Places to eat in Mumbai

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Most Viewed Restaurants in Mumbai

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    TRATTORIA: 5 STAR LUXURY

    by Amitu Updated Jan 31, 2003

    Trattoria is the the five star hotel President's Italian restaurant. Open at all times of the day (and night) it has long been one of the city's most pleasant places for a late-late dinner. Long time Bombayites will complain that since the only comparison is with all-night roadside eateries, this is not much of a recommendation. To mollify such critics-- even during peak dinner hours Trattoria is a good choice.

    Favorite Dish: Good pasta is rare in Bombay. It would have been non-existent but for this restaurant. Try a fusili with chicken, cannelloni stuffed with cheese and spinach and (really gorging!) a gnocchi with lamb. All three are excellent. A glance at the menu shows that each kind of pasta comes in two recipes-- one vegetarian, the other not

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    DYNASTY: WHERE EAST MEETS EAST

    by Amitu Updated Jan 27, 2003

    1.5 out of 5 starsHelpfulness

    DYNASTY-located in the suburb of SantaCruz(w) on S.V. road, this restaurant boasts of a great ambience and excellent service. Everything on the menu is great.
    Dynasty is priced fairly reasonably. A full meal ( including an apetizer and soup (try the chicken tum-yum soup) would cost around Rs.500(~10 USD) for 2 people

    Favorite Dish: PHOENIX CHICKEN (Also called Chicken taronest)- boneless chicken pieces cooked in medium-to-hot scheuwan gravy, placed in a fried potato nest.Must be taken with the veg-fried rice along with their special ice tea.

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    LEOPOLD CAFE: SOMETHING DIFFERENT

    by Amitu Written Jan 27, 2003

    2 out of 5 starsHelpfulness

    Leopold started life way back in 1871 as a wholesale oil store. Over the years it metamorphosed into a restaurant and store, then to a restaurant and pharmacy and finally, in 1987 it took its present form. 1991 saw the advent of the pub upstairs. It was the second pub to open in Mumbai, and was then the biggest. Today the restaurant below is a very popular place, especially with foreign tourists who could comprise 60 to 70% of the clientele in the tourist season of October to March. It is the typical Irani restaurant but better maintained than most. The pub functions in two sessions, from 1.30 to 5 in the afternoon, and again in the evening. In the afternoons, it has basically the college crowd and the music is very much with the times. Evenings, the music starts by 6.30, playing mostly soft romantic numbers to begin with, and picks up tempo into the night. The clientele then sports more variety, from teenagers to the elderly. And so does the music. Leopold plays all kinds of music and refuses to slot itself. There is a smallish dance floor, though it does not mean that dance music is predominantly played. Monday night is the 'request night' and the customer calls the shots. And Wednesdays are 'retro nights' playing old numbers.

    Timings: 1:30 pm to 5 pm; 6:30 pm to 12 midnight

    All credit cards except Diners accepted.

    .

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    CANDIES: ALL IN ONE

    by Amitu Updated Jan 25, 2003

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    CANDIES (take-out snack bar)
    Tucked away in a small corner on the posh Pali Hill area in Bandra, this take-out joint caters to the Western taste buds along with the indian flavour. Happy hours after 8 pm (25-50% off on the fooditems)

    Favorite Dish: CHICKEN TIKKA ROTI - succulent pieces of spicy chicken garnished with onions, lettuce and dash of lime in a soft indian pita roll

    BANDRA BY NIGHT

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    MANI's DOSA: The good ol' roadside stall

    by Amitu Updated Jan 25, 2003

    1.5 out of 5 starsHelpfulness

    MANI DOSA STALL My favorite dosa (indian pancake) stall. It is a roadside stall, selling the best kind of DOSAs along with the 'chutney'. Very reasonably priced (~3 USD for 6 dosas and 3 Colas - sufficient for 3 people)

    Favorite Dish: Try the mysore rava masla dosa

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    BOMBAY BLUES-: 3 -in- 1

    by Amitu Updated Jan 25, 2003

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    BOMBAY BLUES-
    This swanky new restaurant tucked away in one Bandra suburban corner boasts of excellent decor and great food. It is a joint venture between Mumbai's 3 famous restaurants

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    SHABARI: S-mashed POTATOES and SPICES?

    by Amitu Updated Jan 25, 2003

    1.5 out of 5 starsHelpfulness

    The price is very reasonable- Rs 30 for PAV BHAJI (~60cents US) and the idli is Rs.15 (~30 cents US)

    Great service- has an covered patio (I would recommended sitting there during monsoons) as well an internal Air-conditioned restaurant

    Favorite Dish: PAV BHAJI with fresh watermelon juice- it is a spicy vegetarian dish made with potatoes and crushed tomatoes, topped with ethnic spices and served with fried white bread.
    The south-indian dish - IDLI is a great apetizer here.

