Wada pav chaats a course for the five star palette

<div class="section1"><div class="Normal">"The worst thing about stardom is I''ll forever miss the fun of standing watery-eyed at the street-side <span style="" font-style:="" italic="">chaat ka thela</span>, enjoying the burning tang of that formidable pani-puri exploding like a firecracker in my mouth." That was actress Rekha in an interview in 1985.<br /><br />Well five star restaurants are coming to the rescue of connoisseurs of Indian street food, who cannot eat on the street, but are willing to pay for the same taste in a more luxurious ambience.<br /><br />Vada pav, pani puri, samosas and chaat today share menu space with the cordon bleu and tiramisu at Pune''s top hotels.<br /><br />"That chatpata, spicy taste got us innumerable requests from regular clients to include these dishes in the menu," says Arun Arora, food and beverage manager, Taj Blue Diamond.<br /><br />"Today, samosa and papdichaat are the two most popular snacks ordered in the non-meal times," he adds.<br /><br />"Mind you, it''s not just the Indians who prefer these snacks," says Arora, "Surprisingly a number of foreigners ask specifically for these dishes.They not only enjoy the samosas, but ask for the tamarind chutni just like any roadside handcart offers."<br /><br />Many of the celebs also prefer enjoying such tangy fare without compromising on comfort. <br /><br />"It''s the evolving class of executives and students who want a higher standard of life," says Ravi Arora, deputy director, Hotel Arora Towers,who now plan to hold regular festivals comprising street food.<br /><br />David Gomes, executive chef, Pride Executive is proud that he has under him the ''specialists'' for all these food items including ''designer chaat'', where chefs experiment with ingredients and flavour.<br /><br />"We take utmost care that the original form and recipe of the dish is the same.We add quality by using the best ingredients and improvising on embellishments."<br /><br />Executive chef, Le Meridien, Nadir Shaikh, agrees. "Many celebrations and parties now have a special place for Indian fast food. We serve the basic mix with various sauces and powders, so clients can add whatever they like and enjoy it," he says, "To add to that street-side feel, we ordered special earthen ware from Pondicherry."<br /><br />Those who love hanging out at these places find it a refreshing change. The response to the chaat festivals and batata-wada sessions held at A-class restaurants confirms the trend.<br /><br />"Our Indian taste-buds can never really get used to those smoked salmons. I would definitely prefer vada pav garnished with dry-fruits, served by a polished butler, sitting in an air-conditioned hall," says businessman Shashank Paranjapye.<br /><br />Shilpak Reddy, a software professional says, "We get quality and taste together, but it costs a bomb."<br /><br />At Rs 75 for a vada pav or pani puri, Rekha might still consider heading to the nearest pani-puri wallah!</div> </div>