Juhu Beach Club’s Desi Jacks
Sweet, savory, and spicy — these aren’t your childhood Cracker Jacks by any stretch.
Juhu Beach Club in Oakland may be shuttered now, but its spirit lives on in “The Juhu Beach Club Cookbook”
(Running Press) by Preeti Mistry with East Bay food writer Sarah Henry, of which I received a review copy.
Mistry has vowed that Juhu Beach Club, which she ran with her business partner and wife Ann Nadeau, will rise again in some form, though details are scarce at the moment.
In any event, you can still enjoy her cooking at her very fun Navi in Emeryville with its unique pizzas, toasts and cocktails.
Born in London and raised in suburban Ohio, Mistry, a former “Top Chef” contestant, is an inventive, inspired cook who is adept at remastering comfort food with bold Indian flavors and flair. On her trips to her ancestral country of India, she fell in love with street food. There’s a playfulness in her food that reflects that.
That’s evident in recipes such as “Shrimp Po’Bhai,” “JBC Fried Chicken & Doswaffle,” “Chai-Spiced Bacon,” and “Bloody Meera.”
Take her “Desi Jacks.” This revved up version of caramel corn is featured at Navi. It’s even free during the daily Happy Hour, 4 p.m. to 6 p.m. daily.
This is a snack that’s sure to get the party started.