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Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Wednesday 12 March 2014

A burger in Brighton is so hot that people have to sign a legal disclaimer before eating it.

The spiciest meals in Britain

A burger in Brighton is so hot that people have to sign a legal disclaimer before eating it. And a curry in Edinburgh has hospitalised two diners. Here's a roundup of those and other extreme spicy eating challenges
How much chilli can you handle?
How much chilli can you handle? Photograph: Alamy
It used to be that just ordering a vindaloo impressed people. Then it had to be a phaal. Then maybe eating a whole scotch bonnet chilli, once you could get them in the supermarkets. Then, around 10 years ago, things really left the rails. Bhut Jolokias and Dorset Nagas became widespread. People started extracting capsaicin, chilli's main active ingredient, to make ever-hotter dishes. Today in Brighton an otherwise unremarkable burger joint is offering customers a sauce with a reputed score of 9m on the Scoville scale. That's about two or three times hotter than police pepper spray. That's ridiculous.
Yet people eat it. Why? You might as well ask why Hillary and Tenzing climbed Everest. Because it's there. Unlike mountains, however, new chilli-eating challenges are appearing all the time.

XXX Hot Chilli Burger, Brighton

The strength of Nick Gambardella's chilli sauce seems to be rising steadily, as does his bewilderment at people eating it. In 2009, reports put the potency at around 6m Scoville units. Now it is up to more than 9m, and has hospitalised several customers. "Why [they] eat it I don't know," Gambardella told the Mail. "I have spoken to people at environmental health but they think it is hilarious." So far around 3,000 people, each signing a legal disclaimer, have tried the burger, but Gambardella isn't one of them. Only 59 have finished it.

The Kismot Killer, Edinburgh

All five of the world's hottest chillies, as rated by the Guinness Book of Records, go into the Kismot restaurant's famous "Kismot Killer". And that's not "famous" in a cute, parochial way, you understand, but nationwide, after the dish hospitalised two people and caused several others to be "very unwell" at a curry eating contest in 2011. It "felt like I was being chainsawed in the stomach with hot sauce on the chainsaw", said Curie Kim, the runner-up and one of the people taken away by paramedics. Afterwards the Scottish Ambulance Service urged organisers "to review the way in which this event is managed".

The Widower, Lincolnshire

While preparing the Widower, a chicken curry at the Bindi Indian restaurant in Grantham, chefs wear goggles and a protective face mask. The ingredients, as displayed on the restaurant's website, include 20 of their own "Infinity" naga chillies, 10 fresh finger chillies, five scotch bonnet chillies, a tablespoon of chilli powder and a drop of chilli extract. Nobody had ever finished a portion until consultant radiologist (and daredevil) Ian Rothwell managed it in January last year. "It took Mr Rothwell just over an hour," said Muhammed Karim, the restaurant's boss, "but that included a 10-minute walk down Grantham High Street when he started hallucinating."

The Fallout Challenge, Bristol

Two competitive eating disciplines come together in the Fallout Challenge at Bristol's Atomic Burger. A triple burger, with triple cheese, sandwiched between two deep-fried pizza slices, with triple fries on the side, would be too much for most people, even without the ghost chilli extract (4.2m Scoville) in the sauce. "What makes our challenge different is it's not just ridiculously hot but it's big too," says co-owner Martin Bunce. What makes it a good idea is vaguer.

Thursday 19 December 2013

Iain Duncan Smith leaves Commons debate on food banks early


Tory ministers have been condemned for not taking the plight Britain's poor seriously after a rowdy Commons debate on food banks during which the Work and Pensions Secretary Iain Duncan Smith refused to answer questions and left early.

As Fiona MacTaggart, the Labour MP for Slough, described how people battled over end of day bargains in her local Tesco, she was almost drowned out by laughter and jeering from the government benches.

Ms MacTaggart could barely be heard over the braying as she described how the supermarket had been forced to draft in extra security and asked “Isn't that a shocking sign in the 21st century?”

Labour MP for Copeland in Cumbria, Jamie Reed told The Mirror: “I regret to say the laughter from the government benches says more about this issue than words ever could.”

Iain Duncan Smith, the work and pensions secretary, and the remaining government ministers from his department left the debate after an hour, well before its conclusion.

Barry Gardiner, Labour MP for Brent said it was “extraordinary” to see Mr Duncan Smith smirking as it was pointed out that half a million people are now using food banks - and the minister refused to answer any questions directly, instead leaving them to be fielded by his deputy, Esther McVey.

The Trussell Trust, the nation's largest provider of food banks, with almost 400 branches said it was “disappointed” by the attitude of those who jeered.

Labour had called the debate after nearly 150,000 people signed a petition backed by The Mirror, the Unite union and The Trussell Trust calling for an inquiry into the growing dependence on food aid.

Ms McVey said it was a good thing that more people were turning to food banks and that Germany and Canada had also seen a rise in their use.

The Tory MP for Wirral West said:  “It is positive that people are reaching out to support other people - from church groups to community groups, to local supermarkets and other groups.”

She went on to try to pin the blame on spiralling food bank use on the Labour party.
“In the UK it is right that more people are... going to food banks because as times are tough, we are all having to pay back this £1.5 trillion debt personally which spiralled under Labour, we are all trying to live within our means, change the gear and make sure that we pay back all our debt which happened under them.”

But Conservative MP Laura Sandys (South Thanet) said: “Food banks are not the answer. They must be seen as a transitional support mechanism for families in stress at particular moments.

"They are not a solution or something we want institutionalised."

Labour's Sir Gerald Kaufman described McVey's speech as the nastiest he had heard in his 43 years as an MP.

As Mr Duncan Smith and his colleagues left, the speaker John Bercow said he had no power to stop them, but said the view that it was a disgrace there was no minister there ”may be widely shared".

Shadow Environment Secretary Maria Eagle said “It's a scandal which is getting worse and the Government now has the humiliation of the Red Cross helping to collect and distribute food aid in Britain for the first time since the Second World War.”

And the former Labour cabinet minister Paul Murphy said he had never seen such poverty in his 40 years as a Welsh politician, apart from during the 1984 miners' strike.

Labour's motion calling on the government to reduce dependency on food bank was eventually defeated by 294 votes to 251, a majority of 43 as Tories and Lib Dems banded together to shout it down.

