Five foods you must feast on when in Mumbai

Mumbai has at least one new restaurant opening every week. And that’s a conservative guesstimate. It’s hard for foodies to keep up, isn’t it? Here’s a list of five delicious foods we’ve tried recently and absolutely recommend.

Duck seekh kebab at Mirchi and Mime, Powai

Succulent, perfectly spiced with a hint of orange flavour (the chef’s way to pay homage to the classic French dish Duck a l’orange), this is the next best thing to a Sarvi seekh. Something that’s definitely going to be hard to get considering the beef ban. While here, also try the Lobster Nihari.

Lal maas phulkas at Monkey Bar, Bandra

Serving Indian food at its flavoursome best, Chef Manu Chandra’s innovations are clever and seldom gimmicky.

His serving of the Rajasthani favourite in a tiny soft phulka, with a complex layering of flavours a la Mexican taco, is something meat lovers will definitely appreciate.

Lox on bagels at Villa Vandre, Bandra Reclamation

For the delicious bagel made in-house, the smoked salmon they use and their allegiance to the classic combination of serving it with onions and capers, the lox on bagels at Villa Vandre is a must-try for fish fiends.

Korean tacos at Joss, Santacruz or Umame, Churchgate

Mumbai loves its tacos, but it is also learning to enjoy Korean food, so Chef Farrokh Khambata has decided to bring the two together.

If mild is what you’re going for, try the delicious Tartare of Yellow Fin Tuna with Truffle Oil or Char Grilled Gochugaru Scented Prawns, which has only a hint of the flavour from the Korean chilli flakes. The Korean Yangnyeom Chicken, as well as the Edamame with Pepper Teriyaki, has a more full-bodied flavour.

Tamale at Desi Deli, Bandra

This steamed wrap, meant to transport you to the streets of Mexico, is certainly not for everyone.

The cornmeal gives it a very distinctive, very interesting flavour and if you’ve got an open mind and a curiosity to try new foods right from the comfort of a Bandra deli, you must order the Tamale at Desi Deli. Just don’t forget the dipping sauce — a green tomato salsa.