Gujarati Style Indian Ivy Gourd with Potatoes (Tindora Batata nu Shaak)

Indian Vegetarian Main Course Special

Gujarati Cuisine
Gujarati Style Indian Ivy Gourd with Potatoes (Tindora Batata nu Shaak)

Serves 2

International Names:
English: Indian Ivy Gourd, Baby Watermelon, Gentleman’s Toes, Little Gourd

Thai- Tam Lueng

Bengali: Toruli
Gujarati: Ghiloda

Hindi: Kundru/Tindora

Kannada: Tondekai
Konkani: Tendli
Marathi: Tondli

Odiya: Kunduri/Toroda

Punjabi: Kundru 
Tamil: Kovakkai/Thondaka

Telugu: Dondakaya

Ingredients:

Fresh Tindora- 150 Grams or 2.5 Cups if using Frozen ones

Potatoes- 1 Medium or 2 Small

Onions- 1 Medium, Finely Sliced  

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Rai- 1 Tsp.
Hing- a Pinch 
Fresh Garlic-Ginger Paste- 2 Tsp.
Green Chillies- 2 Slit & Cut or if in Paste form use 1/2 Tsp. depending on Spiciness

For Dry Spice Mix:
mix of Dhania & Jeera Powder- 1 Tsp.
Turmeric Powder (Haldi)- 1/4 Tsp.  
Kashmiri Red Chilli Powder- 1 Tsp.
Red Chilli Powder- 1 Tsp.
Salt- to Taste

Method:

Wash with Water, Clean, Pat Dry & Trim the Bottom & Top part

Halve the whole Tindora in Vertical direction, Cut each Half into 3/4 Long Strips (depending on the thickness of the Tindora)

 Wash with Water, Clean, Pat Dry, Peel & Cut the Potato in Long Strips like French Fries

 Mix Tindora with Salt & Rub well on all the Pieces

 Microwave for few Minutes or about 5-6 Minutes till they lose some water & become little Dry

In a Non-Stick Kadhai, Heat Oil, Add Rai, Hing, Garlic-Ginger Paste, Green Chilli & Sauté on Medium Flame till Onions turn Translucent

Add Tindora & Potatoes along with the Dry Spices (Dhania-Jeera Powder, Haldi, Kashmiri Red Chilli & Red Chilli Powder, Salt), about 1/4 Cup Water, Mix, Cover & let them cook on Low Flame 

Cook for about 7-8 Minutes on Low-Medium Flame post which if cooked on Medium Flame uncovered for about 5-7 Minutes, this Preparation will be Crispy & Dry

Perfect for a Gujarati Meal with Rotlis, Dal, Curd or Spiced Gujarati Buttermilk (Chaas), Papad!

Tips:



The Ghiloda used here are the Striped variety from the Supermarket Spencer's
These Striped could be mistaken for Parwal if not looked properly so do some work there, so take few tips off the Ghiloda to check if they are what you thought them to be :P!!!!



Prepare the Tindora easily by following the Tip mentioned above
it has been passed down by one of Mother's Best Friends, Anupama Kopakka, whom I want ot acknowledge in every Tindora Recipe I make & Dedicate it to!

Ayurveda experts suggests that Tendli is great for Kapha Balance as it helps purify Blood Tissue, regulates Blood Sugar levels, enhances Digestion, stimulates Liver

Tendli has Beta Carotene, Vitamins A, B1, B2, and C as well as Minerals like Calcium, Copper, Iron, Phosphorous, and Potassium

For some reason, Tindora or Dondakaya was not brought much in Pavan's Home because of a age old Belief that the Brain gets slow & its abilities would be hampered (how true it is haven't found yet) but love its taste so once in a while we do make it!



