"Eating on the Streets is What Inspires Me Most"

Fish Kobiraji is not just a snack in Kolkata—it is a feeling, a memory, and a taste of home. For generations, families have gathered around small stalls, sharing stories and laughter over a plate of this crispy delight. Made with fresh fish fillets dipped in soft, airy egg batter, it carries the warmth of tradition in every bite. The mild spices and light texture make it perfect for any time of the day, whether with a slice of lemon or tangy green chutney. It is a dish that connects people, a reminder of simpler times and shared moments. As the famous line from a beloved Bengali poem says, “আমার সোনার বাংলা, আমি তোমায় ভালোবাসি”—Fish Kobiraji is one way Kolkata shows its love for food, for people, and for its culture. Anyone who visits must experience this taste of Bengal.

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What Is Fish Kobiraji?

Fish Kobiraji is a popular snack in Kolkata. It is made with fish fillets that are coated with a soft egg batter and fried until crispy. The fish inside stays juicy and flavorful. The outer layer is light, crunchy, and golden brown. Unlike heavier fried snacks, Fish Kobiraji feels fresh and delicate. The spices are subtle but add depth to the taste. Fresh herbs and a hint of pepper give it a mild yet addictive flavor. It is usually served with lemon slices, green chutney, or sometimes tomato sauce. The aroma and texture make it stand out among other street foods.

What makes Fish Kobiraji special is its perfect balance of texture and taste. The crunchy outside contrasts with the soft fish inside. This contrast makes every bite satisfying. It is light enough to eat anytime without feeling too greasy or heavy. Unlike other fried snacks, Fish Kobiraji does not overpower your palate. It lets the natural taste of the fish shine through. The egg batter adds richness but does not mask the flavors. Many people say it is “comfort food with a twist.” It is also versatile. You can enjoy it as a snack or a light meal. It pairs well with tea in the afternoon or with beer during dinner. You don’t need fancy sides to enjoy it—just a squeeze of lemon or some chutney is enough.

A Cultural Experience

Kolkata’s food culture is deeply connected to its heritage. Fish plays a major role in Bengali cuisine. Families have passed down recipes for generations. Fish Kobiraji represents this tradition but with a modern touch.

The dish is widely available in old eateries, small cafés, and roadside stalls. Many of these places have been serving it for years. Eating at these spots feels like stepping into a local’s kitchen. The chefs prepare it with love, and that shows in every bite.

Many Kolkata residents share stories about how they grew up eating Fish Kobiraji after school or at tea stalls. It is more than a snack—it is a reminder of simple joys and everyday life.

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Where to Try It in Kolkata

If you want to taste the best Fish Kobiraji, you should explore the city’s food lanes. Places like College Street, Park Street, or near the Howrah bridge have stalls and cafés where it is made fresh daily.

Old eateries with wooden counters and simple seating are the best places to enjoy it. You will see the cook dipping fish into egg batter and frying it right in front of you. The aroma alone is enough to make your mouth water. You don’t have to look for high-end restaurants. Some of the best versions are available at small, family-run stalls where the recipe has been perfected over years.

Perfect for Every Food Lover

You might think Fish Kobiraji is only for people who love seafood. That’s not true. Even if you are new to fish dishes, you will enjoy its texture and taste. It is light and easy to digest. The soft fish inside makes it a treat even for people who are cautious about fried foods. It is perfect for those who want to taste something new without it being too spicy or heavy.

For travelers, it is an authentic taste of Kolkata’s culinary heart. For locals, it is a reminder of home-cooked meals and street-side memories. It is a dish that everyone can appreciate.

Pairing Suggestions

Fish Kobiraji is best eaten when it is hot and fresh. It tastes even better with a slice of lemon or some green chutney. The tangy flavors bring out the crispiness of the batter and the softness of the fish. Some people like to dip it in tomato sauce for an extra burst of taste. It pairs well with a cup of chai in the afternoon or a cold beer in the evening. The light egg batter goes well with both. Many stalls also serve it with pickled onions or fresh herbs. These small additions add more flavor without making the dish too strong. Fish Kobiraji is simple but full of taste. It is a perfect snack for any time of the day.

Key Points:

• Best enjoyed hot with Kasondi.
• Pairs well with chai or beer.
• Pickled onions and Pudina Chutney add extra flavor.

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Health Aspects

Compared to deep-fried snacks, Fish Kobiraji is a lighter option. The batter is thin and made mostly of eggs, which keeps it from being too oily.

The fish itself is a good source of protein and essential fats. When eaten in moderation, it can be a healthier option than other fried snacks. Many chefs use fresh fish fillets and minimal oil to keep it light. That’s why it feels less greasy and more refreshing.

A Must-Try in Kolkata

Fish Kobiraji is more than just a street snack in Kolkata. It shows the city’s love for seafood and simple flavors. Made with fresh fish and a light egg batter, it is crispy on the outside and soft inside. The spices are mild but add a great taste. People from all over enjoy it, whether they live in the city or are visiting. It is perfect as a light meal or an evening snack. Many stalls and small cafes serve it fresh every day. The dish has been a part of Kolkata’s food culture for years. It brings back memories and creates new ones. Anyone who loves good food should try it at least once. When in Kolkata, exploring food lanes and tasting Fish Kobiraji is a must.

When it comes to food, Delhi is a city that loves bold flavors. Among all the dishes, one stands out as a favorite for many – Chole Bhature. It is not just food served on a plate, but a part of the city’s rhythm. For some, it is the first meal of the morning, hot bhature puffed to perfection and paired with spicy chole that wake up the senses. For others, it is the comfort they crave after long hours of work, a plate that restores energy and soothes the soul. Students share it with friends between classes, families gather around it on lazy Sundays, and office-goers line up at stalls for a quick bite. It is hearty, filling, and never fails to satisfy. 

But Chole Bhature is more than the sum of flour and chickpeas. It carries memories of childhood treats, family outings, and friendships built over shared plates. In Delhi, this dish is not just eaten—it is experienced. It warms the stomach, touches the heart, and tells the story of a city that lives through its food.

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A Short History – How Chole Bhature Came to Delhi

Chole Bhature has its roots in Punjab. It was introduced to Delhi by migrants after independence. Over time, it became a part of Delhi’s food culture. Local vendors added their own flavors. Rich spices, deep frying techniques, and side dishes made it special. Today, it is known as “Delhi’s favorite plate.”

Though the basic recipe stays the same, each vendor has a unique twist. Some add extra ghee, some use a tangy pickle, and others serve it with curd or jalebi. These small changes make each plate stand out. But the heart of the dish remains unchanged – soft, fluffy bhature and spicy, flavorful chole.

What Makes Chole Bhature So Irresistible?

The bhature is made from refined flour. It is mixed with yogurt and left to rise. Then it is deep-fried until golden and soft. When you bite into it, it feels light and fluffy. The outer layer is crisp, while the inside is soft.

The chole is made from chickpeas. They are soaked overnight and then cooked until soft. The gravy is made with spices like cumin, coriander, amchur powder, and garam masala. Some vendors add hing for a strong flavor. The chickpeas soak up all the spices, making every bite flavorful.

