Settle down at the Kapadia home for a meat-heavy spread of mutton patveliya, kheema samosas and kesar phirni
Trust the Bohri community to take a Gujarati invention - patra (alu vadi to some of us), of all things - and create a dish that involves stuffing it with mutton kheema. If you thought patra couldn't get any better, you clearly haven't met patveliya.
Mutton Patveliya
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This weekend, you can acquaint yourself with this wonder at a Diwali special pop-up being hosted by the Kapadias, the family behind The Bohri Kitchen. The seven-course meal features old favourites, as well as a few dishes that don't appear on the menu often.
Raan in Red Masala
"The Patveliya is one of those dishes. To make it, we start out making the patra - coating colocasia leaves with besan and cooking them - and then stuff these with smoked minced mutton," says
Munaf Kapadia. He adds that another item that will be making its appearance at their pop-up for the first time is the Kesar Phirni.
Munaf Kapadia holding a thaal
"Our delivery menu has it, but it's never been a part of the home-dining experience. My mum has recently started experimenting with it, and this time, she will be preparing a version that uses semolina instead of rice," he shares.
Apart from these dishes, the pop-up will feature the regular suspects, like Raan in Red Masala, Saancha Ice Cream, and TBK's signature Smoked Mutton Kheema Samosas.
All the food will be served the traditional way, in a thaal. While Bohris usually sit around the thaal and eat right out of it, TBK does something called a 'scam thaal', where the food will be placed on the thaal, but diners can serve themselves to sit wherever they are comfortable.
On:âÂÂu00c2u0080ÂÂu00c2u0088October 21 and 22 , 12.30 pm and 8 pm
At:âÂÂu00c2u0080ÂÂu00c2u0088Colaba (address will be shared upon confirmation)
Call: 9819447438
Cost: Rs 1,500
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