‘Khao Suey’ To ‘Tropical Cooler’: Discover Kunal Kapur’s Street Food Menu

If you happen to be a street food fanatic who just cannot resist the urge of digging into roadside delights, then, you definitely cannot miss Chef Kunal Kapur’s twist to it.

Experience this culinary joy with Chef as he prepares a tasting menu of Bhutta with Seasoning, Khao Suey, Cake and Custard and Tropical Cooler with the help of a special guest, Archana Vijaya, who is one of the most celebrated female cricket presenters in India.

Bhutta with Seasoning


2 corn on the cob
5 cups of water for boiling
½ cup milk
Dollop of butter
Pinch of salt

For Desi Marinade

1 tbsp. tamarind pulp
¼ cup jiggery
1 tsp. roasted jeera
Pinch of salt
Pinch of black salt
1 tbsp. tamarind pulp paste
Few chopped coriander for garnishing
For Asian Marinade
¾ cup light soya sauce
1 tbsp. chopped ginger
1 tbsp. chopped green chillies)
½ tbsp. chopped garlic
1 tbsp. honey
1 lemon
2 tbsp. sesame seeds
Few chopped spring onions for garnishing

For European Marinade

1 tbsp. Cajun seasoning
2 tbsp. chopped parsley
2 tbsp. of butter bhutta chat

1. Heat water in a pan, add milk, butter, salt, bhutta chunks, cover it and let it boil.
2. To make desi marinade, add tamarind pulp in a bowl. In a mortar pestle, add jaggery, roasted jeera, salt, 3. black salt, tamarind pulp paste, dash of water and grind it into a paste. Put this into a bowl.
4. To make Asian marinade, add light soya sauce, chopped ginger, chopped green chillies, chopped garlic, honey, lemon juice, sesame seeds in a bowl and mix it well.
5. To make European marinade, add Cajun seasoning, chopped parsley, butter in a bowl and mix it well.
6. Once boiled, take out bhutta chunks and apply different marinades on different chunks. Garnish with chopped coriander and spring onions. Serve hot.

Tropical Cooler


1 cup diced pineapples
½ cup mint leaves
2 lemons
3 tbsp. chopped coconut pulp
1 tsp. black salt
Salt to taste
1 tbsp. cumin
3 tbsp. honey
Top up with carbonated water

In a food processor, add diced pineapples, mint leaves, lemon juice, chopped coconut pulp, black salt, salt, cumin, honey and blend it.
Pour this into a glass and top it up with carbonated water. Serve chilled.

Khao Suey


2 tbsp. oil
½ bay leaf
8-10 peppercorns
1 tsp. chopped green chillies
1 tbsp. chopped ginger
½ tbsp. chopped garlic
2 tbsp. chopped onions
½ tsp turmeric
1 tbsp. Madras curry powder
1 tbsp. besan
1 tbsp. yoghurt
1 cup coconut milk
1 chicken breast
Salt to taste

For accompaniments

1 cup boiled egg noodles
Pinch of chilli flakes
1 tsp. chopped spring onions
1 tbsp. roasted peanuts
1 tbsp. brown onions
Few coriander leaves and lemon slices for garnishing

1. Heat oil in a pan, add bay leaf, peppercorns, chopped green chillies, chopped ginger, mash and finely chopped garlic, chopped onions and lightly sauté.
2. Add turmeric, Madras curry powder, besan, yoghurt, coconut milk, water, salt and keep stirring it at a low flame.
3. Take chicken and cut it into strips, add salt to marinate it. Add chicken strips into the hot milk mixture and let it cook. Pour it into a bowl and garnish with coriander leaves.
5. In a bowl, add rolled noodles, chopped spring onions, roasted peanuts and brown onions. Garnish with coriander leaves and lemon slices. Mix the curry with this and its ready to eat.

Cake and Custard


4 cups of milk
5 tbsp. sugar
1 tsp. vanilla extract
1 tbsp. corn flour
Dash of water
5-6 strawberries
For Cake
3 orange muffins
4 chocolate muffins
Handful of chopped nuts
½ tsp. clove powder
½ tsp. nut meg
2 tbsp. cinnamon powder
4 tbsp. red wine
1 tbsp. pumpkin seeds
1 tsp. candied ginger
Few blueberries
2 tbsp. candied peel
Few mint leaves

1. Heat milk in a pan, add sugar, vanilla extract and let it boil. In a bowl, add corn flour, water and mix it. Add this mixture to milk and keep stirring it till it thickens and then let it cool down.
2. Crush orange muffins and chocolate muffins in a bowl. Add chopped nuts, clove powder, nutmeg powder, cinnamon powder, red wine, pumpkin seeds, chopped candied ginger and mix it well.
3. Stuff this mixture in a cake mould tray and refrigerate for 20 minutes.
4. Put strawberries in the custard mixture and blend it. Pour this into a serving bowl.
5. Remove the cake from the mould and place it in the custard mixture. Garnish with blue berries, candied peel and mint leaves. It’s ready to be served.