Come here looking for Chinese noodles and Chicken 65, and you might feel let down. But you can drown your sorrows in the nalli nihari mutton marrow curry, or chicken bhuna with some excellent tandoori roti.
122/132, Barkat Manzil, Near Minara Mazjid, Mohammed Ali Road
A favourite of many a food lover, Bohri Mohalla houses Haji Tikka Corner, a place where three tandoors are busy cooking up a kebab-happy storm -- there's chicken tikka, kebab chicken tikka and malai tikka. Vegetarians need to place their orders for vegetarian tikkas in advance.
76, Raudat Tahera Street, Bohri Mohalla, Khara Tank Road, Opposite Qutbi Masjid, Masjid Bunder
Don't miss making a trip to Suleiman Usman Mithaiwala for dessert. Known for their delectable range of phirnis, their hot malpuas dripping with syrup, and their famous aflatoon mithai, Suleiman's has, in the past, been a popular adda of B'town celebrities with a sweet tooth (including Nargis Dutt, Gulshan Kumar and Farooq Sheikh).
167, Ibrahim Merchant Road, Below Minara Masjid, Mohammed Ali Road
Jauher Ali Nasir/Flickr
Its name is quite to the point: Bara Handi comes from the famous tradition of cooking 12 handis of beef, mutton and curries. Their melt-in-the mouth payas are best enjoyed with pieces of fresh khameeri rotis. For paya lovers, the entire Nagdevi street is also well-reputed for its offerings of payas and pichota haleems.
45 Gujar Street, Bohri Mohalla, Byculla
The pleasure of sinking your jowls into a hot, slightly sweet naan buttered in the juices of a well-cooked kebab is best found at Altaf Bakery in Bhendi Bazaar, another popular area to hang out at during Ramzan.
Altaf Bakery, Mohammad Ibrahim Merchant Road, Bhendi Bazar, Mandvi, Girgaon,
Darker, and richer than their North-Indian counterparts, these sweet jalebis here (or jelebis as they call them at the shop) are stuffed with mawa. You can opt for a pliant gulab jamun as well here, or try manda -- a super-thin tawa-made roti.
Shop No 74, Memonwada Road, Masjid
The heart of Bohri Mohalla houses a 125-year-old ice cream shop that warrants a visit for its freshly-made, hand churned ice cream. Served by the litre or in little cups, their delightful flavours range from chikoo and mango to sitaphal (custard apple) and figs.
Near JJ Hospital, Bohri Mohalla, Khara Tank Road, Bhendi Bazar, Byculla.
If you haven't quite had your share of juicy kebabs, try them Al Madina style: with warm pavs (bread buns), spicy green chutney, and that necessary squeeze of lime.
Minara Mazjid lane, Mohammad Ali Road.
Sometimes you just cannot get enough of a good malpua. Badri Sweets (a stone's throw from Bara Handi) makes a mean double egg
malpua big enough to feed four. It's finished off with a helping of rich, creamy rabdi on top—your cholesterol levels might be screaming, but your stomach will send you kisses.
236, Nagdevi Street.
You can avail some excellent haleem (a dish made of meat and lentils) till 2am from Jaffer Bhari's Delhi Darbar. To really kick up the flavour, pair it with some of their excellent biryani (always opt for the mutton), and finish the entire thing up with a well-deserved shahi ka tukda.
18, Lady Jamshedji Road, Opposite St. Michael’s Church, Mahim
Be it khichda, haleem or any assortment of paya, they're all best washed down with a refreshing sharbat from Imam Sharbatwala—opt for the mango and watermelon flavours.
Saifee Jublee Street, Bohri Mohalla, Bhendi Bazar.
SAJJAD HUSSAIN via Getty Images
Possibly one of the most famous eateries to visit, Noor Mohammadi Hotel is known for it's chicken preparation called 'Sanju Baba' after Sanjay Dutt (priced at Rs 50). The concoction prepped by the actor himself remains a hot favourite. You can also try the shammi kebabs and chicken hakimi here--both popular dishes.
181-183, Abdul Hakim Noor Mohammadi Chowk, Bhendi Bazar
Almost as famous as Noor Mohammadi hotel, is this joint that attracts shawarma lovers all year long. Other popular concoctions include the bheja fry, raan biryani (cooked using leg of lamb), and the falooda as dessert.
230 Ashoka Building, Linking Road, Bandra West, Mumbai/Vazir Building, Shalimar Corner, Bhendi Bazaar, Sandhurst Road
Creamy rich shahi faloodas are not to be missed this season. And the best place to get them is at Baba Falooda, late at night. This place is always crowded with patrons of the dry rabbadi kulfi falooda.
