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Mumbai food: Relish a image of Aloo Handi during a travel food corner in Sion
- Updated: August 25, 2017
Aloo Handi. Pics/Shunashir Sen
Around 60 years ago, an aloo-chana chaat businessman nearby SIES College in Sion sat idle with nervous fingers. He absent-mindedly picked adult a peeled boiled aloo, cut it breadth-wise in half, and scooped out a centre as we would do with a baked potato before stuffing it.
At that moment, a patron happened to stop by. Seeing a scooped-out potato, he asked a businessman to things it with chutney, spices and chana, and popped it in his mouth like a pani puri. The detonate of flavours gratified a customer, and he told his friends about it. Word spread. Soon, a businessman realised that he could make a business out of a product, and transposed a chutney with tamarind water. He named it Aloo Handi, given a handi is something we fill in. He spent his operative life during that same case in a city. Later, he went behind to his plantation in Uttar Pradesh (UP) to spend his twilight years.
Around a same time, in 1987, a 15-year-old named Laxmikant Mishra got off during VT from Basti zilla in UP, looking for a big-city life. He got in hold with a family connection, Jaiprakash, a chairman whom a unknown Aloo Handi businessman had taken on as an neophyte and bequeathed his trade to.
But Jaiprakash had other things on his mind as an entrepreneur. So, he took Mishra underneath his wings, training a ropes, for him to take over. This was around 1991. Mishra was hardly out of his teens. But after escaped a authorities for prolonged in hunt of a permanent space, a immature male finally found a place behind Guru Kripa grill in Sion — tighten to a strange case nearby SIES College — in 1994. That’s where he has been ever since, perfecting a Aloo Handi for 23 years.
Laxmikant Mishra during his stall
“In a early days, no one would let me have a permanent mark for my stall. So I’d run here and there. After a while, we found a bound place — this unequivocally place. Since then, we have not unequivocally faced any trouble, though right now…” Mishra pauses mid-speech — alluding to a theme he had common his guess about when we’d introduced ourselves for a chat. The theme being, The Tax That Must Not Be Named.
Mishra’s eldest son, Shubham, is 21. He is his father’s apprentice, and will get a business. In doing so, he will be permitting his father to live his dream — that of streamer behind to his family’s farm. But when Shubham takes over, he will also be holding brazen a bequest that is utterly singular in a Indian travel food spectrum. We have never seen a homogeneous of an aloo handi anywhere else.
After all, it’s a product innate out of serendipity.
Time 11 am to 10 pm, daily
At Behind Guru Kripa restaurant, off Sion Circle, Sion West.
Cost Rs 10 for dual aloo handis; Rs 15 for a portion of aloo-chana chaat
How to make a Aloo Handi
Ingredients
Boiled potatoes
Boiled desi chana
Minced onions for garnishing
Tamarind H2O with chilli powder
Spice mix: red chilli, coriander, cumin, black pepper, clove and cardamom; all powdered, salt, black salt and dry mango powder.
Method
Peel boiled potatoes, cut breadth-wise and dip out.
Put a piquancy brew and chana in a potato.
Drizzle chilli tamarind water.
Top adult with onions.
Eat it like a pani puri.
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