Monday 9 December 2013

UK's first 'social supermarket' opens to help fight food poverty

Community Shop in Goldthorpe gives local shoppers access to surplus food from supermarkets for up to 70% less
UK’s first ‘social supermarket’ opens to help fight food poverty
Community Shop customers will not only get access to cheaper food, but will also be offered social and financial support. Photograph: Murdo Macleod
Britain's first "social supermarket" opens its doors on Monday, offering shoppers on the verge of food poverty the chance to buy food and drink for up to 70% less than normal high-street prices.
If successful, the Community Shop, in Goldthorpe, near Barnsley, south Yorkshire, which is backed by large retailers and supermarkets, could be replicated elsewhere in Britain.
Community Shop is a subsidiary of Company Shop, Britain's largest commercial re-distributor of surplus food and goods, which works with retailers and manufacturers to tackle their surpluses sustainably and securely.
It sells on residual products, such as those with damaged packaging or incorrect labelling, to membership-only staff shops in factories. The new project goes one step further, located in the community for the first time and also matching surplus food with social need.
Membership of the pilot store – in Goldthorpe, an area of social deprivation – will be restricted to people living in a specific local postcode area who also get welfare support.
Individuals who shop at Community Shop will not only get access to cheaper food, but will also be offered programmes of wider social and financial support, such as debt advice, cookery skills and home budgeting.
The scheme is being supported by retailers, brands and manufacturers, including Asda, Morrisons, Co-operative Food, M&S, Tesco, Mondelez, Ocado, Tetley, Young's and Müller. All are diverting surpluses to the pilot.
Company Shop hopes to open Community Shops in London and beyond next year should the pilot prove successful and sustainable.

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Gurdwaras-turned-food banks: Sikh temples are catering for rise in Britain’s hungry

Each week across the UK, around 5,000 vegetarian meals are served to the needy


It is lunchtime at the Karamsar Gurdwara, where worshippers are tucking into the free food. But Sikhs are not the only ones enjoying the temple meals. Religious leaders report that an increasing number of non-believers are visiting their place of worship to eat, treating them as food banks while the effects of austerity and economic slump bite.

The Sikh Federation UK estimates that around 5,000 meals are now served to non-Sikhs by Britain’s 250 gurdwaras each week. They say the meals have been a lifeline for homeless people and overseas students swamped in debt.

Harmander Singh, who worships at the Karamsar Gurdwara in east London and is a spokesman for the Sikhs In England think-tank, said: “It’s noticeable: more people coming in and more people coming frequently. Some are working in low-paid jobs, cannot afford lunch and come here to subsidise living costs. They are also women with kids.”

He said that Sikhs welcome anyone into the gurdwara as long as they are not drunk, they remove their shoes and cover their head, adding: “It’s not a free buffet, it’s a way of serving the community.”

In the Karamsar Gurdwara’s dining area, most people sit on the floor while eating. The food is made round the clock by volunteers and funded by donations. In Sikhism, only vegetarian food is served in the gurdwara so the cuisine includes lentils, roti Indian bread, vegetables, yoghurt and Indian sweets.

Foodbanks fed 346,992 people across Britain in the UK last year, according to the Trussell Trust. The Sikh temples cannot help that many people, but the service is welcomed.

Among the 6,000 visitors a week lunching at the Karamsar Gurdwara was a group of overseas medical students.

One student from China, who wished to remain anonymous, said: “My friend brought me here. I found it very welcoming and peaceful. People were very friendly. They are taking care of me. I like the variety of the food. I haven’t seen this before I came to England. People seem to be very nice.”

Another student from India, who is Catholic, said: “For the last 10 days we have come here regularly. They have a welcoming attitude. People don’t discriminate. I was surprised to see a mini Punjab here. The food is like home-cooked.”

Amrick Singh Ubhi of the Nishkam Centre in Birmingham and vice-chair of the Council of Sikh Gurdwoaras, explained how their local community group does outreach work for people worried about visiting a place of worship.

“Nishkam Help is one example of a project to help feed people in the centre of Birmingham which has had to extend its provision to three nights a week and we have supported the initiation of similar programmes with gurdwaras in Leeds and Glasgow.
“The Birmingham Community Support Network has been set up to deal with the increase in demand especially as a result of the welfare reforms.

“We are hearing and seeing an increase of other nationalities frequenting gurdwaras specifically for langar.

“We have to realise that while we see our respective places of worship as a sanctuary, not all people will.  We see that people of other faiths and none do mix, but there is always that apprehension of “the other” and until we break down those barriers and start working together that will remain so.”

Saturday 14 September 2013

A Great Welfare Measure by Tamil Nadu government

Amma Unavagam: Rs.5 lakh a day feeds 1.5 lakh

T. RAMAKRISHNAN in the hindu
  
According to a conservative estimate of a Chennai Corporation official, the 200 restaurants serve two lakh persons every day.
The HinduAccording to a conservative estimate of a Chennai Corporation official, the 200 restaurants serve two lakh persons every day.

Amma Unavagam restaurants have become a hit with in Chennai, offering affordable and hygienic food

Pandian, a painter, was at the Amma Unavagam in Velachery for the first time. It was a holiday and Pandian wanted to check out the breakfast of Idli (Re. 1/plate) and Pongal (Rs. 5/plate).
Pandian was satisfied after his breakfast. The taste was good. “Nalla irukku,” he said. And he would have had to shell out at least Rs. 30 in a restaurant for the same food – an amount that burns quite a hole in his earnings.
Located opposite the 1400-year-0ld Dhandeeswaranathar temple, the Velachery Amma Unavagam run by the Chennai Corporation is one of some 200 low-cost restaurants run by the Chennai Corporation. These restaurants have been a big hit with the masses, offering the itinerant workers, daily-wage earners and many others an affordable, hygienic restaurant.
Many of them have become regular Anna Unavagam patrons. Kishen, a migrant labourer who works at an upmarket restaurant on Velachery Main Road, is one. His verdict on the food: “Achcha hai.” 
Pandian too will become a regular like Kishen.
Inaugurated on Feb. 19 of this year, the number of these outlets had, by early April, climbed to 200 in Chennai. The Velachery Unavagam is one among those which were inaugurated on April 2. Two months later, the concept was extended to nine other municipal corporations in the State and each corporation has 10 such restaurants.
The restaurants offer idli between 7 a.m. and 10 a.m. Sambar rice is served at Rs.5 a plate and curd rice at Rs. 3 a plate between noon and 3 p.m. In Chennai, the eateries provide pongal at Rs. 5 a plate in the morning and lemon rice or karuveppilai rice at Rs. 5 a plate in the afternoon.    
According to a conservative estimate of a Corporation official, the 200 restaurants serve two lakh persons every day. If one were to take into account the possibility of one person coming to the restaurants more than once, the net figure is around 1.5 lakh, representing the economically weaker sections.  This means the Amma Unavagams are already covering some 20 per cent of the Below Poverty Line population in Chennai – estimated at 6.5 lakh, or 10 per cent of the total city population. The nine other corporations across the State benefit another 50,000 persons.
The government’s initiative seems to have acted as a price deflator. Some leading restaurants across the State have reduced prices of certain items such as coffee and meals, though they do not attribute their move to the Unavagams.   
The government’s plan to scale up and increase the number of Amma Unavagams five-fold in Chennai may face challenges, however. Officials admit that the availability of buildings will be a problem as the local body has virtually exhausted its unutilised lands and buildings for the existing Unavagams. Finding places to house the future restaurants would increase the capital costs.
Another challenge would be in procuring the additional quantities of rice that would be required – as many of the items are rice-related. [Of course, chapathi, a wheat-based offering, is likely to be introduced soon in Chennai.] The Union government, seeing the relevance of the programme, should make an exclusive allotment of rice for the State, officials say.

