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As Slurrp Great Indian Cookout returns for its fourth season, Mumbai prepares to kick 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 finds its perfect stage in India's city of dreams, where three acclaimed chefs will demonstrate 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.
Meet The Star Chefs
Serving as the presiding head chef across all four cities this season, Chef Neha Deepak Shah brings her philosophy of meaningful transformation to the competition. "I'm most excited to see how India's streetside soul translates into elevated, modern cuisine at GIC Mumbai," she 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 will conduct a workshop utilising Aashirvaad Chakki Premium Sehori Atta and Fabelle Ganache, hinting at an intriguing fusion of savoury and sweet elements. Her presence across all four city events ensures continuity and a consistent standard of culinary excellence throughout the season.
Chef Akanksha Saigal kicks off the day’s workshops with her "Bombay Heat" Taco, bringing Maharashtra's robust flavours to an unexpected canvas. The dish showcases juicy chicken prepared with thecha, a fiery ground chilli and garlic past,e balanced against the cooling properties of khamang kakdi, a traditional cucumber salad with coconut and crushed peanuts. The foundation? A taco shell crafted from atta, bridging Indian and Mexican culinary traditions.
"The heart of this dish is local, but put all together elevates humble ingredients," Saigal explains. Her creation demonstrates how regional ingredients and techniques can adapt to global formats whilst maintaining their authentic character.
Chef Amrita Raichand's Pav Bhaji Fondue is a true blue Mumbai favourite with a chef’s touch. "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 dish features atta nachos paired with a molten fondue interpretation of Mumbai's iconic pav bhaji, transforming the beloved street food into an interactive dining experience that retains its soul whilst introducing global elements.
Meet Mumbai's Top Three Contenders
From nearly 9,000 entries nationwide, three exceptional home chefs from Mumbai have earned their place on stage, each bringing their unique interpretation of the 'Gully to Gourmet' theme.
Arpita Shah presents a Stuffed Misal Mastani that reimagines Maharashtra's beloved Misal Pav as a healthy yet indulgent creation. With a spiced potato filling encased in two layers of batter, this steamed preparation may resemble a pie, but delivers authentic misal flavours in an unexpected format. Don't be deceived by its appearance; this dish proves that street food can be both wholesome and inventive.
Prayag Das offers a visually stunning take on Gujarati Patra, elevated with a remarkable pink chutney. In 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 chilli. It adds not just a pop of colour but also a creamy, tangy contrast to the savoury patra." The dish demonstrates how colour and presentation can enhance traditional flavours without compromising authenticity.
Shobha Halkati has taken inspiration from an unlikely source the French Mille-Feuille to reimagine Sindhi Dal Pakwan. Her interpretation maintains the classic breakfast preparation's flavours, textures, and colours whilst presenting them in a refined, layered format worthy of a fine-dining establishment. It's a bold example of how global techniques can honour regional traditions.
These three finalists will compete throughout the day, showcasing not just their signature dishes but also their ability to think on their feet during the mystery box challenge. The winner will earn the extraordinary opportunity to feature in an exclusive OTTPlay series, cooking alongside India's leading celebrity chefs.
How The Day Unfolds
The event kicks off at noon with a welcome address and opening speech from USHA, setting the stage for an afternoon of culinary creativity and competition. Chef Akanksha Saigal leads the first workshop, demonstrating her Bombay Heat Taco and sharing the techniques behind balancing fiery thecha with cooling accompaniments. Following this, the excitement ramps up with the mystery box semi-finale, where contestants must showcase their creativity with surprise ingredients including besan, Aashirvaad flours, and a selection of wild card ingredients. It's here that the home chefs' adaptability and innovation will truly shine.
Chef Amrita Raichand then takes centre stage with her Pav Bhaji Fondue workshop, revealing how to transform Mumbai's most iconic street food into an elegant, shareable experience. Chef Neha Deepak Shah then follows with her workshop, before the competition reaches its crescendo with the finale round. Here the two remaining homechefs will go head-to-head trying to recreate Chef Neha’s signature dish and earn the title of Mumbai champ.
The day concludes with the winner announcement and prize distribution by USHA representatives, celebrating not just the champion but the spirit of innovation and tradition that defines Indian home cooking. Throughout the afternoon, attendees will witness street food's transformation from gully to gourmet in real time, learning techniques and approaches from both celebrity chefs and talented home cooks.
What To Look Forward To
Mumbai's event will set the tone for subsequent celebrations in Kolkata (8th November), Bengaluru (15th November), and Delhi (22nd November). As these three celebrated chefs prepare to demonstrate their innovative takes on street food classics alongside three passionate home cooks ready to prove their mettle, one thing is clear the soul of Indian cooking lies not in choosing between tradition and innovation, but in understanding how one can honour the other.
If you’d like to join the GIC adventure in Mumbai or another city, drop us a message on Instagram to secure your spot.
