FOOD

Mumbai, the city of dreams, is truly a magical place for not just aspirers but for foodies also. Its cultural diversity is what attracts people which can totally be seen in the culinary richness the city offers. Whether it’s Muslim, Gujarati, South-Indian, Parsi, or Maharashtran, there are a number of dishes to eat in Mumbai with countless flavours, colours, and textures. One can easily taste the true flavours of Mumbai’s best dishes without even worrying about the pockets.

Kebabs

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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), +91 9833 533 305. And for some outstanding north-west frontier style kebabs, go to Peshawari, ITC Grand Maratha, Sahar Road, Andheri (E), +91 (0) 22 2830 3030.

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, +91 (0) 22 2363 0841

Butter chicken

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 masala and fresh cream is then poured over. It’s 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 to die for. Level 3, Palladium Mall, Phoenix Mills, Lower Parel, +91 22 3965 3123.

Chicken Mayo Roll

And here is something which is connected with us from school days. Chicken Mayo Roll is just the plain boiled chicken mixed with sweet mayonnaise and celery leaf which is all wrapped up in a bread roll. You can even see it on the screens during the interval breaks, yes it is that famous! This spice loving city loved this dish like any other local food and it is available in bakeries and some grocery stores in upmarket areas.

Frankie

As unique as its name, Frankie is made from juicy naan bread having egg coating which is stuffed with mutton or chicken and then rolled up. A unique combination of spices is sprinkled to improve the flavours. The vegetarian option skips eggs and the stuffing includes paneer or potatoes. This famous and most-picked dish is inspired by the Lebanese pita bread wrap. It is a quick delectable snack which is usually eaten on the go.

So, without further ado, choose what you really want and let your taste bud enjoy some of the finest dishes of Mumbai.

Kolhapuri mutton

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), +91 22 2613 6181

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.

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.

Prawns koliwada

Contrary to popular belief that this dish originated on the Konkan coast — which runs south from Maharashtra and encompasses Goa and Karnataka — it is actually a very Mumbai dish. The story goes that it was created in the Sion “koliwada” or fishing village 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), +91 (0) 22 2409 2617.

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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, 01 Palli Market, Bandra West, Maharashtra, +91 98190 00460. Or, New Martin Hotel, 11 Glamour House, Strand Cinema Road, Colaba, +91 (0) 22 2202 9606.

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Pao bhaji

This specialty dish from the bylanes of Mumbai is made of 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, +91 (0) 22 2353 0208.

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.

Ragda pattice

It is the combination of the two delicious dishes, Ragda (soft, spicy, rugged-flavoured chickpeas) and Pattice (mashed potato shaped into fat pattice and fried). The best way to have it is by crushing the ragda with the pattice with chopped onions, tangy lip-smacking sauce and spicy green chutney. Mix up everything and experience what this city tastes like.

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The Bombay sandwich

This street-side invention is a combination of the most unlikely ingredients. Lavishly buttered white bread and sandwiched in between 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.

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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, +91 22 2367 1952 Or, Chetana, 34 K Dubash Marg, Kala Ghoda, Fort, +91 22 2282 4983.