Friday 30 August 2013

This perverse rage against the poor


HARISH KHARE in the hindu
  
edit page statecradft 300813
The Hinduedit page statecradft 300813

With the economic boom petering out, those who benefitted from it are angry with the government for the Food Security Bill because it is paying attention to the needs of the underprivileged for a change


This week’s received wisdom insists that the Indian economy has irretrievably collapsed because on Monday, the Lok Sabha passed the National Food Security Bill (NFSB). The Hindu Business Lineheadline (Aug.28, page 1) said it all: “Re, Sensex sink on fears Food Bill will feed deficit.” The subtext of the lament appears to be that the rupee decline was the market’s way of registering a pointed disapproval of the food security initiative. The Schadenfreude-wallahs are as happy as are the market-reformers that the United Progressive Alliance (UPA) leadership has been fixed so gloriously for venturing into a “populist” course of action. The bandwagon routine has acquired a momentum of its own; even Hindi and other vernacular newspapers have allowed themselves to be mesmerised by the crisis-mongering on television. This, though, is no time to panic. This is the time to strike a balance between short-term difficulty and long-term promises and commitments.

What wrong signals?

Once every few decades comes a moment in a Republic’s life when a few fundamental commitments have to be renewed — or rejected. This is one such week, a time to test our core beliefs. It is also the time to ask a fundamental question: since when in this country has a veto been ceded to the markets and its manipulators, at home and abroad, to decide the issues of equity, social justice and economic fairness? There is something inherently perverse in the suggestion that this much-needed welfare measure would send out the “wrong” signals. Pray to whom? Those half-a-dozen professional financial manipulators in London?

Indeed, economists can always be relied upon to argue that there is always a better way to do anything. Some are competing among themselves to declare that this food security initiative will neither work, nor fetch any votes for the ruling party. Let us make no mistake. Beyond all these sophisticated arguments is a certain class prejudice, resentful that so many resources are being “wasted” for the poor and other socially disadvantaged people, that in this age of “reforms,” political considerations and calculations are being allowed to determine the allocation of societal resources.

This misses the very essence of the concept of political legitimacy in a democratic arrangement. A democracy survives and prospers only when every stakeholder gets an abiding sense of participation, partnership and entitlement. We often seem to keep forgetting that politics is all about who gets what at whose expense. During these last five years, at least for most of the time, the corporates and their policy preferences have been accorded unprecedented acceptance. The time is ripe to strike a new balance. And the NFSB does just that.

Reform by stealth

If we are honest with ourselves, we will have no difficulty in acknowledging that for 20 years, economic reforms have been operationalised without a political mandate. Not until recently when the Congress party held a public meeting to rally opinion behind the Manmohan Singh government’s FDI policy, did any political party have the courage to proclaim openly and boldly its commitment to “economic reforms.” Yet, the “reforms” have been routinely and regularly proclaimed to be “irreversible,” irrespective of the political colour of the government in New Delhi. The process has well been summed up in that evocative phrase, “reform by stealth.”

So now, when we are confronted with a veritable economic meltdown, we are ill-equipped to attend to the more serious and more debilitating crisis of our democratic project running out of its popular legitimacy. India’s democratic arrangements no longer appear to have the requisite social and political sanctions behind them. And we are unable to deal adequately with the systemic overload because our public discourse has been hijacked by a self-serving advocacy crowd and by a professionally disoriented media. For example, a year ago there was carping all around that the crony capitalists and the corrupt politicians were robbing the nation of its wealth, and we staged massive spectacles of resentment at Jantar Mantar; now, a year later, we are ranting and raving that we are not listening to or heeding those who rig the stock markets.

If shouting and screaming every evening could produce solutions to difficult and complex problems, India would have been the most efficacious and working corner of planet Earth. Despite the obvious disapproval of the shouting class, the UPA leadership has gone ahead with the Food Security Bill. Hence, the exaggerated anger.

As social philosopher Roberto Mangabeira Unger points out, a peaceful social order is in itself not enough; “ [S]ociety must be set up in a manner capable of justification in the yes of each of its members.” In political economy terms, each section of society, and every stakeholder gets to determine: what is in it for me? The Democratic Project is a social compact, an indefinable construct, but nonetheless one that hinges on a promise of a fair deal for all. The poor are asking this question with greater urgency — and in the Maoist-strongholds with arms and blood — as decades of “economic growth” have produced new inequities and disparities.

Rather than wait for the next round of the “Maoist” violence to jerk us back to harsh realities, what the Food law does is that at one stroke, it sends out a message that the Indian state has not turned its back on the poor, and that the have-nots continue to have a claim on the collective resources, and that they have not been left to their own devices or to the market’s curative potency.

This message has to be understood and appreciated in the context of the growing preference in some quarters for authoritarian solutions — throw out the encumbering paraphernalia of social equity or fairness, and let the floodgates of enterprise and business acumen be thrown wide open.

Resenting interventionism

A decade of economic prosperity has allowed millions and millions of middle-class families to realise their upwardly revised aspirations and life experiences; at the same time, the UPA saw to it that the welfare state kept expanding the “social agenda,” providing a safety net against the vagaries of the market.

Now, the good days have seemingly come to an end, and there is anger that the state remains equally mindful of the welfare poor. We all thought that the poor have been disappeared from the policy drawing room; and suddenly, they are back with almost a veto. The narrative-controllers resent that. Just when they thought they had successfully defanged the Indian state of its interventionist impulses, here comes the Food Security Bill.

The bill can be seen as the other side of the “stimulus” coin. The 2008-2009 stimulus was used by the super-rich to buy real estate in London and other European cities. At that time, no one seemed to find anything inherently wrong at this massive, disproportionate allocation of resources for so few. None of it was invested here to create jobs; instead, the super-rich petulantly proclaimed that the government was not sufficiently attentive to their “sentiment” and hence they would take their ball (Indian savings and taxpayers) and play in other economies. No one complained; instead, the government was blamed for the corporate sector’s misplaced priorities.

If subsidised food can reduce the food spending of the poor, and place some surplus money in their hands, which would then be spent in India, that may end up stimulating domestic consumer demand. It would be a kind of stimulus lite, for the poor.

A ruling party in India is called upon to fulfil its basic obligation to keep intact the democratic credentials of the “system.” The food security legislation is a partial response to that obligation and must be applauded.

