Say ‘I Do’ to turning vegetarian with these fares!

If meat isn’t your thing, then this column sure is. It’s time to get back at those who’ve often ‘critiqued’ you for being a herbivore! 

Take the ‘vegetarian’ plunge – even if temporarily – without kicking up too much fuss about it.

English Vegetables in Mexican Sauce at Scrumptious, Yari Road

Indian – check, healthy – check, stodgy – check. What more does one need now? While the name suggests otherwise, this one is more Indian than any other meal on the menu. Curry primarily made of corn flour, water and a pinch of colour has sautéed vegetables – broccoli, mushrooms, bell peppers and baby corn added to it. For accompaniments, you can choose between garlic bread and rice. Prefer more of mushrooms or broccoli in your Mexican sauce? The staff would be more than happy to customize it for you. Team your curry and rice up with sauce made in-house by Scrumptious that has a spicy-tangy taste to it and we promise you won’t complain.

Veg Pasta Arabiata at Jugheads, Veera Desai Road

Pasta cooked in tomato sauce with generous portions of garlic paste, this one served at Jugheads is to die for. Choose between penne or spaghetti, though we suggest spaghetti for that slurpy deliciousness. Accompanied with 4 pieces of garlic bread, the pasta is served in a wide-rimmed plate. We recommend this because even a die-hard carnivore would scarf this one down willingly.

Classic Nachos at Jamjar Diner, Versova

Nacho Lovers, Nacho. Wanting to kill us for that one? Do that. But first indulge into this sumptuous heap of sunny yellow triangles of fried crunchy tortilla chips topped generously with spiced beans, queso sauce, jalapenos, sour cream and coriander. Oh and the salsa that is just so precariously balanced on top is worth a mention.

Channa Bhatura at Cream Centre, All Outlets

Now if having this item on our list makes you go ‘what’s-different?’ We’d say Taste. With many a loyalists, the channa bhatura at Cream Centre comes of a closely guarded recipe known only to the Chona family (trademark owners). But we suggest you opt for this ona  day when you’re starving. The bhatura known for its massiveness almost needs assistance to be polished clean off the plate. Then there is the chana. Don’t mistake this for the chholey though, because traditionally chholey ought to be slightly tangier than the channa masala. To top it all, the fare is cooked in pure, and is complemented by pickled onions, carrot pickle and green chutney.

Makki di Roti and Sarson ka Saag at Urban Tadka, Seven Bungalows

A seasonal preparation, this one typically disappears from menus by the end of February or early March. Thank God for Urban Tadka, a place that serves this winter treat all year round. Don’t care to ask us how? We’ve been wanting to know ourselves. Thrown in with a small bowl of white butter, the Sarson da saag (primary ingredient of which is mustard leaves) and the makki ki roti (Indian flatbread typically made of corn flour and cooked in the tandoor) are hot favourites. And indispensable is the hand churned, fluffy and full of cream unsalted butter that comes along. Like all that butter in the saag & mopped onto the charred-at-the-edges crisp corn-yellow roti wasn’t enough already! *Calls out for some more unsalted butter*

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Panki Chatni at Swati Snacks, Tardeo

A list like this that doesn’t have Swati Snacks’ Panki Chatni isn’t a complete list afterall. A signature dish on their menu – panki chatni is a savory pancake made from rice, steamed in a banana leaf and served with spicy, green chutney and fried green chillies. The pancake is paper thin with a texture much softer than what you must have eaten at someplace else.

Now if you’ve been on a quest for food sans the meat or have learned of recipes that could do some good to your vegetarian friends, share them with us in the comments section below & we’ll have it put up on our food corner, obviously with credits given to you.