While a trip to Taiwan would have induced the urge to go an a shopping spree in others, for chef Aparna Bhatt, it was food that was of highest priority. This Sunday, Bhatt will bring the Taiwan Cultural Table to Khar for a brunch that combines food, history, language, and design-inspired activity. “I spent some time in Taiwan earlier this year and was excited by the mix of food, culture, nature and how surprisingly vegetarian-friendly the cuisine is,” Bhatt says. She sampled dishes such as freshly made bubble tea, sweet and savoury soy milk with fried dough, and simple vegetarian meals served at Buddhist buffets, experiences that inspired the menu for the brunch. “What we hope to do is use food as a tool to explore cultures around the world and discover our shared humanity.”
Aparna Bhatt at one of the group’s previous brunches. Pics courtesy/The Traveling Thali
The brunch menu includes bubble tea, sweet soy milk, savoury soy milk, Taiwanese scallion pancakes, a scallion pancake wrap, jasmine rice, stir-fried vegetables, pickled cucumber and pickled cabbage. These dishes were chosen to highlight Taiwan’s breakfast culture, the evolution of bubble tea, the country’s emphasis on texture in food, and the influence of Buddhist vegetarian traditions on everyday eating habits.
A railway vegetarian bento
“It’s like going to Taiwan without actually going there,” she says. “You’re sitting in Mumbai and experiencing a mini version of Taiwan through food, culture, history, language and even ingredient exploration.” The brunch is not just about food.
Jasmine rice, stir-fried vegetables, pickled cucumber and pickled cabbage
Bhatt reveals that the session will focus on ingredients commonly used in Taiwanese cooking such as Scallions, rice, tapioca pearls, the role of pickling, stir-frying and texture in the cuisine, and how everyday staples such as soy milk, scallions, rice and seasonal vegetables shape Taiwanese home-style meals. Guests will also receive a calligraphy-inspired keepsake featuring a Mandarin character of their choice. Bhatt says many participants discovered a new appreciation for bubble tea and freshly made soy milk.
Noodle soup and Taiwanese shaved ice
“People realised Taiwan is far richer and more diverse than they imagined,” she says. And if visitors remember just one flavour? Bhatt answers without hesitation: “The crispiness of the scallion pancake.”
Scallion pancake wrap
ON July 5; 11.30 am
AT Khar west. (Full address revealed upon registration).
LOG ON TO urbanaut.app
ENTRY Rs 2000