    DOSA

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    INDIAN SUMMER: EAST INDIAN CUISINE

    by Amitu Updated Jan 25, 2003

    1.5 out of 5 starsHelpfulness

    This is a 3-tier restaurant with great service (but one cannot have the luxury of space in the lower tier)

    Favorite Dish: Murgh Makhani a.k.a butter chicken. Tastes best with a roomali roti / garlic naan and roasted papad.

    MURGH HANDI

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    Bade Miyan: Old Glory

    by wrldtravler Updated Jan 24, 2003

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    Bade Miyan is open only from 9pm - 4pm. This is one of bombay's most famous street vendors and you'll see what i mean once you get there.
    The entire street that houses his cart is overtaken by his clients. There are people sitting on tables lining one side of the street, while others have to improvise and make do with their car hoods. It's actually quite funky.. since most car hoods slant downwards they insert the narrow end of an empty coke bottle into the locking mechanism groove and rest the hood on the broad end flattening the hood and making a perfect table with newspaper and all.
    Many people argue that today's bade miyan is over-priced for a street vendor which i agree with, and the quality has dropped substantially over the past 20 years or so, this i cannot attest to since i've only been eating there for the past 10 years. The food is decent and he's open late night.. who really cares when it's 4 in the morning, and your all liquored up, all you want is a semi-pleasent taste and ample grease.

    Favorite Dish: The food is mainly Tandoori (grilled in the traditional indian clay oven) supplemented with an excellent and eclectic choice of Naan's, Paratha's and Stuffed Rolls.
    The Boti Kabab's are tender, juicy and spicy, the chicken tikka roll is soft pieces of chicken in a classic tandoori marination cooked on skewers in a tandoor and wrapped in a roomali roti.

    street vendor

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    MUGHLAI FOOD

    by Amitu Updated Jan 23, 2003

    1.5 out of 5 starsHelpfulness

    Delhi Darbar-Indian restaurant
    The Delhi Durbar on Colaba Causeway has made a culinary comeback. The oil content of their food, which had slowly increased for the last ten years, seems to have dropped back to the early eighties level. It is now definitely edible. More, its actually quite good.
    The biggest surprise was the bill-- just 200/- (~4 USD)

    Favorite Dish: Start with Seekh Kabab. The Seekh Kabab was good enough to feel the need to order the old stalwarts, Dabba Gosht and Rumali Rotis. These are recommended.

    FULL INDIAN PLATTER

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    Tiffin's: Triple Szechwan Fried Rice

    by wrldtravler Updated Jan 21, 2003

    2.5 out of 5 starsHelpfulness

    Perhaps the Best Triple Szechwan I've ever tasted. It's a fairly decent restaurant. The decor isn't much, but the service is fast and cordial. The Seating is all outdoor, though under a roof so you'r well protected from any extreme weather. There's an old tree growing upwards through the seating area, which adds a nice twist, but by far it's the food that steals the show.
    There are good deserts available next door at PotPourri which can be ordered and eaten at Tiffin's itself.

    Favorite Dish: They have good staple Chinese Food, the specials are iffy.. but what will make the trip memorable is the Triple Szechwan Fried Rice (chicken preffered). The portion is bigger than average and is good for two.