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Gujarati Marwari Style Pumpkin & Potatoes (Aloo Kaddu ki Sabzi)

Indian Vegetarian Main Course Special

Gujarati/Marwari/Rajasthani Cuisine

Gujarati/Marwari Style Pumpkin & Potatoes (Aloo Kaddu ki Sabzi)

Serves 2

Ingredients:

Pumpkin (Kaddu)- 450 Grams, Cubed

Potatoes (Aloo)- 450 Grams, Cubed

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Bay leaf- 2

Cassia Bark- ½ Inch Stick

Green Cardamoms- 2 to 3

Fenugreek Seeds (Methi Dana)- ¼ Tsp.

Nigella/Onion Seeds (Kalonji)- 1 Tsp.

Coriander Powder- 1 Tsp.

Cumin Powder- ½ Tsp.

Hing- a Pinch

Red Chilli Powder- ½ Tsp.

Turmeric Powder- ½ Tsp.

Tomato- 2 Medium, Finely Chopped

Water- ½ Cup

Salt- To Taste

Sugar-

Dry Mango Powder (Amchur)- 1 Tsp.

Method:

Heat Ghee, Add Bay leaf, Cassia, Green Cardamoms, Methi Seeds, Onion Seeds & Sauté till the Seeds Crackle

Add Coriander Powder, Cumin Powder, Hing, Red Chilli Powder, Turmeric Powder & Sauté

Add Tomato & Cook till they are Tender

Add Potatoes, Pumpkin Water, Cover & Cook for about 20 Minutes or till they are done

Add Salt, Sugar, Amchur Powder & Combine Well

Serve Hot with Phulka, Parantha, or just as a part of a Gujarati Meal!

Tips:

Another variety of  the Famous American Pumpkin is the Butternut Squash

 

Another variety of Disco Pumpkin is available which can be used, it tends to be bit more Sweeter


Another Variety comes with a Dark Forest Green Skin with Cream Spots

Traditionally Clarified Butter (Ghee) is used & 
Can add Chat Masala if Amchur is not available

In Rajasthan, this Gravy dish is served with Urad Dal Puris!

In Gujarat, this is served with Puris as well!

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Stir Fried Green Beans with Fresh Coconut & Simple Spices (Khatta Meetha Phali)

Indian Vegetarian Main Course Special

Gujarati Cuisine

Stir Fried Green Beans with Fresh Coconut & Simple Spices (Khatta Meetha Phali)

Serves 2

Ingredients:

For Spice Paste:

Medium Dried Red Chillies- 4 No’s

Cumin Seeds-

Coriander Seeds-

Grated Fresh Coconut-

Rock Salt-

Green Beans- Blanched & Sliced

Oil-

Rai-

White Sesame (Til)-

Haldi-

Hing-

Coriander Powder-

Curry Leaves-

Tamarind Pulp-

Jaggery-

Method:

For Spice Paste:

In a Pan, Dry Roast the Red Chillies, Cumin Seeds, Coriander Seeds, Grated Fresh Coconut till Coconut is Golden Brown  

Add this Roasted Spice mixture & Rock Salt in a Mortar Pestle

Add Water; Make a Fine Paste & Keep Aside

Blanch the Green Beans, Cut in Even Slices & Keep Aside

In a Pan, Heat Oil on High Flame for Stir Frying, Add the Blanched Green Beans, Rock Salt, Stir Fry till Crispy & Keep Aside

Heat Oil in a Pan, Add Rai, Til, Ground Masala, Dry Masalas (Haldi, Hing, Coriander Powder) & Sauté

Add Curry Leaves & Sauté till Crisp

Sprinkle Water & use the Bhunna Technique to Fry the Masalas

As Oil starts to Rise on top, Add the Tamarind Pulp for Sourness & Jaggery for Sweetness

Check to see if the Spices are cooked, Add Beans

Toss all together & Sprinkle some Water if needed

Cover & let the Beans steam in the Residual Gravy

Serve Hot with Phulka/ Rice, Gujarati Daal & Curd for a complete Gujarati Daal!

