In a NUtshell:
It sounds almost like an oxymoron – ‘buy home food’ – a brilliant option to pay and get to eat awesome Assamese home cooked food in mumbai, a city that is yet to wake up to the regional food restaurant revolution delhi NCR has been witnessing for last 4-5 years
Insta Id: gitikaspakghor
There are 3 ways to connect with her on Facebook – gitika Saikia, a page called gitikas pakghor and a Facebook group of 1600 members called gitikas pakghor
Meal for 2: ₹400 onwards
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YUMMRAJ believes in going to a restaurant in anonymity, as a normal guest, experience everything & give a honest account of the same to you.
I rate all the food items & then give a final overall rating which is a simple average of the individual item ratings. What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster
Short description- in case u r in a hurry
We had first tasted gitika’s creation at the Bombay canteen. There she had worked with the kitchen and transferred technology (I guess). Final food was prepared by kitchen team in ways conducive to restaurant kitchen. Read the review here.
At a later date we went to a pop up in Belapur, mumbai, where gitika served home cooked food.
This time when we read about this menu nakhuwa takeaway on the social media we decided to order ‘everything’ on the menu. Our taste buds jumped with joy at this generosity 🙂
Detailed description – in case u hv the time to njoy reading:
Bhooj or haanh (duck meat with ash gourd)
Small pieces of duck meat with bone rustic, robust gravy with some thick oil floating (unlike many other very bland but flavourful dishes). The meat itself was good but not memorable but the flavours of spices and duck meat were beautifully balanced. Ash gourd was nice to munch on. 4.5/5
Pabho joha- Pork with mustard leaves was a revelation. Pungency of mustard leaves, munching on the crunchy but not so crunchy stems, the resultant semi thin gravy, the pieces of pork and fat, the intensity of pork meat and that of mustard – wow. Loved every bit of it. Rate it 4.75/5
Kusiya suruya- Peppery Mud eel soup was super interesting. The dry but intensely flavourful fish pieces were great to munch on. The soup was the king here – after incorporating the strong fish flavor and that of the herbs and other ingredients. Super loved this. Rate it 4.75/5
Rohu fish jool (thin gravy) with moringa leaves (leaves of drumstick plant). Super loved the strong flavours of the thin gravy. Drank it to the last drop. 4.5/5
Lupthupiya murgi- Chicken & pumpkin curry – chicken with skin on, perfectly cooked. The breast piece was far from being fibrous as it tends to get in many places where chicken is cooked without marination.
Til chutney (black sesame chutney) was great to have with sticky rice. It was punjent , had strong flavours and a tinge of sour. Super loved it and rate it 4/5
Mahtima khar (urad dal cooked in organic alkali) the usual North Indian version of Urad dal is spice rich and laden with ghee/butter/cream. However this had none of those and was immensely enjoyable – simple, thick, full blown flavours of the daal, grains of daal could be felt but were soft. Highly enjoyable. Rate it 4.5/5
Glutenous first harvest rice from Assam – sticky rice. Loved this. Ate every morsel of it that was in the pack. Rate it 4.5/5
Overall rating of food at gitika’s pakghor averages out to 4.5/5
We will eagerly wait for the next such opportunity
Recap of the food at Belapur pop up
Still remember these from the past pop up at brew house cafe, Belapur. We had travelled all the way from Cuffe Parade to eat at the pop up by gitika, food magician euphorhea (that’s what I call her after eating at the pop up) and insomniac cook.
Lip smacking Til gahori bora bhaat – North eastern tribal style pork black sesame curry and lovely sticky rice
Assamese style chicken with bamboo shoot – Loved it overall. Wud have loved even more pungent bamboo shoots but I guess this was very good for all.
A dessert that stood out – Kola bora payokh (a payasam made from black sticky rice grown in the north eastern states), perfect texture of rice, optimally thick base , a mild bit over sweet