Baba Falooda, Bel View Building, L.J. Rd, Mahim.
Somewhat of a legend in Mumbai for its seekh kebab rolls, this place is not easy to miss during Ramzan. A popular hangout for night crawlers, this place also boasts a Bollywood cult following. The food, be it the chicken bhuna, the chicken baida roti, or the kebabs, are always worth the (long) wait.
Tulloch Road, Apollo Bunder, Colaba
Michelin Chef Vikas Khanna says this light summer salad is always a crowd delight, and very convenient when serving large groups (this recipe serves 4).
3 large daikon radishes
1 small red onion, finely chopped
2 large ripe tomatoes, seeded and finely chopped
3 tablespoons finely chopped fresh cilantro
Juice of 1 lemon
2 green chilies, finely chopped
2 tablespoons peanuts, roasted
1 lime, cut into wedges
Salt to taste
Cut the diakon radishes into 1-inch cubes. Using a lemon baller, gently scoop out a bowl in the centre of each cube. In a medium mixing bowl, combine onion, tomatoes, cilantro, lemon juice, chilies,
and salt and mix until all the flavours are well blended. Place a layer of peanuts at the bottom of the scooped daikon. Using a teaspoon, top it with onion - tomato mixture and serve immediately with lime wedges.
Restauranteur Jiggs Kalra serves this intriguing salad in his restaurant Masala Library to really get the Indian-cuisine loving tastebuds asking for more.
200g boiled rice
5g chopped ginger
2g chopped green chilli
30g chopped cucumber
10g chopped raw mango
10g chopped onion
2.5g mustard seeds
3g urad wash
5g curry leaf
10g grated coconut
2g chopped coriander roots
5ml coconut oil
Salt to taste
Curry Leaf and Pepper Prawns/ Asparagus
200g prawns / asparagus
10g chopped ginger
25g chopped garlic
2.5g chopped green chilli
15g black crushed black pepper
2g chopped coriander
2ml lemon juice
15ml refined oil
Salt to taste
Take boiled rice in a mixing bowl and whisk yogurt in it. Add cucumber, onion, ginger, green chilli, and raw mango. To temper the curd rice take coconut oil in a pan and temper mustard seeds, urad wash, curry leaf and asafoetida. Add tempering to the curd rice and adjust salt. Keep in refrigerator to chill.
Curry Leaf and Pepper Asparagus
Peel and cut asparagus length wise. Flash fry them and keep aside. For curry leaf and pepper sauce take oil in a pan, sauté ginger, garlic and green chilli till golden brown, add black pepper and sauté. Add little water and adjust seasoning with salt. Toss asparagus in curry leaf and pepper sauce. Finish with coriander and lemon juice. Serve curry leaf and pepper asparagus with thayir satham and banana chips. For curry leaf and pepper prawns – clean & slit prawns, length wise. Flash fry them and keep aside. For curry leaf and pepper sauce take oil in a pan, sauté ginger, garlic and green chilli till golden
brown, add black pepper and sauté. Add little water and adjust seasoning with salt. Toss asparagus in curry leaf and pepper sauce. Finish with coriander and lemon juice. Serve curry leaf and pepper prawns with thayir satham and banana chips.
Gourmet doyen Karen Anand has unveiled this healthy salad recipe that complements Indian dishes perfectly (it serves 6).
500gm orange carrots, peeled and cut into juliennes (red ones tend to be too watery)
1/2 cup roasted peanuts, roughly chopped
6-8 California prunes
2 tbsp chopped coriander
2 tbsp sesame seeds, roasted
½ cup orange juice (tetra pak juices are fine)
¼ cup lime juice
2 tbsp sugar
1 tsp whole cumin, roasted and crushed roughly
½ tsp salt
½ tsp pepper
Put the sugar in a pan on moderate heat until you get a dark caramel. Carefully add the orange and lime juice (the syrup will splutter when you add the juices so be careful). Stir continuously until you get a smooth, light brown slightly thick syrup. Remove the pan from the heat. Add the roasted cumin, salt and pepper. Set aside.
Steam the carrots for 1 minute. Cool and refresh in iced water. Drain. They should still be very crunchy and bright orange in colour. Cut the prunes into two. Place the salad ingredients into a bowl or platter and pour on the tangy caramel dressing. Toss to coat the salad evenly. It is not essential but preferable that the salad is chilled.
Nishant Choubey, Ducit
Prepped by Chef Nishant Choubey, the executive chef at Dusit Devarana, this salad features the healthiest grain you should eat instead of rice or roti -- quinoa.