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Gujarati Daal

Indian Vegetarian Main Course Special

Gujarati Cuisine

Gujarati Daal

Serves 2

Ingredients:

Toor Dal- 1 Cup Soaked & Boiled with Salt

Ginger- Crushed/Chopped

Green Chillies- Slit

Jaggery-

Kokum-

Fresh Coriander Leaves-

Potato- Boiled & Chopped

Peanut-

Salt-

For Tempering:

Ghee-

Bay leaf-

Cumin Seeds-

Rai-

Cassia-

Cloves-

Fenugreek Seeds-

Mini Dried Red Chillies-

Kasuri Methi-

Curry Leaves-

Ripe Tomato- 1, Finely Chopped

Sugar-

Salt-

Turmeric Powder (Haldi)-

Coriander Powder-

Lime Juice-

Fresh Coriander Leaves- Finely Chopped

Method:

Add Dal in a Pan (Kadhai), Add Water

Add Ginger, Green Chillies, Jaggery, Kokum, Fresh Coriander Leaves, Peanuts, Potatoes, Salt, Stir, cover & let it Simmer

For Tempering:

Add Ghee, Bay leaf, Cumin Seeds, Rai, Cassia, Cloves, Fenugreek Seeds, Mini Dried Red Chillies, Kasuri Methi, Curry Leaves, Stir Gently

Add Ripe Tomato, Add Sugar to Caramelize & Balance Flavour, Salt, Haldi, Coriander Powder

Cover & Cook till Tomatoes are done

Deglaze the Tadka Pan with the Dal Mixture & Add it back to the Dal

Add Lime Juice, Coriander Leaves & Serve Hot with Phulka, Rice & any Gujarati Dry Vegetable Preparation!

Tips:

The Technique of keeping the Greens Crisp, Cooking Pulses, Stir Frying, Tempering & Amalgamation of Flavours

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Mixed Mango Puree & Buttermilk Preparation (Aamras ki Kadhi)

Indian Vegetarian Main Course Special

Gujarati Cuisine

Mixed Mango Puree & Buttermilk Preparation (Aamras ki Kadhi)

Serves 2

Ingredients:

Ripe Mango (Aamras) Puree- 1 Cup

Raw Mango (Keri) Puree- 1 Cup

Thin Buttermilk (Chaas)- 1 Cup

Bengal Gram/Chickpea Flour (Besan)- 2 Tbsp.

Haldi-

Salt- To Taste

Asafoetida (Hing)- a Pinch

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 1- ½ Tsp.

Fenugreek Seeds (Methi)- ¼ Tsp.

Mustard Seeds (Rai/Sarson)- ½ Tsp.

Curry Leaves (Kadi Patta)- 5-6 No’s

Green Chillies- 2, Slit

Deep Fried Gram Flour Pearls (Boondi)- 2 to 3 Tbsp.

Ginger- Juliennes

Kashmiri Red Chilli Powder-

Fresh Coriander Leaves- Finely Chopped

Sea Salt-

Method:

In a Bowl, Mix Aamras, Keri Puree, Chaas,

In another Bowl, Add Besan & Buttermilk

Combine them well so they bind properly

Using a Sieve, add the Besan into Aamras to avoid Lumps

Add Haldi, Salt, Hing & Combine all

In a Non Stick Pan (Kadhai), Heat Oil

Add Methi, Rai, Curry Leaves & Sauté

Add Green Chillies & Sauté

Add the Aamras Mixture & Keep Stirring

If it thickens, Add Buttermilk to thin it down

Add Boondi & Keep Aside

For Tempering:

Heat Oil, Add Ginger, Kashmiri Chilli, Coriander Leaves, Curry Leaves, Boondi & Sea Salt

Add on top of the Prepared Aamras

Serve Hot with Steamed/Jeera Rice!

Tips:

Using the Techniques of Boiling-Deep Frying, Spices & Aromatics & Basics of Indian Vegetarian Cooking & Vegetables

This Kadhi is Sweet & Sour recipe best enjoyed with Boiled Rice

Ruu- Bind the Starch with liquid

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Mumbai- India's Culinary & Financial Hub!

