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Break an egg

Parsis add eggs to any preparation, and the proof is not just in the pudding, but in all their food.
anurita guptaby Anurita Patel

Is there an evil you want to ward off? Are you welcoming a bride in your house? Go ahead, break an egg, break an egg!

Yes, that’s a true blue Parsi. There is no community more colourful than the bawas when it comes to doing things differently. By virtue of being married to a Parsi, I have been subject to a whole bunch of antics and of course, the legendary bawa fixation with food. They take it so seriously, that you may catch a bawa talking about the motti motti kolmi he enjoyed at Gambhar last weekend in Alibaug while he is already sitting at the dining table enjoying a feast!  Parsis can talk about food, food and more food even while eating (or even after) food!

In short, never mess with a Parsi’s food. They are specifically very particular about two food items – fish and eggs. Like my dad-in-law says, you should always have fish only in the months that have ‘R’ in their names. So since we are in August, we shall avoid the fish and move on to their next big fixation – eggs.

Did you know that an egg is the bawa equivalent of the auspicious coconut in Hindu customs? My grandmother took great umbrage at one of our many wedding rituals, when my mother-in-law took an egg around my head and broke it on the floor 🙂 However, coming back to this divine ball of health, wealth and prosperity taking the paramount place in Parsi cuisine, let us take a look at all that they love in eggs and how it is made.

The Parsi Akoori. The pride and joy of every bawa breakfast table, the akoori is special because it is the Parsi Parsi akooriversion of the English scrambled eggs, albeit with a lot of masala. All you need to do is add a sprinkle of cumin and a teaspoon of ginger garlic paste to asli ghee. Then sauté thinly chopped onion in ghee until it is red, and add the chopped tomato to it. Once it’s nicely bhunao’d, add all the dry masalas, including a dash of cinnamon. Right at the end, add the glorious eggs and stir.

The trick here is to keep it at the same consistency as scrambled eggs. Like I said, the akoori is such a hot favourite that I have seen people in my family eat it religiously every day for breakfast.

 ‘Everything’ per eeda (egg). There is no vegetable or food item on the planet that cannot have an egg broken on it, as per the Parsis! To their credit, they can make absolutely anything taste delicious with an egg in it. The famous bheeda per eeda is nothing but egg on okra. Simply make the okra sabzi and then break an egg or two on top of it. Cover the pan with a lid for a minute or so. Open to see if the yolk is set. Once done, sprinkle some coriander and voila, bheeda per eeda is ready.

The other hot favourites are wafer per eedu, malai per eedu, vaingnu (brinjal) per eedu, tamota (tomato) per eedu, kheema per eedu and goor (mutton marrow) per eedu. Basically anything and everything per eedu is the bawa specialty.

lagan nu custardLagan nu custard. No Parsi wedding is ever complete without the lagan nu custard. The Parsis always have a sit down dinner at their special occasions. The food is served on a banana leaf and along with saas in machhi and sali margi, there is the famous lagan nu custard for the sweet dish. It is a baked custard made with eggs, semolina and condensed milk. Milk, sugar and condensed milk are boiled in a kadhai and then the semolina is added to it. It is left to simmer for 20 minutes so that the mixture becomes thick and creamy. Then, some cardamom powder and nutmeg powder is added to it. Now, another mixture of eggs in another bowl with vanilla essence is made and added to the cooled down semolina mix. It is then baked for an hour or so until set.

So while the actual recipes can be acquired from many of your bawa friends or family, the main ingredient clearly is egg and of course, love. So the next time a bawa invites you to a brunch party saying ‘Jamva chalo Ji’ you know what to look forward to! After all, ‘Sunday hove ke Monday, dar roj khawaanu eedu!’

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy paleoaholic.com, www.cookveg.co.uk, www.flickr.com)

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Ramzaan feasting in Mumbai

We list five go-to joints for amazing Ramzaan food and drink – and the journey starts from Mohammad Ali Road.
by Anurita Gupta

anurita guptaThis entire holy month is supremely special for one and all irrespective of religion and culture. This is also because, along with the whole month of fasting, there is the feasting to look forward to!

