Bangda tikhl: It is a tangy spicy thick curry that is different from your usual fish curry. The key ingredient that sets it apart is tirphal, a spice predominantly used in southern Konkan’s cuisine
At: Chinchh Bhatt Chawl, SK Bole Road, opposite Aagar Bazar, Dadar West
Call: 9769909030
Cost: Rs 230
Beliram gosht: The dish was named after Maharaja Ranjit Singh’s chef. It uses the roots, seeds and leaves of coriander in its preparation. The primary ingredients are fairly basic, but the flavour is fit for a king.
At: Palladium Mall, Lower Parel; Phoenix Marketcity, Kurla
Call: 8657531989 (Lower Parel)
Cost: Rs 800
Tamarind fish curry: The curry uses tamarind as its key ingredient. The dish’s basic form can suit vegetarian and non-vegetarian iterations. There is also the yellow coconut curry that uses coriander, cumin and mint.
At: Pali Hill, Bandra West; also, in Versova
Call: 7303021212 (Bandra)
Cost: Rs 650
Naga pork curry: When we make it in a curry form, I use fresh bamboo shoot, which gives the curry a tangy taste. We use dried, fresh, fermented and bamboo shoot water which can replace vinegar in dishes. The dried version of this dish can be eaten with the Naga soupy khichadi called Galho that is a popular dish that originates from Nagaland, specifically from the Naga Angami tribe.
Log on to: @naga_chukka.
Call: 9769818032 cost R480
Doodh pabda: This is a butterfish — cooked in Bengali homes in mustard gravy or in a ginger tomato curry. The dish is called doodh pabda, which is fish cooked in a milk gravy is not a regular dish, but a delectable dish usually mastered by mothers in the mood to make something different. It is a light fish curry with oodles of character. This is as Bengali as a dish can get.
Log on to: @peppercorns_abhinanda
Call: 9619917803
Cost: As per availability
ADVERTISEMENT