*Weekend Bites*

A. P. Ramalingam

26 Baldota House, Bhandarkar Road. 2402 6021.

This farsan store sells sweets like Mysore pak, boondi ladoo and wheat halwa, snacks like chakli and chivda and also pickles, pulses, spices, jaggery, sambhar powder, Madras rasam powder and molaga podi (a kind of dry chutney powder eaten with idlis and other South Indian fare). They also sell their own brand of ghee.

B. Shree Sunders

Near the exit of Matunga station, Bhandarkar Road. 2416 9216.

This South Indian restaurant is best known for its curd-rice, pesarattu (a moong dal dosa stuffed with chopped onions), nachini dosa and idlis. Their idlis are made with hand-ground rice, which makes them fluffier than those served at most other establishments, where they are made with rava. Shree Sunders also serves a mean pav bhaji dosa.

C. Ram Ashray

Near Matunga station, Lakhamsi Nappu Road. 2414 2623.

A large variety of dosas, uttapams and wadas. Their upma comes highly recommended and they are happy to replenish your chutney and sambhar at no extra cost.

D. Rama Nayak’s Udipi Sri Krishna Boarding

First Floor, LBS Market Building, Lakhamsi Nappu Road. 2414 2422.

At this Udipi, founded in 1942, a typical meal comprises rice, puris or chapatis, curry, raita, pappad, buttermilk, rasam, dal, pickle and curd. You can choose to eat your meal on a banana leaf or on a plate. A sign in the restaurant urges you towards the former; “Try eating in leaf in Indian way, without spoon”, it reads. The advantage: unlike the plate section, in the banana leaf section, you get unlimited servings of each item.

E. Café Gulshan

Balkrishna Nivas, near Welingkar Institute of Management Development and Research, opposite Matunga Gymkhana, Lakhamsi Nappu Road. 2414 3449.

This Irani café is the popular hangout of college students who attend one of three colleges in the vicinity (Podar, Ruia and Welingkar). Their bestsellers include mutton kheema (served plain or with eggs), Maggi masala, chicken roll, chicken dum biryani and bun-omelette sandwich.

F. DP’s Fast Food Centre

Near Ruia College, Lakhamsi Nappu Road. 2414 5326.

This student favourite serves street snacks and treats like pav bhaji, chaat, grilled sandwiches, paranthas, ice cream sundaes, falooda, kulfi, milkshakes and ice cream sodas.

G. Mani’s Lunch Home

153/C Mhaskar Building, behind DP’s Fast Food Centre, near Ruia College. 2412 7188.

This landmark restaurant is loved for South Indian staples like idli, medu vada, pongal, sheera, dal wada, rasam wada, kela baji, vegetable bonda, curd rice, and bisi bele bhath—all served with unlimited coconut chutney and sambhar. Unless you go for breakfast, it’s likely that they will be out of upma as it’s their most popular dish.

Sri. V.S. Mani Iyer was the fifth and last one among children’s of Sri. Late. Venkateshwaran Iyer and Late Smt. Ananthu Ammal, as being the last son he was also called as Sampoornam. Both Sri. Venkateshwaran Iyer and Smt. Ananthu Ammal expired due to the epidemic attack of small pox in the early childhood of Sri. V.S. Mani Iyer. While on their last breath though they much desired to at least have vision of their children, the villagers refused as they feared the epidemic deadly decease might spread to others. Then he requested to give a slate and pencil to note down his last desire addressed to their only daughter, Smt. Lakshmi Ammal. He expressed his bereave to leave, all their children alone like orphan and requested Smt. Lakshmi Ammal, to take better care of her brothers. Smt. Lakshmi Ammal along with her husband Sri. Ranganatha Iyer was really worthy to the words and maintained the whole family with great care and affection. But they have also their own difficulties. The main source of their income was the meager amount received by Sri. Ranganatha Iyer the only bread winner by way of cooking to household function and ceremonies. By appreciating the situation on by one all the children left their homes in their early childhood in search of livelihood. Sri. V.S. Mani Iyer like that of his other brothers left his home town Palakkad in his early childhood. He moved from one place to another and traveled almost all parts of India and served with various dignitaries in their home kitchen. And finally came to Mumbai and settled with his own venture in the field of catering by 1920’s. With his sound skills and vast experience could easily give a very good introduction to Mumbaikars exemplary exquisite South Indian delicious delicacies. He himself as a born cook, cooked himself, served and delivered at houses & offices, in bicycle.