In Mumbai, the mecca of Ramzan food ought to be this wonderful street that stretches between Nagpada Junction and Minara Masjid right under the famous JJ flyover – Mohammad Ali Road. The moment you think of this street, you start imagining skewers of assorted kebabs in a cloud of charred aroma, complemented by the ‘desi ghee ki khushboo’ coming from the big metal kadhais frying up fluffy malpuas and jalebis.

If you are a true foodie, you will not resist visiting Mohammad Ali Road at least once during Ramzaan, when this place wears a beautiful hue of green sparkle, thanks to the bright lights adorning the area. From seekh paranthas, kheeri kaleji to phirnis and mawa jalebi, you are sure to enjoy a feast but you have to be sure to visit the right places for a complete gastronomical experience.

JJ Jalebi Corner: Just when you take a few steps into Mohammad Ali road, there is the famous JJ Jalebi store jalebisdoling out the most divine jalebis, that look a bit different from the regular orange ones. These are unique Ramzani sweet meats called mawa jalebi. They are darker, fluffier and a bit more chewy than the regular ones, but supremely delicious.

One look at them and you know why they are sold out first at this popular eatery that was named by the owner, Haji Chhote, after the famous JJ flyover in the independence year of 1947. This place also serves brilliant malpuas with the option of single and double egg. The difference is in the size and the fluff. You can enjoy them with freshly-made rabri as well. The specialty of JJ Jalebi Corner is that all its sweets are made in desi ghee with a special ingredient, ‘chiraunji’ in their batter, which adds the much-needed crunch amongst everything sweet. Enjoy it before your fast begins so the calories last you the day, but if you are not fasting, like me, then a single egg malpua and a little bit of jalebi should suffice.

Al Rehmani Restaurant: Situated diagonally opposite JJ Hospital, this restaurant wears a bit of a dingy look but if you can go past that, you shall discover a treasure trove of gastronomy in the form of daal gosht, mutton biryani and the most succulent and delicious roasted chicken leg.

The mutton masala and chicken kadhai are not for the faint hearted, as you would find lots of oil on the surface but that is because there is clearly no compromise on the taste of the food you get here. A unique dish on offer here is the deep fried seekh parantha that is served with mint leaves and green chutney, something I seriously  recommend. With its super efficient service, Al Rehmani is easy on the pocket yet great on the taste (minus the excessive oil and the ambience).

idris cold drinksIdris Cold Drinks: After much eating comes a time when you crave something to drink. Idris Cold Drinks at Pakmodia Street, Bhendi Bazaar is worth a try. Known for home made sherbets, this place has some unique flavours on offer. Started in 1987, this joint specialised in the masala drink ‘Rimzim’, which is ‘Jaljeera’ for the North Indian in me. The young owner proudly recommends their Variyali (saunf or fennel) drink but I would honestly steer clear of it!

However, their milk shakes are a different story. You can try the traditional kesar elaichi and the modern butterscotch flavours. Also, their ‘Idris special’ is a rose sherbet made from rose petals – it’s surprisingly refreshing! What’s unique is that this place sells syrups they make themselves, and their drinks have a hint of soda too. Idris Cold Drinks is worth a try on the Mohammad Ali gastronomic journey.

Surti 12 Handi: Right after Mohammad Ali Road, there is Bohri Mohalla’s pride and joy, Surti 12 (Baarah) Handi that serves up the most amazing nihari. Traditionally known for an astonishingly unique bhel that is a concoction of meats and gravies that come from 12 handis and served with khamiri roti (sour dough bread), this joint is now run by the grandson of Hafiz Ismail, Naeem Surti, who has been forced to cater to the changing times where people do not prefer to mix their meats.