Wednesday 14 August 2013

Salt: chefs are still laying it on thick


Government advice is that you should use just half a pinch of salt a day. But the only people who appear to pay any attention to this are those with cooking shows on TV
salt cellar
Salt has been used throughout history to preserve food, but it is also linked to many health problems. Photograph: Alamy
Cooking telly is full of frauds. Sit and watch with anyone who's worn chef's whites and they will spot a host of lazy fictions guaranteed to make them snort and pshaw. A popular one is that on TV no one puts their fingers in the food: in a working kitchen, the digits are the most used tool of all. Another is the salt thing.
On television you will hardly see a shake of the white powder. But in real kitchens, they lay it on thick: "Correct seasoning to a chef is as much salt as you can put in without it tasting too salty," Bocca di Lupo's Jacob Kennedy says. "That's why we all die young."
In his last book, Cooked, the American eco-food guru Michael Pollan gets busy preparing a piece of meat for grilling. A chef tells him to lay on the salt. "Use at least three times as much as you think you should." Shocked, Pollan consulted another pro. He agreed, but "upped the factor to five". Science explains why: long-chain carbohydrates in cooked food neutralise natural salt by binding in the sodium ions. For taste, it needs replacing.
So it's no great shock when survey after survey finds higher levels of salt from high-street restaurants – Domino's, Wetherspoon's, Carluccio's and Jamie's Italian were all putting more salt in single dishes than adults are supposed to eat in a whole day.
But what we're supposed to eat is ridiculously, you may even think unfeasibly, little. The NHS recommends just 4g of salt a day for a child (a small teaspoonful) and 6g for an adult (a large teaspoonful). But the NHS also says that up to 90% of the salt we eat comes already present in our food, so we should only be using adding 0.6g or half a pinch. My mother uses half a teaspoon of salt or more every time she sits down to eat, usually before she has tasted the food. (At nearly 80, she admits to being well preserved.)
As with so many ingredients, there's good and bad when it comes to salt.

The bad

It hardens your arteries and drives up blood pressure, leading to heart attacks and strokes. The latest medical charge against it is that it may be acting as a secret agent, "driving our immune systems to rebel against us". It may also play a leading role in multiple sclerosis. Nonetheless, wicked salt dealers are working to persuade you to eat even more. The Department of Health has said that reducing salt intake by just 1g a day – just a pinch – would save 4,147 preventable deaths and £288m.

The good

For 6,000 years it has been preserving fish and meat to keep humans alive in hard times and produce such glories as jamon serrano and brandade of salt cod. Salt is instantly vivid; it puts a shoulder to a shy taste and shoves it on to the stage. Try salting a boiled egg, or a slice of avocado, to watch something bland come alive - try it on everything, actually.
Also, get it while you can. With transfats gone and sugar under attack, salt may be the next ingredient to come under the pitiless eye of the law. Legislators in New York have already made one attempt to get salt banned in restaurants. According to Time magazine, federal legislation on salt content in packaged and restaurant food is under consideration.

What to do?

Manufactured food tends to use a lot of salt, especially if it claims to be "healthy", because salt fills in for taste when fat or sugar is removed to lower calories. But lots of basic foods we use are high in salt: bread, cheese, sun-dried tomatoes, pickles and so on. And – hold on to your seats – crisps and bacon. Not to mention those damnable salty caramel-flavoured sweets.
Clearly, avoiding ready meals and processed food is one way to allow yourself more salt in your cooking. Or you could just ignore the advice, and carry on salting. Anthony Bourdain – the chef who first lifted a lid off the seamy truths of the professional kitchen, has no time for the salt police. "It's what makes food taste good," he told Time magazine. "Traditional, intelligent and skilled used of salt has become confused in the minds of nanny-state nitwits with the sneaking of salt into processed convenience foods. Nothing else encapsulates the mission of the food ideologues better than this latest intrusion: they desire a world without flavor."
So, could you cook with half a pinch a day?

Sunday 3 February 2013

The truth about Mahatma Gandhi: he was a wily operator, not India’s smiling saint

Patrick French in The Telegraph

The Indian nationalist leader had an eccentric attitude to sleeping habits, food and sexuality. However, his more controversial ideas have been written out of history



This week, the National Archives here in New Delhi released a set of letters between Mohandas Karamchand Gandhi and a close friend from his South African days, Hermann Kallenbach, a German Jewish architect. Cue a set of ludicrous “Gay Gandhi” headlines across the world, wondering whether the fact the Mahatma signed some letters “Sinly yours” might be a clue (seemingly unaware that “sinly” was once a common contraction of “sincerely”).
The origin of this rumour was a mischievous book review two years ago written by the historian Andrew Roberts, which speculated about the relationship between the men. On the basis of the written evidence, it seems unlikely that their friendship in the years leading up to the First World War was physical.
Gandhi is one of the best-documented figures of the pre-electronic age. He has innumerable biographies. If he managed to be gay without anyone noticing until now, it was a remarkable feat. The official record of his sayings and writings runs to more than 90 volumes, and reveals that his last words before being assassinated in 1948 were not an invocation to God, as is commonly reported, but the more prosaic: “It irks me if I am late for prayers even by a minute.”
That Gandhi had an eccentric attitude to sleeping habits, food and sexuality, regarding celibacy as the only way for a man to avoid draining his “vital fluid”, is well known. Indeed, he spoke about it at length during his sermons, once linking a “nocturnal emission” of his own to the problems in Indian society.
According to Jawaharlal Nehru, independent India’s first prime minister, Mahatma Gandhi’s pronouncements on sex were “abnormal and unnatural” and “can only lead to frustration, inhibition, neurosis, and all manner of physical and nervous ills… I do not know why he is so obsessed by this problem of sex”. 
Although some of Gandhi’s unconventional ideas were rooted in ancient Hindu philosophy, he was more tellingly a figure of the late Victorian age, both in his puritanism and in his kooky theories about health, diet and communal living. Like other epic figures from the not too distant past, such as Leo Tolstoy and Queen Victoria, he is increasingly perceived in ways that would have surprised his contemporaries. Certainly no contemporary Indian politician would dare to speak about him in the frank tone that his ally Nehru did.
Gandhi has become, in India and around the globe, a simplified version of what he was: a smiling saint who wore a white loincloth and John Lennon spectacles, who ate little and succeeded in bringing down the greatest empire the world has ever known through non-violent civil disobedience. President Obama, who kept a portrait of Gandhi hanging on the wall of his Senate office, likes to cite him.
An important origin of the myth was Richard Attenborough’s 1982 film Gandhi. Take the episode when the newly arrived Gandhi is ejected from a first-class railway carriage at Pietermaritzburg after a white passenger objects to sharing space with a “coolie” (an Indian indentured laborer). In fact, Gandhi’s demand to be allowed to travel first-class was accepted by the railway company. Rather than marking the start of a campaign against racial oppression, as legend has it, this episode was the start of a campaign to extend racial segregation in South Africa. Gandhi was adamant that “respectable Indians” should not be obliged to use the same facilities as “raw Kaffirs”. He petitioned the authorities in the port city of Durban, where he practised law, to end the indignity of making Indians use the same entrance to the post office as blacks, and counted it a victory when three doors were introduced: one for Europeans, one for Asiatics and one for Natives.
Gandhi’s genuine achievement as a political leader in India was to create a new form of protest, a mass public assertion which could, in the right circumstances, change history. It depended ultimately on a responsive government. He figured, from what he knew of British democracy, that the House of Commons would only be willing to suppress uprisings to a limited degree before conceding. If he had faced a different opponent, he would have had a different fate. When the former Viceroy of India, Lord Halifax, saw Adolf Hitler in 1938, the Führer suggested that he have Gandhi shot; and that if nationalist protests continued, members of the Indian National Congress should be killed in increments of 200.
For other Indian leaders who opposed Gandhi, he could be a fiendish opponent. His claim to represent “in his person” all the oppressed castes of India outraged the Dalit leader Dr BR Ambedkar. Gandhi even told him that they were not permitted to join his association to abolish untouchability. “You owe nothing to the debtors, and therefore, so far as this board is concerned, the initiative has to come from the debtors.” Who could argue with Gandhi the lawyer? The whole object of this proposal, Ambedkar responded angrily, “is to create a slave mentality among the Untouchables towards their Hindu masters”.
Although Gandhi may have looked like a saint, in an outfit designed to represent the poor of rural India, he was above all a wily operator and tactician. Having lived in Britain and South Africa, he was familiar with the system that he was attempting to subvert. He knew how to undermine the British, when to press an advantage and when to withdraw. Little wonder that one British provincial governor described Mr Gandhi as being as “cunning as a cartload of monkeys”.