H. Ayyappa’s

384 Dadhabawala Sadan, opposite Nalli Silks, Telang Road. 98923 43326.

This roadside dosa, idli and wada stall does roaring business. You can expect to find a crowd of suits, college students and aunties holding Nalli bags clamouring for fresh plates of medu wada and chutney, the Ayyappan special dosa and sabudana wada. They don’t stick to one spelling of their name but are thankfully more consistent with their food.

I. Amba Bhavan

Next to Guruvayoorappan Temple, opposite Milap store, Bhandarkar Road.

Both Amba Bhavan and Anand Bhavan (See N.) have fiercely loyal patrons. Members belonging to the Amba Bhavan camp make daily trips for wada, sambhar, masala dosa, dahi bhath, coconut sevai, wheat halwa, kela baji and rava dosa. No onions are used in the food as it is a Jain establishment. Closed on Thursdays.

J. Café Madras

38/II Circle House, Bhaudaji Road, King’s Circle. 2401 4419.

It’s where Matunga residents flock for breakfast. Fresh, fluffy idlis, even fluffier set dosas served with white butter, and steaming filter coffee served in steel bowls are part of the allure. Closed on Mondays.

K. Nayaks Sweets and Snacks

Opposite Café Madras, Bhaudaji Road, King’s Circle. 2401 2651.

This sweet mart is owned by the proprietors of Café Mysore (see L.). They sell dry fruit barfis, snacks like chaklis, baked chips and chivda, and MTR masalas.

L. Café Mysore

Durlabh Nivas, Bhaudaji Road, King’s Circle. 2402 1230.

Picks include the tomato omelette, khotto idli (steamed in a jackfruit leaf shaped like a cup) and the filter coffee.

M. Just Chill 7

Shop No. 4, Ram Niwas Building, Bhaudaji Road, King’s Circle.

Sells softies in flavours of vanilla, strawberry, chocolate and butterscotch, and slushies in flavours of orange, kalakhatta and lemon. Best-known for the Blossom, a kalakhatta or orange slushie float.

N. Anand Bhavan

461/A Ram Niwas, Maheshwari Udyan, Dr. Ambedkar Road, King’s Circle. 2401 5745.

This lunch home serves excellent home-style upma, set dosa, Mysore onion rava dosa, sambhar bhath, bisi bele bhath, pesarattu and coffee. Ask for the molaga podi to add a kick to your meal.

O. Idli House

462, Ram Bhavan, opposite Jain Temple, Dr. Ambedkar Road, King’s Circle. 3246 0111.

The idlis-only restaurant is owned by the proprietors of Rama Nayak’s Udipi Shri Krishna Boarding. They serve about 13 varieties, including khotto, masala, mudho (idli steamed in kedki leaves), pepper and Mysore rava idli, each of which comes with a host of coconut chutneys flavoured with either chillies, garlic, ginger or mustard seeds. They offer home delivery within Matunga.

P. Nanumal Bhojraj

Shops No. 3 and 4, Gani Mansion, behind Aurora Cinema, near Sahakari Bhandar. 2408 0704.

It’s the one place with no idli, dosa and wada on the menu. They serve authentic Punjabi and Sindhi fare like Sindhi curry, dal palak, rajma masala, dahi curry and besan kofta. Their menu boasts a long list of whole wheat parathas. Home delivery between Lower Parel and Bandra.

Q. Classic Fast Food

466 Mehta Building, Nathalal Parekh Road, opposite Don Bosco Church. 2409 3204.

This is Matunga’s equivalent of a Shiv Sagar. They serve a mix of idlis, dosas, sandwiches, pav bhaji, Punjabi and Chinese fare.

