MUMBAI SUBURBAN

In the mid-1800s, during the cotton boom, many workers needed quick and cheap meals. Street vendors began selling snacks like pav bhaji, which was made from leftover vegetables and served with bread rolls. Vada Pav became popular in the early 1970s when a vendor at Dadar station combined a spicy potato vada with a bun. The pav was introduced by Portuguese colonists in the 16th century. Other dishes, like bhel puri and ragda pattice, show influences from different communities, including Gujarati and South Indian migrants. Today, Mumbai's food continues to change, with new dishes like frankies, inspired by shawarma. Overall, the history of Mumbai's food reflects the city's mix of cultures and its ability to adapt over time.

Traditionally, Mumbaikars relied on local milkmen to deliver fresh milk to their homes. This changed dramatically with the establishment of Aarey Milk Colony in 1949, which revolutionized milk production and distribution in the city. A centralized system was introduced, ensuring better hygiene and efficiency. In the past, residents also depended on local farmers' markets and seasonal offerings. This approach emphasized consuming fresh, local fruits and vegetables at their peak ripeness. Today, however, Mumbai's supermarkets and online retailers provide a wider variety of produce throughout the year.

Since Mumbai Suburban has extreme cultural diversity, dietary restrictions vary from community to community. For instance, areas in the district with a relatively large percentage of Gujarati population would be dominated by Vegetarianism. However, at the same time, it is complimented by hardcore seafood and meat eating locals.

Meal times in households have never been homogeneous in the region. With the area being a commercial hub and housing people of different communities, it is almost impossible to generalise the meal timings of the district. Mill workers and taxi drivers eat later than usual due to their unfixed timings and schedules. Similarly with the advent of night-shift jobs, a lot of people employed in the corporate sector eat their meals late at night and in the early morning. When it comes to households, the dinner timings now are between 8:30 to 10:30 pm. While others who have become more increasingly conscious of their health, eat their dinners by seven or eight in the evening. In short, the meal timings mainly depend on the lifestyle of the individual. But in Mumbai, usually, restaurants and street foods are open till midnight and beyond, indicating the normalcy of late dining.

Mumbaikars love hot and spicy food. They have a high spice tolerance and enjoy a flavourful meal made with various masalas and spices. Out of ten, at least nine people prefer eating spicy food.

Although Mumbai Suburban is primarily an industrial and corporate district, there are still some crops that are widely cultivated here. The district’s climate, with its distinct wet and dry seasons, allows for a good variety of fruits, vegetables and crops to be grown throughout the year. Cash crops such as rice and coconuts are grown widely in the district along with fruits and vegetables like  mango, banana, onion, ginger, etc.

The first food given to a baby varies across different communities, each with its own traditions and practices. In some communities, such as the Gujarati and Sindhi communities, honey is often given to newborns immediately after birth. It is believed that honey has various health benefits and helps in building immunity. Mothers from these communities may apply honey to their areolas before breastfeeding the newborn. In the Koli community, a traditional first food for babies is called Khemti. Khemti is typically prepared by mixing dry ingredients such as rice, yellow moong dal, cashews, almonds, and a pinch of salt into a fine powder. This dry powder is then mixed with water and cooked with ghee (clarified butter). The resulting mixture is a nutritious porridge-like dish that provides essential nutrients to the newborn.

Coming to children's tiffin contents, it can also vary widely based on cultural and regional preferences, as well as individual dietary choices. While chips, biscuits, and sandwiches may be common in some households, others may opt for more traditional and homemade dishes such as the usual roti and sabji or daal and rice for lunch tiffins.

In many homes across the district, a variety of pickles are commonly prepared and kept for adding extra tangy and spicy taste to the food. Perhaps one of the most beloved and iconic pickles in the region is, kairi (raw mango) pickle. It is a tangy and flavorful delicacy enjoyed throughout the year. Carrot pickle is another favourite among households, especially during the winter months when carrots are abundant. Mixed pickle, which is a fusion of Adrak (Ginger), Mirchi (Chili), and Nimbu (Lemon) is another homemade specialty which is particularly popular during winters. A unique Sindhi pickle made from carrots, known as Aari, is again another winter delicacy cherished for its distinctive taste and texture. Prepared with a blend of spices, seasoning, and carrot, Aari pickle adds a burst of flavor to traditional Sindhi meals.

There is no festival that is not celebrated in Mumbai. From Makar Sankranti, which is celebrated at the start of the year, to Christmas, one can experience every festival here. During Makar Sankranti, the households are filled with the aroma of til ka ladoo while during Ganesh Chaturthi, puran poli becomes the most devoured dish. During the first Navratri that takes place in the earlier months of the year, kala chana and puri become the staple dish.

Mumbai is not any different when it comes to seasonal specialties. Karachi Sweets, a sweet shop in Mulund becomes a hub of activity during Holi for its delectable imarti and gehar. A favorite during Holi is Gurukripa's seasonal sweet, which is again, gehar. Aamras is a seasonal dish, made and consumed in every household during summers.

“Shaadiyon ka khaana” is what really entices many visitors to a wedding and in Mumbai there are many commonalities that one can find in the wedding menus of various communities.  

