Popo’s by The Blue Poppy recently opened doors at 4,1, Middleton Street, Kankaria Estate (the building next to Sikkim House). The 36-seater restaurant serves dishes with Chinese and Tibetan influences that pay homage to Sachiko’s grandfather, Dorjee Wang, fondly called Popo. The waiting area of the eatery is inspired by Popo’s noodle factory while the indoors is sure to take you to the high peaks of Tibet
Photos: Soumyajit DeyThe Banana Cola is a sweet take on cola that starts with a cherry-like taste and ends with a strong banana taste #TwoInOneMuch
The Sesame Chilli Lepphing has flat thick noodles rolled up to pack in chicken, chillies, garlic and more. It’s placed in a bowl of a light garlic chilli sauce that is not very harsh on the tongue. ‘Popo would say that if there is something that you want to eat, you should learn to cook it,’ said Sachiko
We don’t have to explain why these Pork Momos from a Blue Poppy kitchen slap so hard! The steamy momos are served with sesame sauce, their staple chilli sauce and an in-house ‘achaar’ made with roasted tomatoes, chilli, garlic and more
The food equivalent of ‘love triangle’! The Crispy Prawn Toast is packed with diced prawns on toast with a crunchy coating of black and white sesame seeds. What perfects every bite is a special sweet chilli sauce with slivers of chilli in it that takes you to prawn heaven
C for comfort, C for cheese. Popo’s version of the Shamu Datshi is a Bhutanese light cheese-based dish loaded with three kinds of mushrooms: Shiitake, Shimeji and Black Fungus. Added to it are slivers of chilli and greens. Pair it with the sour bread buns
The Thrice Cooked Crispy Pork contains three times the charm as it is braised, baked and deep fried and served with a tangy sauce. Texture at its peak!
The Aubergine with Sauce has crispy, crumbed and fried slices of aubergine served in a minced chicken sauce. Best paired with steamed white rice
Traditionally made with fresh ‘churpi’, butter, and sugar, Popo’s has flipped the script by whipping up a cheesy ice cream and swapping the usual ‘Bakcha Moku’ filling with mochi balls for that perfect chewy texture. It’s a modern twist that’ll have you saying, ‘Who knew cheese could be this ‘cool’?’