The Best of Bombay

This post has been a long time coming. What I have tried to do is create a ready reckoner of my favorite restaurants. Not a list of all restaurants I like, mind you! Instead, this is the list of the best for each genre. It's classified the way I get my eating out cravings. And I've also typecast restaurants by how pricey they are - the prices are for meals for two, minus the drinks (and very general ranges that vary considerably for me).

I hope this points you in the right direction if you find yourself in Bombay.

Comments

Desisoccermom said…

A lot has changed since the decade when I was living in Mumbai but glad to see Prithvi cafe is still on the list. I have warm memroies (literally) of many an Irish coffees and brownies not to mention the fabulous plays at the theatre. :)

December 25, 2009 at 2:32 AM

chef and her kitchen said…

Nice post dear...will be helpful for ppl like me to try out new places...

December 25, 2009 at 8:36 AM

Brenda said…

The list does not show up - can you please check

Also, on 'taste of india' your name is not linked to your blog in your posts - I 'googled' to find your blog.

Thanks
Brenda

January 6, 2010 at 11:59 PM

Unknown said…

Hey there...very useful info for a foodie like me who stays in Mumbai...Thanks for sharing the list

January 14, 2010 at 11:15 AM

Miri said…

Candies?!!! :)

Also, I tried going back to Yokos last year and it was awful awful awful.

Another great addition would be the Saltwater Grill..

Thanks for the list!

January 22, 2010 at 12:05 PM

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...

Dukkah

Talk about myths busted. I went to Dubai planning to buy zat'ar, the fragrant herb and spice mix. And Dukkah, the interesting blend of nuts and spices. Not sumac, because I still have a pack left in my fridge. So zat'ar was easy - every Carrefour supermarket had that one. But no one had dukkah and I was like, how can they not have dukkah? It's a middle eastern thing, right! But well, they don't sell dukkah in Dubai, so I came back and armed with recipes from 10-odd blogs (all roughly the same), I set to make my own. The key to making dukkah is : line up all your ingredients, toast each of them separately in a heavy non-stick pan till they are fragrant and lightly roasted, then put everything in a blender and grind coarsely. This is your dukkah. Now dip your bread in olive oil, then dip it in dukkah and indulge. A final word of warning: this can be highly addictive. And finally, my list of ingredients: 1/4 cup almonds 2 tbsp coriander seeds 1 1/2 tbsp sesame...

Bibimbap

This is the reason I love taking part in Taste & Create . There is so much new to learn and try when you meet new partners. This month, I am visiting Kitschow in Vancouver for a course in Asian cooking. She also tries a lot of other cuisines, but wok is her favorite way to cook. I first thought I'd find very little vegetarian choice at her place. But as luck would have it, she has recently done a lot of vegetarian cooking and eating for lent and I had a virtual rainbow to pick from. Everything looked so delicious it was tough to pick one. I picked the one with the cutest name : Bibimbap . Bibimbap is a Korean rice, usually topped with beef and vegetables but Kitschow made a vegan version for Lent. The recipe has three parts. First you cook the rice. Then, when it's almost done but is still moist, you arrange vegetables on top so it looks colorful and pretty. For the vegan version, Kitschow just put raw veggies there and let them cook in the steam. But I liked the i...

Bombay Foodie

Search This Blog