In Hindu weddings of North Indians, the menu is often elaborate, often being only veg or a mix of veg and non veg. Some of the traditional favourites include Paneer Tikka, Vegetable Pulao, Dal Makhani, alongside Naan and Roti. Sweets like Gulab Jamun, Rasgulla, Kheer, or now rather ice-cream, are served as the dessert. Based on one’s socio-economic strata, chaat, chinese, and italian dishes are being added to this usual banquet menu.

Muslim weddings in Mumbai are known for their rich and aromatic dishes inspired by Mughlai cuisine. Biryani, both chicken and mutton, takes center stage, accompanied by flavorful curries like Chicken Korma and Mutton Rogan Josh.

Parsi weddings in Mumbai feature a unique blend of Persian and Indian flavors. Dishes like Dhansak and Patra Ni Machhi are staples of the Parsi wedding menu. Accompaniments like Sali Boti, and Lagan Nu Custard  are served at the end of the feast.

In Bengali weddings, you can expect a variety of fish dishes, including prawn malai curry, kosha mangsho, and aloo posto, along with sides like fried brinjal. For dessert, you'll find options like roshogolla or ice cream.

In Bhandaras, free meals are served to devotees and visitors, regardless of their background or socio-economic status. This tradition embodies the principle of seva, or selfless service, and is often associated with religious festivals and gatherings. Bhandaras, in the locality of Mulund West, occur every Sunday in gurudwaras. In addition to Bhandaras, certain religious and cultural events also feature the tradition of providing food for all attendees. For example, on Gurunanak Jayanti, which commemorates the birth anniversary of Guru Nanak Dev Ji, langar (community kitchen) is organized at gurdwaras, where free meals are served to everyone, irrespective of caste, creed, or religion. Similarly, during the celebration of Ganpati festival, pandals often offer prasad (offerings) to devotees on the last day of the festivities, symbolizing Ganpati’s blessings and abundance.

Bhandaras in ISKCON, Juhu are events where visitors are served vegetarian meals known as prasadam. The meals typically include a variety of dishes such as rice, dal, sabzi, chapatis, and something sweet. Moreover, in some localities, during Hanuman Jayanti celebrations, it is customary to organize community meals or langars which sometimes consist of the followers bringing food and ingredients themselves, marking a continuity and increase in these practices. 

The availability of cigarettes, colloquially referred to as “sutta," is widespread, with chai wala stores or tea vendors' stalls selling them. The “sutta" culture is now seen in every socio-economic strata of society, with people from diverse backgrounds partaking in smoking rituals. Instead of smoking cigarettes, the culture of vaping and e-cigarettes is also emerging as a trend within young populations, especially college students.

According to the NFHS-5 report, “In Maharashtra, among adults aged 15-49, a negligible proportion (0.2%) of women and less than one-fifth (17%) of men drink alcohol. Among men, consumption is higher in urban areas.” Alcohol, however, remains as a popular culture amongst the public with the young proportion of the population also consuming it in the adda places. Within pubs, the disparity between these percentages can be seen as decreasing. This shift springs from many factors such as work culture and more.

A traditional vegetarian dish that many Kolis make is the famed Konkani dish, which they respectively call as Patode. Similar to the renowned dish Patholi, this delicacy holds a special place in the monsoon seasonal cuisine, celebrated for its unique flavours and distinctive preparation method. The base of the dish consists of haldi ka pata, or turmeric leaves, which are carefully cleaned and prepared for the stuffing. The stuffing typically comprises a flavorful mixture, with Khopra, or grated coconut, forming the foundation of the stuffing. To enhance the flavour further, various spices and seasonings are added, including vel chi powder.

This dish is used more than any other as a substitute for the city as it is closely related to the district. The word bhel is said to have come from the Marathi word ‘bhadang’ meaning puffed rice. Bhadang is the dish’s main ingredient and Puri is a deep-fried wheat flatbread, and sev, another essential ingredient, refers to deep-fried strings of chickpea flour. Bhel is a mixture of all these along with some chutneys, chopped onions and boiled potatoes. All of this is tossed together in a paper cone and eaten with a puri, used like a spoon. It’s Mumbai’s migrant food, prepared quickly and simply, but loaded with complexity.

Bombay Duck is really a variety of lizardfish found off the coast of Mumbai. Legend has it that crates of these dried fish travelled from Bombay to the interiors of the country through the railway system. This smelly cargo came to be known as Bombay Dak, dak being the word for mail. According to another etymological theory, the Portuguese called the smell of the dried fish as bambulim, and from that perhaps, comes the local name bombil.

Fresh bombil’s single bone, and flesh makes for a flavorful fish fry. East Indians and the Koli fishing community, the city’s original inhabitants, both love it, though they prepare it differently. The Kolis cover it in rice flour and Koli masala, while East Indians coat it in a proprietary spice mix called bottle masala, made with 30 sun-dried ingredients that are roasted, hand pounded, and stored in glass bottles.

Vada pav was invented by Ashok Vaidya, a street vendor outside Dadar station in the late 1960s. He put fried potato fritters into a split bun, known as pav, along with chutneys and chilies. Soon this dish covered all the streets of Mumbai and is therefore now often called the Bombay burger.