Tuesday 6 November 2012

40 types of special Bombay dishes



From street food spice bombs to favourite fasting foods and meat dishes fit for a Mughal invader, here are a selection of foods that any true Mumbaiker revels in


The history of food in Mumbai is closely linked to the growth of this city from fishing village to mega polis. As wave after wave of immigrants from all over the country came with dreams of gold in their eyes, they brought their culinary treasures with them. The result? A smorgasbord of cooking styles and street food that reflects our cosmopolitanism as much as our carbohydrate-fuelled work ethic.

Here's a sampling of 40 must-try foods that define Mumbai's food culture, with Muslim, Gujarati, Goan, coastal, South Indian, Parsi and local Maharashtran influences.


Parsi akuri, Mumbai's scrambled eggs

1. Akuri on toast
Move over scrambled eggs, the Parsi Akuri cometh. Rated as one of the great Parsi dishes, every family has its own special way of making this breakfast meal. Though variations of the ingredients are vociferously debated, Akuri is usually made by scrambling eggs with onions, tomatoes (or even raw mangoes when in season), red chilli powder, green chillies and topped with fresh coriander. Others add milk, jeera (cumin) powder, curry leaves and even ginger and garlic paste.
Try the Akuri on Toast at Jimmy Boy, 11 Bank Street, Vikas Building, Off Horniman Circle, Fort. Tel: +91 (0) 22 2266 2503

2. Baida roti
This one is an interesting envelope. Spiced meat -- chicken or minced mutton, even bheja (brain) -- and whipped eggs with masala-fied fried onions enveloped in a square shaped dough and pan fried. Though served with sliced onion rings and green chutney, they're delicious even without accompaniment.
A lot of people swear by the Baida Roti at Bade Mian, Tullock Road, Behind Taj Mahal Hotel, Apollo Bunder, evenings only. Tel: +91 (0) 22 2284 8038


Batata vada, a Mumbai icon
3. Batata vada
Whether it's for breakfast, teatime, or anytime, one thing is for sure, Mumbaikars can’t live without the Batata Vada bite. This well-liked fast food dumpling is made by mashing boiled potatoes with green chillies, ginger, garlic, lime juice, turmeric, and fresh coriander, then dipped in a besan (gram flour) batter and deep fried. It's served either with a green chutney or fried green chillies.
Virtually every street corner will have an outstanding Batata Vada seller but it’s hard to beat the ones made at Shrikrishna, near Chabildas High School, Dadar Market.

4. Butter chicken
This ubiquitous dish traces its roots to the days of the Mughals when calorie counting was a thing of the future. This must-order dish when Indian families go out for dinner is made from chunks of chicken, marinated overnight in a yogurt and spice mix that includes ginger garlic paste and lime juice. It is then grilled or pan-fried. An ultra rich sauce made with butter, tomato puree, cumin, garam masalas and fresh cream is then poured over it. Best had with Indian breads like rotis, naan or parathas. Don't confuse it with chicken tikka masala, which is a story for another day.
While available at every kind of eatery, the butter chicken at Punjab Grill is worth dying for. Level 3, Palladium Mall, Phoenix Mills, Lower Parel. Tel: +91 (0) 22 4347 3980



The classic Bombay Sandwich.
5. The Bombay sandwich
This street side invention is a combination of the most unlikely ingredients. Lavishly buttered white bread and sandwiched between them thin slices of beetroot, boiled potatoes, cucumbers, tomatoes, onion rings, and mint chutney. Cut into four triangles so that you can handle all the layers without spilling them, you get the most refreshing tangy taste, after each bite. A toasted version steams up the vegetables inside and adds another dimension. Truly, there is no other sandwich quite like it in the world.
Though widely available throughout the city, try it at Amar Juice Centre, near Cooper Hospital, opp. Juhu Galli. Or the Mafco Stall outside Worli Dairy on Worli Sea Face.



Bheja fry, fried brain, not for the weak hearted.
6. Bheja fry
Bheja, or goat brain, sautéed with tomatoes, onions, turmeric, green chillies, spices and garnished with fresh coriander, is a staple of all those with hardcore carnivorous leanings in the city. Eaten with a roti (Indian bread) or pao, this melt in the mouth dish has a rich Muslim heritage behind it and you often find that one plate is not enough.
Radio Restaurant, 10, Musafir Khana, Palton Road, Tel: +91 (0) 22 2261 7171, serves up a really good Bheja Fry.



Fried Bombil aka Bombay Duck.
7. Bombil fry
Bombil, or Bombay Duck, is a fish (and not a duck) found in plenty in the waters around Mumbai. A fisher folk favourite, Bombils are flattened, then dipped in a spice-filled besan (gram flour) batter and fried. This crunchy-on-the-outside and mushy-soft-on-the-inside fish dish can be eaten on its own as a starter, or as a main course with chapattis.
Gajalee restaurant does a mean Bombil Fry. They have branches at Hanuman Road, Vile Parle (E), Tel: +91 22 26114093. And at Phoenix Mills, Lower Parel, Tel: +91 22 2495 0667

8. Brun maska
You may wonder how bread and butter can become such an iconic union. But it's not merely bread and this is not merely butter. It's brun or gutli pao -- a local bread that is unique to Mumbai -- and it's crisp and hard and crumbly on the outside and soft inside. The Brun is then sliced and lashings of butter are applied lavishly. Some even sprinkle quite a bit of sugar. It is usually accompanied by the sweet Irani chai. Dipping the brun maska in the chai is the only way to eat it.
Available at most Irani restaurants, the Brun Maska at Kyani & Co is historic. 657 Jer Mahal Estate, Opp. Metro Cinema, Dhobi Talao, Tel: +91 (0) 22 2201 1492. Also try it at B Merwan, Opp. Grant Road Station (E), Tel: +91 (0) 22 2309 3321



Bhel puri at the Taj Hotel.
9. Bhel Puri
The most commonly sold chaat on the streets of Mumbai, every Bhel Walla will have his own matchless blend and a considerable 7pm fan following. While the ingredients -- puffed rice, Papadis (small crisp deep fried flour puri), sev, onions, potatoes, raw mango and sweet and sour chutney -- remain the same, it is the proportions in which they are thrown together on the street side that makes the difference.
Bhel puri is available everywhere. The stalls at Chowpatty and Juhu beaches draw throngs of die-hard fans. But if you want a Bhel puri with ambience, try it at Sea Lounge, Taj Mahal Hotel, Apollo Bunder. Tel: +91 (0) 22 6665 3366

