Here is Bombay street food, back by popular demand. It should not be called a thali, but since I’ve included every component from my regional thali-plan, it will make this a meal. How does one describe the thrill of bhel-puri?  It’s crunchy and soft;  it’s fresh and cooked. It’s spicy, it’s sweet, it’s sour, it’s salty….oh yes, it’s got a bit of bitter and astringent to be the whole experience. This menu was chosen to be the very first offering to herald in the season of lightness and humor.

mamra: Puffed rice tempered with mustard, hing, hot peppers and curry leaf.

Chana: chick-peas Tossed with Mustard oil, lime, garlic, ginger, mint.

Batata: Boiled potatoes gently seasoned with turmeric, Coriander and chilies.

Kaachi-Keri: Unripe mangoes fermented with salt, Fenugreek and Fiery Chilies.

Kothmir-chutney: piquant-tart fresh Coriander Chutney.

Amli-Khajoor chutney: sweet-sour tamarind and date Chutney.

Puri: Crisp, fried, spiced, Indian Wheat-chips.

Mango lassi Pop: sweetened mango puree and Home-made yogurt frozen treat.