Usually, the dish is served with sliced onions, pickles, and chutneys. Some even pair it with lassi or jalebi. These add-ons enhance the taste and make it a complete meal.

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Iconic Spots in Delhi to Try Chole Bhature

Delhi’s love for Chole Bhature is reflected in its streets. You can find it everywhere, from Old Delhi’s narrow lanes to upscale restaurants. But some places are famous for their unique style.

• Sita Ram Diwan Chand in Paharganj is one of the oldest and most loved stalls. It serves rich and spicy chole with large, fluffy bhature. The atmosphere is always busy, with long lines of customers eager to dig in.
• Bhature Wala in Karol Bagh is another popular spot. They serve bhature with extra ghee, making them more decadent. The chole is mildly spiced, balancing the rich bread.
• In Old Delhi, you can find smaller stalls where local families have been serving this dish for decades. These stalls offer simple but flavorful chole and crisp bhature, cooked fresh every day.

Every vendor has its own secret recipe. Some use local ingredients, while others rely on age-old cooking methods passed down through generations.

Chole Bhature – A Social Affair

In Delhi, eating Chole Bhature is not just about food. It’s a way to connect. Families often go out together for breakfast on weekends. Friends meet over plates of hot bhature. Office colleagues grab a quick meal between meetings. It brings people from all walks of life together. It’s also common to share plates. One plate is enough for two or more people, making it affordable and enjoyable. Many people have memories of their first bite, sitting on a steel plate with friends or family around them.

For tourists, it’s an experience worth trying. The smell of frying bhature and the aroma of spices are enough to make anyone’s mouth water. Eating from a street stall and watching the hustle around adds to the charm.

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Fun Facts About Chole Bhature

1. Though mainly eaten for breakfast, it’s popular throughout the day. Some people enjoy it even late at night.
2. It is often paired with lassi or jalebi. The sweet and salty combination makes it even more delightful.
3. Many restaurants now offer healthier versions with less oil or whole wheat flour, but the classic version remains unmatched.
4. It’s a popular choice at weddings, food festivals, and special occasions across Delhi.
5. The dish has become a symbol of Punjabi hospitality and Delhi’s fast-paced lifestyle.

Why It’s Still Relevant Today

Even with changing lifestyles, Chole Bhature continues to be a favorite. It adapts to modern trends while keeping its tradition alive. Today, you can find variations like baked bhature or gluten-free options. However, the traditional version is still the most loved.

Its popularity shows how Delhi embraces flavors that are bold, comforting, and affordable. For many, it’s a reminder of home, family gatherings, and simple joys.

A Personal Touch

If you ask most Delhiites about their favorite dish, Chole Bhature will be on the list. It’s the kind of food that doesn’t need fancy plating or five-star restaurants. It’s the taste that matters. Many people fondly remember how their parents treated them to this dish on weekends or during festivals.

Even today, young professionals working long hours look forward to grabbing a plate from their favorite street vendor. It’s their way of relaxing and enjoying a piece of tradition in the middle of a busy life.

Happy Eating!

Delhi’s love affair with Chole Bhature is more than a trend. It’s a connection to culture, memories, and flavors that bring people together. Whether you are a local or a visitor, trying this dish is a must. It’s simple, tasty, and full of history.

With its crispy bhature and spicy chole, this dish reflects the heart of Delhi – vibrant, bold, and full of life. So next time you walk through the streets of Delhi, follow the aroma of spices and fried bread. It will surely lead you to one of the city’s most cherished culinary experiences.

Food is much more than taste. It reflects culture, traditions, and stories passed through generations. Across the world, food festivals bring this idea to life. They are not just about meals but about people, flavors, and shared experiences. At these festivals, local dishes meet global tastes, creating a journey that excites both the palate and the heart. From streets filled with spicy snacks to fine dining under the stars, every festival has its own charm. Travelers and food lovers see these events as more than celebrations. They are windows into communities, their history, and their way of life. 

For a foodie, visiting a food festival is like stepping into a new world of flavors. Each bite tells a story, each dish carries heritage, and each event builds memories that last. These festivals are not just about eating but about living an experience. For anyone with a passion for food, these gatherings deserve a place on the travel bucket list. Here are seven of the best food festivals every foodie must attend.

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Find Best Food Festivals You Should Visit 

Discover the best food festivals you should visit, where flavors, culture, and community come together for unforgettable culinary experiences.

1. Oktoberfest, Germany

Oktoberfest is the world’s biggest beer and food festival. It takes place in Munich every year, usually in late September and early October. Millions of people come here to enjoy Bavarian food, beer, and culture. What makes it special is the mix of tradition and fun. You can taste sausages, roast chicken, pretzels, and local cheese. Breweries serve beer that is specially brewed for the event. There are also parades, music, and cultural shows. If you are planning to go, book your stay early. The festival gets very crowded. And don’t forget to try the giant pretzel with mustard—it is a classic.

2. La Tomatina, Spain

La Tomatina is one of the most unique food festivals in the world. It takes place in Buñol, a small town near Valencia, Spain. Every year in August, thousands of people gather for the famous tomato fight. The festival is not just about throwing tomatoes. It is about enjoying food, music, and street celebrations. The entire town turns into a party spot. Local stalls sell Spanish tapas, paella, and drinks. It is messy but full of fun. If you go, wear old clothes and be ready to get covered in tomatoes. It is a once-in-a-lifetime experience that no foodie should miss.

3. Taste of London, UK

Taste of London is a festival for those who love fine dining and global cuisines. It happens twice a year in Regent’s Park, London. Top chefs and restaurants set up stalls to showcase their signature dishes. You can taste food from Michelin-starred chefs without spending a fortune at their restaurants. There are live cooking demos, wine tastings, and workshops. You can even meet chefs and learn about the latest food trends. For foodies, this is like a dream come true. It gives you a chance to try different cuisines in one place. If you are planning a London trip, time it with this festival.

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4. Pizzafest, Naples, Italy

Naples is the birthplace of pizza. Every year, the city hosts Pizzafest, a celebration of Italy’s most loved dish. Pizza makers from around the world come to showcase their best recipes. From the classic Margherita to modern versions with truffle and seafood, you can taste hundreds of varieties. There are also pizza-making workshops and contests. The smell of fresh pizza fills the air and makes the festival unforgettable. If you love pizza, this is the place to be. The energy of the festival, combined with authentic Italian flavors, makes it one of the most exciting food festivals in the world.

5. Singapore Food Festival

The Singapore Food Festival is a melting pot of Asian flavors. It brings together local street food, fine dining, and modern fusion dishes. It is usually held in July and lasts for two weeks. The highlight is the variety. You can taste dishes from Chinese, Malay, Indian, and Peranakan cuisines. From laksa and satay to chilli crab and dim sum, the options are endless. There are food trails, pop-up kitchens, and cultural shows. Chefs host workshops where you can learn how to cook traditional dishes. If you are a foodie who loves Asian flavors, this festival is a must.