Although the 12 handis have now been reduced to 9, the style of cooking still remains the same. There are swarms of people standing outside in the evening waiting to lap up the out-of-the-ordinary feast as the mohalla exults in the aromas of various meats. For the month of Ramzaan their specialty is the nalli nihari (beef bone marrow in gravy) which is served with goat and cow trotters and other special meats as well. Really heavy on the heart but brilliantly comforting for the soul, one has to visit this place for its share of history, too.

Tawakkal Sweets: For everything malai, there is Tawakkal Sweets, at Bohri Mohalla. Their most popular ones are mango and balck currant malai flavours. As usual, this place sees a tawakkal sweetslot of rush with people usually taking parcels for everything, from malai to huge jalebi packets.

I personally love their phirnis. Soft and creamy, they have the most delicate flavour. Their blueberry malai is another favourite.  You can get your hands on their heavenly gulab jamoons and other traditional bohri sweet meats as well, such as Aflatoon, puff sweet samosa and malai puff.  Their khaja barfi is also very popular.

With that I conclude the culinary journey of the most delectable Ramzaan food and drink, hoping that you would surely visit these places irrespective of the traffic snarls and the rain. Happy feasting!

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy www.buzzintown.com , www.finelychopped.net, www.team-bhp.com)

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The ultimate monsoon comfort food

What’s better than the monsoon in Mumbai, despite killing rains? Food that makes the season even more special, that’s what!
anurita guptaby Anurita Gupta

Mumbai without monsoons is a Mumbai without colour, without some of its spirit. But now that the rains are here, let’s celebrate!

While you must have completed your neon-colored-raincoat-and-gumboots-shopping routine from Linking road, there is a lot more to do while baarish sings at your window sill; for instance, figuring out some rainy season comfort food and drink. Here are a few of my favourites that make monsoons even more cozy and comforting.

Kadak adrak chai: While it is the unofficial drink of India, Mumbai’s cutting chai with a dash of ginger is best masala-chaienjoyed during the rains. Not only does it enhance the taste of crisp mirchi and paneer pakodas, but ginger is good for us as well. Being a natural astringent, it aids in digestion and can actually cure the common stomach flu that tends to bother us in this season. Ginger is also known to sooth cold and cough and other allergies. So enjoy a cuppa while watching the rain soak the streets of the city. If you choose to make it on your own, then just add some thinly sliced ginger in regular chai before adding milk. Boil for two minutes and pour.

Kanda bhajji: There is no better snack that accompanies a kadak adrakwali chai in the monsoon than the Mumbaiyya kanda bhajji. These are onion and gram flour fritters. Enjoy it at a chai ki tapri near you or make them fresh at home.

Here’s how you do it: Make a thick paste of besan (gram flour) and water; add a spoon of cornflour, salt to taste, dry mango powder (aamchoor) and chilly powder, along with dhaniya powder and ginger garlic paste. Thinly slice onions. Dunk them in the batter and throw bit by bit in a heated kadhai of mustard oil. Deep fry until the bhajjis become golden brown, and enjoy with a nice sprinkling of chaat masala on top. Happy chomping!

Wonton soup: Pour yourself a bowl of soup while it’s pouring outside! All you have to do it to cook up some chicken or vegetable broth. You can make one yourself by throwing in actual chicken or some vegetables in a cooker. Give it a whistle or two, strain and serve. Or you can also pick up Maggi stock cubes to make the broth. Once done, open up a packet of frozen wontons, swirl in the hot broth for two minutes and serve with a spritz of lemon and a dash of ground black pepper.

Bhutta nimbu masala maar ke: At every nook and corner of Mumbai streets, you will find the delicious bhutta, i.e. corn on the cob. If it rains, it calls for a bhutta, that too with a genuine helping of lemon juice and chaat masala. The bhuttawala will happily give you the option of soft and hard, sweet and regular corn. Choose the one you like, watch it get grilled on coal and then relish it while taking a walk at Marine drive.

jalebi-samosaGarma garam jalebi samosa: If your sweet tooth takes a fancy to the rains, then the sweet dish that complements it the most is hot, crisp jalebi. These concentric circles made from flour and sugar and doused in chashni are heavenly when combined with crusty samosas. This combination is really one made in heaven. Enjoy it at a halwai shop near you or parcel it for a late monsoon night, when it tastes brilliant eaten cold with a glass of warm milk.

