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Shivasagar Bar & Restaurant: Butter Garlic Naan
The naan is a flatbread made of wheat flour/yeast. Naan originates from North India but it is widely eaten in the country. The naan in India is baked in a tandoor oven by sticking the dough on to the oven wall. Well, maybe that explains the tastiness of the naan.
Although it is just a plain bread, I like it very much. Even without any chutney, dhal or curries. There are many variations to the naan. In this picture, it is the butter garlic naan which obviously, butter and garlic are added to it.
Naan usually goes with cooked dishes like some "gobi" dishes.
Favorite Dish: I paid Rs. 40 for this butter garlic bread. Expensive here at this restaurant.
Shivsagar Bar & Restaurant: Mysore Dosa / Rava Masala
The Mysore Masala Dosa is a variation of the masala dosa. Like the name suggests, Mysore masala dosa originated from Mysore, the maharaja town in South India. Somewhat different from masala dosa, the Mysore masala dosa is wrapped with a filling of potatoes, onions and beans. Delicious.
Again, eaten with chutneys.
Favorite Dish: It cost me Rs. 40 at this restaurant. As this place is in town area and it is pretty much like a nicer restaurant, the charges are more expensive. You may be able to get it at half the price at normal places.
Majestic: Masala Dosa
One of my favourite foods during my trip. Although I do eat dosa (known as "toh-say" in my country) here in Malaysia / Singapore, I still find that it cannot be compared to the original masala dosa I get in India. Very crispy. Masala dosa is basically a South Indian "tiffin". I did not have the chance to peep into the kitchen but I guess the flat non-stick pan which the restaurant used must be huge as the masala dosa is indeed humongous.
Masala dosa is usually eaten with onion and coconut chutney. Again, I like it plain.
Common Food: Onion Uttapam
Onion Uttapam is made of the same batter as the plain dosa. Add the onions and other stuffs like carrot bits, tomatoes, green chillis into the batter. The uttapam is thicker than the dosa and it tastes good. Probably due to the fragance of the onion when it's cooked/fried. Most eat it with coconut chutney and sambar. I like it plain though.
It was yummy and easily found everywhere.
Common Food: Paan
Bee asked Umashanker, "How does the Paan taste like?"
Umashankar replied, "Paan in your pic is 'sweet paan' with perumed bettle nuts,sweet dates,gulukand etc, like by ladies,children and sober people.Yes i eat paan with tobbacco. It's not sweet but intoxicating and addictive too."
Favorite Dish: Anyway, you will see Paan stalls everywhere in India, not just Mumbai. Most Indians have tasted Paan, I guess, as there are so many people selling them. I dare not try it as the bloody red of the bettle nuts kinda puts me off.
Common Food: Idli
Idli is a "tiffin". As in, Idli is eaten any time of the day but normally in the morning as breakfast. It is made of rice and lentils. Sold in every corner of South India. It is eaten with sauce (chutney or the sambar) on it. You can eat it plain as well. Sometimes, you can see them making idlis at the street stalls. And well, of course you can have the piping hot steamed idlis after that.
Shivsagar Bar & Restaurant: Pau / Masala Pav
This was what Aadil had and I recently asked him what was that and this was his reply.
"It is Masala Pav (Bread fried in butter with the masala that is mixed chopped
vegetables like tomato, cucumbers, onions and other green vegetables and filled
inside the bun like bread). Hope this description helps you remember the taste
Looks yummy, right?
Favorite Dish: Rs. 30
Jaffer Bhai's Dehli Darbar: Chicken Tikka with Naan
This combination of Chicken Tikka and Naan was Aadil's supper.
Chicken Tikka :
This dish is also from the tandoor oven. Looks a bit dry but do not be deceived by its looks as I saw that "yummy" look on Aadil's face when he was having that. Must be good.
This is also an Indian bread. Naan is a flat bread and goes well with curry dishes as well. It is made of white flour and baked in a tandoor (clay) oven as well. Wrap the chicken tikka with the naan and open your mouth real wide. Eat it while it's hot, else, it will get chewy.
Favorite Dish: Chicken Tikka - Rs. 80
Naan - Rs. 10
Jaffer Bhai's Delhi Darbar: Mutton Roast with Tandoori Roti
Jaffer Bhai's Delhi Darbar is a take-away joint. The boss, Jaffer Bhai owns a chain of takeaways. It is a non-vegetarian takeaway and it serves all types of food. Its menu is impressive and usually you will not know what to order. A well-known dish, according to its brochure is the signature mutton briyani.
