Wonder why its named Mumbai-28 ?
Mumbai as people call it “Land of Dreams”, a cosmopolitan city with diverse culture. People have migrated from all around the country to try their luck and with this brought all their delicious food culture which has made it a food hub of the country. This is the only city in India which is truly varied in its culture and food (though we have locals, Maharashtrians dominating certain areas). And hence in this city, the food from different regions of India as well as world cuisine is found. Apart from local Marathi favourites such as Vada Pav, Pav Bhaaji, Modak, Kombadi Vade, Bhajis etc. to world cuisines like French, British, Chinese, German , Japanese, Persian etc., you name it and you will find it here!!!
The childhood memories of visiting Prakash Hotel for Sabudana wada (spiced friend Tapioca balls), Kothimbir wadi (coriander squares), Misal (lentil curry with fried snacks) or Dattatreya for Kotimbir wadi. Having Raju`s Komabadi wade (chicken curry with fried bread), kaleji masala (spiced liver), Kolambi fry (prawns fry) to name a few. Ashok`s Vada pav (fried spiced mash potato with bread) is a legend for Dadar. In the huge city, Dadar is in the heart of Mumbai. The post code of Dadar is 400 028. Hence, Mumbai – 28.
Latest from the Blog
Moong Pakoda / Moong Bhaji
Moong dal Pakoda or Moong Bhaji as known in Mumbai, is a popular snack from the streets of Mumbai. It is made from yellow moong lentils with addition of spices and herbs. In Dadar, we used to buy moong bhajis nearby Dadar station. Soaking the moong dal overnight will give a good texture after grinding…
Malpua Rabdi
Malpua’s are small pancakes made with flour, deep fired in Ghee / clarified butter and soaked in sugar syrup. It is generally served with chopped dry fruits and rabdi. Directions Malpua batter: 2 cups flour, 1/2 tsp green cardamom powder, 1 1/2 tsp crushed fennel seeds, 2 cups milk (use more if needed to make…
Stuffed Bhindi / Okra masala
Stuffed Bhindi/Okra is a popular Indian dish where Okra is stuffed with spicy and tangy masala filling. Bhindi should not be wet, hence after washing we dry it with a kitchen napkin. In this dish bhindi is slit on one side and then stuffed with the masala and then can be fried and served as…
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Superb 🙂
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Awsoomee !!! All foodies would surely join in😁😁😁All the best 👍👍👍
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Thank you Vishal !!!
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Congratulations for your new startup. I wish and pray that you always succeed in whatever you do. Keep it up.
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Thank you 😊. Follow for delicious recipes. Keep cooking
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Hai omkar
I am very happy you started the food blog. I also got an opportunity to eat your finest pizza you made when we were studying in Sarnia. Keep posting your food recipes. All the best !!
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Thank a lot Naresh! Stay tuned for more recipes….keep cooking and stay happy!! 😊
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Inspiration to start cooking yummy dishes ASAP..!!
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Thank you 😊
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Congrats Omkar for your new blog, looking forward to see more recipes 👍
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Thank you. Follow, subscribe for more recipes
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👍👌
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😊
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Congrats on your new blog!!!
Looking forward and Excited for more stuff.
Great work ,Keep it up buddy✌️
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Thanks a lot buddy 😊
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Zakkas!!!
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Best of luck.. good work
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Thank you 😊
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All the very best to my dear friend
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Thank you 😊
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Awesome
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Thank you 😊
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One of the finest chef that I’ve met… Keep updating new recipes..Loved Chicken Biryani of yours…
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Thank you brother 😊.
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Mast
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Thank you 😊
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