A new year means new food to try at Spark!
Two new food vendors have opened at Spark York this month. Sarras, which is serving up authentic Indian/Gujarati street food, and Baby Boy’s Burgers, which is bringing a twist on classic burgers.
YorkMix spoke with the vendors to find out more.
Sarras means yummy in Gujarati, and lives up to its name. “At Sarras, we focus on Gujarati food, which is the region of India where we’re from,” explained co-owner Bhavik Savjani.
It was founded by his partner, Jalpa, who does all the cooking, while Bhavik deals with the behind the scenes admin tasks.
“It’s all about bringing the vibrant flavours of India back to York.”
Bhavik and Jalpa were inspired by the chopatis in India, which are food vendors typically located on beaches, where everyone will sit around to eat food.
The reaction so far has been “really positive. It’s been a great start.”
The menu includes vegetable and meat thalis, which include two curries, rice, chapatis, samosas, chutneys and sauces. It also includes other authentic dishes like chilli paneer, bhel puri, and sweet treat gulab jamun – a delicious festival dessert of fried dumplings steeped in rose and saffron syrup and scented with cardamom.
“What we want to do every four months is we want to swap menus, swap curries, to keep the menu fresh.”
The other new vendor is Baby Boy’s Burgers, which opened last Friday.
Baby Boy’s Burgers is owned by Jack Jenner, who trained as a chef for six years and has worked in a variety of places, from street food to fine dining. He got his first head chef role at 19, and has successfully opened Baby Boy’s Burgers at 21.
“It’s been in development for a couple of years,” said Jack. “Then a unit became available and I thought why not go for it.”
The menu includes burgers such as the Smash burger, which is a patty smashed with onion, with American cheese, pickles and burger sauce, and the Spicy One, which features house chilli jam, slaw, bacon, cheese and pickles.
“I tried to bring a few classics that you might find on other burger menus – but done with our own twist. So we make all of our pickles, sauces, everything here in the unit.
“We’re hopefully going to change the menu seasonally every three months.”
Baby Boy’s Burgers have been open for a week and the reception has been “really great. We had a really good reception on social media before we opened – lots of shares, lots of comments and things like that through there.
“Then when we opened we were a lot busier than we thought we’d be!”
Find out more at Spark’s website here.