Curbside Culinary Adventures: Celebrating Street Food

Street food, once confined to bustling corners and vibrant markets, is now a permanent and important part of the hospitality mix. From sizzling tacos to fragrant curry bowls, these mobile kitchens offer an explosion of flavours, transforming the ordinary into gastronomic adventures. Entrepreneurs in the hospitality sector are taking notice, as the street food movement redefines dining experiences, providing a cost-effective, high-quality alternative to traditional establishments. Whether simple and low cost, or sophisticated and premium, this exciting sector is infusing creativity, diversity, and innovation into the heart of the industry.

PAUL BABRA
Owner, Karara

Street food is often tasty snacks or fast-food dishes which are easily affordable and quite often ‘karara’ (Spicy) like the samosa chaat, aloo tikka, pani puris, pakoras, kababs, parathas and curries that we produce at Karara. Those who produce these delicacies usually inherit the skills and recipes from their family members and continue to run as a family business for generations. Street food is prepared, cooked and sold at a very fast pace, dishes are usually eye-catching, portable and meant for immediate consumption.

GRETA STROLYTE
Brand Manager, Lucky Boat

New, exciting food concepts often originate from street food, famed for shining a spotlight on authentic world foods, and Asian cuisines have long captured attention.
By choosing authentic ingredients you’ll support an exciting, premium menu and grow repeat custom. Get creative with Lucky Boat noodles which are quick to prepare, easy to serve and make an affordable street food choice, from noodle soups, salads and stir fries. Lucky Boat noodles are suitable for vegans and vegetarians, allowing caterers to offer an inclusive menu for all.

JEFF TEMPERLY
Owner, Temperleys Street Food

First and foremost, it’s got to taste great, so don’t be afraid of using others for inspiration as long as you put your own personal spin on it, like I’ve done with my ‘Drunken Leprechaun’ burger (with onions sautéed in our whiskey infused BBQ sauce). Location is absolutely crucial too; getting the right spot for you gives you access to the right people, which will make a huge difference to how well you do. Once you have these in place, you have to plan for success. Expect to sell a lot and make sure your kitchen can keep up with demand. There’s nothing worse than long wait times or running out of ingredients!

STU DEELEY
Winner of Masterchef: The Professionals & Owner, Hampton Manor

I cook what I like to eat and my inspiration comes from the big flavours of takeaways and street food such as Thai green bisque or smoked soy cured salmon. Whilst my dishes are grounded in classic techniques I like to think outside the box and create combinations that might not have been thought of before, some of my favourite combinations are white chocolate and miso delice and dill pickled kholrabi. I believe this inventiveness will appeal to young people who like to try new things.

GORDON LAUDER
MD, Central Foods

Bao buns are the darlings of the street food scene, with their light and pillowy texture and their versatility in terms of fillings. Sweet and savoury bao buns are ideal for sharing platters, tapas, snacks and takeaway.
New development in this sector has seen the recent launch of the 30g KaterBake mini bao buns and the ready-filled Menuserve bao buns with hoisin jackfruit – both suitable for vegans. Plant-based street food combines two key trends in one which is why we’ve also just launched the Menuserve gluten-free, vegan Asian prawn snack selection – so tasty that it will appeal to all.