Mumbai is a melting pot of cultures and cuisines. Nearly every community is catered to, giving city foodiesu00a0plenty to choose from. S Mitra Saigalu00a0took a gastronomical tour of some of its best regional restaurants GUJARAT &amp; RAJASTHAN: Golden Star Thali Restaurant Established in 1993, Golden Star Thali offers thalis that are a combination of Gujarati and Rajasthani dishes. While both cuisines are essentially vegetarian, Gujarati cuisine is a mix of sweet and sour dishes and staples include homemade pickles, Khichdi (rice and lentil), and buttermilk while Rajasthani cuisine has less of greens and more oriented towards lentils and grains. Rumi Ranji, a promoter of Golden Star Thali says of their signature dishes the Gujarati Undhiyo, a seasonal steamed vegetable casserole, served from December to February, which is a favourite and so is the Rajasthani Dal Baati Churma, which is served every day. AT: 330 Raja Ram Mohan Road, opposite Charni Road railway station; Call: 23631983 <img alt="" src="/imagedata/2010/jul/plate.jpg" border="5" /> SOUTH INDIA: A Rama Nayak's Udipi Shri Krishna Boarding Udipi is a small town in coastal Karnataka and is the place, which has given the world the Masala Dosa. Udipi cuisine comprises dishes made from grains, beans, vegetables, and fruits and a full course Udipi meal is usually served on a plantain leaf and served in a particular order. In Mumbai, the pioneer of Udipi cuisine was A Rama Nayak who established the famous A Rama Nayak's Udipi Shri Krishna Boarding more than 50 years ago. Satish Nayak, A Rama Nayak's son says that the restaurant is a home away from home for South Indians and they have managed to survive and retain their position as a market leader, even in times of competition, because of the quality of their cuisine. A Rama Nayak offers two options a plantain full meal (which can be eaten on a plantain or in a plate) and a plate meal. The plantain meal is unlimited and costs Rs 100 while the plate meal is limited and costs Rs 39. Both the meals include 11 items. The food is always fresh and there is no concept of leftovers at this restaurant. AT: 1st Floor, LBS Market Building, outside Matunga railway station (Central); Call: 24142422 PUNJAB: Punjab Grill The world knows Indian cuisine via robust Punjabi dishes like Butter Chicken and Dal Makhni, however Punjabi cuisine is vast and varied. The cuisine of this region has an equally divided between vegetarian and non-vegetarian dishes and there is a liberal use of ghee, cream and butter in cooking. To offer Mumbai a taste of authentic Punjabi cuisine, eminent gourmand and culinary expert Jiggs Kalra and his son Zorawar recently launched the Punjab Grill restaurant at the Palladium. According to Zorawar Kalra the must-try dishes are Dahi Ke Kebab, Salmon Tikka and Tandoor Duck, Murg Makhani, Bharwaan Kesri, Gucchi, Daal Punjab Grill among others. "Our Butter Chicken hasu00a0 been rated at 4th position by CNN International is a must try and 'to die for' and remains one of the most popular dishes on our menu, till date," he says. AT: 3rd floor, Palladium Mall, Senapati Bapat Road, Lower Parel; Call: 43473980 BENGAL: Oh! Calcutta It is said that Bengali cuisine is like French cuisineu00a0refined and served in courses. With an emphasis on fish and lentils, it's known for its subtle flavours. Oh! Calcutta has placed Bengali food on India's culinary map and the Mumbai outlet offers food that has been painstakingly researched from libraries, old dishes and grandmother's recipe books. Nripendra Chauhan, Business Manager, Operations of Specialty Restaurants recommends Chingri Malai Curry (a prawn based dish), Bhapa Ilish (steamed Hilsa), Kosha Mangsho (meat based dish), Chorchori (mixed vegetables) and Dhokar Dalna (lentil based dish). AT: C/o Rosewood Hotel, Tulsi Wadi Lane, opposite Mahindra Heights, near Tardeo AC Market, Tardeo, (oldest branch); Call: 24963114 KONKAN: Gajalee Traditionally, Konkani food tends to include a lot of seafood, in addition to Indian based seasonings. The use of coconut is also popular. Gajalee has been offering Mumbai with outstanding Konkani food for a number of years. Swati Dutta, a regular at the restaurant says that no place in Mumbai can do a Bombil Fry quite like the way it's done here. Other signature dishes served here are the Tandoori Crab and Stuffed Pomfret. AT: Kadambari Complex,Hanuman Road, Vile Parle East, Mumbai (oldest branch); Call: 26114093

Mumbai is a melting pot of cultures and cuisines. Nearly every community is catered to, giving city foodies plenty to choose from. S. Mitra Saigal took a gastronomical tour of some of its best regional restaurants

Relish Mumbai's pot of multi cuisines

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