Tag: eating out in Mumbai

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Swaad 'Anu'saar

Nashta bole toh, sirf Mumbai mein

Aamchi Mumbai is defined by its nashta, the street food that serves as a meal between all our other meals.
anurita guptaby Anurita Gupta

Part 1 of 2

Mumbai ka chai nashta bole toh Mumbai’s lifeline. A city that never stops loves its food on the go. So let’s take on this gastronomical journey of exploring various kinds of snacks and beverages inspired by the various communities residing in the island city.

Vada Pav: Internationally known as the ‘Bombay burger’ and having gained worldwide culinary accolades, the humble vada pav sits crunchily on the No.1 position of all Mumbai snacks. I am sure there is no need to explain, but for the uninitiated, the vada pao is a brilliant carbohydrate overdose which has a mashed potato spicy patty deep fried in gramflour batter and then put in a freshly baked bun loaded with coriander (green) and tamarind (red) chutney.

The special zing is added by the dry garlic chutney which is famously available only in Mumbai. Vada pav is best vada pavenjoyed with a nice masala chai from the nearby street vendor or if hygiene is your concern, then you can try the vada pav burger at Jumbo King outlets across the city. The other favourites in the pav category are samosa pav, bhajji pav and ussal pav that are devoured and relished especially by the college crowd.

Masala Chai: Chai mein bhi masala? Clearly India is the masala capital of the world. No wonder then, the busiest city of this country thrives on masala, be it Bollywood or chai. While chai has become a worldwide term for many tea aficionados, clearly masala chai stands apart. Found at almost every nook and cranny and every train station this thick milky tea fuels our city.

One would typically see a tea vendor vigorously stirring the aluminum vessel of chai, alternatingly adding an elaichi or kaali mirchi or dalchini to it. You can have half a cup known as ‘cutting chai’ or a full chai. While there is no specific time to enjoy it, the best evening companion for one and all in aamchi Mumbai is its heavenly chai.

brun maskaBrun Maska: No Parsi household can enjoy its leeli phudhina choi early in the morning or evening or in fact any time in the day without the kadak brun (bread) and soft maska (butter). It is not just the Parsis but most Mumbaikars who enjoy this Parsi specialty that comes in the ‘light snacks’ category. Available at most Irani bakeries and cafes, Brun pav is a famously fluffy soft round bread with a hard crust and looks a lot like the soft bun. Freshly baked brun tastes the best with a nice amount of butter slapped on it along with a small drizzle of sugar…yum!

Enjoy it at a famous Irani café ensconced in a corner of a busy Mumbai street. Bite into the crunchy brun while taking in the historical ambience of the café that typically has glass top tables with rosewood lacquered chairs, old time posters of beverages and even international pop stars, a grandfather clock, antique stain glass windows and white and yellow block flooring.

Bhelpuri: Mumbai ki bhel ko kabhi mat bhool. That should be the slogan for our city, ‘cause if Delhi can make a teekha gol guppa, then Mumbai’s robust chatpati bhel puri can give it a good run for its money. Bhel puri is a true chai time favourite because it gives just the right amount of tang, zing and healthy crunch that is easy on the calories and the pocket. A combination of thinly chopped kachhi kaeri (raw mango), murmura (rice crispies), roasted dal, poori (semolina crispy disc) bhel puriand of course, some nylon sev is then tossed in khatti meethi chutneys and served in a cone-shaped newspaper with a sprinkling of fresh coriander. The bhel puri is the pride and joy of every street vendor. It is most sought after at various chowpatties and snack centres.

My favourite is at Swati Snacks, Tardeo. You can also enjoy other ‘sister’ snacks like sev poori, sookhi bhel and dahi batata poori if you have more time and tummy space. Bhel can never be enjoyed with a spoon. Always ask for a crisp poori to enjoy this plateful of nashta.

This is not where our tryst with Mumbai ka chai nashta ends. Wait for Part 2 that will explore the Sindhi sel bread, khamman dhokla, sev gathiya, dosas and vegetarian sandwiches galore, complemented by the South Indian kaapi and Irani butter chai. Toh ho jaaye!