10. Chicken Mayo Roll
Almost every school or college canteen serves it. Most single screen cinema houses showing English movies display it during the interval. Most bakeries will have their version, neatly wrapped in cellophane, at the counter. Some grocery stores in up market areas stock it along with grain and rice. It's hard to believe that plain boiled chicken doused in sweet-ish mayonnaise with a celery leaf for dressing, all wrapped up in a bread roll can be so popular in a spice loving city. But it is.
One of the creamiest chicken mayo rolls can be had at Paradise, Sindh Chambers, Shahid Bhagat Singh Road, Colaba, Tel: +91 22 22832874. Or try it at Candies, Mac Ronells, 5A Pali Hill, St. Andrews Road, Bandra (W). Tel: +91 22 26424125

11. Chicken Manchurian
Here's a dish that even the Chinese over on the mainland haven't heard about. Snigger, snigger. Yet it's on the menu of the roadside handcart Chinese food hawker and the Chinese restaurant in the fancy five-star hotel. Chicken Manchurian, a phrase that has come to be the face of Chinese food in India, is nothing but deep-fried batter-coated chicken cubes in an onion, green chillies, garlic, vinegar and soy sauce gravy. Eaten with rice, it never fails to get a sigh of contentment from those partaking of this gastronomic oddity.
If you want to taste the real thing, try it where it was created, China Garden, Om Chambers, Kemps Corner. Tel: +91 (0) 22 2363 0841



Trishna's butter pepper garlic crab.
12. Butter Garlic Crab
It doesn't trace its roots to Chinese, Continental or Indian cuisines. It comes from Butter Land, an imagined place that thrives on the premise that anything tastes great with melted butter. A delicious, simple dish, a big crab is drowned in tons of butter garlic sauce that seeps into every nook and cranny and coats every morsel of the flesh. Crack open the crab and take a bite. You’ll know immediately that sweet crabmeat and butter with a twist of garlic is a combination made by gods.
The best butter garlic crab can be found at Mumbai's most famous seafood restaurant. Trishna, Sai Baba Marg, Near Rhythm House, Kala Ghoda, Fort. Tel: +91 22 22703213

13. Dhoklas and Farsaan
These popular snacks are so integral to food loving Gujaratis that no meal is complete without them. And when travelling abroad, they don’t leave home without a little parcel tucked away in their luggage. Dhoklas or 'khummun' are made from the fermented batter of chickpeas, steamed and then spiced with chillies and ginger and tempered with mustard seed. Farsaan, a broad term for savouries encompassing sev and gathiya are crisp deep-fried spiced gram flour creations in pasta like shapes.
Several stores stock these popular snacks. But try them here: Chedda Dry Fruits & Snacks, 41 Ridge Road, Walkeshwar. Tel: +91 22 (0) 2369 9442. Dave Farsan Mart, 10 Babulnath Road, near Chowpatty. Tel: +91 (0) 22 6657 8311. Go-Go Snacks, Bhavan’s College Lane, Chowpatty. Tel: +91 22 (0) 2361 9968.



Falooda, a desi dessert
14. Falooda
This adaptation of a Persian dessert was brought to India by the Mughals. A rich drink, Falooda is vermicelli mixed with milk, almonds, pistachios, a bit of rose syrup and the key ingredient -- sabza or basil seeds -- topped up with two scoops of ice cream. Refreshing, rosy, energizing, it's a great pick-me-up on a hot day.
Badshah, at 152/156 LT Marg, Opp. Crawford Market. Tel: +91 (0) 22 2342 1943, has a reputation for their falooda.

15. Fish and Prawn Curry
These two dishes are as old as Mumbai herself (remember, this city started off as a fishing village under various kings and sultanates until the Portuguese and English discovered it in 1534). This coconut-based light curry can be prepared using a variety of fish or prawn. But the most popular curries use surmai (kingfish), pomfret (butter fish), bangda (mackerel) or bombil (Bombay duck). And the only way to truly enjoy it is with par boiled country rice.
For Konkani and Malvani style fish curry go to Sadichha, B-5 Gandhi Nagar, Opp. MIG Club, Bandra (E), Tel: +91 (0) 22 2651 0175. For Karwar style fish curry there's Fresh Catch, Lt. Kotnis Marg, Near Fire Brigade, Off L J Road, Mahim (W). Tel: +91 (0) 22 2444 8942

16. Frankie
Inspired by the Lebanese pita bread wrap and suitably Indianized, the Frankie, or should I say the Tibbs Frankie, has satiated hordes of the hungry in search of a quick lip-smacking snack. Basically, it's a juicy naan bread with an egg coating and stuffed with mutton or chicken, rolled up and sprinkled with a unique masala that gives it its special flavor. The vegetarian option does not use eggs and the stuffings include paneer or potatoes.
Available all over the city. For a Tibbs Frankie closest to you, call +91 (0) 22 2821 4698



Locals call it the gujju thaali
17. Gujarati thaalis
In fast food terms think of this as a large, all-you-can-eat combo platter served on your table in unlimited quantities. Three types of farsan (fried snacky things with a plethora of chutneys). Two kinds of vegetables. Two kinds of lentils. Dal and kadhi (hot and spicy yoghurt based dish). A basket of different rotis and puris (deep fried breads). Two kinds of rice. Two desserts. And mango pulp which the purists pour all over the plate. All this for a modest price. Gasp! A note on Gujarati cuisine: most dishes tend to be on the sweet side and that makes an interesting combination with the spiciness of the food. Mumbaikers either love it or ignore it.
Try Golden Star Thali, 330 Raja Rammohan Roy Road, Opp. Charni Road Station, Girgaum, Tel: +91 (0) 22 2363 1983. Or, Chetana, 34 K Dubash Marg, Kala Ghoda, Fort. Tel: +91 (0) 22 2284 4968

18. Kheema Pao
Minced mutton cooked with onions, garlic, tomatoes, chillies and spices takes on many avatars here. In its original form, it is refereed to as plain Kheema. Topped with a crisply fried sunny side up egg, it is called kheema single fry. And scrambled with eggs, it is called ghotala. And all three are best eaten with Mumbai's signature pao bread bun. Traditionally a breakfast dish, it is now eaten at all times of the day or night.
Try it at Stadium Restaurant, IMC Building, Veer Nariman Road, Churchgate, Tel: +91 (0) 22 2204 6819. Or at Olympia, Rahim Mansion, 1 Shahid Bhagat Singh Road, Colaba, Tel: +91 (0) 22 2202 1043.



