{"id":6465,"date":"2011-03-30T08:31:16","date_gmt":"2011-03-30T13:31:16","guid":{"rendered":"http:\/\/sepiamutiny.com?p=6465"},"modified":"2011-03-30T18:21:50","modified_gmt":"2011-03-30T23:21:50","slug":"chowpatty_time","status":"publish","type":"post","link":"http:\/\/sepiamutiny.com\/blog\/2011\/03\/30\/chowpatty_time\/","title":{"rendered":"Chowpatty Time"},"content":{"rendered":"

\"veggie.sloppy.joe.jpg\"<\/a>\nTop Chef veteran Preeti<\/a> Mistry<\/a> has a pop-up lunch spot in San Francisco called Juhu Beach Club<\/a>. Pop-ups are temporary guerilla-style dining spots that take over an existing location, and Mistry’s is located in the front part of a liquor store that has a deli and sells lotto tickets. I’ve yet to check out a Sassy Lassi<\/a> or Bizarre Love Triangle<\/a> from the Club, but I’m intrigued by the chef’s description of her food.<\/p>\n\n\n\n

Mistry told SFoodie<\/a>\n that “a lot of it is the expression of an experience that a lot of \nIndian Americans my age probably have.” She grew up eating both Indian and \nAmerican food and got inspired during a recent trip to Mumbai, her first in 20 years. She enjoyed the street food snacks of Juhu Beach<\/a> like pani puri but admitted to 7X7<\/a> that it would be logistically difficult to offer it at the pop-up. <\/p>\n\n

Is the Chowpatty Chicken Sandwich<\/a> on her menu, described as having ingredients like cilantro, turmeric and ginger, and topped with a cabbage slaw, authentic? What is authentic anyway? The chef shares her thoughts in a brief interview with 7X7<\/a>. <\/p>\n\n

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It’s not authentic, but it’s my version of authentic. I grew up in America eating hamburgers and Indian food, you know?
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The idea of authentic is a pretty fleeting one, if you think about how cultures and tastes change over time anyhow. <\/b><\/i>
<\/p>

Yeah, my sister was just talking about that. She was like, ‘You know, when Mom was growing up in Mumbai there was no vadapav–which is essentially a potato sandwich. There was no Frankie–which is kind of like a kati roll that you get at Kasa. Those are relatively new street food foods in India. Things evolve. For this pop-up, I’m going to make what I like and what makes sense in San Francisco. (7X7<\/a>)<\/p><\/blockquote>\n\n

Though pop-up eateries are ephemeral food experiences by definition, it looks like Juhu Beach Club will be around for another month. The ambiance includes Bollywood on TV<\/a> and silkscreens<\/a> on the wall.
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Top Chef veteran Preeti Mistry has a pop-up lunch spot in San Francisco called Juhu Beach Club.<\/p> Continue reading →<\/span><\/a>","protected":false},"author":41,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19],"tags":[],"_links":{"self":[{"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/posts\/6465"}],"collection":[{"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/users\/41"}],"replies":[{"embeddable":true,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/comments?post=6465"}],"version-history":[{"count":0,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/posts\/6465\/revisions"}],"wp:attachment":[{"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/media?parent=6465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/categories?post=6465"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/tags?post=6465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}