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.