Home

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

Lamb / Mutton Keema | मसालेदार चविष्ट मटण खीमा |

Keema which translates to “Minced Meat” in English is one of the popular meat preparations in India. One of the simple and easy recipe you can prepare for Sunday lunch and serve it with traditional Mumbai “Laadi Pav” or Vade (deep fried Flatbread). The recipe I have share here is using Kolhapuri Masala, but you…

Murg Kalimirch (Black Pepper Chicken)

Chicken Kalimirch or Black Pepper Chicken is a onion and cashew based gravy spicy gravy, with added hung curd which gives it a rich texture and creamy taste. Traditionally It is made by marinating the chicken and then cooking it until ifs half done in tandoor. But in this recipe as it’s cooked at home…

Get new content delivered directly to your inbox. subscribe for FREE!!!!

Join 173 other subscribers

Recent Posts

Lamb / Mutton Keema | मसालेदार चविष्ट मटण खीमा |

Keema which translates to “Minced Meat” in English is one of the popular meat preparations in India. One of the simple and easy recipe you can prepare for Sunday lunch and serve it with traditional Mumbai “Laadi Pav” or Vade (deep fried Flatbread). The recipe I have share here is using Kolhapuri Masala, but you … Continue reading Lamb / Mutton Keema | मसालेदार चविष्ट मटण खीमा |

Maharashtrian Pithla

Pithla is a traditional Maharashtrian dish prepared with chickpea flour / besan. It pairs up well with steamed rice or Bhakri, with quatered onions and green chilies. Every Maharashtrian household have their own recipe, some add curry leaves, others add spring onions etc. It resembles Kadhi, but its made without yogurt. Ingredients: 1 1/2 cup … Continue reading Maharashtrian Pithla

More Posts