Grilled kebabs are a staple
19. Kebabs
While the kebab per se may not be unique to Mumbai or the region, a few varieties that emerged from the Bohri Muslim community are truly unique. Gurda (kidney) and kaleji (liver) top this list. Charcoal grilled, they go great with freshly sliced onions and a squeeze of lime.
Try it at Ayubs, on the street behind Rhythm House, Kala Ghoda, open only in the evenings. The best beef kebabs are to be found at Sarvi, 184/196 Dimtimkar Road, opposite Nagpada Police Station, Byculla (W). Tel: +91 9833 533 305. And for some outstanding north west frontier style Kebabs, go to Peshawari, ITC Grand Maratha, Sahar Road, Andheri (E), Tel: +91 (0) 22 2830 3030

20. Kolhapuri Mutton
The hotter the temperature of a city, the hotter the food. And it's true of this mutton dish that has its roots in Kolhapur, a city in the south of Maharashtra. It comes in two coconut based gravy variations. The nuclear strength version is called Tambda Rassa (a red chili spiced extravaganza). And the milder version is called Pandhara Rassa (yoghurt, cashew nuts and raisin embellished). Both go well with either rotis or rice when you're in the mood for a feast.
Taste the heat at Purepur Kolhapur, 1, Aditya Apartments, Parleshwar Road, Parleshwar Mandir, Vile Parle (E). Tel: +91 (0) 22 2613 4569



Maharashtran style Kanda Poha
21. Kanda poha
A must-have in Maharashtrian families, you will rarely find a badly made kanda poha dish. This simple, easy to make snack is made with kanda (onions) and poha (flaked rice) mixed with chopped potatoes and green chillies, sometimes even peas. Tempered with mustard seeds and garnished with fresh coriander and a squeeze of lime, it lights up dull days. And cements the many days in a marriage together.
Try it at Aswad, L J Road, Opp. Shiv Sena Bhavan, Dadar (W). Tel: +91 (0) 22 2445 1871

22. Misal Pao
Quintessentially from Pune, this rustic dish is made from a mix of curried sprouted lentils, topped with batata (potato) bhaji, poha (rice flakes), chivda, farsan, raw chopped onions and tomato. This hot and spicy dish is eaten with pao bread. To cut the fire, add some yogurt.
A good version can be found at Vinay Health Home, 71/83, Jawahar Mansion, Fanaswadi-Thakurdwar Corner, Girgaum. Tel: +91 (0) 22 2208 1211

23. Modak
A Maharashtrian sweet prepared during the Ganesh festival around August, modak is offered to Lord Ganesha, the elephant-headed god, because it is his favorite sweet. Wheat flour dough kneaded with milk, stuffed with grated coconut and mixed with sugar or jaggery. Shaped like a teardrop and steamed or fried. Typically 21 are made as an auspicious offering to the god and tons more for the rest of the family. It's a pity that it's made only once a year and in this region.
Some sweet shops do keep modak during the festival season but it is made of khoya (thickened milk) and is not the real thing. For that, you’ll have to drop into a home that is celebrating the festival.

24. Mutton Dhansak
Representative of Parsi cuisine, the mutton dhansak falls in the category of soul food. It is mutton cooked till tender in a lentil dal laden with spices. And it is eaten with browned rice topped with deep fried onions, garnished with mutton kebabs and sprinkled with a crunchy mix of chopped raw onions, raw tomatoes and coriander. And the aftereffects are usually exhibited in a sound afternoon nap.
This rich dish, outside of a home, is best had at Ripon Club, 123A MG Road, Opp. Bombay University, Fountain. Find a member to take you there. Failing which, go to Britannia, Wakefield House, 11 Sprott Road, Ballard Estate. Tel: +91 (0) 22 2261 5264



Mutton Sukke is without gravy
25. Mutton sukke
Mumbaikers break out into sweat over this Malvani-style mutton dish. Chunks of mutton on the bone marinated in a hot Malvani masala and fried with onions and garlic and red chillies until everything browns and the meat is tender. It can be eaten with chapattis or wadé, rice flour pancakes.
Try it at Jai Hind Lunch Home, 6 Mantri Corner, Gokhale Road South, Dadar. Tel: +91 (0) 22 2431 4256

26. Patra ni Machhi
Another top of the line Parsi dish. This is freshly caught pomfret, marinated in a chutney that includes grated coconut, green chillies, fresh coriander and mint leaves, cumin, sugar, lime and salt. It is then wrapped in banana leaf and steamed for about ten minutes. Gently unwrap and consume quietly, close your eyes and savor the flavor of a culinary culture that will fill your senses.
A very good patra ni machhi can be had at Ideal Corner, 12/F/G, Hornby View, Gunbow Street, Fort. Tel: +91 (0) 22 2262 1930. Only available on Saturdays.



Pao bhaji off the street.
27. Pao Bhaji
This specialty dish from the by-lanes of Mumbai has mashed steamed mixed vegetables (mainly potatoes, peas, tomatoes, onions and green pepper) cooked in spices and loads of butter. It is eaten with pao, which is shallow fried in even more butter and served with chopped onions. Sometimes cheese and paneer (cottage cheese) are added. People from all over India come to Mumbai to eat pao bhaji.
Though widely available at local restaurants, try the sinful pao bhaji at Sardar, 166A Tardeo Road Junction, Opp. Bus Depot, Tardeo. Tel: +91 (0) 22 2353 0208

28. Prawns Kkoliwada
Contrary to popular belief that this dish originated on the Konkan coast, it is actually a very Mumbai dish and the story goes that it was created in the Sion fishing village, or koliwada, by -- and here’s the twist -- a north Indian immigrant from Punjab. These deep-fried prawns marinated in a batter of flour, spices and ginger garlic paste can be identified by their signature red color. And they are crunchy yet melt in the mouth. Pick the smaller sized prawns, they taste better.
Try the real thing at Hazara, GTB Nagar, Near the Gurudwara, Sion (W). Tel: +91 (0) 22 2409 2617



Nalli nihari, a Muslim specialty
29. Nalli nihari
The phrase "breakfast like a king" gets taken to another level when you dig into a plate of Muslim nalli nihari. You could probably fight a war after this power meal made of soft and tender mutton shanks in a rich, greasy gravy filled with marrow and steeped in spices, the flavors exploding with delight. A crisp roti makes for the perfect accompaniment. Can you stomach this for breakfast?
The best Nalli Nihari can be had at Noor Mohammadi, 179 Wazir Building, Abdul Hakim Noor Mohammadi Chowk, Bhendi Bazaar. Tel: +91 (0) 22 2347 6188. Just make sure you reach before noon or you may leave disappointed.