If you have firang taste buds, then chips and dips are a good choice with sizzling brownie and ice cream for those who love sweets. So go ahead, sing your favourite rain song as you sip hot chai and eat steaming hot bhajjis!

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy healthbeautyfitness.in, know.burrp.com, finelychoppedk.wordpress.com)

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Why aloe vera is great for you

Aloe vera alleviates breathing issues, reduces aches in joints and even helps get rid of lice. Try this plant today.
anurita guptaby Anurita Gupta

If aloe vera were a pop group, it would undoubtedly be The Beatles. This wonder plant is a true star, and it finds its place in history for thousands of years. Legend has it that Aristotle advised his student, Alexander the Great, to invade the island of Socrota to get all the aloe vera plants from there in order to use it to heal the wounds of his soldiers.

Although it looks like a hybrid cactus, aloe vera actually belongs to the lily family from the south of Africa. This plant’s gel and juice are said to possess miraculous healing qualities. The aloe gel, also known as ‘mucilage’ is taken from the inner part of the aloe leaf and the aloe vera juice comes from the latex part of the plant, just beneath the skin. The juice is said to contain the laxative aloin.

There are over two hundred useful ingredients in aloe vera, including vitamins, minerals, amino acids, enzymes, polysaccharide, and fatty acids. That is the reason why there is a whole list of benefits that this wonder plant accords. Apply it or add it to your favourite drink (non alcoholic ) for the following benefits:

Wrinkle-free, glowing skin: Throw away that wrinkle cream or herbal skin potion. Aloe vera gel is the only natural, sure-shot preventive solution for wrinkles, since it is a fantastic moisturiser. Dry or sensitive, acne-prone or psoriasis-ridden skin, aloe vera gel is said to be the best solution for all skin issues, because it provides oxygen to the epithelial cells that act as a power booster to get healthy skin.

Try this: Cut up an aloe vera plant leaf and slice it down the centre to extract just the gel, not the latex from the aloe vera gelsides. Whirl it in the blitzer and apply it on your face just before going to bed every night. Not only will you have acne-free, smooth, glowing skin, but wrinkles will say good bye forever!

Rapunzel-may-get-jealous hair: Opt for aloe vera gel if you want your inner Rapunzel to come alive. Use the gel directly on your scalp to rid it of dandruff or – eeeks! – even lice. You can get lush, strong, shiny hair thanks to the vitamins and folic acid stocked in this miracle plant.

Try this: Apply the gel on a clean scalp right after washing your hair with a light shampoo. Keep it on for 10 minutes, then rinse thoroughly. Also, there are many off-the-counter shampoos available with aloe vera as an ingredient, so you could opt for those.

aloe vera gelHealth in a glass: Aloe vera comprises Vitamins A, B1, B2, B6, B12, C and E, Folic Acid and Niacin and therefore, having a glass of aloe vera juice daily can boost our immunity and assist it in fighting against pesky free radicals and pollution-generated stress on our body. You can buy aloe vera juice at many chemist shops. They are also available in many flavours including green apple, mint and grape.

Try this: Aloe vera juice is very high in minerals. Drinking it regularly will supply you with essential minerals and help you attain optimum blood flow and a healthier BMR (Body Mass Ratio). It is a natural cleanser, so it is a great antacid that cures digestion issues in a matter of days. Drink a glass of aloe vera juice in the morning and feel a heightened sense of well-being.

