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This is nacho thing
Updated On: 17 January, 2021 10:10 AM IST | Mumbai | Anju Maskeri
After wowing South Mumbai customers with kebab pocket sandwiches at a street stall, Karl Kothavala is back to doing what he does best
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Karl Kothavala runs the cream cheese manufacturing business from a central kitchen in Lower Parel. Pics/Ashish Raje
Five years ago, when Karl Kothavala set up Universal Kebab Kona (UKK) in Tardeo, it quickly gathered fans. The nondescript stall stationed beside an Aarey milk booth in a quiet lane behind Bhatia Hospital, would see a steady stream of loyalists waiting for their order of standout buns, slathered with homemade herb and garlic cheese, mint chutney and caramelised onion. It shuttered when he couldn’t sort out a BMC licence. But Kothavala, who was part of the air cargo industry until hospitality reeled him in, takes pride in his persistence and resilience. In 2018, he opened a shop called Pick-A-Pocket, again in Tardeo, where the fare was modelled along the lines of UKK. That too shuttered within a year. But, Kothavala is back in the culinary fray with the statement ingredient of his kebab buns—the cream cheese. His latest venture, Paris Parsi Food Company, offers a variety of flavours, including chive and onion, peri peri and Philadelphia style (Rs 220). “Honestly, I miss the open-air setup and the banter with customers. Zomato had ranked us the number one street stall in Mumbai at the time. I tried to replicate the vibe in a shop later, but it did not work. So I got back to making cheese,” he says. Together with his apprentice Prashant Patil, Kothavala has been busy through the lockdown experimenting with preparations and marketing strategy.
Kothavala currently offers six flavours, including peri peri, Philadelphia style, chive and onion
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