Home chef Shital Kakad (second from left) serves farali lunch at a pop-up presented by Gwenda Glocalista

"There were three types of chutneys. I've tried the coconut variety that you get with the dosa, but these included dates, mango and coriander. They were so flavourful. I also loved the falafel-like balls," reminisces Tatjana Chen. The 'falafel-like balls' that the German expatriate, living in Mumbai for four years, is referring to are crisp Sabudana Vadas that she relished with Kand (yam) Fry, Aloo Sabzi, Rajgira Thepla, Samo Rice and Doodhi Kheer at a farali lunch pop-up with home chef Shital Kakad last week.