Coming from Shillong, the challenge was to get the ingredients that are only available there. For the platter, I also made a potato-based salad with herbs and vegetables, which was again very popular. "There are no restaurants in India offering authentic Ethiopian food. Currently, she is the only one in the city who offers Ethiopian food at her Sewri home. For all those who like a little bit of adventure on their plate, the city seems to be throwing up a bunch of options. He believes in keeping the authenticity of this food intact and sources ingredients like "gondhoraj" lemons from Kolkata for his Gondhoraj Martini, sausages from Goa and so on. Even for my first event, except for the chicken and the salt, everything else was sourced from my hometown. In tune with Mumbai’s cosmopolitan demographic, a number of pop-ups are letting Wholesale aquarium water pump Manufacturers you sample some very niche, unconventional cuisines from around the world. Now one can look beyond the basic culinary categories of continental and Chinese, Italian and Mexican to more diverse and specialised platters like, Ethiopian or from closer home, Khasi cuisine.

A copywriter by day and a cook by the night, he specialises in Bengali cuisine. All of them are sourced from the north-east and are completely authentic. And these venues are attracting increasing numbers of curious foodies, such as the one hosted by Rebecca Ranee, who Khasi pop-up on Sunday had many patrons in attendance.gitika. He recently held a pop-up at a city restaurant, where Kolkata Tacos, Kosha Mangsho Tacos and deep fried anchovies were served. Another key element is potato, which is very popular in tribal cuisine."Contact: www. For chicken-based dishes we only use country chicken from the hills and even the pigs reared there have an organic diet, so they taste completely different – South American food pop upUpasana Mahesh-wari along with Payal Bhuptani recently held a South American food pop-up in the city.."Telling us about her pop up, Gitika says, "Initially it started with a passion for cooking and later on the drive behind my effort was to popularise this extremely niche cuisine. Contact: www.Rebecca’s Jingbam Khasi Cuisine Pop-up: More of a home-chef event, Rebecca’s first ever pop up experiment was a huge success and turned out to be a full house affair. Contact: grandmamookerjee@gmail. Generally Ethiopian food is eaten in a thal, just like the Bohri thal but at my place I prefer serving it in individual plates with stew and veggies," she says.facebook.ananyabanerjee.

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