A Twist on The Table: Surprising combinations

A Twist on The Table

Treat your taste buds to these surprising combinations by a chef at The Urban Foundry, Pune.


1. Roasted Bell Pepper and Mushroom Pizza


2-3 tbsp Japanese Wasabi mayo

1-2 tsp togarashi powder (Japanese spice blend)

1 cucumber, sliced

100 g mushrooms, sliced

100 g bell peppers, sliced

To prepare the pizza base:

Ghee, as required

¼ cup gram flour

Salt, to taste

¼ cup refined flour

¼ cup multi-grain flour



  1. Mix all the flours in a bowl along with ghee and salt.
  2. Knead into a stiff dough and roll out into thin discs.
  3. Dry-roast on tawa with a sprinkle of togarashi powder.
  4. Spread a thin layer of Japanese wasabi mayo.
  5. Roast the vegetables and mushrooms in a little salt and truffle oil.
  6. Top the pizza with the roasted veggies and togarashi powder.


2. Dal Baati Khow Suey


4 baati (baked whole-wheat dough balls)

Salt, to taste

½ tsp turmeric powder

1 tsp red chilli powder

1 tomato, chopped

ghee, as required

1 tsp garlic, chopped

1 tsp cumin seeds

200 g tuvar dal

1 tsp ginger, chopped

1 cup deep-fried garlic

Fresh coriander, chopped

1 cup deep-fried onions

1 cup spring onion greens, chopped

2-3 red chillies, chopped

1 cup peanuts, roasted



  1. Pressure cook the dal.
  2. Heat ghee in a pan and add cumin seeds, chopped ginger and garlic.
  3. Next, add chopped tomato and onion, turmeric powder and chilli powder. Fry for a few minutes and then add the boiled dal. Add salt and cook for five minutes.
  4. Heat the baatis and smash them lightly in your palm.
  5. Serve the dal baati along with roasted peanuts, chopped spring onion greens, deep-fried garlic and onion, fresh coriander, chopped red chillies, and hot ghee.


3. Soya Chaap


Salt, to taste

A pinch of black salt

50 g cream

A pinch of kasuri methi

½ tsp garam masala powder

1 tsp ginger-garlic paste

½ tsp red chilli powder

1 tsp Kashmiri red chilli powder

100 g hung curd

250 g soya chunks

Fresh coriander, for garnishing



  1. Soak the soya chunks in water and squeeze dry.
  2. Add salt and spices to the hung curd and marinate the soya chunks in this paste for 30 minutes to an hour.
  3. Place the soya chunks on skewers and bake until done (slightly charred).
  4. Baste with cream and leftover marinade. Sprinkle fresh coriander and serve.


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