Farm-to-table

Arbi tuk

The registrar of marriages and deaths decided many years ago that The Family and I would forever celebrate Einstein’s birthday. So this Albert’s day we went off to have a nice dinner at one of our new favourite restaurant: The Bombay Canteen. When it opened a few years ago it was an instant sensation, with its completely re-imagined Indian food.

The first time we went there we had something they called the Arbi Tuk. As you can see in the featured photo, it looks totally undistinguished: like a simple dish of chopped onions and tomatoes. A mixture like this on top of crisp puris is a staple of street food all over Mumbai. Not only does this clever dish look like the traditional bhel puri, it even fools your palate for a moment after you bite into it. Then you realize that the puri is not puri, it is fried arbi (taro). Its a lovely fresh taste. We talked to chef Thomas Zacharias, and he gave us a plateful of one of the ingredients to taste. The beans which are chopped into it are fresh, and hard to find in the markets. I asked him where he sources his flavourful tomatoes, and he shrugged. The Bombay Canteen is famous for taking extreme care to source local vegetables from local farmers.

Halim with khamin roti

Every time we go to this restaurant there is something new on the menu. This time around the list of new dishes included the Haleem. We consider ourselves to be Haleem experts. The deep umami flavour of mutton was satisfactory, but over this rode a wonderful new flavour of roasted jowar. We would go back to a restaurant only for a Haleem like this. We consider ourselves lucky to have found this place before we knew what a lovely Haleem they make.

We ordered Thomas’ version of a tarte tatin, called the Guava Tan-ta-tan. It is was the ultimate in street flavour. The Family and I love to eat guavas from street-side vendors, cut open with a little red chili and salt sprinkled on it. This tarte tatin was made with guavas instead of apples, and came with a scoop of red chili ice cream on it, placed in a plate smeared with runny and spicy guava jelly.

Alice Waters may have started the farm-to-table movement in California, but The Bombay Canteen has perfectly adapted it to Mumbai.

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Author: I. J. Khanewala

I travel on work. When that gets too tiring then I relax by travelling for holidays. The holidays are pretty hectic, so I need to unwind by getting back home. But that means work.

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