Saundha is a cloud kitchen started by Gaurav Verma and Divya Johry that whips up food from the state. The duo this week is doing a pop-up at a Versova eatery and the menu includes dishes like ghugni chaat, chicken/mutton taash fry, chatpata nimki, litti chokha, ahuna chicken/paneer/mutton curry, sattu paratha, sattu litti and saundha kheer.

“We want people to try authentic food from the comfort of their homes, hence, we started the model of a cloud kitchen; and this week we are bringing it to a pop-up,” says Johry. “We cook everything in a traditional way, so we use a lot of sigri, coal, handi and clay pot. So that’s essentially food being slow-cooked, which renders a kind of a rustic taste and texture,” adds Verma. Imparting smokiness to the dishes and using sattu as the ingredient in many dishes are typical to this cuisine. “We make sure that sattu is ground fresh everyday, and is coarse, not finely powdered. Because that’s how it has been done and used in Bihar,” says Johry.

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Staying authentic to the core, they ensure the prime cuts of meat on the bone are used, which is then cooked in clay pots. “The specialty of this cuisine is that it uses many easily available ingredients; and it’s not complex or complicated to prepare. A handful of ingredients are used per dish, but when they come together, the food tastes homely and wholesome,” says Verma. 

Till: July 30
At: WTF!Jewel Mahal, near, Seven Bungalows Garden and Bus Stop, Andheri West
Call: 8655143772
Cost: Rs 650 (average cost for two)

Litti chokha

INGREDIENTS
For the dough: 
>> 1 1/2 cup wheat flour
>> Salt
>> Water
>> 1 tbsp oil 

For the stuffing: 
>> ½ cup sattu >> 1 chopped onion >> 2-3 chopped garlic cloves >> 2-3 chopped green chillies >> 1 inch chopped ginger >> Chopped coriander leaves >> Salt >> 1 tbsp mustard oil >> 1 tbsp pickle masala 

For the chokha:
>> 1 brinjal >> 4 tomatoes
>> 2 potatoes >> 3 chopped garlic cloves >> 2 chopped green chillies
>> Chopped coriander leaves
>> Salt >> 1 1/2tbsp mustard oil 

For garnishing:
>> Ghee 

METHOD

For the dough: Mix whole wheat flour, salt and water. Knead a smooth soft dough. Sprinkle some oil on the dough, cover it with a cloth and set it aside for 20 to 30 minutes. After this, make round-shaped dough balls to stuff the mixture.  

For the stuffing: In a bowl, mix sattu, onion, green chillies, ginger, garlic, salt, mustard oil and pickle masala. Mix it well. Stuff small quantities of this mix into the dough balls. Cook these litti balls directly on gas slowly, till the dough is baked. Dip these littis in ghee and serve with the chokha.

For the chokha: Roast the vegetables on gas and peel and mash them. Add coriander leaves, garlic, green chilli, salt, mustard oil and mix.

Go regional in mumbai!

Millet mania
This place offers a variety of millet dishes from Uttar Pradesh, Goa, Gujarat and other states. Choose from delicious and nutritious dishes like bhatti ki kukdi, bajre ki pasali, rajgira seekh kebab and zarda pulao.
At: Native Bombay, 10-12, Cochin Street, Ballard Estate, Fort
Till: August 6; 12 pm to 3 pm and 7 pm to 12 am
Call: 9619066000
Cost: Rs 359 onwards

Nizami cuisine
Try chef Ruheen’s special menus that bring Hyderabadi and Kashmiri specialities like veg haleem, Hyderabadi biryani, pathar ka gosht and sheer korma.
At: Kangan, The Westin Mumbai Garden City, Oberoi Garden City, Goregaon East
Till: July 27; 7 pm to 11 pm  
Call: 9004661082
Cost: Rs 3,000 onwards

Khichdi goodness
Relish some monsoon-special variety of khichdi like cheesy hari bhari khichdi, rajwadi khichdi, vaghareli khichdi, spicy kathiyawadi khichdi alongside crispy pakora made from paneer, potato, and spinach.
At: Khandani Rajdhani (all outlets)
Till: July 31; 12 pm to 3.30 pm and 7 pm to 11.30 pm
Log on to: @rajdhanithali
Cost: Rs 149 (online delivery)