Happy joints and hearts: Densely packed with 12 natural ingredients such as copper, iron, sodium, calcium, zinc and potassium, aloe vera helps in lowering inflammation naturally. In short, if you have aloe vera juice on a daily basis chances are that you would not have to visit the ‘bone doctor’ too soon. Thanks to the anti-inflammatory benefits of this plant, it aids in mobilising muscles and joints. Not only that, there’s the bonus advantage of lowered blood sugar and lesser cholesterol, thanks to aloe vera’s ability to greatly multiply supply of oxygen in the blood.

Try this: Add some aloe vera gel to a smoothie or milk shake of your choice. Also, the next time you have aching joints, there’s no need to rub ‘ghee’ on them – just apply an anti-inflammatory gel that contains aloe.

Breathe free: Aloe vera juice can aid extensively in cases of respiratory disorders. Having a glass daily can actually be very helpful for those who chronically have the sniffles, aloe-vera-gelinfluenza, bronchitis and many other allergies. Aloe vera comprises sulphur, lupeol, salicylic acid, cinnamic acid, urea nitrogen and phenol that thwart the development of bad bacteria in the body, thereby reducing chances of all sorts of internal and external infections. So time to say ‘bottoms up’ to an aloe vera shot and breathe free.

While there are many products available in stores containing this brilliant plant, it is always recommended that you your own aloe vera gel or juice. The price you pay for this plant is a mere Rs 45 and it grows as beautifully indoors as in strong sunlight. Also, while its daily external application as a gel is highly recommended, there are naturopaths who advise against consuming aloe vera juice regularly because they believe it has to be used as a medicine for cure and not necessarily as a ‘healthy living’ magic potion.

(Pictures courtesy www.whyaloevera.com, articles.timesofindia.indiatimes.com, www.aloe-vera-bio.org, www.makeupbeautylounge.com)

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Who needs antioxidants?

Everybody, apparently. But do you know what you need to eat and drink in order to get the optimum amount?
anuritaby Anurita Gupta

Amongst all things ‘anti’ that are trending today, the one that wins the race hands down is ‘anti’-oxidant!

While driving back from a teenybopper flick recently and watching 14-somethings have green tea in order to fit in to their party dresses, I figured, antioxidants are simply the rage with not just the 50-plus health conscious lot, but also youngsters! So, what’s really the antioxidant story?

What are antioxidants?
The dictionary defines ‘antioxidants’ as ‘a substance that inhibits oxidation, that removes potentially damaging oxidising agents in a living organism.’

Dr Mark Pereira, renowned Mumbai-based cardiologist explains, “In layman’s terms, an antioxidant is that category of food that we consume in order to neutralise the harmful effect of free radicals in our body that is a byproduct of the oxygen we breathe. They are known as ‘super foods’ because, if consumed regularly along with a daily routine of exercise, they ensure the running of a healthy heart.”

No wonder then, my office pantry has now introduced ‘Green tea’ as an option to coffee and chai as well. I am suregreen tea you agree that antioxidants have become a style statement. But do we really understand what an antioxidant does, or are we simply complying with what everybody else thinks, ie looking good = green tea?

The secret to health is and has always been ‘balance’. Take for instance, your car. You put in the best fuel available in the market in order to ensure great mileage. However, over a period of time this same fuel clogs up the fuel injectors. Which is where, the hero ‘octane booster’ jumps in to minimise fumes. Now if you keep feeding your car with just boosters and no fuel it will certainly not run. The same applies to our body.

Dr Loveleena Nadir, famous gynaecologist at Fortis le’ Femme, Delhi who works extensively on the health and nutrition of her patients explains, “Having a balanced diet is the key to purple_grapeslong lasting health. It serves as the main fuel while antioxidants are the super efficient fuel boosters that unclog the engine of our body, thereby benefitting it extensively. They are present in fruit and vegetables of various colours. For instance, purple foods like grapes are rich in an antioxidant called resveratrol that works on our body exactly like exercise and promotes healthy insulin levels. So, one should enjoy a glass of red wine every now and then while managing a good exercise routine.”

