Akash Kapoor

Indian bar snacks continue to gain traction on American menus thanks to their bold, savory flavors, heady with aromatic spices. Inspiration runs deep, pulling ideas from Indian street-food culture. At Mortar & Pestle Sports Lounge, a chic, laid-back sports-bar concept from the team behind fast-casual chain Curry Up Now, the menu features a creative list of Indian-inspired cocktails and booze-friendly bar snacks.

One of the fiirst items developed for the menu was the Masala Papad, Corporate Executive Chef Bikram Das’ version of the popular Indian snack that sees a fried Indian wafer (also called a papad or papadum) topped with a spicy and tangy mixture of onions, tomatoes, green chiles, cilantro, chaat masala powder, red chile powder and lime juice. “In almost every bar in India, as soon as a guest is seated, papad is served,” says Akash Kapoor, CEO. “We wanted to create a ‘desi chakna,’ which translates to ‘bar snack’ program. The first thing we came up with was the Masala Papad.”

The vegetable topping is true to Indian traditions but adopts the Latin term “pico” (pico de gallo) on the menu. A finish of Gujarati dust ensures the profile remains firmly Indian, starring a house-made spice blend that features garlic, sesame seeds, desiccated coconut, chile powder and other proprietary spices.

The crispy texture from the papad is countered by the softer feel of the pico, along with the savory flavor profile, making the dish a craveable crowd pleaser. “We’ve received overwhelming praise for this new bar snack,” says Kapoor.