Oct 012013
 

Mumbai takes its food very seriously. With this in mind, we’ve compiled a list of the 75 best dishes and drinks in the city. From psychotropic pastries to marvellous mango duck, Mad-Hatter cocktails and messy, Mumbai classics like Bohri Mohalla’s bara handi, our round-up of ultimate meals will keep you going for months. This one’s a real keeper. This week, we show you the Top 5 non-vegetarian dishes in the city.

1. BERRY PULAO:
“There’s no greater love than the love of eating” is the tagline of this Parsi culinary institution, and the berry pulao is possibly its greatest seducer to the cause. Each bowlful is rich with tart Irani zereshk berries, a smattering of kebabs and soft boneless pieces of chicken or mutton. You could share a dish with a plate of meat cutlets, or complement it with the staple Duke’s raspberry soda, but the lip-smackingly good berry pulao is as integral to the Britannia experience as the Polish furniture and the charismatic owners.
Britannia & Co Wakefield House, 11 Sprott Road, 16 Ballard Estate, Fort (+91 22 2261 5264). Mon- Sat noon-3.30pm. No alcohol. All major cards. R350.

2. BLACK COD MISO:
Restaurateur and well-travelled gourmet Riyaz Amlani (of Salt Water Café, Mocha and Shroom fame) has declared that the black cod with miso glaze at Wasabi by Morimoto at the Taj Mahal Hotel is better than the same dish at Nobu in Japan (the restaurant and chef that created the dish). “The umami of the dish is just fantastic. The flavour fermentation of the miso, it’s so subtle but it just stays with you forever. I can taste it three days after I’ve eaten it.” We couldn’t agree more.
Wasabi Taj Mahal Palace and Hotel, Apollo Bunder, Colaba (+91 22 6665 3366). Daily 12.30- 2.45pm, 7-11.45pm. R2,200.

3. 3. GRILLED SCALLOP WITH SAFFRON FONDUTA:
When it comes to seasoning seafood, chef Vikas Vichare believes that less is more. His minimal approach to cooking is exemplified in this entrée on Botticino’s new menu. The impeccably presented plate comprises a plump, juicy scallop with a duet of grilled jumbo shrimp (seasoned with only a dash of salt) on a bed of quinoa with saffron fonduta (a fondue made with butter, egg yolk, milk and Fontina cheese).
Botticino Trident Hotel, G Block, Bandra Kurla Complex, Bandra (E) (+91 22 6672 7777). Daily noon- 3pm, 7pm-midnight. Alcohol served. All major cards. R875.

4. KAKORI KEBAB:
Galauti kebabs are meant to be so soft that they can be enjoyed by even a toothless meat aficionado, like the Lucknawi nawab for whom they were allegedly invented. The nawab, we wager, would even be delighted with the kakori kebabs at Kakori House, so tender that the waiter has to carefully slide each tube of meat from platter to plate so the slender cylinder stays intact. When the meat enters your mouth, it envelops the palate with its delicate flavour and slides down the gullet, leaving in its wake a trail of the fragrant mix of spices for which Awadhi cuisine is famous.
Kakori House 10 A, Shiv Sagar Society, opposite Paradise Cinema, LJ Road, Mahim (+91 22 6522 9211). Also at Bandra (W) (+91 22 6510 9211), Andheri (W) (+91 22 6453 9950) and Andheri (E) (+91 22 3093 2030). Daily noon-3pm, 7.30pm-midnight. No alcohol. All major cards. R250.

5. MANGO DUCK:
As elementary in its presentation as it is on the palate, Hakkasan’s star dish comprises alternate wedges of glistening roast duck and sweet, succulent, ripe mango lined up like train compartments, sitting on a pool of aromatic amber-coloured jus. Crisp crackling skin, a thin sliver of fat, and nice, lean meat below – nowhere in Mumbai is duck treated better.
Hakkasan Krystal building, above ICICI Bank, Waterfield Road, Bandra (W) (+91 22 2644 4444). Daily noon-3pm, 7pm-1am. R1,250.

 

 

Contributed By Sonia Narula

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