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In pictures: Exploring the flavours of Popo’s by The Blue Poppy

Chef Sachiko Seth and Manisha Sangma’s new venture brings a taste of the Himalayas with a warm ‘Tashi delek’

Urvashi Bhattacharya Published 18.10.24, 03:04 PM
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
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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 Dey
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The Banana Cola is a sweet take on cola that starts with a cherry-like taste and ends with a strong banana taste #TwoInOneMuch
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The 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
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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
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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
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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
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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!
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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
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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’?’
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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’?’

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Kolkata Restaurants Tibetan Food Sikkim
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