40 Mumbai foods we can't live without - london indian restaurants thali dishes

(CNN)—
Mumbai's food history is closely related to the city's development from fishing villages to big cities.
With waves of immigrants from all over the country coming with their golden dreams in their eyes, they carry their culinary treasures. The result?
The climax of cooking style and street food, reflecting our globalism, like our carbs --
Promote professional ethics.
This is a sample of 40.
Try to define the food of the Mumbai food culture, there are Muslims, Gujarat, Goan, Coastal, South India, Parsi, and of course the local influence of Maharashtra. 1.
Akuri on the toast of Mumbai scrambled egg Parsi akuri.
Ewan munro/flickr/cnnMove is on scrambled eggs and Parsi Akuri is here.
Each family has its own unique way to make this breakfast, rated as one of the great Passie dishes.
Although the changes in various ingredients have caused fierce debate, Akuri is usually by comparing eggs with onions, tomatoes (
Even raw mangoes during the season)
Red chili powder, green pepper and coriander.
Others with milk, jeera (cumin)
Powder, curry leaves, and even ginger and garlic sauce.
Try Akuri toast at Jimmy Boy, 11 Bank Street, Vikas building, circle from Holiman, Fort, 91 (0)22 2266 2503 2.
This is an interesting envelope. Spiced meat --
Chicken or lamb, or even bheja (brain)--
And fresh eggs from Masala.
Fried onion wrapped in the square
Shaped dough and frying pan.
Although there are onion rings and green chutney, they are delicious even without accompaniment.
Many people swear at bademiroti on Apollo bond Turlock Road in coraba, 91 22 2202 1447. Evenings only. 3.
Tea garden in South India (Idlis and vadas)
Started in British India with Garmin--
A light meal between two meals-
Has been popular nationwide.
Especially hard. working Mumbai.
Here you will find that there is a South India Garmin every half month.
Arrive at any time during the day or at night. These steamed (idlis)or fried (vadas)
More Dumplings
Cereal lentils batter is best scooped up with coconut chutney or with hot sambar (
Spicy and sour lentils and vegetable soup cooked with Malas and spices.
The best tea garden in South India is available in Madras (+91 (0)22 2401 4419), Anand Bhavan (+91 (0)22 2401 5745)
And Idli House (
91 22 2401 2422
All around King's Circle in Matunga4.
The House of batavada-
Adult version of vegetarian burger.
Charukesi Ramadurai/cnn one thing is for sure whether it's breakfast, afternoon tea or at any time, if there's no batata vada bite, mumbakarsThis well-
Favorite fast food dumplings are mashed cooked potatoes with green pepper, ginger, garlic, sour orange juice, ginger huanggen and fresh coriander, then dipped in besan (gram flour)
Batter and fried food.
There is green chili sauce or fried green pepper.
There will be an excellent batata vada seller on almost every corner, but it's hard to beat Shrikrishna near Chabildas High School, Dada market. 5.
The butter chicken dish is everywhere, and its roots can be traced back to the time when the calorie count is something of the future. This must-
When Indian families go out for dinner, order a dish made of large pieces of chicken, marinated overnight with a mixture of yogurt and spices, including ginger, garlic and lime juice.
Then bake or pan-fried. An ultra-
Then pour in a rich sauce made of butter, tomato sauce, cumin, garam masala and fresh cream.
It is best to match Indian bread such as rotis bread, naan bread or paratas bread.
Don't confuse it with the tikka masala chicken, it's the story of another day.
Although every restaurant has butter chicken, the butter chicken at the Punjab barbecue is sure to die.
Pingyue, Palladium Mall, Phoenix textile factory, xiapero, 3965 3123 in 91 months. 6.
If you want to name a truly satisfying meal in Mumbai, that's it.
Simple and inconspicuous dishes are cooked with slight temperingtill-soft toor dal (a lentil)with ghee (
Clarified butter)
Ginger and cumin powder.
On steaming rice or bhaat, it presents a fabulous proportion.
Staple food in Maharashtrian's home, where you should eat it.
But also give the goddess Maharashtracha a try.
Tower, T.
H. next to the Goa Portuguese restaurant in Takandas Kataria Marg, a colony of Shivaji Park Kataria, Mumbai, 91 22 3381 4270. 7.
Classic Mumbai sandwich.
Saaleha bamjee/flickr/cnnThis Street-
Edge invention is a combination of the most unlikely ingredients.
