Get ready for some delicious Bihari cuisine this Christmas. Dolly Singh reaches Namma Bengaluru!

Wherever we go and eat, whatever exotic cuisine we try, the heart lies at home, in Ghar ka Khana! And I am sure I have everybody’s enthusiastic nod for that claim.

But where do we get Ghar Ka Khana all the time? You can’t always be the one to prepare and relish something. And what about people, who don’t know how to lend a hand at cooking at all; where do they go?

Well looks like, not just us, but many chefs too, have been thinking on the same lines for a while. The result is that, limelight from packaged food and international cuisine is shifting back to regional cuisine to the thrill of customers.

Recently, many locals have begun pop ups in make shift studios, taking food to people around the city or state. And the concept is a huge success. To get different local cuisines, at more than one location, in an ambience that’s more personal and with a sense of esprit de corps is no small stuff. And that’s exactly what these pop ups give you. It’s not some restaurant you visit to have a one-time meal and get back. It’s more about forming a community and a personal relationship with the person making your food.

One of these is Dolly Singh’s Home Café, that opened in a small cooking studio in Bandra, Mumbai. Dolly dabbles in Bihari and Bengali cuisine, almost throughout the year and Tibetan once a year. And the venture has seen no small success in Bandra, keeping in mind it’s need to reach out to people in a personal way.

Folomojo spoke to Dolly and learnt more about her upcoming Bihari cuisine pop up in our very own Bengaluru. The menu includes Bihari delicacies like Litti, Sarson Machli, Bharwa Karela, Kalongi Baigan, Ghee Halua and many more veg and non-veg items.

1. When did you begin Home Café and what inspired you to?

On December 17 this year, my pop up will complete a year. Actually it all began with my friends coming home for a stay over. After eating my food, they suggested that I should get more people to come over and eat my food. One thing led to another, and the next thing I know, an event was set up on Facebook. A pop up was set at a studio apartment near my place and we called it the ‘Goan Sausage Delight’, a breakfast venture for Christmas. 8 people came on that day and that’s how it all began.

These pop ups kept happening one after another and somehow the newspapers heard it and covered some of these events.

2. Why a pop up and why regional cuisine?

Well, the idea of a pop up was gaining ground all around and, than being a physical location with definite food, it was an idea that could be taken to places.

I also prepare Italian and Spanish food, but as an avid traveler, I found that food in India changed every 4 miles. The variety is mind-boggling. Due to my exposure, I myself know how to make Bihari and Bengali food.

Not many people know what Bihari food is or what it consists of. So, all these thoughts diverted the venture towards regional cuisine. I am also a proud Bihari you know.

3. What gave you the idea to extend services beyond Mumbai?

Bangalore is my first venture out of Mumbai. Considering the fact that Bangalore is so cosmopolitan and is a happening place for food lovers, where people are open to trying all kinds of cuisine, it is a good idea to set shop there. Also, I have many friends in Bangalore. This made Bangalore an attractive destination for a Bihari pop up.

4. How did the tie up with Slurp Studio happen?

Well, I was researching a lot, looking for the right place to set shop. Slurp seemed like a good place. They also believe in preparing many kinds of foods and it was also the perfect location (Indiranagar) for me.

5. What has the response been like in Mumbai?

Well, I am a one man army, and would like to keep it that way. I am particular about how every item is made, so don’t believe in sharing the activity with others. So considering that, and the venture being a pop up, the response has been good.

I like to have personal contact with my customers, so I am happy with a smaller gathering, say about 15 top 30 people, the latter being the maximum I have catered to, at a time.

6. What next?

I am planning for pop ups in Chennai and Pune and then may be come back to Bangalore with a Bengali cuisine pop up.

Well guys, as you can very well see, Bengaluru is Dolly’s next destination and she is coming here with some delicious Bihari cuisine to flatter your taste buds . You also get to have a chat with the vivacious Dolly herself in a setting that will be cheerful and homely. Can’t think of anything better myself.

So, to get yourself there, here is what you can do:

EVENT DETAILS
Date- 5th December, Saturday
Time- 8.30pm-10.30pm
Venue- Slurp Studio , No 1079 3rd floor, 12th Main road, HAL 2nd Stage, Indiranagar,   Bengaluru
Price- Rs 1600 per person
Contact-9819038599(DOLLY),9916580506(SLURPSTUDIO),9886229019(SLURP)
Visit- https://www.facebook.com/homecafebandra

And here is the event poster:

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