Situated right next to the lobby, Mister Chai of Shangri-La, has that perfectly welcoming vibe that makes you want to sit and lose track of time. A bustling chai and coffee bar, and a menu that is more extensive than those found in many restaurants in the vicinity, makes Mister Chai worth the hype. Speaking of the menu, some of the new additions would particularly tickle your fancy, if you love all things desi with a twist. Think: Butter Chicken Samosa And Kale Patta Chaat.
Another admirable quality about the menu is that they have handpicked favourites across the country, even among samosas you'd find quite a range, and interesting fillings such as soya, butter chicken et al. The quintessential Mumbai, ki bhelpuri have been made with the goodness of millets, and sev so fresh that it retains crunch even if it has been lying on your table for hours. The chops from Bengal, an adda favourite, also make it to the menu. Chops are like croquettes, vegetable chops, are often made with a selection of veggies like potato and beetroot, they are crisp on the outside very soft on the inside. Mister Chai, mount these chops on ice cream sticks, which makes them very easy to grab and eat. Other sets of items that do not require cutlery are vada pavs and keema pavs, both delectably memorable dishes and highly recommended.
We loved the keema pav so much that we even fetched the recipe:
Keema Pav Recipe By Chef Gagandeep Singh Swahney.
Ingredients:
- Mutton minced- 180gms
- Garam masala- 2gms
- Onion chop -20gms
- Ginger chop -3gms
- Garlic chopped- 3gms
- Turmeric powder-1gms
- Tomato-20gms
- Deggi Mirch-1gms
- Cumin powder-1gms
- Coriander powder-1gms
- Lemon Juice-2 to 3 drops
- Butter-20gms
- Salt -1gms
- Refined oil -10ml
- Green chilly fresh-1gms
- Coriander fresh -1gms
- Pav -2pcs
- Beetroot juliennes - 2gms
- Black cardamom -1large piece
- Cloves - 2nos
- Cinnamon stick - 1 stick
- Bay leaf- 1 leaf
Method of Preparation
- Heat the oil in a thick-bottomed pan, add green and black cardamom, cloves, cinnamon and bay leaves. Stir-fry it briefly.
- Add onions and cook on medium heat, stirring continuously until it turns golden brown. Add ginger paste, garlic paste and stir it.
- Add tomato and cook until the oil starts separating from the mixture. Add minced mutton and cook on high heat for three to four minutes. Keep stirring it continuously.
- Reduce heat, stir in half a cup of water and cook the minced mutton. Add red chilli powder, turmeric powder, cumin powder, coriander powder, salt and boiled green peas.
- Mix well and cook on high heat for a couple of minutes or until it turns dry. Sprinkle garam masala powder and garnish it with coriander leaves.
- Heat butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan-fry in butter for half a minute, until the pav turns crisp. Serve hot.