White bread is covered with a lot of butter, sandwiched between beets, boiled potatoes, cucumbers, tomatoes, onion rings and thin slices of mint chutney.
Cut into four triangles so you can handle all layers without spilling all layers, and you get the freshest flavor after each bite.
A cooked version stews the vegetables inside, adding another dimension.
In fact, there are no other sandwiches in the world like it.
Although available throughout the city, try it at the Amar juice center near the opp Cooper Hospital. Juhu Galli.
Or the Mafco booth outside Worli Dairy on Worli Sea Face. 8.
Bheja fry Bheja, or goat brain, seasoned with tomatoes, onions, yellow ginger, green peppers, spices and fresh coriander, is a staple food for all the meat eaters in the city.
Eat with roti (Indian bread)
Or pao, this dish, which is in the mouth, has a rich Muslim tradition, and you often find that one dish is not enough.
Radio restaurant No. 10 Musafir Khana, Palton Road, 91 22 3315 1900, serving very good fried food in bheja. 9.
Zhunka bhakar this dish has a deep foundation in agriculture and work
A class community in the interior of Maharashtra.
Given the food of ordinary people, a political decision was made at the highest levels of government to provide it to all parts of the world.
Thousands of zhunka bhakar stalls opened overnight and none of them cost more than 15 cents (Rs 10).
Traditionally, zhunka is made with chopped onions, which are mixed with mustard seeds and kadipatta leaves in hummus flour and dry.
Eat with jowar (millet)bhakri or roti.
Try the booth opposite Chhatrapati Shivaji Terminal (
Originally called Victoria Terminal)
And BMC headquarters10.
Bobbill-Fry-
More fish than poultry
Madav pai/flickr/cnnBombil, Mumbai duck, fish (and not a duck)
Plenty of supplies were found in waters near Mumbai.
One of the fisherman's favorites, the Bombils were squashed and dipped in a spice-filled besan (gram flour)
Batter and fried. This crunchy-on-the-
Outside and mushy. soft-on-the-
The fish dishes inside can be eaten separately as appetizers or as the main course of chapattis.
This shop is interesting for bombil Gajalee.
They have a branch in Hanuman Road. E)
91 22 26114093
At Phoenix Mill, 2495 0667, lower Parrell, 91 22. 11.
Brun maska you may want to know how bread and butter have become such an iconic alliance.
But it's not just bread, it's not just butter.
This is Brun or gutli Bao. -
Local bread unique to Mumbai--
The outside is crisp, hard and crisp, and the inside is soft.
Brun is sliced and the butter is heavily applied.
Some people even sprinkle quite a bit of sugar.
Usually accompanied by sweet Irani chai.
Brun maska is the only way to eat.
Brun maska of Kyani & Co has it in most Irani restaurants, which is historic.
D B Dr Ratan Heights, opposite Navjivan Society, Mumbai, 91 98207 64444.
You can also try it at B. Merwan of Opp.
Grant Road station (E), +91 (0)22 2309 3321. 12.
The common sign outside the South Indian restaurant is "prepare meals" in South India ".
In front of the Udipi hotel, this is a euphemism for all South Indian dishes, and it means vegetarian food on thaali, stainless steel plates, or traditional banana leaves.
A few vegetables in Sambar (
Spicy and sour lentils and vegetables cooked with Malas and spices), rasam (
A hot lentil soup. like dish)and curds (yoghurt)
A pile of rice was served and eaten in that order. A non-
The vegetarian version of the "meal" can be found at the "army" hotel.
Try this 68-point "meal"year-
Old Paradise: boarding ceremony for Udipi Shree Krishna in Rama Nayak, at Matunga (E)station, +91 (0)22 2414 2422. 13.
Every Bhel walla has his brand.
The most frequently sold "chaat "(snack)
On the streets of Mumbai, every bhel walla has his own unbeatable mix and seven o'clock P. M. fans.
And ingredients--
Papadi puffed rice (
Puris, small crispy fried powder)
Sev, onion, potato, raw mango and sweet and sour chili sauce-
The difference is the proportion of them being thrown on the street.
Bhel puri is everywhere.
Stalls at Chowpatty and Juhu Beach have attracted a large number of deaths. hard fans.
But if you want a bhel puri with an atmosphere, try it out at the Sea Lounge of the 91-year-old Apollo bang Taj Mahal Hotel (0)22 6665 3366. 14.
