Khanna's Culinary Haven
Chef Vikas Khanna, celebrated for his global culinary achievements and inspiring journey, has a profound appreciation for the authentic tastes of home.
While his international ventures like Junoon and the Michelin Bib Gourmand awarded Bungalow garner widespread acclaim, his heart truly belongs to a more grounded culinary experience when in India. In a candid podcast, Khanna shared that his absolute favourite restaurant is Soam, nestled in the vibrant South Bombay district. He described it not just as a place to eat, but as an establishment that powerfully evokes the essence of Indian home cooking, underscoring the inherent superiority of traditional indigenous techniques over any external influences. This sentiment highlights his deep respect for India's culinary legacy and its ability to stand proudly on its own merits, unburdened by the need to impress with foreign methods.
The Allure of Soam
Soam, situated at Sadguru Sadan on Babulnath Road near the Babulnath Temple in Grant Road, Mumbai, is a beloved family-run establishment that masterfully curates a diverse range of Indian culinary experiences. Its menu spans the rich tapestry of Gujarati cuisine, the bustling energy of street food, the comforting familiarity of South Indian dishes, and the robust flavours of North Indian fare, complemented by delightful desserts and beverages. The restaurant is particularly lauded for its exceptional Dal Dhokli, a heartwarming one-pot wonder featuring tender toor dal simmered with aromatic spices and tempered with mustard seeds, cumin, curry leaves, tomatoes, and garlic, all brought together with soft whole wheat dough pieces cooked directly within the dal. This dish perfectly encapsulates Soam's commitment to preserving and presenting traditional cooking methods with authentic regional tastes, making it a significant contributor to the vibrant Indian food and beverage market by safeguarding culinary heritage.
Must-Try Delights
At Soam, diners are treated to an array of distinctive and flavourful dishes that showcase the breadth of Indian culinary artistry. A standout dessert is the Malai Malpua, a luxurious treat consisting of deep-fried pancakes, known as malpua, generously drenched or topped with rich, thickened milk cream, offering a decadent end to any meal. For a refreshing taste of summer, the Ganne Ka Juice is a popular choice, expertly extracted from fresh sugarcane stalks and served chilled, often enhanced with a subtle touch of black salt, refreshing mint, and zesty lemon juice. The Biscuit Bhakri presents a hearty and rustic flatbread, traditionally crafted from millet or grain flours like jowar, bajra, rice, or ragi, providing a more substantial and textured alternative to regular rotis, best enjoyed with a variety of accompaniments. The Shrikhand Puri combination offers a delightful contrast of textures and tastes, pairing crisp, deep-fried pooris with a creamy, sweet curd base infused with aromatic cardamom and saffron. Beyond these, Soam offers an authentic selection of Gujarati specialties such as Dhokla and Fafda, alongside beloved desserts like Basundi and Jalebi, all prepared with traditional finesse.
