For Mukesh and Nita Ambani, their fame and wealth has never hampered their ability to maintain a deep appreciation for traditional Indian cuisine. From simple homecooked meals of dal chawal to street food snacking their culinary preferences reveal a genuine connection to their cultural roots.
It’s been well documented that one of Mukesh Ambani’s favourite dining spots is the iconic Mumbai eatery Swati Snacks, a modest establishment that has been serving celebrities and food enthusiasts since the 1960s. According to Nita Ambani, her husband particularly enjoys their dahi batata puri and bhel puri and it's something they both enjoy sharing together. The restaurant, known for its authentic Gujarati fare, masterfully prepares these classic street food dishes alongside other favourites like sev puri, pani puri, and their signature panki.
Also Read: 10 Favourite Foods That Nita And Mukesh Ambani Can’t Resist
History Of Bhel Puri
Bhel Puri emerged as an iconic Mumbai street food that is enjoyed most often while strolling the beaches of Chowpatty and Juhu. While its exact creator is unknown, two popular origin stories have persisted. The first credits its invention to Vithal restaurant near Victoria Terminus (now Chhatrapati Shivaji Terminus), while the second attributes its creation to Mumbai's innovative Marathi housewives, who transformed North Indian chaat by introducing more complex and local flavours. It’s also thought to draw from the spicy Kolhapuri puffed rice snack of Bhadang.
Bhel Puri transcended its humble origins to become a cultural phenomenon, with different communities adapting it to their tastes while maintaining its essential character. Its popularity has spread far beyond Mumbai, with variations found across India and in Indian restaurants worldwide, making it a global ambassador of Indian street food culture. The snack continues to evolve, with modern vendors experimenting with new ingredients and presentation styles while maintaining its essential character as a beloved street food.
Recipe for Bombay Style Bhel
Ingredients
- 2 ½ cups Murmura (puffed rice), dry roasted
- 1 large Red Onion, finely chopped
- 1 large Tomato, finely chopped
- ½ medium Raw Mango, finely chopped
- 2 medium Potatoes, boiled and diced
- ½ cup Masala Chana Dal
- 1 cup Thin Sev
- 8-10 Papdi, broken into pieces
- ¾ cup Dates Tamarind Chutney
- ½ cup Spicy Cilantro Chutney
- ½ cup Spicy Garlic Chutney
- 1 Lime, juiced
- ½ teaspoon Chaat Masala
- ¼ cup fresh coriander, chopped
Method
- Prepare the spicy green chutney, garlic chutney, and dates tamarind chutney in advance and refrigerate them.
- Boil, peel, and dice the potatoes.
- Finely chop the red onion, tomato, raw mango, and cilantro.
- Dry roast the murmura with a pinch of salt and turmeric powder, then set aside.
- In a large mixing bowl, combine the roasted murmura.
- Add the chopped onions, tomatoes, raw mango, and diced potatoes.
- Sprinkle chaat masala, masala chana dal, and broken paper pieces over the mixture. Mix thoroughly.
- Pour in the three chutneys, lime juice, and fresh coriander. Toss well, tasting and adjusting chutneys or seasoning as needed.
- Add sev and gently mix to coat everything evenly.
- Serve the Bhel Puri in individual bowls.
- Garnish each bowl with extra coriander, sev, and a few papdi on the side for added crunch.