Chicken mayonnaise is served in almost every school or college canteen.
Most single-screen cinemas that show English movies will show English movies during the screening gap.
Most bakeries place neat cellophane on the counter.
Grocery stores in some upscale areas have grains and rice.
It's hard to believe that boiled chicken is sweet --
In a spice-loving city, the ish mayonnaise seasoned with celery leaves is wrapped in rolls and is very popular. But it is.
In heaven, CINDE Chambers, Shahid Bagat Singh Road, Colaba, 91 22 22832874, one of the most delicious chicken mayo rolls.
Or try candy, Mac Ronells, 5A San Pali Hill
Bandra Andrews Road (W)
91 22 2642412415.
The joy of this twin is a combination of Ragda, soft, spicy, rugged-
Seasoned chickpeas and pies, mashed potatoes and fried food in the shape of fat pies.
The ideal way to eat is to crush ragda with pie and pile up on side dishes ---
Chopped onions, tamarind sauce and hot green chutney sauce.
Mash it up and dig the real taste of Mumbai.
The most popular street food, part of the chaat family, is everywhere.
Kailash Parbat, Sheela Mahal, 1st pasta Lane, Colaba, 91 22 2287 482316 is a great place to try.
Chinese food in Mumbai is full of chicken.
Abhinaba basu/flickr/cnnHere is a dish that Chinese people in mainland China have never heard.
Sneer, sneer.
However, it is on the menu of roadside carts Chinese food vendors and luxury Chinese restaurants on the fifth floor --star hotel.
In India, Manchuria chicken has become a symbol of Chinese food, but this sentence is very profound. fried batter-
Coated chicken nuggets in onion, green pepper, garlic, vinegar and soy sauce gravy.
Eat with rice, and it will never feel satisfied from those who share the strange food.
If you want to taste the real thing, try the Chinese garden Om Chambers at Kemps Corner in 91 (0)22 2363 084117.
Sabudana vada is a traditional "upvas" or fast food, and the true hardcore folk eat up to four times a week.
The good news is that for those who don't have time to do it at home, the restaurant will never be obligated to provide hot, crispy sabudana vadas.
Sago soaked in water to until bathing.
Knead the boiled potatoes, green peppers, coriander leaves and salt.
Then make them into the palm of your hand.
The size of the pie and fried until crispy and yellow.
Then one bite after another.
Sabudana vadas is available at most Udipi hotels and roadside stalls.
But try those in the r k studio canteen, Chembur.
They're really special. 18.
Butter garlic crab, its roots are not Chinese, neither mainland nor Indian.
It comes from the buttery, an imaginary place to thrive on the premise that everything has a melted butter flavor.
It was a delicious, simple dish, and a large crab was flooded with a lot of butter and garlic sauce, which penetrated into every corner and covered every bite of meat.
Open the crab for a bite.
You'll know right away that sweet crab meat and butter plus garlic are a combination created by God.
You can find the best butter garlic crab in Mumbai's most famous seafood restaurant.
Trishna, Sai Baba Marg, close to Kara Goda Rhythm House, Fort, 91 80590 02601. 19.
The delicious dessert of Deshi, faroda fuloda.
An adaptation of a Persian dessert was brought to India by the Mughal.
Falooda is a rich drink that mixes milk, almonds, pistachios, a little rose syrup and key ingredients ---
Purple seed--
Two scoops of ice cream.
Refreshing, Rose and vibrant, this is a great choiceme-Get up on a hot day.
Badshah, at 152/156 opmagg.
Crawford MarketTel: +91 (0)
22 2342 1943, known for its falooda. 20.
Fish and curry shrimp are as old as Mumbai (
Remember that the city was originally a fishing village under the rule of various kings and Sudanese states until it was discovered in Portuguese and English in 1534). This coconut-
Light curry can be made with a variety of fish or shrimp.
But the most popular curry is Sumai (kingfish), pomfret (butter fish), bangda (mackerel)or bombil (Bombay duck).
The only way to really enjoy it is with half cooked country Rice.
For Konkani and Malvani style curry fish, go to B-Sadichha
Gandhi Nagar, Opp
Bandarameg Club (E)
2642 5630, 91 22.
For Karwar style curry fish, fresh fish with 91-year-old Mahim West PN Kotnis Road Diamond Court Chawl 144/C in Mumbai (0)22 2444 8942. 21.
