Meera Sodha author of MADE IN INDIA and FRESH INDIA: the bestselling cookbooks that changed the way we cook, eat, and think about Indian food, presents two BBQ Summer Specials inspired by Bademiya, an infamous Bombay food truck. Undetectable by day, the stall transforms into a beacon at night and everyone from city bankers to street cleaners drift in entranced by the smell of meat and spices cooking over hot coals.
On the menu:
Buttermilk Sigri Chicken 6.5/11.5
Meera’s soft and sumptuous take on Bademiya’s tandoori chicken. Marinating the chicken in buttermilk tenderizes the meat and gives it a delicious tangy flavour.Traditionally this chicken would be served with roti (sheemal or paratha) chillies, onions and fresh lime.
Malai Paneer Tikka 6/11
Malai Paneer is one of the most sought after dishes on the subcontinent. Coated in some of the finest spices and ingredients India has to offer: cashews, nutmeg, pepper, cardamom and cloves.The result is a melt in the mouth (the highest accolade in Indian food criticism!) dish loved by pretty much everyone.
Meera Sodha’s BBQ Summer Specials are served with dal makhani and cauliflower chaat salad, both of which are native to North of India – home of grilled and tandoori food – with a side of lime-pickled onions and India’s famous green coriander chutney.
Lime Pickled Onions
In Bombay you’ll often find little steel tins of pickled onions left in the centre of tables, OR you’ll be served fresh raw sweet Bombay onions (less pungent than ours) alongside slices of lime and chilli. The lime pickles the onions to the point that they go bright pink and taste crunchy and fresh.
Dal makhani is native to the North and Punjab which is the home of grilled and tandoori food. Rich and smoky, it is stirred by whoever happens to be passing in the kitchen over hours and hours. In an age of fast food, this is cooking of the slowest kind – it’s where some of the best flavours of India can be found.
Cauliflower Chaat Salad
The chaat salad is a staple of street food stalls. Chaat means ‘to lick’ but roughly translated it means that dish has a rollercoaster of flavours and textures: crunchy, sour, sweet and overall: lipsmacking and refreshing. In this salad there is: cauliflower, chickpeas, radishes, pomegranate seeds, cucumber, cumin and chaat masala.
Bringing her personal touch and creativity to the Thali Cafe’s dhaba (roadside café) menu, Meera continues to collaborate and add genuine heritage to classic dishes.
Feeling hungry? Book a table!
4 April 2016