Do you have a really really tiny backpack? Put it on your taste buds because they’re up for a whole lot of India travel this month. This past weekend, bpb navigated the gastronomic geography of a cool new service called Samaas, which home delivers regional Indian cuisine through menus of the day. What’s your State of hunger?
Bombil of Rights
Run by a Mr Tanmay, a Vile Parle resident who used to work for a strategy consulting firm that did consulting work for brands like Dominoes, Samaas features yum dishes from home cooks who are carefully screened and employed on a contractual basis. Currently, there’s mochar chingri and more Bong bliss from Mrs Bagchi; bombil fry and other Malvani treats by Mrs Nayan; and Mrs Ranade’s all vegetarian menu starring dishes usually eaten by the priestly community of Pune. Bless your solkadhi!
Each menu on this well-designed website is comprehensive and features some all-week dishes in addition to others that are available only on specific days of the week. You’ll have to order an hour in advance since the food isn’t pre-cooked and delivery is currently only between Vile Parle and Bandra, but they plan to expand soon. Our Friday food consisted of a boatload of Malvani treats – fried pomfret, surmai fry, solkadhi – as well as Moghlai paratha and phool gobi curry from Bengal.
The fish was super fresh and yum, the pomfret (Rs 400 for 5 fillets) encased in a non-oily, crisp rawa masala skin and the well-spiced Surmai fry (Rs 200 for five small fillets) in a green masala marinade. The solkadhi was refreshing but could have done with a hint of fresh chilli and coriander for an extra kick.
From Mrs Bagchi’s kitchen came the mustard-y phool ghobi curry (Rs 130), which when teamed with steamed rice, made for the ultimate eat-with-your-hands comfort food. The Mughlai paratha (Rs 140) featured a too-thick roti but was stuffed with a tasty egg and chicken mince filling. Other interesting dishes include Omlette curry, banana blossoms and shrimp, golden anchovies, bombil fry and more.
If you specialise in cooking a particular regional cuisine, you can register as a home chef with Samaas. The selection process however, is quite grueling. They will set up a meeting with you, figure out a list of possible dishes, get you to cook each one and compare it to those served in restaurants. Once approved, this is followed by costing, marketing and packaging. They even help you source the ingredients you need. You'll be on a contract for six months, after which you can choose to stay on or leave.
Can’t wait for regionals!
Getting there: Samaas, call 26174716, visit http://www.samaas.in, Rs 200 for five small Surmai fillets, delivery from Vile Parle to Bandra.
bpb reviews anonymously and pays for its own meals.
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