20g Californian red grapes
10ml white wine
100g black olives
5g cumin powder
30ml extra virgin olive oil
1 Caperberry (for garnish)
20g red capsicum
Water (enough to cook quinoa)
20g yellow capsicum
10ml lemon juice
20g sesame seeds
A dash of beetroot puree
Sea salt and black pepper for seasoning
Take quinoa in a bowl. Wash it with cold water three times. Strain and cook it with warm water till it gets soft. Chill the quinoa down.
Cut red capsicum and yellow capsicum in small dices. Julienne some red capsicum and yellow capsicum and add in chilled water so that the slices curl. Marinate grapes with white wine and keep them chilled. Take black olives, slice them and cook at 50 degrees centigrade for two hrs or until they become dry, so you can transform them into a powder. Make a dressing for quinoa using extra virgin olive oil and lemon juice, and season it with sea salt and black pepper. Make a dough with flour, eggs, sesame seeds, and walnuts - mould it into a round shape and bake it at 150 degree centigrade for 25 minutes. Blanch leeks in hot water and immediately chill them down. Marinate the quinoa with the dressing.
Plate the entire thing with leeks, red capsicum, yellow capsicum, black olive powder, beetroot puree, caperberry, black olive powder, and the macerated grapes.
Chef Ranveer Brar's Kiwifruit & Shrimp Summer salad takes 30 minutes and serves a table of 2-4, and is best complemented with a sweet, and tangy vinaigrette.
For Honey Lime Vinaigrette Dressing
1/3 cup Lime Juice
2 tbsp Honey
1 Garlic Clove, minced
1 ½ tbsp Thai basil, chopped fine
¼ cup Olive oil
Sea salt to taste
Freshly ground black pepper
For Kiwi Shrimp Salad
3 cups cubed golden kiwi (cut into 1-inch cubes)
1 cups, fresh watermelon, cubes
1 cup, shrimp (medium size), shelled and deveined tail on
½ cup celery, chopped fine (about 2 stalks)
24 fresh or tinned lychee (shelled, pitted, and torn or cut into large pieces)
2 oranges, segmented
In a small screw top jar combine the lime juice, honey, garlic and basil. Cover tightly and shake well to mix. Add the olive oil, cover and shake vigorously to blend. Open, and add salt and pepper to taste and mix again. Cover and put in refrigerator to chill.
In a large bowl, combine the golden kiwi, watermelon, shrimp, celery, lychee along with any juices collected in bowls and stir well to blend. Cover and refrigerate until well-chilled (at least 1 hour). When ready to serve, re-mix the dressing and add as much as you would like to, to the salad and mix well.
Transfer to serving bowl, platter or individual plates and garnish with small mint leaves (if leaves are large, chop into smaller pieces) and pepper rings. Serve chilled.
Supplied by Chef Vivek Rana from Indian Accent (that's soon to launch in New York), this salad recipe features the best fruit of the season: Mango.
For Jaggery Dressing
100ml lemon juice
50g Aam chur dry (soaked)
50g chopped garlic
20g freshly chopped red chilies
6tbsp Dark soya
100g totapuri mango
75g Thai pomelo segments
10g crushed peanut
1 portion jaggery dressing
15g lettuce leaves
3 sprigs of mint leaves
3 sprigs of coriander
5 (thick and long) julienned Thai red chili
Sliced fried garlic (for garnish)
Mix all the ingredients and make a fine mixer.
In a mixing ball put mango ribbons, pomelo segments, lettuce leaves, mint leaves, coriander leaves, red chili juliennes. Add the jaggery dressing and crushed peanut. Arrange nicely on the salad bowl and garnish with golden garlic
Monkey Bar Bengaluru
Chef Varun Pereira from Monkey Bar Bengaluru offers this salad for fish lovers.
Smoked Salmon with Asian style rice noodles, sweet chilli and peanut dressing, crushed peanuts, sesame oil and basil.
80g glass noodles (boiled)
1tsp garlic chili sauce
3ml sesame oil
2ml fish sauce
3ml lemon juice
1/4 chopped ginger
10g roasted peanuts
30g Chinese cabbage
5g bean sprouts
10g fresh coriander fresh
10g finely chopped scallion
70g smoked salmon
Heat the noodles for 40 sec in a microwave. Combine garlic, chili sauce,fish sauce,lemon juice and ginger in a mixing bowl to form the dressing. Slice the Chinese cabbage into small pieces approx 1-2 cm. Add the sliced cabbage to the dressing along with sprouts. Toss the noodles along with dressing and plate. Cut smoked salmon into 1 cm think strips. Toss in the same bowl as the noodles. Arrange and garnish with roasted peanuts, fresh coriander and chopped scallion.