6. National Street Food Festival, Delhi, India

India’s street food is famous across the world. The National Street Food Festival in Delhi brings together the best of it in one place. Vendors from across India come to serve their specialties. You can try chaats from Uttar Pradesh, momos from the Northeast, dosas from South India, and kebabs from Lucknow. The festival is full of colors, aromas, and energy. It is not just about food but also about celebrating India’s diversity. The festival takes place in December at Jawaharlal Nehru Stadium. If you are in Delhi, it is the best way to taste India in one day.

7. Melbourne Food and Wine Festival, Australia

This festival is one of the biggest culinary events in the Southern Hemisphere. It happens every March in Melbourne. The event celebrates both local and international cuisines. There are outdoor banquets, riverbank picnics, and chef-led dinners. Wineries from across Australia bring their best bottles. You can enjoy fresh seafood, barbecue, and desserts prepared by some of the world’s top chefs. The best part is the mix of food and atmosphere. Melbourne’s vibrant culture makes the festival even more special. If you want to enjoy food with a global flair, this is the festival to attend.

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Why You Should Attend Food Festivals

Food festivals are more than just eating. They let you experience the culture of a place. You get to try authentic dishes, meet chefs, and learn about food traditions. They are also a great way to travel differently. Instead of just visiting landmarks, you explore a city through its food.

For foodies, these festivals are unforgettable. They combine flavors, fun, and culture in one place. Whether you love pizza, beer, street food, or fine dining, there is a festival for you.

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Tips for Attending Food Festivals

• Book tickets and hotels early. These festivals get crowded.
• Go with an empty stomach so you can try more dishes.
• Carry cash, as some stalls may not accept cards.
• Dress comfortably and wear shoes suitable for walking.
• Explore not just food but also music, art, and cultural shows.

Final Thoughts

Food festivals celebrate taste, culture, and community. They bring people together, no matter where they come from, and create bonds over shared meals. For food lovers, these gatherings are more than events; they are dreams turned into reality. Each festival has its own charm. In Delhi, the streets come alive with flavors from every corner of India. In Naples, the aroma of fresh pizza fills the air and reflects the city’s pride. Every festival tells a story of tradition, passion, and the people who keep it alive. These are moments where food becomes more than just nourishment. It becomes a way to connect with others and discover new worlds. For anyone who loves food, attending at least one of these festivals is a must. It is not only about eating but about enjoying the experience, creating memories, and celebrating the joy that food brings to life.

India is known for its love affair with street food, and among the vast variety of options available, samosas hold a special place. These savory triangles filled with spiced potatoes and peas, fried to crispy perfection, have been a favorite snack for generations of Indians. But now, samosas are not just limited to the streets or local shops, they have entered the organized food market in India through the opening of many samosa Quick Service Restaurant (QSR) chains.

During the course of several decades, samosas were often prepared by family-owned or family-operated companies or in the homes of individual families and sold at roadside stands or tiny stalls. The price of these samosas was typically reasonable, but the quality and hygiene of the food was frequently in question. There has been an increase in the demand for samosas that are of a higher quality and are prepared in a more sanitary manner, which has led to the establishment of samosa quick service restaurants chains.

These QSR chains are taking the humble samosa to a whole new level. From introducing new and innovative fillings to offering a range of accompaniments, these chains are changing the way Indians perceive and consume samosas. One of the key players in this market is the popular chain, Samosa Singh. Founded in 2016, the brand has been expanding rapidly, with over 50 cloud kitchens across 8 cities India.

Samosa Singh provides customers with an extensive selection of samosas to choose from, including as the traditional potato and peas, cheese and corn, butter chicken, and even chocolate-filled samosas. Because of the brand's dedication to both quality and cleanliness, they have built up a dedicated consumer base, and the distinct tastes of their products have made them a favourite among young people in India.

“Having a QSR set up that delivers and serves samosas freshly made, in a hygienic manner is certainly a value addition that the market is seeking and this will continue to thrive as long as there is a convergence of taste, quality, and varieties. Samosa Singh has always been in the business of manufacturing and supplying samosas. However, with the changing trends- we launched the B2C business wing in Dec 2019 and it has worked very well for us,” Nidhi Singh, Co-Founder of Samosa Singh stated.

She further informed that with only cloud kitchens during the pandemic, the company is now set to expanding into the QSR concept is the result of demand tailwinds. “We are confident of this market and will continue to grow and expand in this,” Singh claimed.

Another player in the samosa QSR market is Samosa Party. Quick service restaurant Samosa Party has now taken its count to more than 50 locations in India. The Kalaari Capital-backed Samosa Party is building a Global QSR on India’s most preferred snack, Samosa. Its USP is to deliver freshly fried samosas on order to the doorstep, with freshly brewed chai. Samosa Party has created a niche in the segment by incorporating menus that are specially curated keeping in mind the flavour palates, changing trends and age groups.

Back in 2022, Samosa Party aimed to hit INR 5 crore monthly revenue. “We plan to expand to 100+ outlets across Delhi NCR, Hyderabad, Chennai, and Bangalore in the coming months.” Samosa Party co-founder Amit Nanwani said. 

The endeavour to create a brand out of the ever-present samosa has been praised by culinary critics. An specialist on Indian cuisine, KS Narayanan, claims that samosas are more well-liked than even tandoori delicacies. It's delicious year-round, is loved by people of all socioeconomic backgrounds in India and beyond, and has long dominated the snack industry while being woefully disorganised. "The momo sheets is a billion dollar business in the Southeast Asian markets, and the samosa patti could potentially be the same in India," he says.

Wow! Momo, which started as a momo chain but has since expanded also included samosas. Wow! Momo offers a range of samosas, including the classic potato and peas, as well as more innovative options like chicken tikka and butter chicken. Apart from these major players, there are several other samosa QSR chains that have emerged in recent years, such as Samosa Junction and Samosawala. These chains offer a variety of fillings, accompaniments, and even meal options, making samosas a convenient and delicious option for people on-the-go.

The emergence of samosa QSR chains has not only changed the way Indians consume samosas but has also created a new market for entrepreneurs and small businesses. With the demand for quality and hygienic samosas increasing, many local businesses and home chefs have started offering their own unique flavors and fillings, catering to a niche market that values homemade food.

Yet, the proliferation of samosa quick-service restaurant chains presents a challenge to the survival of independent retailers and companies who have been selling samosas for decades or even centuries. Many independent vendors have experienced a decrease in business since the arrival of these chains because they are unable to compete with the prices and marketing methods employed by these structured chains.

Despite this, the expansion of quick-service restaurants that specialise on samosas has been a blessing for the Indian cuisine sector. It has resulted in the creation of new job opportunities and provided an arena for solo chefs and proprietors of small restaurants to demonstrate their gastronomic prowess. The increasing demand for samosas in the organised food industry has also led to advancements in packaging and delivery, which have made it simpler for customers to get their hands on and enjoy their favourite snack.

The rise of samosa QSR chains in India has created a new market for this beloved snack. It has introduced new flavors and fillings, improved the quality and hygiene standards, and provided a convenient option for people on-the-go. While it may pose a challenge to small vendors, it has also created new opportunities for entrepreneurs and small businesses. As the market continues to grow, we can expect to see more innovations and new players entering.