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 sailusfood.com, wikipedia.com)

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Trends

Fine dining gets dearer as rupee falls

Sliding rupee hits imports and impacts eating out at five star hotels and restaurants. Drinks and spirits become costly, too.
by The Editors | editor@themetrognome.in

It’s not just the prices of onions that are making us cry. Rising inflation and the sliding rupee are taking away the joy of shopping or even going out over the weekend. And among those rethinking their recreational habits are the people who indulge in fine dining quite regularly.

rupee slideAs per a survey conducted by trade body ASSOCHAM (Associated Chamber of Commerce and Industry of India), five star hotels and fine dining restaurants have registered a significant decline to the extent of 20 per cent in the last three months due to the falling rupee. Releasing the ASSOCHAM paper on ‘Weak rupee dampens spirits of fine dining restaurants’, DS Rawat, Secretary General, ASSOCHAM said, “Due to a fall in the rupee, five star hotels and fine dining restaurants are revising their menu card rates as the weak rupee pushes up prices of imported food ingredients and spirits.”

With negative market sentiments of an economic slowdown and weak rupee, the fine dine market segment may lose its sheen. The paper further highlights that the fine dining market registered a decline of over 20 per cent than last year in the major metropolitan cities like Mumbai, Delhi-NCR, Chennai, Hyderabad and Ahmedabad.

The paper further points out, “Due to the rupee depreciating against major foreign currencies, prices of imported products have shot up by as much as 30 to 35 per cent. Some restaurants import 85 per cent of its ingredients from Japan, France, Italy and Thailand for its signature dishes.”

Rawat added that premium hotels and restaurants use imported olives, olive oils, legumes, meats like salmon, tuna steak, porkfish sushi roll pepperoni and turkey ham, Italian and French cheeses, fine wines and spirits to tickle the taste buds of Indians. Nearly 45 to 60 per cent of the food cost of specialty restaurants, depending on their cuisine, accounts for the cost of imported food products. “The rupee devaluation has majorly impacted imports, from meats and seafood to cheese and legumes. Nearly 60 per cent of the food produces at specialty restaurants are imported and does not have local substitutes here in India. As a result, restaurants are bound to revise the prices of their menus,” adds the paper.

The current size of the Indian food industry stands at Rs 2,50,000 crore per annum and is expected to grow at 12 per cent to touch a staggering Rs 4,25,000 crore by 2018. The size of the gourmet food market in India is Rs 7,500 crore, growing at a CAGR of 20 per cent. The market is expected to cross Rs 15,000 crore by 2015. The Indian gourmet food market includes fine dining restaurants, café markets as well as food retail.

The availability of imported ingredients is another factor for growing demand for fine dining restaurants. Ingredients such as truffles, artichokes, asparagus, Australian lamb and Norwegian salmon have found their way into the Indian food and beverage space. The paper also highlights that imported spirit prices increased between 7 per cent and 12 per cent in the last three months, where bars and nightclubs have also seen a similar slump.

                                                                                                                                                           (Pictures courtesy louisekwoods.wordpress.com, www.finediningindian.com, www.theunrealtimes.com)

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Swaad 'Anu'saar

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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Swaad 'Anu'saar

Eating out, Mumbai ishtyle – Part II

We continue tracing Mumbai’s gastronomic map, and present four true-to-the-city kinds of eating joints that serve the food we love.
anuritaby Anurita Gupta

Last week, we checked out five very Mumbaiyya eating styles and joints that have Mumbaikars scurrying to eat out at every opportunity. Today, I continue on the food trail across Mumbai with four more types of joints.

Indian Chinese food joints – Street side, take-away or restaurant, Mumbai boasts of the most amazing Chinese food that is remotely inspired by China but which suits the Indian palette. The most famous street-side Chinese is known as galla Chinese, and I’ve gobi manchurian rechristened the food available in restaurants as ‘Chinjabi’ (a combination of Chinese cuisine and Punjabi style of cooking, such as chowmein). We Indians are so happy with our brand of ‘Chinese’ food comprising chilly, garlic, ginger, Schezwan, and Manchurian that I doubt we would relish the bland ‘steamboat’ of Shanghai. Nelson Wang (of China Garden fame) is said to have started this Indo-Chinese blend – it seems like he put together the Indian ingredients of onion, ginger and garlic, but instead of adding garam masala he added soya sauce and cornstarch to the chicken. This is probably how gobi Manchurian came into existence!