30. Puran Poli
A festive dish made by Maharashtrians and Gujaratis especially during Holi (to celebrate the end of the winter season) and Dussehra (to celebrate the triumph of Lord Ram over the demon Raavan). It is made by simmering chana dal (yellow gram) with sugar or jaggery (molasses or gur) till it dries up, and then hand-ground to smoothen it out. Nutmeg and cardamom powders are the flavorings. Palm sized balls of this paste are stuffed into wheat flour dough and rolled out to be roasted on a tawa frying pan with a little ghee (clarified butter). Do add a lot of ghee when you're eating them, they taste tops then.
Puran polis can be found in some grocery stores but they are a poor mass produced version of the real thing. The real ones can only be found in a Maharashtrian or Gujarati home.
31. Ragda Pattice
This twin delight is a combination of ragda, soft spicy rugged flavored chickpeas, and pattice, mashed potatoes shaped into fat patties and fried. The ideal way is to eat it is to crush the ragda with the pattice and pile on the accompaniments -- finely chopped onions, tangy tamarind sauce and fiery green chutney. Mash it all up and dig in for the true flavor of Mumbai.
A favorite street food, it is part of the chaat family and is commonly found all over. A good place to try it is Kailash Parbat, Sheela Mahal, 1st Pasta Lane, Colaba. Tel: +91 (0) 22 2284 1972



Sabudana vada is fasting food
32. Sabudana Vada
For Maharashtrians, sabudana vada is the traditional 'upvas' or fasting food and the really hardcore folk fast up to four times a week. And the good news is that the restaurants never fail to oblige with hot crisp sabudana vadas for those who don’t have the time to make it at home. Sago is soaked until it puffs up. Crushed boiled potatoes, green chillies, coriander leaves and salt are kneaded in. They are then fashioned into palm-sized patties and deep fried until they turn crisp and golden. And then one bite leads to another and another.
Sabudana vadas are available at most Udipi hotels and roadside stalls. But try the ones at the R K Studio Canteen, Chembur. They are really special.

33. Samosa
It's best to bite into a hot one, hiding under a street stall during a typical Mumbai monsoon downpour. When you go through the crisp crust, you meet the steaming and savory-with-a-hint-of-sour chunks of spiced potatoes and peas. Lovingly shaped into triangles and deep fried, these calorie busters are worth the one week that you’ll need on the treadmill to work it off. But a samosa can also give you heart at that last leg of your day when transport is not in sight, it's dark and there's a long way home.
You can ask for Guru Kripa samosas at many stores across Mumbai. Or go to the original Guru Kripa Hotel, 40, Guru Kripa Building, near SIES College, Sion. Tel: +91 (0) 22 2407 1237



Mumbai's favorite sizzler from Kobe
34. Sizzlers
As kids, a sizzler was part of the "growing up in Mumbai" experience. The sight of a sizzler arriving at your table, like an old steam engine, sizzling and steaming and spluttering to a halt in front of you, was an exciting experience. A combination of grilled meats and vegetables served on what looks like a hot chunk of black iron, with a side of mashed potatoes or fries and gravy. Sizzlers come in several vegetarian options too. Long lines at restaurants are a testimony to its enduring popularity.
Give sizzlers a try at places synonymous with the word. Such as Kobe, 13/14 Sukh Sagar, Hughes Road, Opera House. Tel: +91 (0) 22 23632174. Or Yoko, West View, S V Road, near Akbarally’s, Santacruz (W). Tel: +91 (0) 22 2649 2313



Pork Sorpatel, a Goan delicacy
35. Sorpatel and Vindaloo
These Goan specialties set your taste buds on fire and grandmothers are rumored to pass out feni shots (a strong Goan brew made from palm or cashew nuts) to douse the flames. The sorpatel has all parts of the pig, including its blood, in the recipe. And the vindaloo is made with chunks of fatty pork meat cooked with spices, red chillies and lots of vinegar. Ideally, they are eaten the next day, after having spent the night soaking in all the juices and flavors.
Try sorpatel, vindaloo and other Goan delicacies at City Kitchen, 301 Shahid Bhagat Singh Road, Fort. Tel: +91 (0) 22 2261 0002. Or, New Martin Hotel, 11 Glamour House, Strand Cinema Road, Colaba. Tel: +91 (0) 22 2202 9606

36. South Indian 'Meals'
"Meals Ready" is a common sign found outside South Indian restaurants. In front of Udipi hotels, a euphemism for all south Indian cuisine, it means vegetarian meals laid out on a thaali, a stainless steel plate, or on a traditional banana leaf. A couple of vegetables, sambar (spicy and sour lentils and vegetables boiled with masalas and spices), rasam (a hot and fiery lentil soup-like dish) and curds (yoghurt) served with heaps of rice and eaten in that order. A non-vegetarian version of the 'Meals' can be found in 'Military' hotels.
Try the 'meals' at this 68-year-old haven: Rama Nayak’s Udipi Shree Krishna Boarding, bang outside the Matunga (E) station. Tel: +91 (0) 22 2414 2422



Zhunka Bhakar
37. Zhunka Bhakar
This dish has deep roots in the farming and working class communities of interior Maharashtra. Considered the common man's food, a political decision was made at the highest echelons of government to make it available everywhere. Overnight, thousands of zhunka bhakar stalls opened, none pricing it more than Rs 10. Traditionally, the zhunka is made using chopped onions tempered with mustard seeds and kadipatta leaves mixed with chickpea flour and is dry. It is eaten with jowar (millet) bhakri or roti.
Try the stalls opposite Chhatrapati Shivaji Terminus (originally called Victoria Terminus) and BMC Headquarters.

38. Varan Bhaat
If you wanted to name one truly soul satisfying food of Mumbai city, then this would be it. The simple and truly humble dish is made by lightly tempering cooked-till-soft toor dal (a lentil) with ghee (clarified butter), turmeric and cumin powder. Served over steaming hot rice, or bhaat, it assumes magical, mythical proportions.
A staple in Maharashtrian homes, that's really where you should be eating it. But do give Diva Maharashtracha a try. T H Kataria Marg, Mahim. Tel: +91 (0) 22 2445 4433.



Fresh, steamed, healthy South Indian Idlis
39. South Indian Tiffin (Idlis and Vadas)
What started as tiffin in British India -- a light meal that was had between meals -- has become a rage all over the country. And especially in hard working Mumbai. Here you will find a South Indian tiffin available every half a kilometer and at any time of day or night. These steamed (idlis) or fried (vadas) dumplings made with multi-grain lentil batter are best scooped up with coconut chutney or dunked into hot sambar (spicy and sour lentil and vegetable soup, boiled with masalas and spices).
The finest South Indian Tiffin can be found at Madras Café (+91 (0) 22 2401 4419), Anand Bhavan (+91 (0) 22 2401 5745) and Idli House (+91 (0) 22 3246 0111), all located around King’s Circle, Matunga.



Vada Pao is a Mumbai icon
40. Vada Pao
In the vast fast food world of Mumbai, this is the tastiest "cutlet in a bun" by a mile. And no, it's not available at McDonald's. Every Mumbaiker's favorite on-the-go snack, the vada pao satiates millions every day. And the recipe, hard to duplicate because each stall owner has his own secret ingredient, uses a combination of boiled potatoes mashed with fresh coriander, green chillies, a bit of ginger and sometimes garlic, made into palm-sized balls, dipped in a chickpea flour batter and deep fried till golden. They are stuffed into a pao, which has been applied with a layer of spicy green chutney and a fiery red garlic crush. Tastes best when eaten hot.
It's a crime to eat vada pao anywhere else but on the street. Try Ashok Satam's Stall, on the Flora Fountain side of the Central Telegraph Office (CTO), Fort.