Walking to a street food vendor, just the way one would walk into a quality restaurant, worrying little about the quality of food is still a farfetched dream in India. Unless in countries like Paris, Italy and New York where street dining is highly regularised and holds a quality of not less than any high-end restaurant, India still stands behind in the queue of hygiene and quality. However, India still tops the list of countries famous for its street food.

In India, street food means a little more than chaat and golgappas, it’s a cultural mix of emotions, childhood and definitely not restricted to any specific income strata. But, while for the majority street food is about snacking, for those who belong to lower-income strata, street food is about sustenance. 

Most street-food vendors cater to labourers, daily-wage earners and people in the not-so-organised sectors, who are too poor to afford to eat at dhabas. Keeping it low in cost, the cleanliness factor is generally ignored. The government on the other hand have been coming up with several policies and regulations since time the early 2000s, but the tangibility of those efforts is hardly felt.

Tracking the major concern

In a report ‘A penetrating glance at Street Foods in India’, a joint study was conducted on street foods in three cities, namely, Delhi, Calcutta and Gauhati. The study was a joint venture of the Agriculture, Food and Nutrition Sciences (AFNS) and Social Sciences (SS) divisions, of the International Development Research Centre (IDRC) of Canada, South Asia Regional Office, and New Delhi, India. The report here states that the objections raised for street food vendors are mainly traffic obstruction, availability of unhygienic food threatening health, and land encroachment and, also, unsightliness. 

There is a fixed amount of annual licensing fee charged based on the type of hawker and food sold. According to the Municipal authorities in Delhi the number of unlicensed vendors far exceeded those with licenses. As quoted by an MCD officer, "the entire gamut of vendor problems should be dealt with by one organisation and not piecemeal by different offices". To date, no decision has been taken on this issue. This probably accounts for the fact that many

unlicensed vendors are presently operating. Whatever the reason, the ultimate result of the situation is an uncontrolled increase in the number of unlicensed vendors.

Back in 2007, the Supreme Court ban on the sale of cooked food on Delhi's streets and pavements, however, it was just a matter of time although the decision was on the basis of making the street food business more organised. Listening to the other side, many of the 10 million people selling food and goods in India say they have to pay weekly bribes to stay in business.

In 2012, the government announced that the street food vendors in India will soon be required to meet a set of sanitation regulations.

Where have we reached?

“Eating on the street is a unique experience in India, and many restaurants follow the theme to provide the street dining experience. A growing number of people are experimenting with food and appreciating the range of flavours available. There is a long way to go when it comes to the street dining experience, it has a huge potential that can be tapped if the sector is regulated,” Satyajeet Dhochak of Wings Hospitality said. 

It is imperative that authorities take appropriate measures to safeguard public health. It is also desirable that those who sell food on the streets adhere to basic standards of hygiene, after all, there is nothing romantic about succumbing to disease after indulging in an irresistible street meal.

However, these days people are more cautious about health and hygiene, thus choosing a place where food is prepared in a hygienic way. This raises the hope that unhygienic street food carts will automatically be eliminated due to no demand.

“It's just beginning as lots of street vendors are now registered with food license and online aggregators. It's a highly untapped segment and has lots of potentials to strengthen the economy of states and countries, with that it will also help in serving quality food to the customers,” founder of 36Lebzelter, Deepak Purohit commented.

How far we have come?

Today, there are an estimated 50 to 60 lakh street vendors in India, with the largest concentrations in the cities of Delhi, Mumbai, Kolkata, and Ahmedabad. Most of them are migrants who typically work for 10 to12 hours every day on average.

The concerns of street vendors have so far been seen from a limited lens. The primary objective of policymakers has been to provide a secure location for vending and improve their working conditions. While these approaches are valid, it is time for developing a deeper understanding of the micro-enterprise itself, its competitive characteristics and fundamental disadvantages. Customer segment and pricing, inventory management, buyer behaviour and preferences, service reliability, product quality and consistency, food safety and packaging - are just some of the issues that need to be addressed to help street vendors emerge as viable growth-oriented enterprises.

Now after the Covid, there is a dynamic change in people's preference in standing and eating street food. “People need time to understand the concept of street dining and what all good it brings. There is a lot of scope for improvisation and change to be made. According to the industry, this street food has never looked like an organized business but now as the coming generation is more curious and inquisitive about what’s new. The street dining concept is setting a benchmark with adapting and opening a QSR format i.e. waiting for long and long hours to get their first meal or snack won't be a problem,” Surjit Singh, Co-Founder of Food Bus of India said.

Singh has interestingly gauged this opportunity, with a launch of a new concept that provides the street dining experience in an organised manner. Toying with the idea of taking restaurants to the open road is surely going to be a game-changer for Indian hospitality as it comes with various benefits for the current and aspiring small-medium restaurateurs and entrepreneurs. This new street dining concept is witnessing immense acceptance from youngsters, college students, and families. “We are sure the coming five years will change the face of QSR and the street food business,” Singh strongly believed.

Going forward, for innovators and entrepreneurs, this is a new business model which needs to be established, myths to be broken and promises to be achieved. After all, the opportunity with 60 lakh street vendors in India can by no means be a small-scale business.

The Indian restaurant industry is growing at a rapid pace over the last decade and the growth story is set to continue for the next foreseeable future. Not just it is one of the largest employment generators but a huge contributor to the economy, estimating that the total contribution of the restaurant industry alone is more than 2.1 percent to the GDP of India. 

The market is clearly and equally divided into the organised and unorganised sector. The unorganised segment of the industry consists of individuals or families selling ready to eat food through roadside vendors, dhabas, food carts, street stalls, etc and it owns a larger chunk of the total percentage that is scattered, untapped and unregularised. It grew10 percent in the past three years to touch INR 275,512 crore in 2018-19 and is expected to touch INR 341,877 crore by 2022-23, a whopping growth of six percent. 

Talking about employment, the unorganised sector employed an estimated 3.6 million people in 2018-19, contributing to 49 percent of the total workforce in the sector. Overall, employment in the food service industry is forecasted to grow at six percent CAGR to hit 9.2 million in 2022-23.

No one championing their cause

In the current Covid times, when the whole of the restaurant industry is gasping for ventilator support, the restaurants falling under the unorganised sector is in a worst-hit crisis. Shivanand Shetty, President of the Indian Hotel and Restaurant Association feels that, although the unorganized sector in the space is a big chunk and also an employment generator, in the given circumstances when the organized sector has to fend for themselves, there is hardly anyone championing their cause. 

“While there are no employment benefits, one more very critical thing is the quality of food churned out by them as there are no particular guidelines followed, thereby exposing customers to various health hazards,” Shetty commented. 

Situation grim than organised sector

Looking at the current scenario, there are several problems being faced by the unorganised restaurant sector. Manvir Singh Anand, a Food Business Expert and Founder of Knight Gourmet pointed out. “The infrastructure or CAPEX investment done into respective categories of food service will push their payback period by over two to three years, in some cases, they will have to shut shop since they can't recover the cost of infrastructure by just doing deliveries,” he started with. 

