40 Bombay foods we can’t live

without…
From street food spice bombs to favorite fasting foods and meat
dishes fit for a Mughal invader, here are a selection of foods that
any true Mumbaiker revels in.
By Sanjiv Khamgaonkar
1 July, 2010

The history of food in Mumbai is closely linked to the growth of this

city from fishing village to megapolis. 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-fueled
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 of course 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
chilies, 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 through out 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, papadi (small
crisp deep fried flour puris), 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

I often had it there. Obscenely expensive!! But it is quite worth the

while especially when you are seated at the window overlooking the
Gatway and the entrance to the harbour.
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 traveling 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.. Farsan, a broad term for
savories 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 koliwada
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.
The 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.