Mumbai Food: Sample flavours from Indonesia during this Andheri pop-up

Ayam Goreng Kalasan with Sambal Kacang

Last October, when Priyadarshini Gupta trafficked for a three-week outing to Indonesia, she sealed adult for a day-long cooking category with a internal cook in Yogyakarta, a culturally abounding city on a island of Java. She learnt to brand local produce, whip adult normal Indonesian transport – including sambal, a prohibited salsa of Javanese start – and even remarkable a substitutes for mixture not accessible in Mumbai. “One instance is tempeh [a normal product done from fermented soy], that is cut into skinny slices and boiled compartment frail and served as an accompaniment with many dishes. The cook suggested tapioca or potato slices for a identical crunch,” says a 46-year-old corporate consultant.

Priyadarshini Gupta during a cooking category in Indonesia

This weekend, if we dump in during Gupta’s Versova home, you’ll find a crunchy potato slices concomitant dual dishes – Soto Ayam and Gado Gado – that are partial of The Indonesian Kitchen, a cooking pop-up presented by Commeat. While a home cook and former Masterchef India competitor has been hosting dishes of informal cuisines like Bengali and Oriya for over a year, this will be her initial general plate pop-up.

Soto Ayam

“The menu facilities dishes from opposite Indonesia,” says Gupta. For instance, Gado Gado is a salad packaged with steamed vegetables, prawns or duck and a normal sauce of sambal kacang, a baked chronicle of a seasoning with a peanut base. It’s a distinguished underline on a menus of warungs, or mom-and-pop establishments that dot Indonesia. Meanwhile, Ayam Goreng Kalasan (fried duck cooking in coconut milk), a starter, is a renouned travel break opposite a Southeast Asian nation. The starters also embody Pisang Goreng (fried bananas coated with rice flour) and Rempeyek Kacang, a break that Gupta calls ‘Indonesian mathri’ given it’s done in a demeanour identical to a Indian snack, though with peanuts and rice flour.

Spicy Steamed Tofu 

The mains underline Soto Ayam, a one-bowl plate with poached duck or prawns, flavoured with macadamia nuts, light soy and Balinese egg noodles, and Gule Kambing, an savoury lamb curry laced with macadamia nuts and spices like cinnamon, galangal and lemongrass. If you’re a vegetarian, try Soto Ayam with tofu and shiitake mushrooms, or opt for Sayur Nangka, a gravy plate starring jackfruit dripping in coconut milk. The menu includes Spicy Steamed Tofu, a baked tofu plate done with shiitake mushrooms. “This is a contemporary version. Traditionally, it is steamed in a banana leaf,” she says.

Longtong

The accompaniments embody Longtong (compressed and steamed rice cakes) and steamed rice. “While Thais use gummy rice, Indonesians cite a long-grained jasmine rice. Indonesian cuisine also facilities tamarind, jaggery and nuts like almond and peanuts – all belligerent – in a gravies. They competence sound identical to Indian dishes though their ambience is distinct,” says Gupta.

End a plate with Nagasari, banana-based steamed rice flour cakes.

On: Sep 9, 7 pm to 10 pm
At: Versova, Andheri West.
Log on to: bit.ly/2iNSGdF
Cost: Rs 1,400

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