The tif­fin tins of Mum­bai

BBC Good Food - - Update -

Samyukta Nair, founder of the In­dian restaurant Bom­bay Bus­tle (bom­bay­bus­

in Lon­don’s May­fair guides us through some of the dishes tra­di­tion­ally trans­ported in tif­fin tins – tiered lunch boxes – that are de­liv­ered by tif­fin tin car­ri­ers in Mum­bai.

Dosas A dosa is a type of pan­cake made from a fer­mented rice and black gram bat­ter. Although its ori­gins lie in south In­dia, dosas are now pop­u­lar all over the coun­try.

Pav A slightly sweet bread roll that orig­i­nally comes from the state of Ma­ha­rash­tra but can be found as an ac­com­pa­ni­ment to much of Mum­bai’s street food.

Misal pav is a pop­u­lar break­fast dish from the Ma­ha­rash­trian re­gion of In­dia. It’s a fiery mix of fresh spices, sprouted beans and pota­toes

topped with fresh lime juice, crispy sev, onions and co­rian­der. It’s served with a freshly toasted pav.

Kheema pav This is one of Mum­bai’s most pop­u­lar street food dishes. Kheema is a ro­bust, pep­pery curry usu­ally made from lamb or goat mince cooked with onion, gar­lic, gin­ger and spices and is al­most al­ways served along­side a pav. Podi idli are steamed rice cakes made from fer­mented black lentils and rice. They’re lightly fried in a coarse mix­ture of ground dry spices that typ­i­cally con­tains dried chill­ies, urad (beans), chick­pea and sesame seeds. Bam­baiya ragda Typ­i­cal of the Gu­jarati re­gion just out­side of Mum­bai, th­ese con­sist of a crispy potato patty, dried pies or chick­peas, tamarind chut­ney and honey yo­gurt. Vari­a­tions of ragda have be­come a pop­u­lar on­the-go dish all over Mum­bai.

Kol­ha­puri chicken is tra­di­tion­ally a curry from the Kol­ha­pur re­gion made us­ing a mari­nade of cin­na­mon, ground bay leaf, garam masala, chili pow­der and grated co­conut. At Bom­bay Bus­tle, we mar­i­nate the whole chicken be­fore spit roast­ing it over an open fire.

Ap­pam (also called hop­pers) are a type of bowl-shaped pan­cake made with fer­mented rice bat­ter and co­conut milk. It’s most of­ten found in Ker­ala and Tamil Nadu where th­ese in­gre­di­ents are read­ily avail­able and is eaten for break­fast or din­ner along­side a se­lec­tion of cur­ries and chut­neys.

Kol­ha­puri chicken

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