Saturday, Oct 25, 2014
foodM Home chefs are taking the concept of a pop-up meal to the next level, by inviting people for an intimate gastronomical experience.
Written by Meenakshi Iyer | Mumbai | Posted: July 24, 2014 12:16 am | Updated: July 26, 2014 9:08 am

On a rainy Sunday afternoon, 10 diners gather for a pop-up meal at a home in Bandra. Banana leaves are laid out in front of traditional chatais for a Keralite sadhya meal at 27-year-old Sneha Nair’s living room. After a round of introductions, Nair begins to bring in an array of dishes that will be served over grandma’s tales and folklore.

Since June this year, Nair, an economic researcher on weekdays, has opened her home for those interested in experiencing a traditional Keralite meal on weekends. “People rarely know the different kinds of cuisine available within the region. Since I had a lot of time over the weekends, I decided to use it for my passion,” says Nair, who picked an apt name for her pop-up venture — Poppadum. Apart from the staples such as sambar and rasam, these meals also include authentic items such as yoghurt-based dish Kallan, coconut-based curry Olan and stir-fried veggies Thoran, among others. Her Malabar mutton meals include Aadu stew — a traditional Syrian Christian mutton preparation; Appams — steamed rice pancakes; and Malabar mutton biryani — which is influenced by Mughal cuisine. After the meal, Nair serves Suleimani, a drink which is made with light black tea and fresh lime juice.

In Delhi, 35-year-old Sumedha Jain runs Nomad Pattissier’s, a travelling pop-up tea party, which for now is being held at her Greater Kailash-II residence. Every Saturday, 10 diners gather to experience this trained pastry chef’s sweet treats over tea and conversations. Priced at Rs 1,000 a person, Jain’s sugary feasts — which range from Cornflakes pann acotta served with Nutella crunch and banana cream to Ginger cake served with pear sorbet and spiced pumpkin caramel — are fast gaining popularity amongst Delhi’s foodies. Jain has trained at the Culinary Institute of America and worked under some of the top chefs of Michelin-starred restaurants in New York. “I returned to India three months ago and wanted to do something in the food industry. That’s when I decided to set up Nomad Pattissier’s. I find great comfort when complete strangers from different walks of life bond over food,” says Jain.

Home chefs are taking the concept of a pop-up meal to the next level, by inviting people for an intimate gastronomical experience. These ventures are sprouting across the country — Bangalore is home to Coorg, a weekend-only pop-up that specialises in Coorgi food. Mumbai also has home chef Perzen Patel who runs a food blog and a catering service called Bawi Bride. She held her first event, #beerandbhonu at Bandra’s Pint Room. While food related pop-ups have been a trend in the hospitality industry for a while, these pop-ups offer a personalised experience. Insia Lacewalla is a food consultant who runs Small Fry Co with her partner Paresh Chhabria. The company curates F&B related pop-ups continued…

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