Tag Archives: Maharashtra

Travel: Interesting Mumbai Attractions and Experiences

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I have a serious case of writers’ block and just can’t think of anything to write. So I was browsing the net to see if I can find some inspiration when I came across this list about my hometown Mumbai. This is a list of the top attractions in Mumbai if you want to know.

Some of these places are old favourites, and some of them are places where I have never been earlier. This list is a good starting point for me to use when I next go to Mumbai and take BB & GG around to play tourist.

I’ve spoken many times about my birthplace and hometown of Mumbai before. The financial capital of India, and one of the most cosmopolitan cities in the country (before the word was even a word), Mumbai is fast-paced, and some may even say a cold city. But it’s a city like no other. I may go anywhere in the world, live across continents, but Mumbai will always hold a very special place in my heart. Like someone once said, “Mumbai is a city, but Bombay is an emotion”. Old-timers still call the city Bombay, we still can’t get Mumbai as easily in our lips as Bombay, even though the name change was way back in 1995!

So anyway on to the attractions and experiences which make this city so special.

Kala Ghoda

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Kala Ghoda which means black horse in Hindi is where the biggest cultural festival of the year takes place. The entire main street is taken over by stalls selling art and craft work, and prime performance venues are booked for plays, workshops and other events. The street is also lined with art installations, food stalls and street performers. If you are in Mumbai when it’s not festival time (which happens in February), you can still stroll along this area to see the neo-colonial and classic British architecture. I love walking here on Sundays when it is quite empty of the crowds which happen during a weekday because this is the heart of the city’s business centre. Walk along PM Road from CST station to Kala Ghoda and soak in the atmosphere of colonial British Bombay.

Marine Drive

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The Queen’s Necklace as it’s fondly called is a 3.5 kilometre stretch in south Mumbai which turns into a major hangout spot during the evenings. It is called the Queens’s Necklace because, if viewed at night from an elevated point anywhere along the drive, the street lights resemble a string of pearls in a necklace. There’s a great view of the Mumbai skyline from Marine Drive and if you happen to be in Mumbai during the monsoon season, make sure you head there during the rains. The crashing waves make it so much fun!

Elephanta Caves

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A small island two km off the shore of Mumbai in the Arabian Sea, Elephanta Caves, which is a UNESCO World Heritage Site is an hour-long ferry ride away from Gateway of India. The complex consists of five Shaivite caves and a few Buddhist stupa mounds that may be dating to the 2nd century BCE, as well as a small group of two Buddhist caves with water tanks. It is divided into wings and the ‘Trimurti’ or the three-headed sculpture is one of the most important sculptures there. This cave structure has some of the world’s best rock-cut sculptures and most of the carvings here depict stories from Hindu mythology. Watch out for the monkeys though, they can be something of a nuisance on the island. The caves are closed on Mondays and possibly during the monsoon season.

Chor Bazaar

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Tucked away in the depths of South Mumbai, Chor Bazaar or Thieves Market is famous as the underbelly of the city. More of a flea market today, it is a good place to search for random goods like automobile parts, furniture, old Bollywood paraphernalia, gramophone records and a bunch of other vintage stuff. What you find depends on your ability to unearth some classics from the eclectic souveniers abounding there. Haggling comes quite naturally to these shop owners so you can get away with pretty decent bargains. This market stretches out on Mutton Street, and the shops are open from 11 am to 7:30 pm.

Bandra Worli Sealink

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The Bandra-Worli sea-link is truly a modern-day architectural marvel, that helps the choked traffic of Bombay by diverting a large part of it on a high-speed, six-lane expressway over the sea. It’s clean, it’s fast, no stopping, no two-wheelers, no people on foot, no photography. Driving down the sea-link can only be described as exhilarating. In this city of overcrowded houses, with stuck traffic and loud honking all around, a drive down this road can be the highlight of your day. Drive down this road, or get into a metered taxi and enjoy 6–7 minutes of pure, clean air as you drive above the deep Arabian Sea. It’s even better when you have the a view of the orange sky as the sun rises or sets, or the lit-up skyline of Mumbai, the city that never sleeps.

Flamingos at Sewri

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Sewri, a station on the Central Railway Harbor Line, and one of the original seven islands of Bombay has a vast expanse of mangrove mudflats that are a protected ecology. Every October onwards, until February, thousands of pink flamingoes descend upon the seas of Mumbai in Sewri, along with other rare birds like the Egret. Head to Sewri on a weekend, and watch a rare phenomena take place in front of you in one of the most unlikely of places- Mumbai, the city of cars and buildings and taller buildings.

Khotachiwadi

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A small heritage village tucked away in Girgaon, Khotachiwadi has the prettiest old style Portuguese houses in South Mumbai. They are mostly constructed out of wood, have small verandahs, and even tiny backyards. Unfortunately, a lot of these houses have been torn down in the past to make way for new constructions and now only a handful of them are still standing, so if you are in Mumbai, make sure you see these houses before they are all gone.

Dr. Bhau Daji Lad Museum

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The oldest museum in Mumbai, the Dr Bhau Daji Lad Museum houses artefacts and finds related to the cultural history of the city. Among the most interesting displays are old maps of Bombay harbour, dioramas of different parts of the city, and an old but complete warrior’s suit of chainmail.