Hot tip:  Enjoy galla Chinese at China Man opposite St. Joseph High School, Wadala and Sherry’s next to Ruia College, Matunga that serves fabulous ‘triple schezwan rice’ and ‘crispy chicken’. Order Chinese meal combos from Mr. Chow at Worli. For a high-end food experience, visit China Garden in town that serves yummy Kungpao prawns and beef tepanyaki, while Royal China in Fort serves a delectable Peking duck in orange sauce.

Street side Mughlai food – Coming from the rich history of the Mughals, the Mughlai food we enjoy today is a rendition of the cooking styles typically found in Hyderabad, UP and Delhi, with Pakistani and Persian influences. Its street version is extremely popular in Mumbai.

mughlai rollsTop of the charts are kebabs. Cooked on a charcoal grill, kebabs are made from minced meat and served with thinly-sliced onions and coriander chutney.  The Punjabi version of the cuisine, butter chicken and tandoori chicken, are hot favourites, too.

Hot tip: Enjoy succulent beef and mutton kebabs at Sarvi’s at Byculla, (best ordered in or ‘parcelled’). Mohammad Ali Road in town is perfect for kheeri kaleji (kidney and liver). Bade Miyan’s baida roti is to die for. Harpal’s biryani is the best for ordering in, and ITC Grand Maratha’s Peshawari has the best butter chicken and dal bhukhara.

Some of the less famous mughlai food gems are Maaroosh at Phoenix Mills for chicken tikka and tandoori chicken; Kebab Stall at Union park (next to MOD) for boti kebabs and Universal Kebab Kona outside Wallace Apartments, Slater Road, Tardeo. This last has two guys with very colourful personalities serving yummy ‘pockets’ of fresh bread with mutton or chicken kebab, and green chutney slathered with various cheeses that they make themselves.

South Indian joints: Thambi food joints find their origins in the British Raj when the South Indian ‘tiffin’ service was incredibly popular. Tracing its beginnings to the 1930s, the ‘tiffin’ meant a light meal between meals which used to be typically steamed idlis or crisp vadas made with a batter of rice and lentil, and enjoyed with coconut chutney and sambhar (a spicy and sour mix of lentils and vegetables boiled with tamarind and masala).

The tiffin trend is still a rage. Other than idli-vada, the most sought after are the dosa and uthappam. Many Udipi restaurants have the ‘Meals ready’ facility as well, which means that dosathey have a set vegetarian menu comprising vegetables, sambhar, rice, dahi (curd) and rasam.

Hot Tip: Try the dosaye (dosa) at Anand Bhawan and the Kanchipuram idli at Mysore Café (both at Matunga), which is also famous because Mukesh Ambani heavily endorses it as his favourite breakfast joint. Nearby is the 70-year-old Ramanayak Udipi that offers ready meals.  Madras Café in the same vicinity is supremely popular for its tiffin and South Indian kaapi (coffee).

Mumbai meetha joints: Think sweet in Mumbai, and you think of Shahi Falooda. Made with vermicelli, tapioca pearls, sabza (basil seeds), a bit of rose syrup and milk or vanilla ice cream, the falooda finds its origins in Persia where it was known as faloodeh and became famous here with the Mughal Empire. Another wonderful dessert is the malai  kulfi and its various seasonal fruit versions. The most popular are sitaphal (custard apple), anjeer (figs) and mango. And of course, you can’t get enough of Mumbai’s trademark fruit with cream and ice cream.

FaloodaHot tip: Visit Bachelor’s opposite Chawpatty for the legendary strawberry cream and ice cream, and their mango and kiwi with cream. Badshah’s (at Crawford Market) Shahi falooda is very famous, but the best I have had is at Baba Falooda, Mahim which also serves yummy kesar pista ice cream. Kulfi is synonymous with Gupta Kulfiwallah all over Mumbai, but the best comes from the Kulfi Centre at Girgaum Chowpatty. Serving close to 20 different kulfi varieties, their Zaffran (saffron) flavour is the most popular one but their chocolate kulfi is really special. Haji Ali Juice Centre is also great for Ramadani laddoo and sitaphal cream and ice cream.

Next: We’ll enjoy the unique ‘Bombay sandwich’, explore our love for butter garlic crabs, relish the homely touch of zunka bhakar kendras, roll with Mumbai rolls and rediscover our love for pork sorpotel and other Goan delicacies that Mumbai loves.

