The evolution of Mumbai’s cuisine is inextricably related to the city’s transformation from a fishing town to a megapolis.
This popular fast food dumpling is produced by mashing cooked potatoes with green chillies, ginger, garlic, lime juice, turmeric, and fresh coriander and then deep-frying it in a besan (gramme flour) batter.
Ragda, soft, spicy, rugged-flavoured chickpeas, and patties, mashed potato formed into fat patties and fried make up this twin treat.
When Indian families go out to supper, they must have this meal created with chunks of chicken marinated overnight in a yoghurt and spice mix containing ginger garlic paste and lime juice.
Bheja, or goat brain, is a staple of all those with extreme carnivorous leanings in the city, cooked with tomatoes, onions, turmeric, green chillies, and topped with fresh coriander.
This dish has significant roots in Maharashtra’s rural and working-class populations. Because it was regarded as the commoner’s food, a political decision was made at the highest levels of government to make it widely available.
Bombil, or Bombay Duck, is a fish (not a duck) that can be found in abundance in the waterways surrounding Mumbai.
When you delve into a dish of Muslim Nalli nihari, the term “breakfast like a king” takes on new meaning.
Consider this a giant, all-you-can-eat combination plate presented in infinite numbers on your table in fast-food terms.
Consider this a giant, all-you-can-eat combination plate presented in infinite numbers on your table in fast-food terms.