Taste of two cities: Street food trails
Here’s a round up of two of the newest haunts in the city that are working up a reputation for serving up authentic street food from Kolkata and Bombay.
Snack breaks just got the best-suited cutting-chai, a classic ginger tea meant to be shared by two, bun muska from home-baked buns and dahi puri/papdi (flat wafers) with crunchy sev, at Nukkad in Ramnathapuram, the student-friendly go-to place for chaat. “Those who have travelled to northern cities may have tasted authentic North-Indian chaat, but many in Coimbatore still find it difficult to access the same,” points out Ridhi Agarwal, co-founder.
This 1,200 sq ft open café, with its own spacious car park (valet services available), has seen dedicated crowd since its opening in late August. It houses an ambience of a colourful garden, seating about 26 in tables of six topped with typical chai-glass holders. “With a balcony provided for live chaat/paani puri in the pipeline, plans of extending a children’s play area are also on way to compliment the customers’ experience” adds Ankit Agarwal, founder, who also runs Italian fine-dining restaurant EatAlley.
Munch and sip
Though the plates of original vada pav and samosa complimented with the green and red (a tasteful melody of dates, cumin, coriander, mint and lemon) chutneys and green chilly awaken the taste-buds, it is the Angrezi Grill with its
subtle infusion of Italian flavours like jalapeno, olives and mozzarella that ensure sighs of satisfaction. Also, new on the menu is Pindi Chana with kaala chana drizzled with fine onions, best served hot with puris. Elegantly plated is the crunchy paani puri of the traditional raw mango base water that is refreshing to the tamarind based local mix. Do note that though ingredients are specially sourced from Mumbai, Kolkata and Delhi, customisations are welcome.
Approximate cost for two: Rs 200. From 4 pm to 9 pm. Details: 4516159
Beaming with well-lit yellow brightness on DB Road is the four-month-old Bombayy Chaats, dedicated to offer the most authentic chaat from the renowned city of Bombay itself. It is a 300 sq ft area that neatly seats about 40 people, and includes a verandah. Strategically located for the convenience of the Vadavalli and Gandhipuram crowd, and boasting its fourth menu driven by fusion cuisine, Harsh Lalka, is a managing partner with VG Gokhul and Stanley Thomas.
Care to differ
Offering 80 percent home-made components like sev, pasta sauces and chutneys (garlic and special Bombay amongst others), they source ingredients like masala powders from Mumbai or Ahmedabad (depending on the dish). Serving a healthier dhabeli vada pav that is sprinkled with pomegranates instead of the fried patty variant, it deems different. Next year, Bombayy Chaats is planning to introduce a Baahubali mega meal consisting of 15-20 items (keeping the menu under wraps) that is free if consumed within seven minutes!
Taste of authenticity
Daring to deliver a milder palate of taste to the spice-driven local preferences, the special pav bhaji is served with their signature topping of what seems like mozzarella. Their masala pav is a full dish that compliments the spice of the capsicum masala with sweetness from the soft pav. The coolest item on the table was a refreshing shake—meetha paan that was a rush of minty sugar and beeda. As the special chaat platter (sev puri, dahi puri, masala puri, bhel puri and the paneer pizza puri that stood out for its chilly flakes and tangy olives) took its time, the interesting pasta pav bhaji caught our eyes amongst others on the menu — a special oregano flavoured pasta that becomes a part of the bhaji.
Approximately Rs 400. From 5 pm to 9 pm. Home delivery available. Details: 9944520883