Dipak Topiwala, flakiest of all bits at the legendary Whip-In in South Austin
For the last 20-odd years I have -as anyone that has lived or played in South Austin during this time- not only witnessed but been part of the transformation of the beloved Whip-In. From the cool little convenience store with the best beer selection in town, to a flag-waving advocate for local products, a great source for inexpensive wine gems and now as the coolest Indian food haven, beer and wine bar, and music venue in the 78704. The man behind the madness is Dipak Topiwala, who took over the general management of the shop from his parents Joe and Chanda. Somehow he convinced mom to share recipes and his wife Arden to spend time in the kitchen to serve some of the best Indian home cooking I’ve ever had. Just try the Whip-Indianized beef and beer chili and then let’s talk.
Usually covered in flour from hand-rolling naan bread by mid-afternoon, Dipak always has something nice, funny or just downright weird to greet you with. That and a cold pint of a local microbrew or seasonal beer that he loves at the moment. Plans are afoot to start brewing his own and add the title of brewpub to the many faces of the Whip-In. In the meantime, I am still partial to the Obama Shandy.
You want Flaky Bits? It will hardly get flakier than this.
Chile y limón: If you were a heavy metal band, which would you be?
Dipak Topiwala: Vilayat Khan
Cyl: What is the scariest food you’ve ever eaten?
DT: “Mexican food in Portland!”
Cyl: If the Whip-In was a movie, which would it be?
DT: “War and Peace!”
Cyl: What about a musical style?
DT: “Improvised. No intention, no plan.”
Cyl: What’s the most underused vegetable and what do you do with it?
DT: “Bitter melon. You salt it then sauteé it with onion and spices. People don’t go for it, it’s too different…”
“It’s an acquired taste,” adds his father Joe, who as usual, is right.
Cyl
Tags: Flaky Bits, local products, Vilayat Khan, Whip-In