According to Dr Nadir, the ‘5 plates, 5 colours’ mantra works brilliantly. This pretty much means that if we take 5 to 7 servings (about 150 grams) of fresh fruit of 5 different colours then we would have had our ideal dose of antioxidants.

Get your dose of antioxidants now

– Did you know that if you have a cup of tomato juice it can actually be the best sunblock ever? The lycopene available in tomato shields the skin from the sun by almost 35 per cent. So that’s one more excuse to have that (virgin) Bloody Mary.

– Berries and dark chocolate are rich in another family of antioxidants called polyphenol flavonoids, that heighten memory and concentration, increase blood flow and give higher immunity – but you have to watch out for the high sugar content of sugar in them.

red fruit– If you want a healthy heart with less chances of stroke, then you must adhere to the saying, ‘an apple a day keeps the doctor away’. This is because red-coloured fruit such as apples, decrease clot formation in our body.

– Similarly, yellow-orange range of fruit and vegetables helps fight against cancer of all kinds. Go ahead, indulge in some yummy pumpkin-carrot soup. Also zero in on the most commonly-known antioxidant, Vitamin C, which is available in orange, lemons, papayas and yellow bell peppers.

– Yellow green-hued vegetables like spinach, mustard, green peas have caretenoids that can make the hair and eyes shine.

– Greens like broccoli, sprouts and cabbage are good for liver and decrease incidence of colon-related issues. broccoli

So use this information to load your shopping basket with all the right things now on. If you’re still wondering why antioxidants have become fashionable, then here’s something to think about: our body is otherwise pretty well armed to fight pesky free radicals, but its optimum functioning is compromised when we pick up that tin of instant or preserved food from the stores or order in a pizza for dinner. The body also suffers from daily office work, traffic snarls, less than seven hours of sleep and our couch potato lifestyles.

(Pictures courtesy blog.medi-share.org, thenailartandbeautydiaries.wordpress.com, www.burnthillsny.com, jootix.com, www.worldcommunitycookbook.org)

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Eating out, Mumbai ishtyle – Part III

The last of the three-part series on Mumbai’s most preferred food joints, their specialties and the real swaad of Mumbai.
anuritaby Anurita Gupta

In Part I and Part II, I spoke about the city’s heavenly eating out experiences and food joints. Today, I conclude my thoughts on the awesomeness that is eating out in Mumbai.

Bombay Sandwich joints: The hard-working Mumbaikar literally lives ‘between breads’. Mumbai’s favourite quick fix snack is most definitely a sandwich. The Bombay sandwich is usually loaded with fresh beetroot, cucumber and tomato slices with grated cheese and served with green and red chutney. Its many variations are ‘chutney sandwich’, the ‘grilled cheese sandwich’ and ‘chutney cheese toast’. In a fancier avatar, many international and local chains serve the sandwich in the form of oven baked breads packed with cold cuts and Swiss cheese.

Hot tip: For the true blue Mumbai-sandwich experience, try Swastik Sandwizza, Santacruz Market. Their veggie bombay sandwichsandwich has crowds swarming outside this tiny shop to get a bite. Right Place at Warden Road is another hot spot for grilled cheese sandwich with a ‘secret’ recipe sauce. The humble chutney sandwich at Candies, Bandra is quite a hit too.

For an international experience, try the cheesy, corned beef sandwich called ‘Ruben’s’ at Between Breads, opposite Hawaiin Shack, Bandra (West). The ‘Sloppy joe’ at Indigo Deli, Phoenix Mills is a hot number, too. Sante at Pali Mala Road, Bandra serves the yummiest ‘Ham and Brie’ sandwich.sorpotel

Goan food restaurants: Goan cuisine is primarily made with the three tropical ingredients of seafood, coconut milk, and local Goan spices. The flavours are super intense with extensive amount of kokum used to counter the spiciness. Interestingly, this cuisine has many influences of not just the Portuguese era but also has undercurrents of Hindu and international cuisines by virtue of its flourishing tourism.

