Here are some flavourful recipes and a guide to ordering-in the best bombil in Mumbai

Bombil thikat ambatGrowing up in a traditional Maharashtrian household home chef Rashmi Patkar who runs the home deli The Dabbawali shares that she learnt to squeeze out flavours from the most basic ingredients at home ldquoTangy hot and an absolute flavourbomb the bombil thikat ambat is a classic example of a quick and easy reciperdquo she shares adding that she learnt this dish from her grandmother and that itrsquos made by Kudal Deshastha BrahminsIngredientsgtgt 4 bombil washed and cut gtgt 2 finely chopped green chillies gtgt 112 tbsp tamarind pulp gtgt Finely chopped coriander leaves gtgt 2 tbsp oil gtgt 1 tsp garlic paste gtgt 14 tsp haldi powder gtgt 12 tsp chilli powder gtgt Salt to tasteMethodHeat oil and add chillies and garlic paste Sauteacute until it cooks and then tip in haldi chilli powder and salt to taste Toss in the Bombay duck and add a little water as per your preferred consistency Add the tamarind pulp and cover and cook for approximately one to two minutes Once cooked garnish with coriander and serve with riceBombil molhoA heady blend of sweet tangy and sour bombil molho is a muchsavoured fish pickle among Goans shares Marian Nicole Dcosta who runs the delivery venture Aiyo Patrao with Ashwin Nair ldquoThe fish is dried for months till it matures Itrsquos then cooked and pickled in the choicest of spices and coconut vinegar Itrsquos stored for over three weeks to a monthrdquo she addsIngredientsgtgt 20 dried bombil cut into twoinch pieces gtgt 20 Kashmiri chillies gtgt 1 big onion around 100 gm gtgt 15 cup coconut vinegar 150 to 200 ml depending on tastegtgt 12 cup sugar gtgt 1012 garlic cloves gtgt 1inch ginger gtgt 1 tsp turmeric gtgt 910 clovesgtgt 1inch cinnamon stickgtgt 12 green cardamoms gtgt 12 tsp peppercorns gtgt 34 curry leaves optional gtgt 1 tsp jeera gtgt Oil for deep frying gtgt Salt to tasteMethodSoak the dried bombil for a few hours in vinegar Then pat them dry and deepfry in oil till reddishbrown Grind the remaining ingredients except the oil along with the vinegar used to soak the bombil Make sure the masala paste is finely ground and donrsquot add any water to it In a pan temper the curry leaves in oil and fry the masala till itrsquos wellcooked The oil should separate from the masala Adjust the salt vinegar and sugar as per taste Once ready toss in the bombil and stir for a minute till amalgamated Once cooled fill the bombil molho in clean glass jars The oil and spice should help preserve it for a long time Enjoy it as a pickle alone or as a side dish with dalcurry and riceFor a fresh catchgtgt Remember the smaller the bombil the better the taste and the easier it is to fry shares Dcostagtgt Fresh bombil should be whitepink in colour Dried bombil will be yellowishbrown she addsgtgt Fresh bombil wonrsquot have a depression at the point of contact nor will they be slimyBombil in the housegtgt Chaitanyarsquos bombil fry is hard to beat especially when yoursquore craving a quick snackLog on to ZomatoCall 24372243gtgt From bombil thikat ambat to bhujana Patkar offers a range of delicacies from the coast of MalvanLog on to the_dabbawali on InstagramCall 9820681159gtgt For a Goan or Keralite spin on bombil dial Aiyo PatraoLog on to aiyopatrao on InstagramCall 8450912371gtgt Make it a meal with Gomantak Dadarrsquos bombil fry thaliLog on to ZomatoCall 24308700gtgt Try the stuffed bombil fry at GajaleeLog on to ZomatoCall 24950667