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Oota the ordinary
Updated On: 26 June, 2019 07:03 AM IST | | Suman Mahfuz Quazi
A Mumbai-bred chef brings together her Mangalorean roots and modern sensibilities for a half-authentic-half-experimental pop-up in SoBo
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Pomfret masala fry with kappa ruti
Hybrid: A thing made by combining two different elements. To explain the meaning further, Google will give you the example of a mule, i.e. "the offspring of a male donkey and a female horse," but the dish called Chia Shetty's ghee roast pav — which by combining the Bombay pav and Mangalorean ghee roast, amalgamates chef Shriya Shetty's roots with her natural Bombay-ness — is perhaps a more delicious specimen.
A month-long pop that's starting today — curated by Shetty in collaboration with Colaba's Bombay Vintage — will serve such mixed-breed food along with traditional staples. So, there's something called a temple taco that uses an urad-dal base and kokum rice and black beans sukkah as the filling, and there's also pomfret masala fry served with traditional kappa ruti.
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