Not to forget that the Covid-19 is already to eat up half of the restaurant revenue this fiscal with shutdowns, layoffs and fading footfalls. Rahul Prithiani, Director of CRISIL Research stated that the organised sector, in particular, has seen a 90 percent reduction in sales since the lockdown. Dine-in is not operational and online orders have declined 50 to 70 percent. 

“And when the lockdown is lifted, the rebound is expected to be only gradual. This holds especially for Mumbai and Delhi NCR, which make up nearly half of the organised restaurant industry in India, but are red zones accounting for over 30 percent of the Covid-19 cases in India,” he said. 

The above statements are a mirror to what’s happening with the outlets and small shops falling under the unorganised category too. For them, the pain is further augmented by a large population of staff going back to their hometowns or villages, which is making serving the existing customers also difficult.  

Government must reform policies

Commenting on the rental issues, Anand said, “While larger players like McDonald's, Dominos have a bargaining power with unit rentals, the unorganized sector is reeling under the heavy load of paying rentals in spite of the lockdown, some even adjusting against their inventory. With the lack of knowledge of law or support from the government, clauses like Force Majeure have not provided any support to save the interests of the small Food Business Operators (FBO's).”

According to Anand, it's a sheer mockery that an industry that is one of the largest consumers of skilled, semi-skilled and unskilled staff in the country, has been given no relief and support from the Government.  “Even mild initiatives like a moratorium on rentals, Tax/Excise compliances or interest payments would have been welcomed,” he added. 

Sadly, the unorganised sector has become the ‘elephant in the room’, that is not being addressed by anyone, nor by the Government nor by the industry bodies. For the highly fragmented sector, the government must reform policies. 

However, in line with the evolving consumer preferences and increasing innovation by the organized formats, the industry has experienced a rapid shift towards the organised segment in the recent past. The shift is further fuelled by the foray of large global international brands into the organised foodservice sector. The share of the unorganised sector is forecasted to drop to 57 percent by 2022-23.

Festivals and celebrations are like excuses to savor upon good food, but not everyone can afford restaurant food. Moreover the body cannot intake restaurant food on daily basis. India’s heart lays in street food the spicy, tangy and oily fast food, which comes in cheaper rates.

A report produced by Research and Markets say that Indian fast food market is expected to grow at a CAGR of 18% by 2020 due to changing consumer behavior and demography.

Fast food market in India is expected to be worth US$ 27.57 billion by 2020.

About 10% of the fast food market in India is organized. NOVONOUS estimates that the organized fast food market in India is expected to grow at a CAGR of 27% by 2020.

In the shortcut life, we hardly have time to waste in taking long routes, compromising quality with quantity or inviting free diseases. To avoid all congestions, we choose to stay indoors, away from traffic, unhygienic street food vendors making unhealthy street food.

This is the reason why technology has taken a great part in enhancing India’s street food business, which is helping a lot of street food startups to erect their business model.

Here are some technological advances, which has linked foodies to street food startups:

Food apps:

Smartphone revolution has been proved as a boon for the street food startup companies. The app culture has helped these street food startups in managing the business as well as to keep a track of their progress.

Foodies can order and pay through app, without waiting in long queues and the best part is they can enjoy their favourite street food in the comfort of their home.

Startups can keep a check on their rivals as well as on the rise and fall in number of customers without getting lost in the sea of street food vendors.

Reviews and Stars:

There are options of reviewing the quality and service of the food through app but there are renowned websites and channels, dedicated to review the food. This helps a lot in gaining credibility and attracting some customers or business space in other cities.

Reviews and stars work as instant feedback. One can further work on the wet patches or leave it as it is to spoil the reputation forever.

Most tourists and travelers read the reviews and check stars for the particular street food before hitting the order button. Moreover these options help customer to get connected with the company if they get to make little changes as per their taste. Taste is a thing, which varies from person to person.

Know About Opportunities:

There are various societies or communities dedicated wholly and solely for street food startups, which organize street food festivals in different states and cities.

If you link your startup with them or join in with them, then you too can take the advantage of participating in street food festivals, where in come a huge crowd, investors, popular chefs and channels.

It gives scope for great coverage, attract investors, and keep you ahead in the game and a guarantee of strong fan base.

Linkups and Breakups:

There are many companies, who offer space on their websites or web pages to those who want to get linked with them in more than one ways.

These spaces are available on rent, where the startups can display an advertisement picture or video, to garner the audiences’ attention, especially the news sites or business sites or any site, which is being frequently checked or where the traffic is always high.

For example if a renowned company wants to through a party for its employees or want to gift vouchers or coupons for any festival, then your connection with them will help your business to reach out to many.

Moreover when you get news of any of your rival breaking up their links with any renowned companies, you can push your best leg forward to occupy that space to your benefit.

Indian food has come out on the world’s culinary map, where ‘Indian street food’ constitutes a colossal part of it. “Street food’, which has got a connect from all walks of people, constitutes around 45% of overall Indian food market. With diversity of culture, the food here in India is as diverse with each region having their own speciality. Osama Jalali had a long stint with the top media including The Hindu as a journalist, who later started doing small food festivals, consulting with top restaurants. ‘Masala Trail’ a street food restaurant bringing the regional soul to Delhi is his latest venture into the business. “It was during one of the dinner date with my daughter that I realised the gap in the Indian food industry,” shares Jalali who was questioned by his daughter about the ‘chutney’ being presented at the restaurant in not the original form but with fusion and tamasha making it a foam based chutney. Jalali then and there decided to work on the ‘lost recipes and food’ of India. He started doing food festivals reviving old delicacies and foods from Mughal Era and Shahjahanabad now called as ‘Old Delhi’. Here are the excerpts from the interview:

What was the whole idea behind ‘ Masala Trail’?

The diversity in Indian street food is immense as each region has its own specialties to offer. ‘Street food’ is a symbol of the regional soul, reflection of diverse cultures, a meeting point for people from different religions and a staple diet for the multitude. With a focus on evoking memories and nostalgia by presenting local delicacies which people miss the most from the place they belong to, Masala Trail was born to savour the street food in its original form.

You have done many festivals focusing on non-vegetarian food. Why a vegetarian restaurant?

As a fact India has a 31% population that eats only vegetarian food, whereas almost 99% population relish the vegetarian delicacies provided by street food vendors in its authentic form. Hence, we thought of doing a vegetarian restaurant. Our menu is a collection of handpicked dishes which all of us ate while growing up in our home towns. We are presenting regional Indian cuisine in a traditional manner, which are dying a slow death because of the evolution of modern Indian cuisine.

Can we see a non-vegetarian restaurant opening in near future?

After consolidating all the Masala Trail we are coming up with a Mughlai restaurant very soon. The work is already in the process, we have started working on the concept. Within two months you will see a Mughlai restaurant as well on the same pattern where we will be exploring the lost recipes and foods from Mughal Era. We will be showcasing traditional Mughlai food – there will be menus from Shahjahan’s era, Humayun’s era. We will showcase how food travelled from that era and changed today as the food of Shahjahanabad.

What is the concept you are planning to launch the restaurant on?

It will be a fine dining model and not like Masala Trail which is a very price conscious restaurant. It will be a high end fine dining restaurant. The location most probably will be CP.

