The evolution of Mumbai’s cuisine is inextricably related to the city’s transformation from fishing town to megapolis. As immigrants from all across the country arrived with gold aspirations in their eyes, they carried their culinary treasures with them. What’s the end result? A diverse range of culinary methods and street cuisine that reflects both our cosmopolitanism and our carbohydrate-fueled work ethic. With Muslim, Gujarati, Goan, Coastal, South Indian, Parsi, and, of course, indigenous Maharashtrian influences, here’s a selection of must-try meals that characterise Mumbai’s cuisine culture while you stay at the Le meridian Mahabaleshwar luxury hotel.
Akuri on toast
The Parsi Akuri has here, so say goodbye to scrambled eggs. Every family has its own unique manner of preparing this breakfast meal, which is considered one of the finest Parsi cuisines. Though the exact ingredients are hotly discussed, Akuri is often cooked with scrambled eggs, onions, tomatoes (or even raw mangoes when in season), red chilli powder, green chilies, and fresh coriander. Milk, jeera (cumin) powder, curry leaves, and even ginger and garlic paste are among the ingredients used by others.
Tiffin from South India (idlis and vadas)
What began as tiffin in British India — a small meal eaten in between meals — has grown in popularity across the country. And this is especially true in Mumbai, which is known for its hard labour. Every half-kilometer, and at any time of day or night, a South Indian tiffin is provided. These multi-grain lentil batter steamed (idlis) or fried (vadas) dumplings are finest served with coconut chutney or drowned into hot sambar (spicy and sour lentil and vegetable soup, boiled with masalas and spices).
vada batata
One thing is certain: Mumbaikars can’t live without the batata vada bite, whether it’s for breakfast, teatime, or any other time. This popular fast food dumpling is produced by mashing cooked potatoes with green chilies, ginger, garlic, lime juice, turmeric, and fresh coriander and then deep frying it in a besan (gramme flour) batter. It’s either accompanied by a green chutney or fried green chiles.
Chicken in a butter sauce
The origins of this iconic meal may be traced back to the Mughal era, when calorie tracking was unheard of. When Indian families go out to supper, they must have this meal, which is created with pieces of chicken marinated overnight in a yoghurt and spice mix that contains ginger garlic paste and lime juice. After that, it’s grilled or pan-fried. The dish is then topped with an ultra-rich sauce prepared with butter, tomato puree, cumin, garam spice, and fresh cream. It pairs well with Indian breads like as rotis, naan, and parathas. It’s not to be confused with chicken tikka masala, which is a different topic. Enjoy this dish at the Le meridian Mahabaleshwarluxury hotel near mewhere it is cooked by the best chefs.
Varan bhaat
If you had to choose one genuinely soul-satisfying cuisine from Mumbai, this would be it. Cooked toor dal (a lentil) is delicately tempered with ghee (clarified butter), turmeric, and cumin powder to make this basic and modest cuisine. It takes on mystical, mythological dimensions when served over steaming hot rice, or bhaat.
Sandwiches from Bombay
This impromptu concoction is made up of the most improbable elements. Thin slices of beetroot, boiled potatoes, cucumbers, tomatoes, onion rings, and mint chutney are sandwiched between thick slices of buttered white bread. After each mouthful, you receive the most refreshing tangy taste since the layers are cut into four triangles so you can manage them without spilling them.
Fry bheja
Bheja, or goat brain, is a staple of all those with extreme carnivorous leanings in the city, cooked with tomatoes, onions, turmeric, green chilies, spices, and topped with fresh coriander. This melt-in-your-mouth meal, served with roti (Indian bread) or pao, has a deep Muslim past, and one plate is rarely enough.
Zhunkabhakar (nine)
This dish has significant origins in Maharashtra’s rural and working-class populations. Because it was seen as the common man’s meal, a political decision was taken at the highest levels of government to make it widely available. Thousands of zhunkabhakar kiosks sprouted overnight, none charging more than 15 cents (Rs 10).
Fry bombil
Bombil, or Bombay Duck, is a fish (not a duck) that may be found in abundance in the waterways surrounding Mumbai. Bombils are flattened, then dipped in a spice-filled besan (gramme flour) batter and fried, a fisherman’s favourite. This crunchy-on-the-outside, mushy-soft-on-the-inside fish dish may be served alone as a beginning or with chapattis as a main meal.
Brun maska
You might be perplexed as to how bread and butter have become such an iconic pairing. But this isn’t just bread, and this isn’t just butter. It’s brun or gutli pao, a Mumbai-only native bread that’s crunchy, firm, and crumbly on the exterior and soft on the inside. The brun is cut and slathered in butter.
Meals ready
“Meals Ready” is a popular sign seen outside most South Indian eateries. It denotes vegetarian meals set out on a thaali, a stainless steel plate, or on a traditional banana leaf in front of Udipi hotels, a euphemism for all south Indian food. A few veggies, sambar (spicy and sour lentils and vegetables cooked with masalas and spices), rasam (a hot and fiery lentil soup-like meal), and curds (yoghurt) are served with heaps of rice and consumed in that order. In “Military” hotels, a non-vegetarian version of the “meals” is available.
Puri bhel
Bhel is the most popular “chaat” (snack) on Mumbai’s streets, with each bhelwalla having his own unique mix and a sizable 7pm fan base. While the components stay the same (puffed rice, papadi (little crisp deep fried flour puris), sev, onions, potatoes, raw mango, and sweet and sour chutney), the amounts in which they are put together on the street side varies.
Chicken and mayonnaise roll
It’s available in almost every school or college canteen. During the intermission, most single-screen cinemas screening English films show it. Most bakeries will offer their own version on the counter, beautifully wrapped in cellophane. It’s available at certain upscale grocery stores alongside grains and rice.
Conclusion
When in Mumbai you must enjoy these delicacies. Just one bit and you will be a fan of the delicious items.