After the Portuguese gave Bombay to the British as dowry in 1661, Christians from other parts of India made their way to the new islands. To differentiate themselves, the original natives started calling themselves East Indians.

The East Indian’s cuisine is mostly inspired by Portugal. This is the only community to make fugeas, or “balloon bread,” a deep-fried cloud-like ball of sweet bread, not unlike a beignet. The fermented, yeast dough comes from the Portuguese, coconut milk from the villages of coastal Maharashtra, and the sorpotel it’s served with (a stew of pork meat, blood, liver, masala, and a bit of vinegar) is similar to the famed Goan dish, but made with a lighter touch.

Patri ni machhi is a Parsi dish influenced by the dishes of the Middle East and the eastern Mediterranean, where meat is steamed with aromatic ingredients and covered in vine leaves is the tradition. Patri ni machhi is cooked similarly. A piece of fish smothered in a green chutney of cilantro, chilies, garlic, coconut, and mint, then wrapped in a banana leaf and baked or steamed.

When Parsis moved to the western coast of India, mint, cilantro, and garlic grew in their backyards, as did banana leaves. Coconut gave the spice paste a great body. Like all things Parsi, Patra ni machhi eventually became part of the city’s identity, not just the community’s.

Inspired from the neighboring state of Gujarat, this dish found its place in the streets of Mumbai alongside Gujarati enterprises. Invented by the Kathiawadi Patel community who migrated to Mumbai, this dish is a steamed savory cake of ground chickpea flour, crumbled and sautéed with chillies, and cilantro and served with sev and spicy chutneys.

Lakshmandas Wadhwa landed at the refugee camps of Chembur in 1947 and started Sindh Panipuri out of a handcart in 1949. The place has now become a very famous eatery in Chembur and a must visit place for Chaat lovers.

Across the road from Sindh Panipuri stands Vig— famous for Sindhi Breakfast staples like Dal Pakwan. At Vig, the dal is served topped with spicy potato curry and mouth-puckering green chutney.

It is a small eatery with walls crowded with old calendars and laminated photographs of the shop's famous patrons in Chembur. There's limited seating but people do not mind standing outside and eating together over plates of hot kulcha served with a subtly spiced curry. The eatery was started in the 1970s by Janakraj Mehra, a migrant from Amritsar and started as a roadside cart, and eventually moved into its current status.

Operating since the pre - independence era, Bhagat Tarachand is one of the oldest North Indian cuisine restaurants located in Ghatkopar. It is known for its Thalis. An ordinary Thali served here consists of Butter Rotis, Veg Peas Pulao, Paneer Makhani, Steamed Rice, seasonal sweet, Boondi Raita and Sweet Lassi. Therefore, one may visit here to have home - like food.  

It was founded by the Sindhi migrant Jhamamal Lulla as a tiny halwai shop. The tiny stalls has now turned into a massive eatery offering various kinds of sweets and savory snacks. Their most iconic offerings are their rose-scented Sev Barfi—a fudgy sweet made by combining unsalted sev (deep-fried strands of gram flour) with mawa and chopped nuts - and barrel-shaped gulab jamun. Jhama now has numerous outlets across the city, but its original outpost remains the busiest of them all.

Established in 1960, the eatery brings a Sindhi touch to pani puri, infusing it with flavors and traditions unique to the Sindhi community. As one satisfied buyer remarks, the specialty of Jhulelal's pani puri lies in its icy cold green chutney and use of boondis rather than safed wataana.

Blending flavors from Goan, Manglorean and Catholic cuisines, Santa Maria stands out as a local sandwich house for the array of non-vegetarian options it offers. Though this sandwich house may be relatively new, its intricately designed interiors transport visitors back to the 90s.

Established in 2023, the luxury dining restaurant offers a globalized menu, showcasing flavors from Italy, the Mediterranean, Thailand, Japan, and Korea. Globalization has profoundly influenced the culinary culture of Mumbai as seen in the emergence of many western food establishments and cafe’s.

This place is famous all across the district for its delicious mouth watering pav bhaji. But apart from this, it is also known for its fresh juices.  Originally started off in Juhu, Amar Juice Centre has branched out to various pockets of the city as well as to other districts like Gujarat.

Anand Dosa in Vile Parle West, holds more than just a few years of existence; it carries a legacy of taste, that has been passed down since generations. For over 40 years, this place has been offering truly delectable fusion dosas along with other items like Vada Pav. Currently, one can choose from 50 different kinds of dosas, but their speciality is the Jini dosa.  

In the district, there are several food self-help groups, often led by women, who engage in the production and sale of various food products such as pickles, papads, and other homemade delicacies. One prominent example is the  Shri Mahila Griha Udyog Lijjat Papad cooperative, which originated in Mumbai and has since expanded its operations across India. Lijjat Papads are famously made by women members of the cooperative, who come together to produce high-quality papads using traditional methods. They have a presence in Mulund, Vikhroli, Bhandup, and Bandra and are known for giving opportunities and upliftment to many underprivileged women in the areas.