Recipes: Pithla

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Here’s another recipe from the heartlands of my home state of Maharashtra. This recipe is from the kitchens of the rustic, rural householder and is a staple of practically every Marathi household. I got this recipe from a book I have had for almost twenty years now, called Maharashtrian Cooking authored by Kumud Marathe.

Pithla is something you can make in a hurry and can be increased also just as easily. You can make it as thick or thin as you like

Pithla

Ingredients:

  • 1 cup sour yoghurt
  • 2 cups water
  • 3-4 tbsp chickpea flour or besan
  • 2 onions, thickly sliced
  • 1 tsp mustard seeds
  • 4-5 curry leaves
  • 1 green chilli, chopped
  • 1/4 tsp turmeric powder
  • 1/8 tsp asafoetida powder
  • 3-4 tbsp cooking oil
  • Coriander leaves to garnish

Method:

  • Beat the yoghurt well and mix it with the besan to make it a nice non-lumpy paste. Add water to increase it to the quantity and thickness you want, add salt and keep aside.
  • In a pan, heat the oil and when the oil is warm, add the mustard seeds. When the seeds pop, add in the chillies, curry leaves and asafoetida.
  • Now add the onions and cook till the onions are translucent and cooked.
  • Next, add the buttermilk and chickpea flour paste and let it come to a boil.
  • The more you boil this gravy, the thicker it will become. If you want it slightly thick, let it come to a boil and then switch off the flame after checking for seasoning.
  • Garnish with chopped coriander leaves and serve hot over plain rice or even Indian flatbreads.

You can call this a Maharashtrian Kadhi. For more Kadhi recipes, see Gujarati Kadhi and South Indian Mor Kozambu

Recipes: Kanda Poha

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I am surprised that I have not yet blogged and posted this dish. This dish is a staple breakfast item in my home state of Maharashtra and is so embedded into the Maharashtrian psyche that days without Kanda Poha may actually give some people withdrawal symptoms.

In our home, we don’t like to eat heavy meals for dinner, except maybe occasionally when we are dining out. So most dinners are simple, what, in other traditional homes, may be eaten for breakfast.

Last week when I prepared this for dinner, I took pictures and checked whether I had posted it or not, and it was a no, so here it goes….

Like most Indian food, every family prepares this in a different way and if you’ve come across a different recipe for this, it’s quite possible that both variants exist and thrive. Also Poha or beaten rice flakes recipes are common across India, especially in the west and south and each state, nay region or province may have their own specialty. Now add family taste differences into the mix and what you get is a recipe which will be different each time you eat it!

This particular recipe which I make has evolved over the years. I first learned it from a friend who is Maharashtrian and then played with it till it became something that my family likes. S loves this recipe as do the kids and it pops on the dinner table every few weeks. It’s not very difficult to make, most of the items will be available in your pantry. The only pre prep work you need to do is with the peanuts.

Kanda Poha

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Ingredients:

  • 1 pack poha or beaten rice flakes
  • 2 onions, chopped
  • 2 potatoes chopped into small pieces
  • 1 green chilli, chopped into small slices
  • 1 tsp mustard seeds
  • 1.5 tsps turmeric powder
  • 1 tsp oil
  • A pinch of asafoetida
  • ½ tsp sugar (optional)
  • Salt to taste
  • ½ cup peanuts
  • 2 tbsps coconut (optional)
  • 2 tbsps lemon juice
  • Coriander leaves to garnish

Method:

  • In a pan, dry fry the peanuts till they are crisp and slightly brown. When still slightly warm, using your fingers, remove as much of the skin as you can. It’s best if you can remove all the skin, but if not, it’s not the end of the world. When completely cool, using the pulse function of your blender/mixer, crush it a bit. You can make it into a fine powder if you want, but the way I like it is to have some powdered while the others are still in smaller peanut pieces.
  • Chop the onions, potatoes and chilli and keep aside.
  • In a colander, wash the beaten rice flakes and let the water drain completely. Then add a tsp of salt, the sugar and a tsp of turmeric powder and mix it well into the damp rice flakes. Use your hands to make sure all the flakes are coated. Put some of the powdered peanuts also into this mix and keep aside.
  • In a pan, heat the oil and when warm, add the mustard seeds. When the seeds pop, add the chilli and let it fry for a few minutes. Next add the remaining turmeric powder and asafoetida and stir for a couple of seconds. When the chilli is coated with the turmeric, add the onions and let it cook.
  • Once the onions are translucent, add the potatoes with some salt and let it cook well. You can add some water at this stage to help the potatoes cook. Don’t add too much water as the final dish has to be dry, just enough to help the potatoes cook and not catch the bottom of the pan.
  • When the potatoes are completely cooked, add the balance of the peanuts (or less if you don’t like too many peanuts) and let the peanuts absorb any of the water you may have added to the pan.
  • Once the water has been absorbed, add the damp poha and stir well to mix the onion/potato mixture with the rice flakes. When everything comes together well, add the optional coconut and the lemon juice and mix well.
  • Garnish with coriander leaves and serve.

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