As Slurrp Great Indian Cookout returns for its fourth season, Mumbai kicked off the nationwide celebration on 1st November with a thrilling exploration of the city's street food legacy. This year's 'Gully to Gourmet' theme found its perfect stage in India's city of dreams, where three acclaimed chefs demonstrated how humble street food favourites can be reimagined with contemporary finesse. Presented by USHA and co-presented by Aashirvaad, with Foodies Only as associate partner and OTT Play as streaming partner, the competition continues to provide a platform for India's community of 8 lakh home chefs to showcase their talents.
A Day of Culinary Creativity
The event unfolded as a masterclass in transformation, beginning at noon with a welcome address from USHA before launching into an afternoon of workshops, competitions, and demonstrations. Three celebrated chefs took turns at centre stage, each revealing their unique interpretation of Mumbai's street food heritage. Between their workshops, the home chef finalists competed in the mystery box semi-finale using ingredients including besan and Aashirvaad flours, before the final two contestants faced off attempting to recreate Chef Neha Deepak Shah's signature dessert. The day concluded with the winner announcement and prize distribution, celebrating the spirit of innovation and tradition that defines Indian home cooking.
Chef Akanksha Saigal, Bombay Heat Taco
Opening the day's workshops, Chef Akanksha Saigal presented her "Bombay Heat" Taco, a dish that bridges continents whilst honouring Maharashtra's bold flavours. At the heart of her creation lies thecha, that fiery ground chilli and garlic paste beloved across the state, paired with juicy chicken that soaks up the rustic heat. The cooling counterpoint comes from khamang kakdi, a traditional cucumber salad enriched with coconut and crushed peanuts. But perhaps the most ingenious element is the foundation itself, a taco shell crafted from atta, creating an unexpected dialogue between Indian and Mexican culinary traditions.
"The 'Bombay Heat' Taco is a spicy adventure into the local cuisine of Maharashtra," Saigal explains. "This taco features juicy chicken cooked with a fiery, rustic thecha. It is perfectly balanced with a cool and calming khamang kakdi to create a flavour profile that is both intense and refreshing with a base taco shell made with atta. The heart of this dish is local but put all together elevates humble ingredients."
Her creation demonstrates precisely what the 'Gully to Gourmet' theme embodies, taking regional ingredients and techniques, then adapting them to global formats whilst maintaining their authentic character. The result is neither fully traditional nor entirely fusion, but rather a thoughtful evolution that respects its roots.
Chef Amrita Raichand, Pav Bhaji Fondue
Chef Amrita Raichand's Pav Bhaji Fondue transforms Mumbai's most iconic street food into an interactive dining experience. Her version takes the beloved combination of spiced vegetable curry and buttered bread, then reimagines it as a molten fondue paired with atta nachos and crispy pav croutons. The preparation maintains the essential soul of pav bhaji, its complex spice blend of pav bhaji masala, Kashmiri red chilli powder, and aromatic vegetables, but introduces cheddar and mozzarella to create that signature fondue texture. A final tadka of butter, oil, and red chilli powder adds both visual drama and that essential richness. With the help of the innovative USHA Blender Heater which heats as it purees, Chef Raichand whipped up a smooth and delicious take on the Mumbai street food classic.
"I'm most looking forward to the creative energy that GIC Mumbai always brings, where chefs reimagine nostalgia on a plate," says Raichand. "My Pav Bhaji Fondue perfectly embodies the 'Gully to Gourmet' theme; it takes one of India's most loved street foods and gives it an elegant twist, without losing the comfort and chaos that make it so special."
The genius lies in how the dish retains everything that makes pav bhaji beloved, the mashed vegetables, the butter-rich preparation, the warming spices, whilst introducing an element of theatre and sharing that elevates it beyond its street food origins. It's comfort food that doesn't apologise for being dressed up.
Chef Neha Deepak Shah, Chai Infused Orange Chocolate Tart
Serving as the presiding head chef across all four cities this season, Chef Neha Deepak Shah brought her philosophy of meaningful transformation to Mumbai with a Chai Infused Orange Chocolate Tart. The dessert features a whole wheat shortcrust base perfumed with orange zest, layered with a ganache infused with chai spice mix and cinnamon. Made with Aashirvaad Chakki Premium Sehori Atta and Fabelle dark chocolate, the tart is garnished with pista slices, dried rose petals, candied ginger and orange peel, edible flowers, and gold leaf, creating a visual spectacle that matches its complex flavour profile.
"I'm most excited to see how India's streetside soul translates into elevated, modern cuisine at GIC Mumbai," Shah shares. "The dish I've chosen is deeply rooted in gully-style nostalgia but interpreted with global finesse, which is exactly what Gully to Gourmet means to me. Preserving emotion whilst elevating experience."
Shah's dessert became the ultimate test for the finalists, who attempted to use her ingredients to ideate their own dish in the competition's final round. The complex mix of Indian ingredients and international flavours challenged the home chefs to demonstrate both technical skill and an understanding of how traditional flavours can inhabit contemporary forms. Ultimately Chef Shobha Halkati took home the win with her Beetroot Rasmalai Tart.
Reflecting on her experience as Judge-in-Chief, Shah noted, "What an incredible experience being the Judge-in-Chief at The Great Indian Cookout 2025! From the sizzling creativity to the sheer passion each participant brought to their dish, it was pure joy to witness India's diverse flavours come alive. Every plate told a story of home, of heritage, of heart."
As Slurrp GIC continues its journey to Kolkata, Bengaluru, and Delhi, Mumbai's event has set a compelling precedent. The soul of Indian cooking, it seems, lies not in choosing between tradition and innovation, but in understanding how one can honour the other.