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.desi-living.com, icetrail.blogspot.com, tarladalal.com, tamalapaku.blogspot.com, mumbai-magic.blogspot.com)

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Swaad 'Anu'saar

Eating out, Mumbai ishtyle – Part I

What makes Mumbai’s tummy tick? Presenting five special, unique cooking styles that make the city eat out with a vengeance.
anurita guptaby Anurita Gupta

“Mumbai ki bhelpuri ka jawaab nahin!” exclaims everyone who visits or proudly stays in this fast paced, glittering Bollywood town. The corners of Mumbai streets are ensconced in history with Irani cafes still serving up their trademark brun maska and kheema pao.  Mumbai has evolvedi in all its glory over the years, thanks to the mixing pot of inhabitants who came to this sapnon ka sheher and got along their gastronomic treasure trove as well. No wonder then, we have a special variety of food places satiating our unique Mumbaiya hunger for the food that is ‘exclusive’ to us.

– Gujarati Thali restaurants – Before the dissolving of the ‘Bombay’ State on May 1, 1960, Gujarat and Maharashtra were one. This pretty much explains the presence of the colorful Gujarathi community in Mumbai and the city’s love for Gujarati food. From khamman dhokla and farsaan to aamras puri, the legendary Gujarati thali is not just a gujarati thalifavourite with the ghee-loving foodie Gujaratis but everyone in Mumbai as well. Sweet on the palette, Gujarati thali comprises of starters in the form of sev, gathiya, patrel and chhunda achaar and the mains of dal-bhat-rotli-shaak (lentil-rice-bread-vegetable). This pretty much means three kinds of bhaaji (with special emphasis on batata bhaaji), puri, kadhi, meethi dal and khichdi.

The desserts follow in the end with a bowl full of sutarfeni, sheero (halwa) and gulab jambu. The specialty is not just the food but the service as well. This eat-all-you-want feast has waiters drizzling liberal amounts of ghee on rotli and khichdi and refilling vaatis without you asking for it.

Hot tip: You can enjoy sumptious Gujarati thalis at Preeksha, Shantidoot Hotel in Parel, and at Status Hotel, Nariman point, next to Trident hotel.

– Malvani and Konkani cuisine restaurants – Tracing its roots to the mid-17th Century, when the history of Mumbai started out as a mass of Koli fishing villages, Malvan and Konkan region’s style of cooking have been extremely popular preparations for sea food. That is the reason why Malvani food joints are exclusive to Mumbai (and Maharashtra) and a foodie’s delight.

malvani cuisineThe most popular dish on the menu is Bombil fry. Bombil is a fish which is also commonly known as ‘Bombay Duck’. While there are some who like its dehydrated version with sticky rice (it stinks!), the fried form is a hot favourite!

Bombil is dipped in gram flour (besan) batter, rolled in semolina (rawa) and deep fried. It’s special because it’s crisp on the outside and soft inside, and makes for a brilliant appetizer. In the same list, there is kothimbir vadi’ (fried cakes of coriander and gram flour) and a hit appetizing drink is sol kadhi (a pink concoction of kokum and coconut milk). The most popular non veg dish after Malvani fish curry is Kombdi Vade. Also known as ‘Murgh Malvani’, it’s a conventional Malvani chicken curry served with vade which is like a puri made with ragi and wheat flour.

On the vegetarian side there is phanasachi bhaaji that has phanas i.e. jackfruit, chillies and spices.

Hot tip: Personally, I love the kombdi vade at Malvan restaurant at Thane, Paanch Rasta; Bombil fry at Jai hind, Parel and Bandra; Sol kadhi and lots more is brilliant at Gomantak, Dadar (West); Basa Fry at Gajalee at Phoenix Mills and Vile Parle; Mutton sukka, Prawn koliwada & non-veg thali at Sadeechha, Bandra (East) next to MIG club.

– Irani Cafes: Originally started by the Persian and Iranian communities in Mumbai in the early 19th Century, the eeroon or Irani cafés have their own old world charm. It’s amazing how most of them retain the same kind of colonial look that is marked by high ceilings, with checkered table cloths and antique look furniture.

The glass jars holding jam tarts and rusks are also a classic. Along with that what’s most cherished is the food on the menu (which is also typically stuck under the glass table top) – brun brun-maska at Yazdani Bakerymaska (see pic on right), kheema or chicken patties, ‘Wrestler’s omelette’ (of five eggs), and the very famous Parsi breakfast of akoori. Akoori is the Persian, masala version of scrambled eggs which you can wallop with a dollop of butter and chopped kothmir on top.