R. Koolar & Co.

541 Noor Mahal, on the junction of Dr. Ambedkar Road and H. Adenwala Road. 2412 5062.

This Irani café was set up in 1932. The proprietor, Ali, is given to using profanities (when talking to the staff) and is known to talk nineteen to the dozen with customers, both old and new. Gorge on their “Wrestler omelette”, made using five eggs. Other must-haves are kheema pav, chicken omelette, burji pav and Irani tea.

Breakfast @ The Idli House located at Matunga Mumbai

This place has been running since 1942

The variety may leave you gasping but just take a look at what all is availabe here:

Idli in Vengaaya Sambar, Oondi Idli Coocnuts Konkani Dish , Mudho Idli in Kewra Leaves from Mangalore Soft Fluffy expands more, Sanna Khotto Masala Idli JackFruit Leaves,  Mysore Rava Idli Cahewnuts Ideally with Red Chutney, Simple Khotto Idli JackFrit Leaves with Little Coconut Oil & Pickle, Ideally Coconut Oil with Steaming Flavour nof Jackfruit & Pickle, Kaapi

Sardar Pav Bhaji Tordeo Rd Junction started in 1966 by Sardar Ahmed
Priced at 75/-

Bade Miyan in Colaba Paneer Tikka 80/-, Paneer Roll 90/-, Chicken Leg/Tangdi 150/-, Reshmi Tikka 75/-, Mutton Seekh Kebab 80/-


Soam Opp. Babulnath Temple Choupatti 
this pure Vegetarian Restaurant has almost 5 different varieties of Khichdi
Kokum, Sweet Lemon Basil Punch Sharbat
Ragi Spinach Sesame Seeds with Yoghurt
Handvo with Chutney (Tikki shaped)
Famous Satpari Roti 7 layered Roti served with Gatte ki Sabzi
Spinach Puree Cracked Wheat Khichdi (Green in color), Vaghareli Khichdi, Masala Fada ni Khichdi
Potatoes & Onions Sambariya with Biscuit Bhakhri

Mahesh Lunch Home for Mangalorean Seafood in the Fort area especially Crab in Butter Pepper Garlic

Lunch @ Ideal Corner Parsi Cuisine located at the Fort Mumbai 25 years banker turned Restarauter

Vegetarians can have the Parsi Masala Dal

Dessert like the Laganu Custard Milk

Made with Milk that is slowly boiled to half the quantity, next Sugar is added which then is completely cooled down, Beaten Eggs are slowly added

Add Nutmeg Powder, Few Drops of Vanilla Essence which then is topped with Chironji Seeds Baked as slow as possible

Kala Ghoda Cafe





Some famous South Indian Restaurants are
Mani's Sunders Hanuman Cafe

Highway Gomantak Coastal Sea Food Resturant Gandhi Nagar Bandra (E) Mumbai for Goan & Maharashtrian Cuisine

Bombli Fry, Kolambi Fry, Tisrya, Green Chicken

Even though Seafood dominates the Menu, there is a Special Spicy Vegetarian Thali with Kokum Kadhi, Banana Flowers, Lentil, Rice, Roti, Kharvas (Dessert from a Lactating Cow's Milk which in different languages is called Ginnu (Kannada), Posu (Konkani), Kharvas (Marathi), Junnu (Telugu)


Haji Ali Juice Center & Restaurant starts at about 5 AM
Anar Strawberry specials but should be asked without Sugar

A visit to the classic Cafe Mondegar in Colaba wouldn’t hurt being in the Mumbai Culinary Hopping list!

 
Dinner @ Cool Chef Cafe located in Mumbai

This place has a Nice Imperial ambience & the Food is Prepared by the Cool Chef Kaviraj!