Prampoli: A festival dish made by Wang Gong and Gujarat, especially in Holly (
Celebrate the end of winter)and Dussehra (
Celebrate Lord Ram's victory over Demon Rawan).
By simmering chana dal (yellow gram)
With sugar or jaggery (Molasses or gur)
Until it does, then hands-
Grind to make it smooth.
Cardamom and bean curd powder are flavored foods. Palm-
The paste-sized ball is stuffed into the wheat flour dough and rolled out to bake in a tawa frying pan with a little shortening (
Clarified butter).
Make sure to add a lot of ghee when you eat it, and then they taste better.
Puran polis can be found in some grocery stores, but they are of poor quality --
The production version of the real thing.
The real one can only be found in the home of Maharashtrian or Gujarat. 22.
Dhoklas and farsaan Dhoklas are an important part of the food landscape.
Adhityo wicaksono/flickr/cnn these popular snacks are so indispensable to the food lovers of Gujarat, without them any meal is incomplete
When traveling abroad, they don't leave home without a small package in their luggage.
Dhoklas or "khummun" is made from hummus fermented batter, steamed and seasoned with pepper and ginger and warmed up with mustard seeds.
Farsan is a broad term covering sev and gathiya, which is clear deep-
Fried spiced flour like pasta.
These popular snacks are available in several stores.
But try it here: Cheddar dried fruit and snacks, No. 41, rideshwar Ridge Road, No. 91 (0)2369 9442.
How much does Dave Farsan Wal-Mart sell near Babulnath Road, 91 (0)22 6657 8311. Go-
Go to snack, College Lane in Bhavan, Chowpatty, 91 22 (0)2361 9968. 23.
Frankie was inspired by the packaging of Lebanese pita bread and after proper Indian, Frankie, or I should say Tibbs Frankie, met the crowds of hungry people looking for a quicksmacking snack.
Basically, it's a juicy naan bread with an egg coat, stuffed with lamb or chicken, rolled up and sprinkled with a unique masala that gives it a special flavor.
Vegetarian options do not use eggs, including bread or potatoes.
There is a whole city.
For Tibbs Frankie closest to you, call 91 (0)22 2821 4698. 24.
When you go deep into a plate of Muslim narinihari, the phrase "breakfast is like a king" is raised to another level.
After this power meal made of a soft and tender lamb shed, you may do anything that is rich in bone marrow and soaked in spices with a taste that accompanies
The crisp roti is the perfect accompaniment.
Can I have this for breakfast?
Best nalli nihari is available at Noor Mohammadi, 179 Wazir, Abdul Hakim Noor Mohammadi Bazaar, Bhendi Bazaar, 2345 6008, 91 months.
Just make sure you get there by noon or you may leave with disappointment. 25.
The locals call it gujju thaali.
Charles haynes/flickr/cnnIn
The food side thinks it's a big one, allyou-can-
Eat combo platters in unlimited quantities on your table.
Three kinds of Farsan (
Fried snacks with too much chili sauce).
Two kinds of vegetables.
Two kinds of lentils. Dal and kadhi (
Spicy Yogurt-based dish).
A basket of different rotis and puris (deep-fried breads).
Two kinds of rice. Two desserts.
The purist poured the mango paste on the plate.
All of this is at a moderate price. Gasp!
Gujarat food Note: most dishes tend to the sweet side, which is an interesting combination with the spicy feeling of the food.
Either like it or ignore it.
Try Venus telly at 330 Roy Road, opraja Rammohan.
Charni Road station in Girgaum, 91 22 2367 1952, or, Chetana, 34 K Dubash Marg, Kara Goda, 91 22 2282 4983. 26.
Kheema pao minced meat cooked with onions, garlic, tomatoes, peppers and spices plays many roles here.
Its original form is called the common kheema.
Pour a layer of fried sunshineside-
The egg is called kheema.
Get up, egg, it's called ghotala.
These three breads are the best choice for Mumbai signature bread buns.
Traditionally breakfast is now available during the day or at any time in the evening.
Try the stadium restaurant, IMC building, Veer Nariman Road, Churchgate, 91 (0)22 2204 6819.
Or at Olympia, Rahim Building, No. 1, Singh Road, Shahid Bagat, koraba, 91 (0)22 2202 1043. 27.
