A fusion of veggie delights
Street Storyss serves street food such as khakras, papdis, pav bhaji, rajma chawal and khichdi with a twist
Street Storyss is a vegetarian restaurant ideal for the hardcore non-vegetarian. Read that again….if, as a non-vegetarian, you dismiss vegetarian food as not being interesting beyond paneer, potato and mushroom, then Street Storyss dispels such wrong notions. On a Friday evening, a group of non-vegetarians decide to dine at Street Storyss, founded by restaurateur Akshay Luthria, and comprising a team of chefs, headed by Chef Nishant Choubey and Chef Tarun Sibal.
The uber cool decor comprising teal-coloured doors and potted plants instantly puts you at ease. The menu with its innovative twists to street food piques your curiosity as it is infused with fusion elements.
We begin our meal with kokum masala, which is slightly tangy and the rim of the glass-lined with red chilli powder adds that extra punch. The mango, coconut, chilli and coconut cream drink is a burst of natural flavours.
The appetisers begin with avocado mousse with papdi and raw mango salsa, which is a blend of a hint of tangy flavour with creamy and crunchy textures. The influence of South-east Asian flavours is quite strong in most of the dishes, like the quinoa prepared in Asian style stir fry. The quinoa is made into a soft consistency, a lot like risotto, and the serving of broccoli makes it even tastier. The melt-in-your-mouth Thai lentil cake is a must try. However, the Thai corn cake isn’t as good. The disappointment is short-lived, though, as the rest of the meal is excellent.
The warm mushroom salad, with its mix of three kinds of mushrooms, is innovative and is one of the most popular items. The shikanji paneer, in fennel-flavoured sauce with cashew and khoya, is soft and filling. There is just too much variety on the menu. We are spoiled for choice. But we decide to try more dishes. And at some point during the meal, we have to constantly remind ourselves that we are non-vegetarians, but are not missing meat in any form. Fresh pita is served with hummus, pesto, pumpkin and beetroot. Though the hummus, pumpkin and beetroot are pretty good, the pesto is the best of the lot. The beer fermented pizza is one of the best pizzas we have ever had. The secret lies in the crust, which isn’t made the regular way.
The main course includes the Burmese dish khow suey with Maggi noodles, which is the twist in the dish, and the rajma khichdi risotto with parmesan and khakra crumbs is quite the comfort food.
One can innovate endlessly with desserts and Street Storyss does so with finesse. The motichoor laddoo churro, is motichoor laddoo filled in small, deep-fried rolls, dipped in custard and served with edible flowers. Soft, crunchy, sweet: the textures are endless. We conclude the meal with gulkhand kheer, which we devour spoonfuls of as it is just right to satisfy your sweet tooth.
The ingredients used are organic and fresh, and the use of plastic is pared down.