Threesixty Degrees, The Oberoi New Delhi
Chef Gunjit Chawla from The Oberoi, New Delhi's famous restaurant Threesixty degrees, loves this Thai pomelo salad that makes for an excellent healthy meal.
5g palm sugar
5g Siracha chilli sauce
20g sweet chilli sauce
5g tamarind pulp
1g Aromat powder
2ml lemon juice
Water (to dilute the dressing)
Pomello (peeled and broken into chunks)
203 sprigs fresh coriander
Spring onion greens (optional)
Mix all the above mentioned ingredients in a blender together to make a dressing. Add the dressing to the pomelo. Mix in few spring onions and fried cashew nuts. Garnish with coriander sprigs.
Chef Narender Sharma of Ananda Spa, known for its nutritional fare, tells you how to add a zingy, fruity flavour to salads with this recipe
20ml olive oil
5g chopped onion
5g chopped garlic
5g zucchini (diced and blanched)
5 bell peppers (diced and sautéed)
5g broccoli (small florets and blanched)
16 garlic croûte
10g olive oil
10ml lemon juice
05g fresh mint leaves
Dice all the fruits evenly and mix all together. Add lemon juice, chopped mint and little of olive oil. Adjust seasoning.
Take quinoa and water (5 times the quantity of quinoa). Cook it ,till the grain splits and is cooked thoroughly. Sauté onion and garlic in a pan and add to the cooked quinoa. Mix vegetable also and add seasoning. Place it in a mould and put salsa on top. Serve it with spinach and broccoli puree. Place garlic croûte along with the timbale. Garnish with baby spinach, micro greens and balsamic drizzle.
Smoke House Deli
The chef for Smoke House Deli, Shamsul Wahid, adds a citrusy zing to ordinary beetroots.
1 orange sliced
10g toasted walnuts
300 ml orange juice
1 Star anise
5g coriander seeds
30ml balsamic vinegar
100ml guava juice
1 star anise
50ml synthetic vinegar
Peel the Beetroot and cut into wedges. In a deep pan combine orange juice with star anise and coriander seeds along with balsamic vinegar. Put the pan in the oven and bake for 15 minutes till the beetroot is soft. Leave aside to cool, then smoke the beetroot for 15 minutes. Use the rest of the liquid as dressing to drizzle on top of the salad.
Combine all the ingredients and simmer in a heavy based pan till it becomes syrupy.
On a chilled plate, arrange the smoked beetroot and orange alternatively. Drizzle some of the dressing. Place arugula on top. Drizzle some dressing in the arugula as well. Add feta then drizzle some of the guava emulsion. Serve chilled.
Mrigank Singh, executive chef at blueFROG, whips up a clever salmon-based recipe.
70g smoked salmon
20g Caper berries
5g wild rice
40g malta orange
2g wasabi paste
30ml burned leeks
3g dill leaves
100ml orange juice
Smoked Salmon Mousse
1g chopped chives
Make a mousse by blending all three together in a blender.
For the burned leeks: roast the leeks and garlic together till they're slightly brown. For the dressing, reduce the orange juice and cool it down, and add chopped dill leaves. With a dressing brush, put wasabi mayonnaise (mix wasabi paste with mayonnaise) on the plate. Dip the smoked salmon slice in the dressing (reduced orange juice & dill leaves) and fold in pocket shapes and place on the plate. Keep enough space to place all the other ingredients.Pipe the salmon mousse next to the salmon. Put the burned leeks and orange wedges next to each other. Add some fried wild rice on the side, and garnish it with chives.
Chef Manu Chandra, the executive partner for Monkey Bar across India, adds a new twist using grapes to his salad.
300g assorted grapes (sliced and deseeded)
500ml Chenin Blanc
1 bay Leaf
1tsp balsamic vinegar
½ cup hung curd
1tbsp reduced balsamic
2tbsp olive oil
Salt and pepper to taste
150g assorted lettuce (more arugula)
½ cup toasted walnuts
½ cup crumbled goat cheese
For the cured grapes, put the wine, balsamic, cloves, bay leaf, sugar and water in a sauce pan and place it on a medium flame. Simmer this mixture till the volume reduces to roughly half and remove from flame. Place the sliced grapes in a container and pour the liquid over them to completely submerge them. Let it cool and refrigerate for a week before using.
For the dressing whisk together the ingredients in a bowl and keep aside.
To assemble the salad, place dressing in a large mixing bowl and ad the lettuce to the bowl. Gently turn the salad in the bowl ensuring the leaves get gently coated with the dressing, season lightly with pink salt and pepper if required. Transfer to a large serving platter. Remove the grapes from the liquid and sprinkle over the salad evenly, repeat with the goat cheese and walnuts. Serve immediately.
