Yashodhara gave us her favourite places to eat; here are some of them starting from the old iconic Parsi cafe that is Jimmy Boy, then there’s kebabs and mouth watering sanju baba chicken at Noor Mohammadi hotel at Mohammed Ali Road.
Here are the other cuisines one must try in bombay:-
1. Akuri on toast
Move over scrambled eggs, the Parsi Akuri cometh. Rated together of the good Parsi dishes, every family has its own special way of creating this breakfast meal. Though variations of the ingredients are vociferously debated, Akuri is typically 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.
2. Baida roti
This one is a stimulating envelope. Spiced meat — chicken or minced mutton, even bheja (brain) — and whipped eggs with masala-fied fried onions enveloped in square-shaped dough and pan fried. Though served with sliced onion rings and green chutney, they’re delicious even without accompaniment.
3. South Indian tiffin (idlis and vadas)
What started as tiffin in British India — a light-weight meal that was had between meals — has become a rage everywhere the country. and particularly in hard-working Mumbai. 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 .
4. Batata vada
Whether it’s for breakfast, teatime, or anytime, one thing is needless to say , Mumbaikars can’t live without the batata vada bite. This well-liked nutriment dumpling is formed by mashing boiled potatoes with green chilies, ginger, garlic, juice , turmeric, and fresh coriander, which is then dipped during a besan (gram flour) batter and deep fried. It’s served either with a green chutney or fried green chillies.
5. Butter chicken
This ubiquitous dish traces its roots to the times of the Mughals when calorie counting was a thing of the longer term . This is formed from chunks of chicken, marinated overnight during a yogurt and spice mix that has ginger garlic paste and juice . it’s 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 is best had with Indian breads like rotis, naan or parathas. Don’t confuse it with chicken tikka masala, which may be a story for an additional day.
6. Varan bhaat
If you wanted to call one truly soul satisfying food of Mumbai city, then this is able to be it. the straightforward and humble dish is formed by lightly tempering cooked-till-soft toor dal (a lentil) with ghee (clarified butter), turmeric and cumin powder usually served over steaming hot rice.
7. The Bombay sandwich
This street-side invention may be a combination of the foremost unlikely ingredients. Lavishly buttered light bread and sandwiched in between thin slices of beetroot, boiled potatoes, cucumbers, tomatoes, onion rings, and mint chutney. dig four triangles in order that you’ll handle all the layers without spilling them, you get the foremost refreshing tangy taste, after each bite. A toasted version steams up the vegetables inside and adds another dimension. Truly, there’s no other sandwich quite love it within the world.
8. Bheja fry
Bheja, or goat brain, sauteed with tomatoes, onions, turmeric, green chillies, spices and garnished with fresh coriander, may be a staple of all those with hardcore carnivorous leanings within the city. Eaten with a roti (Indian bread) or pao, this melt within the mouth dish features a rich Muslim heritage and you regularly find that one plate isn’t enough.
9. Zhunka bhakar
This dish has deep roots within the farming and working-class communities of interior Maharashtra. Considered the common man’s food, a political decision was made at the very best echelons of state to form it available everywhere. Overnight, thousands of zhunka bhakar stalls opened, none pricing it at quite 15 cents (Rs 10). Traditionally, the zhunka is formed using chopped onions tempered with mustard seeds and kadipatta leaves mixed with chickpea flour and is dry. it’s eaten with jowar (millet) bhakri or roti.
10. Bombil fry
Bombil, or Bombay Duck, may be a fish (and not a duck) found in plentiful supply within the waters around Mumbai. A fisherman’s favourite, Bombils are flattened, then dipped during a spice-filled besan (gram flour) batter and fried. This crunchy-on-the-outside and mushy-soft-on-the-inside fish dish are often eaten on its own as a starter, or as a main course with chapattis.
11. Brun maska
It isn’t merely bread and this is often not merely butter. It’s brun– an area bread that’s unique to Mumbai — and it’s crisp and hard and crumbly on the surface and soft inside. The brun is sliced and butter is applied . Some even sprinkle on quite little bit of sugar. it’s usually amid sweet Irani chai. Dipping brun maska in chai is that the only thanks to eat it.