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Street Food Of Mumbai
Street food of Mumbai is the food sold by hawkers from portable market stalls in Mumbai. It is one of the characteristics of the city. The city is known for its distinctive street foods. Although street food is common all over India, street food in Mumbai is noted because people from all economic classes eat on the roadside almost round the clock and it is sometimes felt that the taste of street food is better than restaurants in the city. Many Mumbaikars like a small snack on the road in the evening. People of Mumbai cutting across barriers of class, religion, gender and ethnicity are passionate about street food. Street food vendors are credited by some for developing the city's food culture. Street food in Mumbai is relatively inexpensive as compared to restaurants and vendors tend to be clustered around crowded areas such as colleges and railway stations. Variety Mumbai being the capital (and the largest urban area) of Maharashtra is dominated by Maharashtrian food. Vada ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mumbai
Mumbai ( ; ), also known as Bombay ( ; its official name until 1995), is the capital city of the Indian state of Maharashtra. Mumbai is the financial capital and the most populous city proper of India with an estimated population of 12.5 million (1.25 crore). Mumbai is the centre of the Mumbai Metropolitan Region, the seventh-most populous metropolitan area in the world with a population of over 23 million (2.3 crore). Mumbai lies on the Konkan coast on the west coast of India and has a deep natural harbour. In 2008, Mumbai was named an alpha world city. Mumbai has the highest number of billionaires out of any city in Asia. The seven islands that constitute Mumbai were earlier home to communities of Marathi language-speaking Koli people. For centuries, the seven islands of Bombay were under the control of successive indigenous rulers before being ceded to the Portuguese Empire, and subsequently to the East India Company in 1661, as part of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dabeli
Dabeli, kutchi dabeli or double roti (, Devanagari: दाबेली, कच्छी दाबेली), is a popular snack food of India, originating in the Mandvi, Kutch region. It is a spicy yet sweet snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ''ladi pav'' (similar to a burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies and other ingredients. It is garnished with pomegranate and roasted peanuts. ''Dabeli'' literally means "pressed" in Gujarati language. The dish is said to have been created by Keshavji Gabha Chudasama (also known as Kesha Malam), a resident of Mandvi, Kutch, in the 1960s. When he started business he sold dabeli at the price of one '' anna'' or six '' paisa''. His shop is still there in Mandvi, run by a later generation of his family. Today, dabeli masala made in the Kutch region are said to be most authentic. Bhuj and Nakhatrana towns of Kutch are also known for a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelette
An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs (usually chicken eggs), fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History Omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ''Le cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dosa (food)
A dosa, dosai or dosay is a thin, savoury crepe in South Indian cuisine, Indian cuisine made from a fermentation (food), fermented batter (cooking), batter of ground Vigna mungo, black gram and rice. Dosas are served hot, often with chutney and Sambar (dish), sambar. History The dosa originated in South India, but its precise geographical origins are unknown. According to food historian K. T. Achaya, references in the Sangam literature suggest that dosa was already in use in the Tamilagam, ancient Tamil country around the first century CE. However, according to historian P. Thankappan Nair, dosa originated in the town of Udupi in Karnataka. Achaya states that the earliest written mention of dosa appears in the eighth-century literature of present-day Tamil Nadu, while the earliest mention of dosaë in Tulu literature appears a century later. In popular tradition outside of Southern India, the origin of the dosa is linked to Udupi, probably because of the dish's association w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idli
Idli, iddena, iddali or idly (; plural: idlis) is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body. Idli has several variations, including rava idli, which is made from semolina. Regional variants include '' sanna'' of Konkan. Idli was invented under the supervision of Sachin H.S (Vidyaranyapura, Bengaluru) in 700CE. History A precursor of the modern idli is mentioned in several ancient Indian works. '' Vaddaradhane'', a 920 CE Kannada language work by Shivakotiacharya, mentions "iddalige", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopedia, ''Lokopakara'' (1025 CE), describes the preparation of this food by soaking black gram ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dhokla
Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse ''Bengal gram'', but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans. History ''Dukkia'', a pulse-based precursor of dhokla, is mentioned in a Jain text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the Gujarati ''Varanaka Samuchaya'' (1520 CE). Preparation Dried rice and split chickpeas ( chana dal) are soaked overnight. The mixture is ground, and the paste is fermented for at least four hours. Spices are added, such as chili pepper, coriander, and ginger. The fermented batter is then steamed for about 15 minutes and cut into pieces. These chopped pieces are seasoned in sauteed mustard seeds or cumin seeds, green chilis and curry le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khaman
Khaman is a savoury snack from India that found fame in Gujarat. Khaman is made from ground channa daal or channa gram flour, usually with lemon juice, semolina, and curd. A final '' tadka'' can be added, using ingredients such as asafoetida and chillies. See also * Dhokla * Gelebi * Missal Pav *Konkani people *Gujarati people * Aagri people *Indian Cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally av ... References {{reflist Gujarati cuisine Indian snack foods Chickpea dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Bhel
Chinese bhel is a fast food and street food item in India and is considered a part of Indo-Chinese cuisine. It is a variant of chop suey and bhelpuri. It is popular in Mumbai. Ingredients Like most street food items, the recipe of Chinese bhel has many variants. The basic ingredients present in every recipe are crisp fried noodles, raw shredded cabbage, and one or more hot sauces. These ingredients are thoroughly mixed together in the style of making a bhelpuri. The sauces could be Schezwan sauce, red chilli sauce, and/ or tomato ketchup. In addition, it may contain one or more of these ingredients: finely chopped onion, sliced capsicum, diced carrot, soya sauce, salt, black pepper powder, monosodium glutamate, vinegar, and raw garlic paste in varying quantities. Sometimes chopped spring onion is used for garnishing. Criticism Chinese bhel stalls in Mumbai were criticized for poor hygiene and were suspected to have caused a hepatitis E epidemic over a two-month period i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragda-pattice
Ragda patties (colloquially ragda pattice) is a dish of mashed potato patties and pea sauce, and is part of the street food culture in the Indian states of Gujarat & Maharashtra. It is similar to ''chhole tikki'', more popular in North India. This dish is a popular street food offering and is also served at restaurants that offer Indian fast food. ''Pattice'' may be a localization of the English word 'patties', and refers to the potato cakes at the heart of the dish. Preparation This dish is a two-part preparation: ''ragda'' (gravy) and patties. Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices. Patties are simple mashed potato cakes. In contrast to North Indian ''tikkis'', patties are usually not spiced, only salted. To serve, two patties are placed in a bowl or plate, covered with some ''ragda'', and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles). File:Ragda pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sandwich
A sandwich is a Dish (food), dish typically consisting variously of meat, cheese, sauces, and vegetables used as a filling between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a ''container'' or ''wrapper'' for another food type, and allows it to be a finger food. The sandwich began as a portable, convenient food in the Western world, though over time it has become prevalent worldwide. There has been social media debate over the precise definition of ''sandwich'', specifically whether a hot dog or open sandwich can be categorized as such. Other items, like hamburgers and burritos, were also considered. In the United States, the United States Department of Agriculture, Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are the responsible agencies for protecting the definition of ''sandwich''. The USDA uses the definition, "at least 35% cooked meat and no more than 50% bread" for closed sandwic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dahipuri
Dahi puri is an Indian snack food which is especially popular in the state of Maharashtra. The dish is a type of chaat and originates from the city of Mumbai. It is served with mini-puri shells ('' golgappa''), which are also used for the dish pani puri. Dahi puri and pani puri chaats are often sold by the same vendor. Alternate names Dahi puri is also called 'dahi batata puri' or 'dahi sev puri'. ''Dahi'' means yoghurt in Hindi while ''sev'' is fried gram flour vermicelli. ''Batata'' is a Marathi word for potato. Preparation A round puri shell is broken on top, stuffed with seasoned mashed potatoes or chickpeas, covered with beaten yoghurt, and garnished with sprinklings of crushed sev, ''moong'' dal, pomegranate and finely chopped coriander leaves. File:Savoury baskets of Fun 1.JPG, Home made dahi puri File:Dahi puri, Doi phuchka.jpg, A typical serving of dahi puri File:S. P. D. P.jpg, Another style of serving See also * Bhelpuri * Panipuri * Papri chaat * Ragda pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