Patra ni machhi another topof-the-Side dish.
This is freshly caught pom fish, marinated in hot and sour sauce, including ground coconut, green pepper, fresh coriander and mint leaves, cumin, sugar, lime and salt.
Then wrap with banana leaves and steam for about 10 minutes.
Gently open the packaging, spend it quietly, close your eyes and taste the taste of a culinary culture full of senses.
In the ideal corner of the 12 th floor of Hornby landscape, gun head Street 91, you can buy a very good Patra Ni mahi (0)22 2262 1930.
Available only on Saturday. 28.
Kebabs are a staple food.
While kebab itself may not be unique to Mumbai or the region, some varieties from the Muslim community of Bohri are indeed unique. Gurda (kidney)and kaleji (liver)top this list.
Grilled charcoal, fresh onion slices and Lime Squeeze are delicious.
Try it at Ayubs, and on the street behind kalhouse, Kala Ghoda is only open at night.
The best beef skewers can be found at Sarvi, 184/196 Dimtimkar Road, opposite Byculla Nagpada police station (W)
91 9833 533 305
For some outstanding North
Kebabs of western border style, go to peshaari, ITC Grand Maratha, Sahar Road, Andheri (E), +91 (0)22 2830 3030. 29.
The higher the temperature in the city, the hotter the food is.
This lamb is true and its roots are in Kolhapur, the southern city of Maharashtra.
There are two kinds of coconut gravy.
The nuclear power version is called tamento rassa (a red chili-
Feast of five incense).
The more gentle version is called pandhara rassa (
Yogurt, cashew nuts, raisins.
When you want to have a big meal, it's good for both rotis and rice.
In korhapur, pulupur, 1, Aditya apartment, Parleshwar Road, Parleshwar Mandir, mean Parle (E)
2613 618130, 91 22. Modak Teardrop-
Shape handling kudya kudua/flickr/CNNA Maharashtrian sweet prepared during the Ganesh festival around August, modak was provided to Lord elephant Ganesha
Because this is his favorite sweet.
Flour dough made with milk, stuffed with ground coconut, added sugar or jaggery.
Shaped like a tear, steamed or fried.
Usually 21 is given to God as an auspicious gift, and the rest of the family members will get more.
Unfortunately, it only does it once a year.
Some sweet shops did keep Modak during the festival, but it was made by khoya (thickened milk)
Not real things.
For this you have to go to a home that celebrates the festival. 31.
Must Kanda pohaA
In the Maharashtrian family, you will rarely find that a bad kanda poha dish is made.
This is simple, simple. to-
Make snacks with kanda (onions)and poha (flaked rice)
Mix with chopped potatoes and green peppers, sometimes even peas.
Blended with mustard seeds, decorated with fresh coriander and a little lime, it illuminates the dull days and consolidates many of the days of marriage.
Try Aswad on Opp l j Road.
Shiv Sena Bhavan in Dada (W), +91 (0)22 2445 1871. 32.
Vada pao in Mumbai may have invented fast food.
In the huge fast food world of Mumbai, this is the most delicious "meat clip bun" in a mile ".
No, there's no McDonald's.
On the favorite of every mumbaukerthe-
Go to the snack bar, vada pao can meet millions every day.
This recipe is hard to copy because each stall owner has its own secret ingredients, combined with fresh coriander, green pepper, a little ginger and sometimes garlic mashed boiled potatoes, made into palms
The size of the ball, dipped in hummus-
Flour batter, fried to Golden.
They are stuffed into a pao coated with a spicy green chutney and hot red garlic powder.
It tastes best when it's hot.
Eating vada pao anywhere else except on the street is a crime.
Try Ashok Satam's booth by the plant fountain at the Central Telegraph Office (CTO), Fort. 33.
This rustic dish is made of a mixture of curried lentils topped with batata (potato)bhaji, poha (rice flakes)
Raw onions and tomatoes.
This spicy dish is served with pao bread.
Add some yogurt to reduce the fire.
A good version of the Fanaswadi-can be used in the healthy family, 71/83, Jawahar building in Weiner-
Corner Girgaum, 91 (0)22 2208 1211. 34.
The Baggies will travel for this bowl.
This dish from bylanes, Mumbai is made of mashed steamed mixed vegetables (
Mainly potatoes, peas, tomatoes, onions and green peppers)
Cooked with spices and a lot of butter.
