During a recent trip to New Zealand, the scenic nation's culinary innovations left an impression on Meldan D'Cunha, chef-owner of Soul Fry. "Its restaurants offer interesting fare in modern Indian cuisine. Like, the chicken kebabs are presented as a gravy dish and vindaloo is cooked with pulled pork. The restaurant communities also follow monthly themes. For instance, in June, they're dishing out junk-free menus; they also plan to celebrate dry July," reveals the Mahim resident. Taking off from the junk-free menu idea, D'Cunha will host a week-long East Indian festival at his Pali Hill eatery, known for its Goan coastal fare and susegaad vibe. "While many eateries serve Malwani and other coastal cuisines, we don't have a dedicated East Indian restaurant. The cuisine is integral to Mumbai since the East Indians are its original inhabitants," he says.

The East Indian food festival at Soul Fry features (clockwise from extreme left) Fish Cutlet, Chinchoni (Shark Fish), Prawns Atwan, Fugias, Drumstick Foogath, Bombay Duck Fry, Fish Kujit and Steamed Meatballs (centre). Pics/Sayyed Sameer Abedi