Escape to India: Our New Indian Street Food Menu Has Just Arrived!
Alright Indian food lovers, gather around! We’ve got some seriously exciting news that’ll have your taste buds dance with joy. Our brand new menu has just landed, and it’s jam-packed with incredible Indian street food that’ll transport you straight to the bustling streets of India!
Forget the same old korma and naan routine – this ain’t your average takeaway! We’re talking about the real deal, the kind of food that gets your mouth watering just thinking about it. Think crispy chilli mushrooms and fiery Gobi 65, melt-in-your-mouth Gobi Manchurian and juicy Babycorn Salt and Pepper. We’ve even got the veggie classics covered, like the hearty Pav Bhaji with fluffy pav to soak it all up.
And the best part? We’re proving that veggie doesn’t have to mean boring! We’ve got delicious Veg Manchurian, both dry for a flavour punch and in a gravy. Don’t forget the tangy Kacha Aam Masala papad for a refreshing kick. Give this article a read to know more.
Chilli Mushroom
Chilli Mushroom is a popular Indo-Chinese dish that combines the robust flavours of Chinese cuisine with the spicy kick of Indian spices. This dish has gained popularity as a favourite appetiser in Indian restaurants. Expect a delightful combination of crunchy and tender textures, as the mushrooms are often battered and deep-fried before being tossed in a spicy, tangy sauce made with soy sauce, vinegar, and chilli.
Gobi 65
Gobi 65 is a vegetarian twist on the famous Chicken 65. The exact origin remains a mystery, but the dish possibly emerged in the mid-20th century. The number “65” in Gobi 65 continues to be debated, with theories ranging from the year of invention to a specific type of chilli used to the number of spices used in marinating the chicken. No one truly knows! This crispy, spicy cauliflower dish has since become a popular street food and appetiser. Expect a crispy, fried exterior with a juicy, tender cauliflower interior. The spice blend includes chilli, garlic, and curry leaves, providing a fiery kick balanced with aromatic undertones.
Gobi Manchurian
Gobi Manchurian is another Indo-Chinese favourite, showcasing the adaptability of cauliflower in absorbing diverse flavours. This dish was created by Chinese immigrants in Kolkata, blending traditional Chinese techniques with Indian spices. With a crispy batter coating, the sauce is a harmonious blend of soy sauce, garlic, ginger, and green chillies, creating a tangy and spicy profile.
Babycorn Salt and Pepper
This is a simple yet flavourful dish that serves as a perfect snack with a pint of chilled beer. It’s a popular choice for those seeking a light and crispy appetiser. Babycorn is lightly battered and fried until crisp, then tossed with salt, pepper, chopped onions, tomatoes, occasionally a hint of chilli for subtle heat.
Veg Fried Rice
Veg fried rice is believed to be an Indian adaptation of Chinese fried rice, incorporating Indian flavours and ingredients, often seen as a versatile dish that can accompany various main courses or stand alone as a meal. Expect each grain of rice to be perfectly cooked and separate, mixed with a variety of vegetables like carrots, peas, and bell peppers
Veg Manchurian Dry
Veg Manchurian Dry is another Indo-Chinese creation, featuring vegetable balls deep-fried to perfection and coated in a spicy, tangy sauce. The exterior of the vegetable balls is crispy, while the interior remains soft and flavourful. The sauce is a piquant mix of soy sauce, vinegar, and chillies.
Veg Manchurian Gravy
Similar to its dry counterpart, Veg Manchurian Gravy features vegetable balls in a rich, savoury sauce, making it ideal as a main course. The sauce is thick and luscious, enveloping the vegetable balls in a blend of soy sauce, garlic, ginger, and fresh green chillies, offering a spicy and tangy taste. Dry Manchurian is typically served as a starter or a side dish, while Manchurian with gravy is a main course dish often served with fried rice.
Pav Bhaji
Pav Bhaji originated in Mumbai as a quick, nutritious meal for mill workers but now has spread to every corner of India and is a popular favourite street snack. This spicy vegetable mash served with buttered bread rolls (pav) has become a quintessential street food across India. The bhaji is a smooth, slightly chunky vegetable mash with a rich, buttery flavour, spiced with a special blend of Pav Bhaji masala. The pav is soft, slightly crisped with butter. Traditionally eaten with your hands, use the pav to scoop up the bhaji, making sure to savour the buttery, spicy combination.
Kachha Aam Masala Papad
This one’s a desi masala twist to the good old poppadom, taken to the next level. Imagine poppadom topped with chopped veggies, sev and raw mango for the tangy flavour. Served best with a pint of chilled beer!
We look forward to having you try the new menu items and share your feedback. Book your table here.