We bought this on the way to Aadil's place. The next dish as well. Their Mughlai dishes, as well as desserts are really delicious.
Favorite Dish: Mutton Roast - Rs. 70
Tandoori Roti - Rs. 10
Mutton Roast :
A soup-base curry dish with lots of chuncky and juicy mutton. Best eaten with Indian bread. A bit saltish if you eat it on its own.
Tandoori Roti :
A thick Indian bread served with curries. Usually eaten in the North. The roti is baked in the tandoor oven.
Goa Portugesa: Mumbai ' s Best & Oldest Goan Food
Amazing food ... esp Sea Food. try the Lobster Thermidor / crab . Lots of variety of sea food.
Also try sister restaurant Culture Curry which is right next door.
The restaurant also has its own Party Place .. so next time ur in bombay and wanna throw a party .. ul know where to look!!
Also tell the owner Mr. Suhas Awchat a big HI!! the guys gotta distinguished career...Doc turned army guy..worked in the Police force and also went on to become a Magistrate .
Favorite Dish: Try the Rawas done in banana leaf , squid masala , and ofcourse the Sol Kuddy of appetizer.
Culture Curry: Unusual South Indian Cuisine
The Restaurant is a rather unusual one. The owner is in your face everywhere! His picture in on the walls, on the menu and on the business cards. They also have some musicians who play requests.
Favorite Dish: The food is not the regular South Indian fare. Fortunately it represents all of South India so there are dishes that you do not normally see in a so called South Indian restaurant. The food is ok, but the decor and the restaurant makes it a must go.
SOUTH INDIAN CUISINE: Konkan Cafe
This restaurant has earned an enviable reputation for his inspired specialties, garnered from up and down the Konkan coast and served with style.
The ambiance is very cozy....nice furniture and typical
Favorite Dish: Although the menu is constantly being reinvented, look for winter specialties like moong dal khichdi, red snapper cooked in a spicy tomato-onion sauce and baked in banana leaves; and the heavenly sukha mutton. You can wash down your Goan chicken cafreal (chicken marinated with chilies and spices and roasted or barbecued) or pomfret recheado (a hot and spicy masala) with feni (the Goan liquor distilled from coconuts or cashews), or savor the spectacular crab cakes with a fine bottle of wine from the extensive selection.
SHABARI: S-mashed POTATOES and SPICES?
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.
A. Rama Nayak's Udipi Shri Krishna Boarding,: Udipi Treats
The procedure is a little elaborate. Take a Central Railway local, get down at Matunga, come out of the station and enter the first building on the left. Climb up to the first floor, gentle South Indian music will greet you, and the bustle of a busy restaurant (lunch 10.30 a.m. to 2.30 p.m., dinner 7 p.m. to 10 p.m.). There is normally a queue, you pick your token and wait, as in a bank. There are newspapers to read in the waiting room, quite pleasant, and, once again as in a bank, an electronically operated indicator which tells which number can go in for the meal.
When your token number comes on the indicator, you enter. The restaurant is divided into two parts: the plate section (Rs.16 per plate meal, with curd, Rs.15, without curd) and the plantain leaf section (Rs.40 per meal, everything unlimited). In the plate (thali) meal, everything is limited, except rassam and sambar, but the food and the kitchen are the same. The two sections are divided by a counter, either Mr. Satish Rama Nayak is sitting at the counter, or his manager, Mr. Pundalik Vasudev Kamath. You are asked whether you want a plate meal or a full meal. Once that is decided, you buy your coupons and settle down. In the plate meal, everything is served together at one go, in the full meal, things are served on your patra, one by one, but eventually the food is the same.
Favorite Dish: Bang outside Matunga Station, Central Railway, is one of Mumbai's oldest and best known Udipi restaurants, established in 1942. Food is served on plantain leaves, eaten with bare hands, three servings of rice (with rassam, with dal and with dahi), the GSB (Gaud Saraswat Brahmin) special - avial, powder chutney with pure ghee, six payasams for six days, Mondays closed.
Woodlands Garden Cafe: Woodlands Garden Cafe
These mini lunches and dinners are just right when you are 'not so hungry'.
Favorite Dish: The meal will consist of rasam, a sweet dish, puris, two sabzis or vegetables, curd rice, wafers and a salad.
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