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The excitement to find the next star home-chef-turned-masterchef for the fourth edition of Slurrp’s Great Indian Cookout is rising—much like the soaring temperatures of a bustling kitchen. Brought to you by USHA, co-presented by Aashirvaad, in association with Foodies Only and the official streaming partner OTTplay, the four-city event commenced with kitchen wizards across the country donning their chef’s hat and innovating street food specials in a new and improved gourmet avatar. Three semi-finalists each from Mumbai, Kolkata, Bangalore and Delhi showcased their chops (pun intended) and decided to bring their unique flair—to compete for the crown, through an on-ground event in their resident city.
Mumbai
Arpita Shah’s Stuffed Misal Mastani is a delicious yet healthy take on Maharashtra’s popular Misal Pav. With a spiced potato filling encased in two layers of batter, the steamed delight can be deceptive in its appearance due to its resemblance with a pie-like preparation. Don’t be fooled or knock it until you’ve tried it. Click here to find the full recipe.
In Prayag Das’ own words, “What makes this version truly special is the stunning pink chutney on the side — a cooling blend of curd, coconut milk, and boiled beetroot, gently spiced with cumin and green chili. It adds not just a pop of color but also a creamy, tangy contrast to the savoury patra.” Click here to find the full recipe.
Ever thought the Sindhi Dal Pakwan could be reimagined by taking inspiration from the French Mille-Feuille? Shobha Halkati’s version of the delicacy surely proves otherwise. Replete with the flavours, textures and colours of the breakfast preparation, the presentation offers a refreshing take that is worthy of being on a fine dine restaurant menu. Click here to find the full recipe.
Kolkata
Asian bao, Mangalorean-style chicken filling and a Mexican salsa to match—this multi-cultural medley is the inspiration behind Mithu Saha’s Sukha Chicken Pav with Salsa Salad. Talk about eating with your eyes first, because this colourful creation is surely scoring high on aesthetic value and taste! Click here to find the full recipe.
Anita Bhattacharjee puts an indigenous twist to the regal kebab preparation by giving it a zero-waste approach and using jackfruit seeds as its foundational ingredient. The eggless whole wheat tart shell to match, this Jackfruit Seed Galouti Kebab in Tart is sure to be the canape of the season! Click here to find the full recipe.
Another kebab recipe but with a desi-style serving over flaky miniature parathas—Anjushri Mandi’s Green Peas Kebab is loaded with flavour and panache. The quick-pickled onions are a welcome textural variation that contrast with the crispness of the paratha and melt-in-your-mouth texture of the green morsels. Click here to find the full recipe.
Bangalore
Trust Adarsha Mangave to combine two beloved breakfast classics into one in the form of her Aloo Paratha Waffle—a deliciously hearty spin on that is crispy, savoury and all the things one would crave whether looking to make something different for breakfast, or as an after-school snack for kids. Don’t be fooled by its simplicity, for good things can often come in unassuming packages! Click here to find the full recipe.
Encapsulating Bangalore’s love for deep-fried bonda does not always have to be served with chutney, when you can toss it in an umami, Asian-inspired manchurian sauce. Fiery red, the perfect mix of savoury and spicy, the Wheat Besan Bonda Manchurian is Anjali KS’ innovative thoughts bringing the best of both worlds in a single bite. Click here to find the full recipe.
“Crispy on the outside and soft inside, these vegetable cutlets are a perfect snack for any time of the day.” If Himanshi Bhardwaj says it about her Famous Street Food Cutlet, you best believe these veggie-loaded creations will satisfy cravings without skimping on the flavour! Click here to find the full recipe.
Delhi
Neha Gupta’s sweet creation is not only a feast for the eyes but also for the palate—case in point her Coconut Pancake with Besan Mousse. Combining sweet, lacy pancakes with whipped besan halwa, the contemporary take on traditional Indian desserts is truly a showcase of her creative and culinary expertise in the kitchen. Click here to find the full recipe.
Vinisha Thakur describes her Bhalla Papdi Fusion as ‘a fusion take on the classic Indian chaat which combines street-style comfort with gourmet elegance.’ She adds that, “It’s not just a chaat — it’s a fine-dining version of your favorite street food, perfect for festive menus or special plating presentations.” We couldn’t agree more! Click here to find the full recipe.
Ever imagined dahi vada to look like a sweet confection? Let Astha Agarwal prove you wrong with her Dahi Vada Cake, which spotlights all the flavours one would expect from the snack but illusive in its form. Spicy, creamy, cooling and colourful—this checks all the right boxes of what one would expect dahi vadas to be. Click here to find the full recipe.
If you want to be a part of GIC in your city, drop us a message on Instagram to book your seat.
Find more details about Slurrp's Great Indian Cookout by visiting here.
