Streetfood stories

Sunday June 18th is Father’s Day come along and enjoy our Special Offer Only £9.99

There is no better way to spend Father’s Day this year Sunday June 18th than treating Dad to our special deal of delicious authentic Indian Street Food, dessert and half pint of beer he’s going to love!
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Streetfood Stories: Thali – the Indian classic

The streetfood of India has a history almost as rich and diverse as the country itself. In Streetfood Stories we reveal the tales behind some of our popular dishes. 

spices

The secret to a good thali is the balance of flavours

Of all the varied streetfoods of India, the Thali is probably the best known – especially in the West, where it is the dish most of the backpackers who began visiting India in the 60s most fondly remember eating at some roadside cafe.

Its not hard to see why – it’s a dish that is served from the snowy mountains of the north right down to the palm-fringed southern coast, and probably the most common style of dining in India.

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Streetfood Stories: Pav Bhaji – the original working lunch

The streetfood of India has a history almost as rich and diverse as the country itself. In Streetfood Stories we reveal the tales behind some of our popular dishes. 

The ideal food on the move

The ideal food on the move

Indian food is renowned world-wide for its innovations, and in the Pav Bahji it has a good claim for being the origin of fast food.

This spicy blend of vegetables in tomato gravy served with pav (a small bun) cooked in butter is designed for the busy worker who is short on time but doesn’t want to shortcut flavour.

It began as a snack for textile mill workers in Mumbai in the 1850s. Mill workers’ lunch breaks were too short for a full meal, and the heavy workload meant most wanted a light lunch.

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Streetfood Stories: Chicken 65 – the magic number

The streetfood of India has a history almost as rich and diverse as the country itself. In Streetfood Stories we reveal the tales behind some of our popular dishes. 

65 chillies? Are you sure?

65 chillies? Are you sure?

What is it with food and numbers? British ice-cream lovers have long debated the meaning of the 99 Flake, and in India we have our own mystery number in the popular Chicken 65.

There are nearly as many stories about the origin of the name as there are variations of this dish – every street restaurant in Southern India will have their own “secret” version to tempt in diners.

The only thing agreed on is that it is a delicious snack of diced chicken marinated in Southern Indian spices and deep fried – with chilli up front and garlic and ginger adding richness.

But as for the name? Take your pick, from the believable to the bizarre:

  • It was originally made from a chicken cut into 65 pieces
  • The original recipe called for 65 chillies
  • The chicken used should be 65 days old
  • The chicken is marinated for 65 days
  • It was the 65th dish on a menu for army officers..

In fact, you could probably come up with your own version of the story.. just add the number 65!

The most likely story – though unconfirmed – is that the dish was popularised by chef AM Buhari, a pioneer in the South Indian food industry. The dish is said to have first appeared on the menu at Buhari Hotel restaurant in Chennai (then Madras) in.. 1965!

Certainly the chef is credited with making the dish popular and Mr Buhari was made Sheriff of Madras in 1973, a high honour given to people who have excelled in their field.

Once you taste Chicken 65 you’ll appreciate why it is a dish worthy of honouring, whatever the true story of its name.