SpiceKlub, a vegetarian restaurant in Dubai uses molecular techniques to enhance the dining experience by creating a visually stunning version of this classic street snack

Kashyap Sajnani is a partner at SpiceKlub, Dubai. The restaurant in Al Mankhool successfully employs molecular gastronomy to add interesting twists to authentic North Indian vegetarian cuisine. Popular for its street food delicacies and deconstructed traditional dishes, our interest, however, lies in one particular dish, Pani Puri. We asked Sajnani to tell us more about what sets the dish served in his restaurant apart from others. Here’s what he told us.

Why should people come to your restaurant to get their fill of Pani Puri? How different is it from those served in other places?

At SpiceKlub, our Pani Puri stands out as a culinary masterpiece that blends innovation with tradition. What sets our Pani Puri apart is its exceptional presentation, we’ve reimagined this beloved street food classic by serving it in a visually stunning, interactive manner that engages all your senses. But it’s not just about the presentation, our Pani Puri offers an explosion of unique flavours.

Tell us something more about this street food classic. 

We serve our Pani Puri Mumbai-style. The puris are filled with ragda, sprouts, and boiled potatoes.

What goes in the Puri?

First, there’s ragda which is made by boiling chana (chickpeas) and flavouring it with turmeric powder, salt, and oil. Then there’s sprouts or green moong, which is mixed with boiled potato and tossed with chilly powder.

“I am in support of Pani Puri made with bottled (filtered) water and served in restaurants in hygienic conditions. However, you can never take away the charm of eating Pani Puri from a thela, it’s a different experience. Here, in our restaurant, we try to replicate the taste of the street side Pani Puri but prepared under hygienic conditions.”

If you were to order Pani Puri for yourself, what would you ask for?  

I prefer puris made of atta because it’s thinner and lighter. Thinner puris give you the chance to relish all the flavours and condiments in the dish.

What according to you is the best way to enjoy Pani Puri?

Have it with a mix of meethi and khatti chutneys. These two flavours blend well and create an explosion of flavours in your mouth.

(As told to Michael Gomes)