Street food becomes organised

Short Description
Due to this many restaurants have added street food in their menu Street food does not include only traditional food but has an endless variety There are many ranges in the raw materials and in the process of street food beverages snacks and meals
  • Joyshree Saha Feature Writer
Restaurant India

Street food popularity especially in India, is known by everyone. As people say that traditional food served by street vendors is loved more than fast-casual restaurants. It is only few years that the restaurant business had a kick start. Street foods, ready-to-eat food or drinks, which used to sell in streets or public places such as markets or fairs by hawkers or vendors, were more in style among the people.

Coming of street food

Due to this, many restaurants have added street food in their menu. Street food does not include only traditional food, but has an endless variety. There are many ranges in the raw materials and in the process of street food, beverages, snacks and meals.

“We mostly cover continental food. Known for being a breakfast cafe, we also cover lunch options like pastas, burgers and sandwiches. We're constantly trying to fuse elements of western and Indian contemporary food”, commented, Nathan Harris, Owner, The Hole in the wall.

Similarly, by looking at the restaurants, many food start-ups have started street food or ready-to-eat food in the menu. It has a huge demand among customers and took less time to prepare meals.

Recently opened Indian street food snacks restaurant-IMLY. Varun Puri, Owner of IMLY states, "Imly is opened with a vision to serve the delicious and authentic street food from India under one roof and that too in a pleasant, congenial and captivating ambience without increasing the burden on your pocket". 

Moreover, mobile food truck, the new concept became well established in India mainly in metros. It has an advantage of serving food on street and any number of culinary creations from street-side location. On the same note, Jyoti Ganapathi, Founder & CEO at Dosa Inc speaks, “Our goal is to approach the customer unlike a restaurant or a shop where they are waiting for customer to walk in or call. When we are in a neighbourhood, we are the only option for food that residents will think about; nothing is more convenient or compelling than us on that day. The food we offer is South Indian. It is a food that most people have tasted before and enjoyed, but what we do is ensure that the taste is authentic and has a home feel to it”.

Diversity in India

Vada Pav, Mumbai known street food, which won’t be wrong to say, has actually made a big name for the city in street food. “Many places are serving “Indian street food” and calling it gastronomy or fusion. I feel its “gimmicky” food, which works for many people, but I feel Mumbai’s street food can never be replaced by fancy presentation or by adding smoke to the vadapav”, Bunty Arora, MD, Doppio Bar & Brasserie.

We all know that street food is not hygienic, but still no one can refuse those deep-fried aloo tikki, gol gappas and freshly steamed momos. Street foods are inexpensive, delicious and easily accessible across the country. Today, street menu includes pizzas, pastas, salads and many more.  Even international cuisines restaurants have come up with street food menu.

Therefore, today, street food reflects both cosmopolitanism as well as carbohydrate-fuelled foodstuff.

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Street food becomes organised
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