The best part about a melting pot is that you’re never too far from home. Here are some dining places in Mumbai that serve up the most authentic dishes, only second to home.
Where: Brittania Restaurant, Ballard Estate
Why: Berry Pulao
What: Brittania restaurant inspires thoughts of the old days, when restaurants were about eating and food was clean, simple and tasted better than you could imagine. Berry pulao, a famous crowd-puller, consists of flavourful yellow rice, fried onions, cashewnuts and tender pieces of meat, including fried, minced kebabs. You can choose between chicken, mutton, egg and even vegetarian berry pulao. But, the crowning glory is definitely the dried, red berries, which balance the rest of the dish out with its tangy, citrusy taste. They are imported in huge numbers from Iran and are unique to this restaurant. Other Irani favourites served here include dhansak, salli boti and patra ni macchi and a perfect caramel custard to end the meal with.
Where: Badshah, Crawford Market
Why: Royal falooda
What: The Royal falooda at the 100-year-old Badshah has acquired it the legendary status it holds today. Made with milk and rose syrup with vermicelli and takmaria seeds (also known as sabjah), this Royal falooda is extremely popular among Mumbaiites, especially as take-out on late nights. The number of people that drive by for take-outs has become so high that Badshah now offers ready-to-go sealed plastic falooda-filled glasses. The flavours range from Chocolate, Kesar, Mango, Blackcurrant, Strawberry and Butterscotch. Badshah was started by B.A.Badshah in the early 1900s, which was later inherited by Merwan Jehangir Irani. Known essentially for their faloodas (Zoroastrian Persia’s national drink), Badshah also has fast food and a range of juices and milkshakes.
Where: San Qi, Four Seasons Hotel
Why: Fugu fish
What: Fugu fish is considered to be the most celebrated and notorious fish in Japanese cuisine. However, it is also considered to be the most poisonous fish and requires careful handling by the chef. Only chefs who are qualified and have undergone rigorous training are allowed to deal with this fish. San-qi, the oriental cuisine restaurant at Four Seasons has brought the delicacy to Mumbai. The chef prepares it closest to the original Japanese recipe—finely flavoured! Fugu tataki (globeish) is one of the main dishes that draws people to San-Qi, among others like Nigiri Sushi.
Why: Fugu fish
What: Fugu fish is considered to be the most celebrated and notorious fish in Japanese cuisine. However, it is also considered to be the most poisonous fish and requires careful handling by the chef. Only chefs who are qualified and have undergone rigorous training are allowed to deal with this fish. San-qi, the oriental cuisine restaurant at Four Seasons has brought the delicacy to Mumbai. The chef prepares it closest to the original Japanese recipe—finely flavoured! Fugu tataki (globeish) is one of the main dishes that draws people to San-Qi, among others like Nigiri Sushi.
Where: Sweet Bengal, Bandra
Why: Mishti Doi
What: Sweet Bengal is a chain of Bengali sweet shops, present all over the city that serves up delicious and traditional Bengali sweet treats like Chom Chom, Nolen Gurer Sandesh, Rasgulla; the list is endless. The best by far is the Mishti Doi, which when translated means sweet curd. This preparation is made by boiling milk until it thickens slightly, sweetening it with sugar or jaggery and letting it ferment overnight. The resultant sweetened curd can then be garnish with elaichi and pista. It is served it earthen pots to keep the curd cool and enhance the flavour.
- With contributions from Alisha Fernandes and Disha Waghani
Published in iDiva
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