Skip to main content

Pop goes the Sizzler

Tucked away in a small corner of Malad's Evershine Nagar is an Unrestaurant called Pop Tates. What first draws attention to the place is its unconventional menu based on Archies characters and the chirpy quips on the placemats. What takes you back several times is the excellent food or rather the excellent sizzlers. Sizzlers are what almost everyone orders there.

It is very easy for me to picture those sizzlers. Not because I've had them many times (I've had!). But because irrespective of which one you order, they are basically all the same. On one side of the sizzling plate is a mound of rice. In the middle, the vegetable or meat you ordered. The other corner of the sizzler plate is split between boiled veggies and fries. Tucked somewhere in this melange are sautéed button onions, a stuffed capsicum and sweet corn in white sauce. There's uniformity here, but there's also attention to detail.

The biggest plus, and something I’ve never seen at another sizzler place, is the big bowl of sauce that comes along with you platter. Paneer Tikka Indi is excellent (and it’s the Indi sauce that makes it so). The Peri Peri sizzler isn’t bad either.

Once you’re done sampling the sizzlers, try their great pizzas. All mocktails and shakes are average, but Black Widow stands out. I’m also told they do beer and wines at great prices.

Comments

Rachel said…
Hey I love baking and there are some lovely recipes out here!!
Anonymous said…
Thanks Rachel! I am new to baking but really enjoying it.
Srivalli said…
Ah simran you take down to my childhood..rather even college days..heheh...actually if I get time I will even now can sit back and enjoy archies!...Pop Tates is the place I always imagined I will hang out..I mean as in the comics..hehehh...thats a great review..wish we had something like that over here...or maybe its already there..I won't obviously know!..:)
Bharti said…
Sizzlers are so much fun to eat. I used to go to Yoko's in Santacruz.
Btw, what exactly is the "indi" sauce? never heard of paneer tikka indi before..
ohh wow!! its sure sounds tasty! i wish i cud sample their sizzlers and pizzas! send us some :-)
Shri said…
it sounds tempting simran!Sure Pizzas and sizzlers are tasty foods
Devi Priya said…
Baking is something my kids enjoy doing with me!
KALVA said…
Yep love baking but bad at baking!!!
Anonymous said…
I only started baking a few months back but really enjoying it.

Kalva - give it a shot. It looks scarier than it is
i love sizzlers ... and paneer tikka indi was what we used to love....
Biswajit said…
i have to have to have to read chocolat again.
wonderful write up

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru