Lamba Pav. Chota Kebab. Saandal. Bhandoli. Amir Khan Bakery. It doesn't get more interesting than this. As the breaking of the daily fast during Ramzan invites enthusiasts on countless food trails, Dhara Vora came across a few intriguing names across Bhendi Bazar with equally fascinating stories behind them. Dig in, and you'll relish them even more
For several food lovers of Mumbai, a trip to Mohammed Ali Road and Bohri Mohalla is a must, annual foodieu00a0pilgrimage to gorge on delights during the holy month of Ramzan. Shawarmas as cheap as '20 (though smaller in size but no compromise on taste though), the famous Nalli Nihari (a luxurious marrow gravy), kebabs of different varieties and even burgers are a common sight here. But this time, our quest was to look for unique, unheard-of dishes with quirky names.
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Bhandoli. Pics/Atul Kamble/ Dhara Vora
The first dish on our list was the Chota Kebab ('15/ dozen) at Hindustan Hotel, paired with the Lamba Pav from Amir Khan Bakery (more about the name later). The round balls of kebab are Mumbai’s street food’s answer to chicken popcorn. Made with extremely fine mincemeat and garam masalas, these kebabs come with a delicious, crispy crust. “The recipe of these kebabs is such that the mix of masalas taste best when made in tiny portions,” informs Abdul Aziz, the current owner. “We u00a0suggest you eat two at a time, as chances are that you might not taste the meat in each, separately, due to their size,” he suggests. He guarantees that once hooked on to these tiny delights, the dozen will be done in quick time.
Saandalu00a0
The culinary compliment to this kebab is the Lamba Pav; it is roughly half the size of your usual pav. Amir Khan Bakery, the makers of this pav also serve great naans in different sizes. Sold at '18 a dozen, the Lamba Pav is actually small if you look at each portion, individually.
Now, imagine if an unsuspecting vegetarian foodie comes this way. Fret not, for apart from the yum Aloo Chaat, Firni and Malpua options, there’s the intriguing Saandal and Bhandoli that shouldn’t be missed.
Lamba Pav, sold by the dozen
Saandal could easily be a sweetened version of the idli. Made from rice and topped with a layer of sweet cream (and pista shavings at some stalls) Saandal is hardly available throughout the year. This rather unusual form of sweet u00a0will be a hit with those who abhor cloying mithai. The prices
range from '15 to '20 depending on the sizes.
Next up, the Bhandoli is like a slim Malpua. Made with rice batter as well as maida and eggs, this light fluffy pancake is cooked in pure ghee on a tawa, unlike malpuas, which are fried. We had one ('10) at a stall slightly before Hindustan Hotel. Bhandelicious!
Apart from Lamba Pav the name of this bakery had us intrigued. When we quizzed Sameer Khan whose grandfather Shadam Khan founded this bakery around 100 years back, he replied: “The bakery is named after my grandfather’s brother, Amir Khan.” Mystery solved.u00a0
Chota Kebab: '15 for a dozen. Hindustan Hotel, opposite Minara Masjid. Call 23476241
Lamba Pav: '18 for a dozen. Amir Khan Bakery, next to Hindustan Hotel. Call 23478026
Saandal: '15 to '20 per piece. Stall right outside Minara Masjid, near Hindustan Hotel and one near Chinese ‘n’ Grill.
Bhandoli: '10 to '15 per piece. Stall before Hindustan Hotel and one near Chinese ‘n’ Grill.u00a0
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