The Good Wife
This 20-minute salad by Keenam Tham, owner of Mumbai-based eatery The Good Wife, is the perfect combination of fancy and easy for the most reluctant chef.
2 cups pre-washed spinach
2 oz goat cheese – crumbled
2 tsp garlic, minced
2 tsp shallots, minced
2 tsp grainy Dijon mustard
2 tsp dried oregano
2 tsp dried parsley
½ tsp salt
1/4 cup red wine vinegar
1 ¼ cup extra virgin olive oil
2 tsp parmesan cheese finely grated
1 cup walnuts
2 tsp butter, melted
5 tsp granulated sugar
1 tsp cinnamon
1 tsp nutmeg
Preheat the oven to 300 degrees. Line a baking sheet with parchment aside, place salad ingredients in a large bowl. Add all the ingredients (for salad and dressing) into a mason jar and shake vigorously. Mix the spiced walnuts with sugar, cinnamon and nutmeg. Melt butter in a microwave bow,l then stir in the walnuts.
Pour the nutmeg on the parchment paper and spread it out evenly. Sprinkle cinnamon sugar mixture on top. Bake for 10 minutes.
To assemble the salad, add walnuts on the spinach & goat cheese. Spoon out as much dressing as you like, and refrigerate the mix once done. You can also add fruits such as apple, pomegranate etc.
The White Owl
Excutive Chef at The White Owl, Dinesh Bherwani says this salad is best enjoyed with a cold glass of beer!
8-10 sliced apple pieces
1g chopped celery
Cinnamon powder to sprinkle
30g sweet corn
15-20ml balsamic dressing
100g Romaine lettuce
1 tsp sugar
50 ml balsamic vinegar
15-20 ml olive oil
Salt and freshly ground black pepper to taste
In a medium bowl, vigorously whisk together the vinegar, salt, pepper, and sugar till the sugar completely dissolves. When adding the olive oil, be sure to add slowly in a thin stream while still whisking with the other hand. Simply place the bowl in the centre of a dish towel curled into a circle around the base to stabilise it while whisking. Taste and season with salt and pepper accordingly. Sprinkle the cinnamon powder on the sliced apple and grill for a minute or two on both sides. Toss the corn, celery, barley, apple and lettuce with the balsamic dressing, and season with little salt and pepper. Just toss the salad lightly.
Serve it immediately.
Hungry Monkey's chef Noah Barnes mixes up aubergines and pomegranates.
80g baby aubergine
2 pieces flat bread
80g Rocket lettuce
80g Ice berg lettuce
5g green chilli paste
15ml olive oil
2ml lemon juice
2g lemon zest
2g roast garlic paste
Salt and pepper to taste
60g goat cheese
Salt and pepper to taste
Cut and score the aubergine, generously sprinkle with salt and pepper and roast at 180ºc until golden brown.
In a bowl whisk together all the ingredients to form an emulsion. Check seasoning and set aside.
In a saucepan, warm the cream. Once warm remove off the flame and add goat cheese and chopped basil, thyme and stir to form a smooth mixture. To this add the gelatine. Pour the mixture in a mould and allow to set in a cool dry place. Toss the lettuce and roasted aubergine in the prepared dressing in a bowl.Serve with warm flat bread, sprinkled pomegranate and a generous slice of the goat cheese terrine.
The Wishing Chair
Vivita Relan, co-owner of The Mad Teapot, loves her rocket leaves!
3 tbsp orange juice
3 tbsp lemon juice
1 tbsp honey
1 tbsp olive oil
Salt and black pepper
1/2 cup boiled French beans
1/2 cup boiled fennel bulbs
1/4 crumbled Feta cheese
3/4 cup rocket leaves
1/2 cup pearl of orange
Toss it all up!
JW Marriott New Delhi Aerocity
Nothing goes better in summer than papaya, coconut water and sweet chilli according to executive sous chef Pawan Kumar Chennam from JW Marriott, New Delhi.
125g raw papaya
15ml sweet chilli sauce
2 red fresh chillies
15ml salad oil
Handful of coriander spring
Tender coconut water
5 cherry tomatoes
Salt to taste
Peel the papaya then grate it. Place the grated bits in ice water and refrigerate. In a bowl add the tender coconut water and sweet chilli. Using a whisk, pour oil, and whisk it well. Remove the papaya and drain well, add the dressing to it toss well add the cherry tomatoes.
Garnish with mint, coriander and crushed peanuts. Serve chilled.