Veg Sushi California Roll is Made with Knori Sheets & Filled with KoshihiKari Rice

Spread the Rice evenly Horizontally on the Sheet

Put Long Carrot, Cucumber &  Avocado Sticks, Special Japanese Mayonnaise & Sprinkle Powdered Spice Mix

Roll just like a Sushi & Keep Aside

The Roll should be cut into slices just before serving

Served with Pickled Ginger & Bao Buns

Joshi Bhojanalay is famous with the Gujarati Business Community for its Vegetarian Food


Geoffrey's



Velocity

Britania & Co. Restaurant at Ballard Estate
Owners serve Persian
has been Licensed since 1949 the British Era and named so because of the word 'Brit' in their Name
Burrp Certified, Furniture imported from Poland which is of Pre World War 2
Fresh Lime Soda Rose Raspberry Ice Cream Soda Spicy Ginger served in Glass Bottles
Motto is 'their is no greater love than the love of eating'
there are many Veg Items for every Non Veg item like Chicken Berry Pulao 250/- made with Zereshk (Barberry imported from Iran)

Veg Berry Pulav 150/- has Barista means Bhuna Pyaz Veg Kebab
Sali Boti 230/- made with Potato & Boneless Chicken, Vegetarian Dhansak 150/- with Thick Multi Dal

Chilled Caramel Custard 60/- is good, Puff Cake is Irani specialty



Mumbai's Wasabi Restaurant is great place to go International Cuisine

Palladium's Indigo Deli and Café Moshe’s need to quicken up their Service Timings to beat the Smoke House Grill (1400/- Approx for a Meal for 2)

Vegetarian Creamy Fiery Smoked Pimento & Jalapeno Crostini

Bland Chickpea and Horseradish Fritters

Non Veg Appetizers like Iced Chicken Liver Pate with Apple Marmalade (Rusk-sized pieces of crisp Baguette smeared with a subtle Marmalade, the sweetness of which was nicely offset by the robust intensity of the smooth, chilled Liver Pate)

Devilled Tenderloin Bites (sophisticated version of a spicy Goan Beef Chilli Fry served over a savoury, Biscuit-like pastry swirl)

Grilled Tuna Sandwich & Baby Fennel, Smoked Chicken & Thyme Soup

Whole Wheat Sandwih has Celery, Scallions & lots of Thousand Island Dressing

Smoked Chicken & Oregano Burger (with Juicy, Herbed Minced Chicken Patty)

 

The Olive Bar and Kitchen/Restaurant in Mahalaxmi Racecourse by AD Singh
The ambiance includes an International Chef Mac, list of Wines from around the World, Horse Stable & much more!
Olive has been active since 1993
Famous for its Dishes like Lobster & of course its one of the most Frequented Celebrity Clientele,


J Thakkar Sweets & Snacks in Andheri is a must place for some authentic sweets



*Unique Places to Visit*

Ballard Estate, Villages of Mazgaon & Bandra

MTDC offers City Tours

Cricket Club of India

Raj Singh Dungarpur

Taj Mahal Hotel

a visit to any Film Set

Royal Western India Turf Club

Juhu Chowpatty

Sandip Soparrkar

Royal Classique

Not Just Jazz By the Bay


Gothic Victorian High Rise Buildings around the Beach

Balakrishna is a Bollywood Poster Artist in the City (he is one of the 2 or 3 Skilled people in India)
but given the challenges like Computerization & Vinyl Paintings, it is hard to Survive!

National Gallery of Modern Art for artists like M.F.Hussain Padamsee

Atul & Anju Dodiya Artists

One of the interesting Film related areas is Marital Arts & now more than 500 specialized Stunt Man & Action Directors equipped with a lot of Art Forms are in the Film Industry like Rafiq, Veeru Devgan, Abbas Ali Moghul, Ram Shetty

One of the Ancient Indian Martial Art forms is Malkhamb where Trainees learn the Art & practice on Rope, Wood Pole etc.


Dadar Shivaji Park Sachin Tendulkar used to practice here

Chor Bazaar, Mutton Street

Shop called Bollywood Bazaar for Memorabilia & Awards  

Philips opposite Regal Cinema

Feel free to share your views as on how this Trip turned out & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)