SodaBottleOpenerwala has transported the quintessential food of the Bombay Irani café to cities around India. Their Diwali &nbspSpecial Menu (running till October 31)  includes the famous Not a Berry Pulao and Finding Frenny, a&nbspsmooth and easy afternoon drink with gin and tonic spritzer with a hint of cherry, orange slice and cucumber. The chefs have generously shared recipes to two dishes that are much loved. You can rutsle these up at home over this festive weekend.  

Paya Soup 

Paya is a central Asian ingredient. However, Paya Soup is a pre-partition era creation of Muslims living in Lahore, Lucknow and Hyderabad. It came to Bombay along with the refugees from Lahore during partition. The spiced bowl of mutton paya soup is inspired by Sardar Paya House aka Pappu Payawala in Sion Koliwada, which acted as a refugee camp in 1947.

 

Ingredients
- Cooked mutton paya- 80gm
- Paya stock - &nbsp120ml
- Green chilly- 2gm
- Ginger- 2gm
- Mint - 2gm
- Wheat Flour - 20gm
- Water - 100ml
- Fried onion - 5gm
- Lemon - 5gm
- Salt - 1gm
- Pepper - 1gm

Method
Ina pressure cooker add oil, ginger garlic paste and the whole spices and sauté. Add the mutton paya and sauté. Add water just to immerse them. Cook for about 6-7 whistles until cooked. Add the stock along with 2 pieces of the paya along with water and give it a boil. Add chopped mint leaves, green chilies, ginger juliennes. and boil again for about 1 min. Make a slurry of the wheat flour and add the soup and boil until it thickens a little.  Add lemon juice. Serve hot in a soup bowl garnished with the fried onion, chopped mint and a slice of lemon.

 

Chicken tossed in a spicy green chilli masala.

 

Ingredients
- Chicken thigh boneless - 240gm
- Green chilly - 25gm
- Ginger garlic paste - 20gm
- Salt - 2gm
- lemon juice - 10ml
- Coriander powder - 5gm
- Capsicum - 50gm
- Garam Masala - 2gm
- Coriander leaves - 20gm
- Curd - 50gm
- Ghee- 20ml
- Oil - 50 ml

For Garnish
- Fried chilly - 1
- Lemon - 70 gm

Method
Take the cut chicken boti (6 pieces) and marinate with half of the oil, Ginger garlic paste, salt, and lemon juice for about 30 mins. Grind the green chilies roughly fine and mix with the chicken. In a pan, add oil and add the chicken and toss on a high flame for about 2 mins. Once the chicken is sealed, water is dried and it leaves fat, add the curd and toss on a high flame until the chicken is completely cooked. Finish with lemon juice. Serve hot garnished with lemon wedge and fried chili.