How about expanding Masala Trail as you have grown into a good number in last three months?

We have nine outlets as of now. Going further, we are looking for franchisees and food courts across the country. We want to make regional food accessible at metro cities. Masala Trail is the journey of ‘India under one roof’. So, we are also planning to open an outlet in Dubai because many people are exploring the routes of Indian food in international markets. We don’t do any fusion, any modern food- its simple plane food.

How is the response so far?

People love our food and hence they come back to us. We have got a good number of repetitive customers at Masala Trail. On weekdays we have got a footfall of around 400-450 customers whereas on weekends it goes up to 600-800.

What trend do you see growing in India?

Regional food is for sure growing in India. Lots of organic, healthy food is coming up. Farm to food concept is doing well. Regional food will rule the trend because how much you eat modern cuisine, molecular food at the end you will go back to traditional food. Modern food is just an experience though Indian food is comfortable, something which I can relate to. Indian food is all about community eating. 

From a coding software professional to selling paani puri, Kulkarni talks about how the idea of selling India’s one of the favourite street foods came into his mind and reveals about taking his business to abroad.

Taking the plunge

I knew from the beginning that 9-5 job is not my cup of tea; I can’t be a part of the system. I was working with Infosys Group but I always wanted to be my own boss. That’s why I left the organisation and started Chatar Patar in 2011.

While working with Infosys, I often used to have road side paani puri and one such day after having it, I got unwell with food poisoning and after that I did not have it for almost 3-4 months. And that’s the moment I realised that there must be many people who are also going through the same experience and I planned of doing something on the hygiene issue.  I did a online survey by circulating the online form through ‘Orkut’ and found that Paani puri is the largest selling product but there is no brand selling the product under any brand name. And then the idea provoked me and we dug deeper. Today, we are the owner of the world’s first paani puri brand ‘Gapagap’ offering 112 flavors.

Making of a healthy paani puri

Paani puri is being largely perceived as unhealthy and unhygienic but after Gapagap, Indians can have the healthiest version of paani puri. The water that we use is purified and the contents are without saccerine, tatri , citric acid or other harmful chemicals.

Menu designing

We standardise our recipes for all the 112 flavours that we serve across India. We pack everything in Indore and then it goes to different stores across country serving the same taste at different cities.

When we were in the menu designing stage, we were sure to keep everything for each family member, for example, everybody in the family can’t have pizza or burger, but anybody can have chaat and paani puri. We wanted to create a family hangout place. We have different types of bhels, chaats, drinks etc. Around 80 percent of our menu is unique and most of the dishes have been created by us.

Franchising the business

We have started franchising in July ’12.  Our product deserves a bigger market than a single store or single city operations. Franchise route is the fastest way to reach to the people which deserve better paani puri (Gapagap). We are looking for passionate partners to join hands with the fastest growing network of paani puri brand. Till today we have got almost 150 odd enquiries till date. We will be opening 32 stores by the end of June 2014. Our target is to go global. In fact we have received couple of enquires from UK and Australia as well. But we want to have a strong foot hold in India before we cater to the world. 

IMLY is a concept restaurant, of around 250ft long train frontier tugged by a toot-tooting esteem engine where one can hop on for street foods. It is like a never ending frontage which makes it the ultimate train.

It has four colours in its logo-yellow, green, blue and pink. The concept and the impression they want to give to their customers is that the meal should be very vibrant, colourful and joyful. The banta bottles, colourful jars everything is very colourful and also we want to add colours to the people lives as soon as they enter IMLY.  Here are the excerpts from the interview:

Why the name IMLY?

The first things comes to our mind is something chatpata, action, cocky, tangy. IMLY is a sort of chattani which is served with somosa, golgappa and every chat.

IMLY is also a catchy name which is easy to remember; interesting concept, very colourful and there is no way that it can go unnoticed. 

How will Imly transform the Food culture of Delhi?

Delhi has always served the best street foods, but to bring that experience Imly is the correct destination. Meanwhile, Imly gives you the same food at good quality, air-conditioned restaurant and also the chefs tell you what to eat and what not to eat.  It is a place where you can find the best food from all over the country. Even the pricing is very low, nominal and pocket friendly to the customers.

What are the new flavours you have added to grab customer’s attention?

We have flavours of the nation. Like Bombay and Pune Junction, Uttar Pradesh Junction, Awadhi ka Junction, Delhi Terminal, Madras Bhatti and many more.

What are the basic essentials techniques that keep in mind while designing your menu?

We wanted to keep it as basic as the way you have over there. It is constant for instance Vada Pav at Kriti College at Dadar,  Pav Bhaji at Bombay, Delhi Chole bhature, Imly Dosa or kanjivaram. You will get it the same way as you find in that region.

We want people should witness India’s heritage and food flavours. They should explore India, it is a treat.

What made you start your restaurant in association with CRY?

Our plan is to start a veg restaurant and CRY only associate with vegetarian restaurants. Beside this, we also want to do a non profitable thing. The idea is to do something for the society and create an example for others. What is the average footfall you received? It is 500 people a day.

Do you see any competition from other start-ups?  Who are your target customers?

For me, competition is always healthy and I am ready for competitions. This also ensures we will be on toes. In respect to our product, it is anyway ahead of others. We only focus on food and our chefs provide hygienic food.

These days many restaurants come up with photo friendly ambience as a marketing strategy. What is your view on the same?

This is called the branding inside the restaurant. Now, it has become a trend go inside the restaurant and take selfies and post in social media. Today social media is amazing; it can make or break a restaurant. It has a good pace for the restaurant.

This is an in-house branding as photo is an easy way to promote a restaurant just like mouth to mouth. 

What is your expansion plan?

We are planning to multiply cities like  Noida, Gurgaon, South Delhi and Bombay.

You are coming up with some new restaurants. Name them.

We have Light Camera Action at Rajouri. Then we are coming up with Uncensored at Gurgaon and Bombay in few days, and Molecule again at Gurgaon.

Tell us about your brand?

Kutchi King is quick service restaurant for Indian street food. We offer street food like Vada pav, Bhel, Sandwiches, Dabeli etc. without changing the authenticity of the product. We only ask the cook to order food and not frozen food. We also use only Indian spices and don’t use western sauces as others do. That’s what our brand is all about. We are over to 200 outlets in Gujarat and Maharashtra and plans to go pan India.

How do you do the pricing?

We tend to compare our price with the hawkers. Looking at our expenses and the competition around, we customise the price for the region. For example, we serve Vada pav in Bombay for Rs 15.

How much competition do you face from the street hawkers?

Every food business is our competition. Also they complement to our business. We don’t see anyone as a threat to us. But, the nearest competitors will be hawkers, because they can play with the price as they don’t have any overhead cost.

Who has done the designing of your outlets?

We have our in-house designers. Now, we also have finalised a design menu as per the outlet.

What are the key products which serve at your restaurants?

We serve mainly Bhel, Sandwich, Bread Pakora, Dabeli etc. But Dabeli is our key item, it is a spicy snack made by mixing boiled potatoes with a dabeli masala and putting the mixture between pav (burger bun) and served with chutneys made from tamarind, date, garlic, red chilies, etc. and garnished with pomegranate and roasted peanuts.