    Indian Chinese

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    Noor Mahammadi: Nalli Nihari at it's mouth watering best

    by wrldtravler Updated Jan 16, 2003

    3.5 out of 5 starsHelpfulness

    It is too late today, but for breakfast Monday morning, visit Noor Mohammadi Hotel at Bhendi Bazar. Order nalli nihari, methi kheema and ghee dal, all in half plates. They don't serve tea, but with a breakfast like that, who needs tea!
    You'll have to go early, the nalli nihari finishes by 9 a.m., even earlier. The meat (beef) is lovely, the best part of the buffalo, the thigh muscle, cooked on slow coal fire for 12 hours, till it becomes so tender that a toothless customer can eat it.
    They have opened a branch in Mahim opposite the church (it's within the gentleman restaurant) , but it isn't half as good

    Favorite Dish: Nalli Nihari is the speciality of the place. I do not know any other restaurant in Bombay which serves it. Nalli is the thigh bone of the buffalo, and the marrow that is obtained from it. In other words, it is bone marrow, and, naturally, its quantity can't be much.
    The bhattis for the nalli nihari are started twice a day, at 6 o'clock in the evening to get ready by 6 the next morning, and at 9 o'clock in the morning to get ready by 7 in the evening. They are cooked on dum, the marrow bones and the meat, in large vessels, sealed with an atta paste and a heavy 10-kilo weight put on the lid. When ready, the marrow is knocked out of the bone.

    This is a local haunt. Hence only for the DARING. If you believe your palette is up to it, this is where you should be eating. Trust me you will relish the food.

    Menu Board

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    Pancham Puriwala: 150 Years of Puri Bhaji

    by wrldtravler Updated Jan 16, 2003

    2.5 out of 5 starsHelpfulness

    The puris are large, and a little thickish, made by practised hands, which must be making a few hundred (thousand?) puris a day, fried in Godrej ghee.
    They have a pleasant fresh taste about them, and are slightly saltish. They always come straight from the frying pan, and they are always hot. Be careful.
    They give you five puris per order, more than enough for a person like me, though not perhaps for a large bhaiya chowkidar from U.P. With it is the bhaji, in a katori, it is liquid, not the Gujarati sukki bhaji. It is almost watery, but with adequate taste and strength, always made with potato and bhopla (pumpkin). The puris and the bhaji come in a small round tray. You break the puri, dip in the bhaji gravy, and eat it. And you pay Rs.10 at the counter. Lunch over.
    Hundreds upon hundreds of people have their lunch and dinner at Pancham Puriwala every day, and also their in-between meals, always puri bhaji. There is an achar that goes with it, a chilli and lime pickle placed in a large bowl in the centre of the table. You help yourself to it.

    Favorite Dish: Pancham Puriwala is located at the entrance to Bazargate, the VT end of it, opposite the Bhatia Baug. The lane is also known as Parsi Bazar Street. It is an interesting lane, a part of old-old Bombay. The next time you eat at Pancham Puriwala, walk down the street to Pherozeshah Mehta Road.

    This is a local haunt. Hence only for the DARING. If you believe your palette is up to it, this is where you should be eating. Trust me you will relish the food.

    Store Front

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    Yoko's: Sizzlers Galore

    by wrldtravler Written Jan 16, 2003

    This is a very popular restaurant and gets filled almost every day it's open, so go in advance and expect a 20-40 minute wait. There's no bar to wait at but the food is well worth the wait, though watching others gorje down can be quite irritating if your really hungry.
    The ambience is very cliche, The restaurant gets loud as they've started to put tables in every nook and cranny to accomodate the hoard's that come here to relish the Sizzler's. Also everything here is a sizzler, even the steaks come on the same Hot Plate.

    Favorite Dish: Chicken Shashlik, Pepper Chicken, The Iced Tea is a must.

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    Gallops: Continental Cuisine in a Colonial Environment

    by wrldtravler Written Jan 16, 2003

    Inside are solid chairs and tables, designed for comfortable eating, the silver and china laid out with the precision of a cavalry officers' mess. And large bay windows on the sides bring the racecourse cheerfully streaming into the room. The win post is almost in line with the windows, and in case the photo-finish camera fails, you can help the judge with the result. It is a large room, siths 140 with space to spare, and at one end three steps lead to an elevated area with a sunken bar, where you sit on a chair, not a bar stool, and look down at the bartender. There are TV sets to watch the races on close-circuit television and a tote machine to lay your bets without interrupting your meal.

    Favorite Dish: The prawn jatka, which is a sort of a fusion between Creole, Indian and Continental cooking
    Try the rawas in black pepper sauce.
    I also like the shepherd's pie

    Derby @ Racecourse

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