Another restaurant that has always heroed burrata on its menu is Mumbai’s The Bombay Canteen. “In our earlier seasonal menus, we used both burrata and stracciatella in different versions of kulchas and chaats—the roasted pumpkin kulcha topped with burrata, the nimona kulcha, and the Benarasi tamatar chaat with creamy burrata,” says executive chef Hussain Shahzad. On the current menu, he has his baingan bharta kulcha generously smeared with creamy stracciatella and served with a tangy heirloom cherry tomato salad drizzled with mint oil. “Stracciatella is added to enhance a dish and impart richness. Traditionally, kulchas come slathered with white butter or ghee. Here, we reimagine this and add a generous slather of decadence with stracciatella instead, making it altogether more delicious,” he adds.