We are a pure veg restaurant and also serve the entire menu to Jain also.

What is your present revenue? And what is your target revenue for this fiscal?

Our present revenue is 15-17 crore. For targeted revenue, we want to grow profitable franchisee. Presently, we have 85 per cent profitable franchisee and this we want to take up to 95 per cent franchisee and that’s our target to get more revenues.

How difficult was it opening JumboKing and entering into a niche market?

I think, the first three years was very difficult as people did not understand how a single product company can try and create a brand. But now, we have a much focused way in which it was happening and it is becoming much easier to expand and attract the right kind of customers.

What are the things that helped you to become an entrepreneur?

The first thing which made JumboKing became a brand was about the narrow view on the product. Meanwhile, we knew our target customers in advance and maintained a discipline because after sometimes when you taste success, you try to do different things and we maintained to stick to one.

How do you think the street side vadapav sellers as your competitor?

Today restaurant business is seeing segmentation. Customers, who go to the street sellers, are very different from the ones who come to us. Young crowd from the college, school and office come to JumboKing because they are concerned about the hygiene, reasonable price point and variety.

What is your expansion plan?

We are looking at 12 cities over the next two years and 500 stores in the next five years. We will be having 100 stores by March 2015.

What is the preferred route of investment for you?

I think, we were very fortunate to understand the franchise as a business model, where we have created a win-win situation. A lot of investments happen through the franchise route and in return the franchisee is getting a return for the situation. So, we are funding all our outlets through the franchise route.

IMLY, a Chatpata Stopover restaurant at Rajendra Place is launching today i.e. 31st October 2015. It is a concept restaurant, of around 250ft long train frontier and the store size is 4000 sq feet. It is like a never ending frontage which makes it the ultimate train. 

The seating arrangement is done as if you are travelling in a train. The restaurant has been shaped into a live size train with an esteem engine; it includes four compartments with 108 seats in total. Also, at one side you have train like window and on the other side you have running projections. This can give you a feel you are travelling in a train.

When you enter into the restaurant, you will feel as if you are sitting in an air conditioned luxury train.  “There are many funky things like customaries train type lights, which are used in orient express and we have literally source these lights. Then we have luggage bags which can bring back those train journeys, train memories, travel dairies that we have use to have during the time we use to travel in trains”, shared Varun Puri, Founder at IMLY.

The ambience is made like five star restaurants. “Our target customers are the corporate people so that it looks a step higher to fine dine for such a concept. We want the restaurant should be like that people be blown away and can feel like they are sitting in a five star hotel ambience. And also feel as good as that they are only paying 1/10 amount that they pay at five stars”, said Vivek Bhargava, Co-Founder at IMLY.

Puri adds, we kept warm wooden type of flooring which is not seen regularly at QSR.  But it is the first concept restaurant and we want people to come and witness the restaurant. It is designed by Vishal Gupta- Hookah Pani Company.

Their menu involves dishes from different parts of India. It will make you feel like travelling at different destination of India which emphasizes on the great food legacy of the nation. They mix the great essence of conventional cooking systems with innovative ideas.

It can be called as a Street Food Spot which has the speciality from all over India. There specialise are Vada Pav, Pao Bhaji, White sauce pasta, Amritsari kulcha with channe, Bedmi aalo, Gatta Malabar, Parantha combo, Tawa Bombay style pulao and many more.

Drinks are served in Banta bottle as a welcome snacks. The shikanji drinks have different Indian flavours for instance Ginger, Pineapple and Mango. Food is also very affordable within a range of 60- 180. Their concept is unique for their menu is to pick at least one dish from each Indian State. Their deserts are quite nice like Bundi Pag Rabri.

The highest traffic hours are at the lunch time 12-4pm.  The budget of the restaurant is 2-2.5crore for the single outlet. 

It is a friendly place as it is said that train is the best place to connect with people. And at the same time you are served with the food from the native place. This is also the first restaurant in history that had launched their outlet by inviting 100 children from CRY.

Nukkadwala by Vatika Group represents India's newest chain of QSR (Quick service restaurant) for the value conscious.

The QSR facilitates the rediscovery of authenticated regional Indian Street food, inspired by the more than five million street vendors in India who peddle tasty morsels across villages, towns and cities.

From the Dadar Staton Vada Pav to the spicy, tangy Kutchi Dhabeli, the Goan Bibinka to the Redi Matra Kulcha, the Kolkata Mutton Cutlet the restaurant bring the entire bouquet of Indian street food under one umbrella.

With an exciting store size which is about 70sq m, Vatika Group is working on other models for take-away and kiosks, in varying sizes.

The restaurant has designed its seating space as straight lined wooden benches in a typical Indian street ‘nukkad’ chai shop. The thought was to break the archetypal ‘QSR interiors image’ and use Indian street elements in a modern setup inducing a sense of nostalgia amongst the guests.

The existing outlet can house 24+ guests and generates more traffic during day time mainly between 1- 4 PM.

With a budget of approximately 100 Lacs, the store is designed by the Plus Architecture. Meanwhile, there is a lot of detailing that has been adhered to in the interior design of this outlet, primarily, so that there is not a single uninteresting corner and there is something or the other for the guest to see and enjoy; Be it the cluster of colored rope lights in the ceiling, the deconstructed art frames portraying the essence of India through the vibrant colors or the monochromatic larger than life graphic prints of Indian streets and people.

At the same time, the distressed wood look benches capture the comfort and vernacular design of the chai shops. The walls, floor and ceiling render the essence of gray concrete straight from the roadside, thereby creating the whole look of a modern Indian meeting place befitting the unique food being served.

Indian Food Market

The F&B industry is picking up business in India, with evolution of different cuisines ready to tap $258 billion food market in India by 2015. Not only fusion food and casual dining sector is making its way into the industry, but the street food, for which India is known for years, is hitting the Indian restaurant market.

Evolution of street foods

With changing time, we have seen new players entering the street food segment in India by launching ventures such as Chai Point in a traditional thela format or serving pani puri in a designed outlet.

Food is changing every day and people want to try best of everything from street food to Michelin Star Restaurants. Street food is very much into fashion because of the cost effectiveness and unbeatable taste and flavour.

Hence, if restaurateurs could successfully elevate hygiene and presentation level of street food, then they can emerge as a clear winner in the street food segment. Not only this, many five star hotels are following the same trend and have included street food items in their menu.

Amit Burman operated Lite Bite Foods which serves street food under its brand Punjab Grill shares, “We offer street food at Punjab Grill. People like food that are available on roadside eateries, be it Chaat in Delhi, Glouti Kabab in Lucknow or Vada Pav in Mumbai. But they are scared of eating it because of various hygiene factors. So, we are trying to bring all the street food to people in a more hygienic form, where they can trust the eating environment.”

Meanwhile, our country witnesses a large number of foreign travellers visiting famous Indian cities which are on tourist hotspot radar. This trend is also backed by the foreigners who like to eat and taste the local food of that particular area, which again is giving rise to many street food joints in the country.

