Madhya Pradesh’s Malwa Cuisine Comes to Flea Bazaar Café Mumbai

Home chef Anuradha Joshi Medhora takes you on a gastronomical trip to the Malwa region

Shraddha Varma

If you’re an ardent fan of the royal cuisines of India, then Flea Bazaar Café’s second edition of the Cameo Kitchen will surely enthuse you. Introducing the new kitchen, Riyaaz Amlani, MD & CEO of Impresario Handmade Restaurants says, "After the success of the first edition with Meiphung Oriental, a rustic Naga kitchen from Goa helmed by Chef Livingstone Shaiza, our second edition features the cuisine of the Malwa rulers from Madhya Pradesh's Indore by home cook Anuradha Joshi Medhora of Charoli Foods, a Mumbai-based catering service. It is an absolute feast for vegetarians and meat lovers alike. I personally enjoyed most of the dishes on the menu and I'm sure you will too."

Of all the things to eat in Lower Parel, Joshi Medhora’s newly curated menu for Flea Bazaar Café’s Cameo Kitchen has caught our attention. It features unique and lesser known delicacies, both vegetarian and non-vegetarian, from the Malwa region. It has chukander ke shikampuri (beetroot cutlets), hare murg ke kebab (chicken kebabs), goli kebabs (minced mutton kebabs) as appetisers. While the main course includes aromatic curries ranging from murge ki kadhi (smoked chicken curry), shikari maans (game meat curry), to aloo ka rajan salan (potato curry) accompanied by ajwain ke paratha, mutton raita, and a mildly sweet mutton pulao. The dessert guarantees a delectable delight as the home cook serves the winter special gajar ka halwa with carrots sourced from her family’s farms.

Safed Dal

To explain the cuisine better Joshi Medhora speaks to us: “The Malwa repertoire is a result of Maharashtrian, Rajasthani, Mughlai, Afghani, and a few other influences exerted over the last 2000 years approx. Our region has a long and illustrious history of rulers from different parts of the country and globe and each of them have left an impact on our culinary history.” She continues, “Malwa cuisine is a lot about slow-cooking and smoking, which ensures a distinctive taste to the dishes. Dairy and chilli are two of the most predominant ingredients that keep the indigenous flavour intact.”

Gajar ka halwa

As part of The Cameo Kitchen initiative, Flea Bazaar Café collaborates with home cooks and restaurants from across India to curate menus and experiences that are immersive. The inaugural edition saw Meiphung Oriental, a Naga kitchen from Goa, dish out delicious Naga fare.

The #CameoKitchenXCharoli experience is available at The Flea Bazaar Café Mumabi, from Monday to Sunday between 12:00 noon to 1:00 am until February 29, 2020. 

Images: The Cameo Kitchen x Charoli

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