It is eaten with pao, which is fried in more butter and served with chopped onions.
Sometimes cheese and cheesecottage cheese)are added.
People from all over India come to Mumbai to eat pao bhaji.
Although it can be seen everywhere in local restaurants, Sardar at 166A at the intersection of Opp Tardeo Road tries the sinful paobhaji.
Tardeo bus station, 91 (0)22 2353 0208. 35.
Lamb is the representative of Parsi cuisine, which belongs to the soul food category.
This is a kind of mutton that is cooked until tender in the spice-filled lentils.
Served with brown rice and fried onions, served with a mutton skewer and sprinkled with chopped raw onions, raw tomatoes and crispy mixture of coriander. The after-
The effect is usually shown in the afternoon nap.
This sumptuous dish, outside of a family, is best served at Rippon club on Opp 123A MG Road.
University of Mumbai, fountain, 91 22 2270 1456.
Find a member to take you.
If not, go to Britannia, Wakefield building, 11 Sprott Road, Ballard Manor 91 (0)22 2261 5264. 36.
Shrimp.
Jorge diaz/flickr/cnn is contrary to the view that the dish is widely believed to have originated on the coast of Kangkan-
Extending south from Maharashtra, including Goa and Karnataka-
It's actually a dish from Mumbai.
The story is in Sion "koliwada" or fishing village--
This is a turning point. -a north-
Indian immigrants from PunjabThese deep-
Fried Prawns marinated with flour, spices and ginger
Garlic paste can be identified by their signature red color.
They were crispy but melted in their mouths.
Shrimp of small size tastes better.
Try the real thing at Hazara in GTB Nagar, near Gurudwara in Sion (W), +91 (0)22 2409 2617. 37.
Lamb mumke mumbakers is sweating on this Malvani
Lamb dishes.
Large pieces of lamb on the bones are marinated with hot Malvani masala and fried with onions, garlic and red peppers until everything turns brown and the meat softens.
You can have it with chapattis or Wade, or you can have it with rice noodle pancakes.
Try it at Jai Hind lunch House at 6 Mantri point south of dardalgo Calais Road.
Tel: 91 22 2430 479938
SamosaCrunchy goodvipul mathur/flickr/cnnIt is the best option to bite a hot bite by hiding under a street stall in a typical Mumbai monsoon downpour.
As you go through the crispy crust you will see the steaming deliciouswith-a-hint-of-
Sour chunks of spiced potatoes and peas.
These calorie spoilers are carefully shaped into triangles and fried, and deserve a week of work on the treadmill.
Samosa can also give your heart at the last part of your day as the transport is out of sight, it's dark and the way home is long.
You can buy master Kripa samosa in many shops in Mumbai.
Or go to the original guru CREPA Hotel, 40 guru CREPA building, near Sisi College 91 (0)22 2407 1237. 39.
When I was young, sizzler was part of the "growing up in Mumbai" experience.
It's an exciting experience to see a hot to your watch, like an old steam engine, iron plate, splash stop in front of you.
This is a combination of barbecue and vegetables that looks like a hot black iron block with mashed potatoes or chips and gravy next to it.
A few vegetarian dishes come in hot days.
The long line of the restaurant proved its enduring popularity.
Try it where synonymous with the word "Kobe", 13/14 Sukh Sagar, Hughes Road, Opera House, 91 (0)22 23632174.
Or the West view of sv Road near Akbarali, Santa Cruz (W), +91 (0)22 2649 2313. 40.
This is a delicious Goan.
Abcdz2000/flickr/cnnthes Goan specials set your taste buds on fire and it is said that the grandmother will send out feni photos (
A strong Goan beer made of palm or cashew nuts)
Pour out the flame.
Sorpatel contains all the parts of the pig in the recipe, including its blood.
Vindaloo is made of large, fat pork cooked with spices, red peppers and plenty of vinegar.
Ideally, after a night of soaking in all the juice and flavors, they can eat the next day.
At the bundelasi 01 Palli Market in Maharashtra, 91 98190 00460 try the sopatel, vindaro and other Goan delicacies.
Alternatively, the new Martin Hotel, 11 charm House, cinema Road, coraba, 91 (0)22 2202 9606.
Sanjiv Khamgaonkar is a writer, filmmaker, gourmet and digital artist.
Editor's note: This article was published in 2010.
It was reformatted, updated, and rereleased on 2017.