quickly look at the photos below, call your foodie buddies or family and head over to Cafe Felix at 1 MG Mall. The pop-up is on only till April 15,2018.