Mumbai

Experience A Food Journey From Bombay To Mumbai By Treating Your Taste Buds At Gulmurg

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Handpicking dishes from Bandra, Girgaon, Dadar, Mohammed Ali Road, Sion Koliwada and Juhu Chowpatty, Gulmurg at The Shalimar Hotel is offering a food journey like no other. Sit down for a dining experience as you chow down on delicacies that our city has thrived on and are now popular delicacies that people line up to eat. From the quintessential pav bhaji to chicken a la kiev, there’s plenty to experience in this tantalizing journey from Bombay to amchi Mumbai.

A Journey Worth Taking

Starting off our journey at Gulmurg we tried the Kothimbir Wadi from Girgaon served with a coriander chutney. The wadi was absolutely delicious while maintaining the delicate flavours and authenticity. Dipped in the chutney this combo was simply magic. We were then served orange ice gola and kala khatta ice gola, a specialty of Juhu Chowpatty. This was a cute miniature ice gola presented in a chai glass but equally fun to eat.

Next, we tried the Akuri on Toast, a favourite at the Irani restaurants. The taste was really good and we certainly wouldn’t mind it in breakfast every day. We also loved the Masala Prawns with Thecha, a popular dish from Bandra. To wash it all down we had a refreshing and digestive Sol Kadhi. The highlight of the meal however was the Chicken A-La-Kiev. Served with mashed potatoes and lightly tossed, delicious vegetables, the chicken spurts out butter as soon as you cut into it. It was a marvellous dish and we’d love to see it on the regular menu too.

The Bombay to Mumbai festival is a success according to us with regards to flavours which are on point and the choice of dishes too. The food does justice to the theme and the respect that the restaurant has received for all these years. We highly recommend the chicken and the prawns from the menu as well as the sol kadhi and kothimbir wadi. The festival is ongoing till the end of November, so head to The Shalimar Hotel at Kemps Corner for a lovely dinner real soon.

Shruti Anand

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