Bikash Babu's Chaat Junction serves geela (wet) variant of the snack tradition
Amit Sarkar, the founder of the year-old sweet shop, has set up a kitchen that’s all about sauces.
Having established itself as the one-stop shop for unique desserts, Bikash Babu’s grab-and-go outlets across the town are gearing up for a new adventure. In an attempt to break away from the dry chaat that is being served across Kochi, Amit Sarkar, the founder of the year-old brand, has set up a kitchen that’s all about sauces.“Owing to our presence in the paneer industry over years, we’re able to integrate new elements in aspects including the kneading of dough. We use whey water instead for the soda to ensure fluffy yet healthy batoora,” begins the entrepreneur, while welcoming me with a platter of flavoursome paneer cutlets stuffed with coriander and green chillies.
The revelation here is the pani puri which comes filled with water spiced up using yellow chilli powder. To ensure an authentic Delhi chaat experience, all of their raw ingredients including Kabuli chana is currently being sourced from various parts of the country. “We have also brought in skilled chefs from the region to make sure that the quirks of the cuisine aren’t compromised in any manner,” Amit tells me. Offering up to 35 different recipes including aloo tikki chaat and Kolkata bhel fry, this eatery charms one with chutneys, sauces and myriad preparations of curd (think ajwain flavour). Our favourite from this joint, however, is the chola batoora. Served alongside a piquant chana dal that melts into the mouth, the moist bread made in-house is leagues apart from the oversized poori attack we have all been subjected to.
From 5.30 pm to 9.30 pm. At Kathrikadavu.
Snacks from `20 .