Goan food that is really popular in Mumbai is Goan fish and prawn curry, Pork Vindaloo, Goan pork sausages, Pork Sorpotel, Prawns balchao and Xacuti (non-veg and veg). Interestingly, the Sorpotel (see pic on left) comprises pig blood as well. Its unique flavour is enhanced when you have it with par-boiled white rice or bread. The most famous is Pork Vindaloo, a combination of spices, red chillies and a huge amount of vinegar.  Non vegetarian aside, the vegetarian Goan food comprises of beans, cashew nuts, potatoes and jaggery.

Hot tip: Enjoy the vegetarian rajma tondak, rich in cashew, Goan pork sausages and Goan Fish curry (mackerel recommended) at Goa Portuguesa at Mahim, near Hinduja Hospital. Jaihind Lunch Home at Bandra and Lower Parel serves a mean Goan Prawns curry. You can also visit the Goa Bhawan canteen, JVPD, Juhu for very reasonably-priced, authentic Goan food.

Mangalorean restaurants: Almost always confused with Malvani cuisine, the one big difference between Mangalorean gassi and a Malvani curry is the ingredient that is responsible crab curry for the khataas factor.  There is tamarind in the gassi and kokum makes the Malvani or Gomantak curry nice and sour. Typically known as the cuisine of ‘Tulu Nadu’ (parts of Kerala and Karnataka that speak Tulu), Mangalorean cuisine is massively influenced by the South Indian cooking style as well. Made with coconut, dried red chillis, ginger and curry leaves, Mangalorean delicacies are usually spicy with fresh seafood being a major component in them.

The most popular dishes in Mumbai are gassi (prawn, fish and vegetable), appam (rice pancakes), Malabari parotta, Mangalorean fish curry, neer dosa (lacy rice crepes), ghee roast chicken, cashew upkari, sannas (Mangalorean version of idlis) and the famous Mangalorean crab curry. Another very popular dish that doesn’t belong to South India or even India, is the ‘butter garlic crab’ (see pic on right) which is on offer at most Mangalorean and Malvani food hubs. It is a such delight to enjoy the soft, sweet crab meat doused in butter garlic sauce!

Hot tip: Enjoy a mean crab curry with hot neer dosa at Mahesh Lunch home, Fort; butter garlic crab and squid gassi can be devoured at Trishna, Kala Ghoda; Jai Prakash, Goregaon (East) has the most amazing prawn and chicken gassi and prawns tawa fry. 

Frankie31-1024x687Mayo rolls and frankie joints: Let’s rock and roll with what can be proudly associated with only Mumbai and no other state – the famous ‘chicken mayonnaise roll’. Diced chicken is sautéed and then mixed with mayonnaise, spiked with a bit of mustard and black pepper and stacked generously between a hotdog roll, minus the sausage. In the same gastronomic scheme is the ‘Bombay frankie’, originally introduced by Tibbs, and which is especially popular with the college crowd. Catering to masala sensibilities are the chicken and egg frankie, chicken curry frankie and the ‘Veg frankie’.  All in all, rolls are indeed a quick pickup food for unstoppable Mumbai.

Hot tip: Try Tibbs chicken frankie at their various outlets. I personally prefer the Shivaji Park one. Hangla’s, Goregoan (East) has the most amazing Calcutta rolls. Try their double chicken double egg roll. The most splendid chicken mayo roll is available at Excelsior, Fort and at Sherry’s in Matunga next to Ruia College. Try the lamb and chicken Shawarma rolls at Maroosh, Phoenix Mills, Lower parel and Inorbit Mall, Malad.

With that I conclude the ‘Eating out – Mumbai Ishtyle’ diaries. If you do take my tips seriously, we are sure to bump into each other some day at one of the food joints where we may happily get our hands dirty enjoying heavenly butter garlic crabs with a shot of toddy!

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy mumbai-magic.blogspot.com, www.pelauts.com, www.paulscooking.com, bengalicuisine.net, ibnlive.in.com)

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