What speaking to Ashish (who additionally runs a picturesque resort in a place known as Sonapani within the Kumaon hills), I requested him about his meals supply enterprise. Ashish and his companions run Café Lota in Delhi, Roots and another shops, and had began a excellent meals service known as Melting Pot Tiffins. This had been suspended, he mentioned. But I believe our dialog enthused him, and he wrote again to say that he was resuming it.
It just isn’t as elaborate because it as soon as was, however Melting Pot Tiffins provides some scrumptious meals. The dishes — neatly packaged in plastic containers in a cardboard carton — are known as Lota Special Lockdown meals, and are delivered between 12 midday and 9 pm from Café Lota. You also can pre-order and decide them up from the restaurant, which is subsequent to Pragati Maidan, between midday and 6 p.m. (9990247940 for WhatsApp messages; 7838960787).
Molgapodi Idli Special Arrangement
The menu provides some signature regional dishes and a assortment of small plates (between ₹200 and ₹275): idlis with gun powder, a chaat ready with two varieties of muttar, beetroot kababs, rooster idlis, fish chops.
The principal meals embody favourites from Bihar, Rajasthan, and Kerala, amongst others. On the menu are Rajasthani Chicken Mokul, kurkuri bhindi, jeera rice and bajrey roti (₹680); DIY Do Muttar Key Chaat, Paneer Pasanda and Tawa Pudina Parantha (₹635); besan key gattey kurkuri bhindi, gatta pulao and khoba roti (₹475); Anand’s Fish Chop, Toddy Shop Fish Curry, crimson rice, appam (₹800); beetroot Shikhampuri, Kachcha Aam Prawn Curry, flat appam, crimson rice (₹820).
My dinner was excellent. One of the meals was Bihari and consisted of crispy aloo methi, aloo chokha, baigan chokha, teekha pyaaz and sattu ka paratha (₹540).
Then there was molgapodi idli, Suriyani rooster stew, flat appam and crimson rice (₹700).
The chokhas had been good and spicy, and the aloo methi was scrumptious and went very properly with the sattu stuffed parathas. Of course, the crunchy onions added to the taste. Both the Kerala mango prawn curry and the rooster stew had been elegant — the curries had been mild and aromatic, and the prawns and rooster splendidly succulent. I loved the Kerala rooster stew and flat appams too.
The fish chop (created by chef Anand, therefore the identify) was, once more, glorious. Chef Udit of Café Lota tells me that they use rahu, which they boil and mash, then flip into patties, sautéed with a coating of crusty semolina. The rooster idlis had been fascinating too — minced rooster steamed and garnished with curry leaves and chillies. The rooster was meltingly gentle, and the south Indian spices gave it a good contact.
I hope Lota’s Lockdown meals carry succour to individuals’s lives. “There is nothing like comfort food during these trying times,” Café Lota says. True, that.
The author is a seasoned meals critic