For drinks there is the ‘phudina leeli choi’ and ‘Rogers raspberry’. While paying the bill, your pleasure of having a good meal may just be enhanced with a bawa anecdote from the owner himself. Dwindling in number, there are only 25 Irani cafes today in the city in comparison to 350 about 65 years back.

Hot tip: Enjoy the jam tarts and mutton patties at the 102-year-old Kayani & Co. café in town, wrestler’s omelette at Coolers at Kings Circle, the unique berry pulao and sali chicken at Brittania, Kala Ghoda and relish the best mawa cakes at B Merwan’s, Grant road.

– Poli bhaji kendra– Catering to the typically fast life of Mumbai, the purpose of these food hubs is to serve cheap, homemade food on the go. If you travel long distances by train, you can hop into a poli bhaji kendra strategically placed right next to the railway station and pick up fresh food of your choice for office or back home.

Typically put in big tagaras (vessels) in a row you can pick from dal, chawal, roti and bhaaji of the day for a nominal price. Although there is nothing fancy on offer, the vegetarian food is very high on the ‘home feel’ quotient. The popular ones are Annapurna poli bhaji kendra in Thane (West), Zakas and Yash in Kandivali, and Om Chetanya in Parel.

– Street-side chaat corner – Mumbai ki bhel, sev puri, dahi batata puri and the super famous, talked-about in Bollywood films – ragda ‘pattice’ – are unmatched. While Delhi may take pride in its golgappas, papdi chaat and tikki chhole, it can never make a mean bhelpuri like you find on Juhu chowpatty.

dahi batata puriThere is probably no street in Mumbai that doesn’t boast of a patented bhelwallah who does his maximum business in the evening when everyone is looking for a quick chatpata snack. Made from murmure (puffed rice), fried puri, chana daal, onions, boiled potatoes, raw mangoes and red and green chutney with a liberal sprinkling of sev, the Mumbai bhelpuri is a must to close the hectic day before dinner.

Hot tip: While you can’t quite go wrong with the bhelpuri in the city, you must try the ragda patties of the chaat centre next to Matunga Station. Khau galli, Ghatkopar has the most delicious, butter-soaked pav bhaji and  you have to try the batata vadas at Shrikrishna, near Chabildas High School, Dadar Market. The stalls at chowpatty have the best sev puri and kaala khatta. Juhu beach promises the ultimate dahi puri if you can fight the traffic leading to it and the crowds there as well.

 

 

Next: South Indian tiffin and Udipi joints, Maharashtrian bhojanalays, Mangalorean lunch homes, Mumbai’s galla Chinese and street-side Mughlai food hubs.

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.outlookindia.com, redscarabtravelandmedia.wordpress.com, amirashah.wordpress.com, www.sephi.com, www.in.com, www.outlookindia.com, innainindia.blogspot.com, erecipeguide.com, www.akshayapaatram.com, www.monsoonspice.com)

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Eat

Last day: Grab your reward points and coupon code

PoshVine launches in the city today. Still haven’t signed up for great eating out experiences in Mumbai? Do it today.

Early this week, we featured PoshVine, a restaurant concierge service that is launching in Mumbai today. Prior to the launch, we tied up with PoshVine to offer you, our reader, an incredible eating out experience at a nice restaurant of your choice.

Reward points and coupon code

As reward for being our reader, we gave you the chance to sign up on poshvine.com for free, and use a discount coupon code unique to The Metrognome. You could register and immediately be rewarded with 1,000 points, which are redeemable later in lieu of several dining experiences that PoshVine has to offer. You could book a table and have a complimentary drink served to you and your friends, you could redeem your points for a special experience designed and executed by PoshVine – such as a masterclass with a reputed chef, or a food trail in the city – and for signing up, you could get an immediate offer of a one-time special discount on select PoshVine experiences.

We’re telling you all this because this offer ends today. If you still haven’t grabbed your chance for a wonderful eating out experience, sign up on this link http://www.poshvine.com/auth/register and use The Metrognome coupon code PVRCSON28.

It’s great being of help to you! Here’s wishing you and your family a very happy Diwali.

Regards,

The Editor.

 

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