“We try to give both - local and authentic regional taste to each of our restaurants serving a particular food or cuisine. We have also started serving street food, catering to the needs of international customers and giving them a taste of our local food,” says Chef Subrata Debnath, Executive chef, Hyatt Regency, Chennai, which has a high footfall of travellers every year.

Serving right on time

As the winter sets its tone in the country, the street food in Delhi is rightly catering to the foodies in the city, who are always ready to feast on good food. From Paratha to Paaya, Nahari, Gajak and Moongphali, the roadside eateries in the cities are decorated in the festive mode. Places like Purani Dilli, Chandni Chowk, CR Park, Zakir Nagar and GK II could be seen offering these winter delights priced very reasonably for customers.

Hence, emergence of the street food segment in India can be seen as a new segment entering the quick food or easy to grab market, which focuses both on quality and taste.

Street food offers an opportunity to surprise and complement our pallet every time we want to try something new. It is easily available everywhere and the best part is price.

What has brought the shift?

As people are becoming experimental with their eating choices, they try everything from street food to a fine dining menu. Seeing this behavioural change and the demand for the street food, not only Indians but also foreign restaurants in the country are introducing street foods in their menu. From Chat to Paani Puri and Bhelpuri, five star hotels are now ready to include these desi tadka on their menu.

Commenting on the same, Abhishek Basu, Executive Chef, The Park Hotel, New Delhi, says, “With the growing trend of people travelling - our esteemed guests are very well educated about food and about local delicacies from India and the world. To savour these, it is important that we recreate these local specialties in our kitchens and help guests relish local and global flavours in a five star restaurant atmosphere.”

Who all are the restaurants?

Major hotel chains like Renaissance Convention Centre Hotel in Mumbai, The Park, Taj Mansingh and The Imperial, New Delhi and Marriott Resort and Spa, Goa are voluntarily participating in the international street food festivals and have introduced street foods in the menu trying to give the same authentic taste which a street food lover find in the streets of the major cities.

Variety on offer

Food variants like chats, bhelpuri, golgappe, chana masala, aaloo chaat including tandoori dishes have entered the five star menus. The Park New Delhi at its contemporary Indian restaurant- FIRE has organised various street food promotions recently. Right from serving sundal and kal dosa from Chennai, to kuzhi paniyaram from Madurai to keema ghoogni and kabiraji cutlet from Kolkata. At the same time tandoori kebab platter, vegetarian kebab platter and chicken tikka are some of the delicacies offered at Taj Man Singh, New Delhi.

On the other hand, Marriott Resort and Spa, Goa which is organising the international food festival from 7^th June is including Indian as well as international street foods in their menu.

Sourcing ingredients

Street food increases footfall at the five star restaurants where the price range is generally high. Commenting on the same, Chef Sujan Sarkar, Chef de Cuisine, Olive Bar & Kitchen, says, “If a five star restaurant can elevate hygiene and presentation level of street food then it's a clear winner and will go with the trend.”

Like other road side vendors, five star restaurants also source ingredients from the local market to maintain the authenticity and flavour of the dish. The ingredients used in Dosa cannot give the same taste of south if it is not sourced from there. So, the sourcing of ingredient depends on the localisation and the origin of the food variety.

Chef Basu, says, “We generally source most of our ingredients from the local market only certain ingredients like gandharaj lemon are sourced from local markets of Kolkata.”

Speaking on the same, Udit Srivastava, Chef de Cuisine, Goa Marriott Resort & Spa, says, “Ingredients are sourced from local vendors and some are even imported. For us the main thing is to ensure that the authenticity of the dish is maintained, without significantly impacting the taste. This is really what our guests, who are well-travelled and articulate about food today, enjoy and appreciate.”

Masterchef and cooking sensation Vikas Khanna, believes that whereas street food inspires his cooking style, it is beyond his capacity to reproduce the taste that is served on the streets.

Inclusion of street food in the five star menu benefits the section of the consumer too who hesitates grabbing food from the streets as now they can enjoy the same taste, flavour and variety in an exclusive environment.

Indian ‘Zaika’

In a country like India where the taste and flavour changes with demography and cities, food has created a live journey in Indian history. India has a rich palate and its food shows the maximum variation just like its heritage. The street food in this country is often spicy and worth tasting. People of India and from abroad travel distances to tantalise their taste-buds with mouthful of Indian ‘zaika’.

Yum street food

When people talk about scrumptious street food, one cannot forget a wide variety of gastronomic delights that are available on the Indian streets at a reasonable price. Despite the mushrooming of lavish restaurants and food courts, foodies ranging from all economic strata take pleasure in trying out the road-side delicacies.

India has more than five million street vendors, who sell delicious regional and local cuisine. However, there have often been concerns about the manner in which street food is handled, cooked or stored.

According to a media report:  “The Food Safety and Standards Authority of India is working with the National Association of Street Vendors in India (NASVI), an umbrella organization of tens of thousands of street vendors from 23 states, to train pavement chefs in hygiene and create eight safe street food zones in popular areas like Karolbagh, Chandni Chowk, Paharganj, Nizamuddin railway station, Sarojini Nagar and New Delhi railway station. Some vendors were also sent to the World Streetfood Congress in Singapore earlier this year to learn about hygiene and food safety.”

Let’s have a look at the delicious street foods those no one is embarrassed of picking up a quick bite while they are out.

Puchka (Gol gappe): Gol Gappe, also called Pani Puri is most demanded street food in India especially in North Indian states. The food is flavoured and spiced, water filled in varieties of forms with different stuffing which looks like a mini-balloons that bursts in to your mouth.

Vada Pav: Vada Pav or the Indian burger is becoming one of the most favourite fast foods among Indians, especially in Maharashtra from where it hails its origin. Made up of potato fritters and unsweetened bread the preparation is also known as batata vada in the capital of Maharashtra. This street food is becoming a hit in the country by the entrepreneur and restaurateur, Dheeraj Gupta, who started the famous restaurant chain Jumboking offering Vada Pav.

Dosa: Dosa is a common breakfast for most of the people. It is sort of pancake made from rice batter and black lentils. The fast food is not only found in India but is prevalent in Sri Lanka, Malaysia and Singapore as well. One of the best places to get tasty Dosa is Vidyarthi Bhavan at Basavanagudi in Bangalore.  According to a media report, once a mayor of London visited Vidyarthi Bhavan and liked its Dosa so much that he invited them to open a branch in London as well.

Kati Roll: A street food that originated in Kolkata has now become one of the most wanted fast foods among youngsters. The original form was Kati Kebab, in which kebab is enclosed in a paratha. This form underwent many variations and all forms are now sold under the name of Kati Roll. Nizam's Restaurant in New Market Area of Kolkata is the birthplace and the best place to get Kati Roll.

Kabab: Favourite of all non-vegetarian lovers, Kebabs are the innovation of Middle East that penetrated almost every household of India. It is traditionally made with sliced meat. The most well cooked kebabs are found in Tunday Kebabi on Naaz Cinema Road in Aminabad, Lucknow. It has a special family recipe passed down over generations for over 100 years.