Sorpotel pizza, anyone? City’s first food truck park opens this weekend
Check out 12 of them parked in Bandra, with menus ranging from vegetarian Lebanese to fast food from around the world.mumbai Updated: Jul 15, 2017 08:36 IST
- Where: 25-B, New Kantwadi Rd, Pali Hill, Bandra (West)
- When: Saturday and Sunday, noon to 10 pm
- Call: 80802-04204
- Entry is free; dishes cost Rs 250 or less
In Mumbai, you’re never too far from a truck. There’s probably one parked in your way as you leave home. A dozen of them will honk at you on the highway. They carry goods, goats, even humans.
Since 2015 the bright, funky and colourful trucks serving on-the-go food have become quite a rage. They’re scattered across Ghatkopar to Borivli and Kharghar and have been giving trendy punters dishes that are hard to find in restaurants.
Now, 12 of these new-age food truckers have come together at Mumbai’s first Food Truck Park, spread across 5,000-sq-ft, in Bandra.
Safety engineer-turned-food-entrepreneur Richard Fernandes, 27, serves five kinds of fries and seven pizzas at his truck, By The Way. “You usually just get peri peri or cheese fries, but we offer Belgian, American, Kenyan, Peruvian and German fries just the way they’re served in the home countries,” he says.
So Belgian fries come with ketchup, mayonnaise and mustard. Peruvian ones with chicken sausage. Kenyan fries are full of herbs and spices. Their pizzas variants include chorizo, kheema, sausage, bacon, pasta, chocolate and sorpotel.
Civil engineer-turned-food trucker Nimit Dedhia’s Hungry JDs gives hungry vegetarians something to chew on. They do all-veg Lebanese – hummus, falafel, shawarma and pizza sprinkled with zataar spice.
There’s also homemade popcorn and cheese ice-cream, cookie shots, fusion food and Punjabi tadka on the menu. Dishes cost Rs 250 or less.
“A dedicated Food Truck Park will make truckers’ and administration’s lives easy. We have no rules for Food Trucks right now,” says Roysten Misquitta, founder and head of Mumbai Food Truck Society, organiser of the event. “But a dedicated place would save food entrepreneurs the hassle of getting several permissions and give food enthusiasts an exciting place to enjoy food.”