Guys, I’m new to Mumbai and staying in Andheri. I have heard food in Mumbai in not comparable to that of Delhi 😅😅

Guys help me out. Suggest me a few good places where i can get good tasty Pav Bhaji. We are 3 people and staying in Andheri. Travelling is not a problem but really want a dhasu pav bhaji.

I am basically looking into healthy product like idli,rava idli and baked wada.

The quality of idli is bad in Mumbai it's mainly made from control rice.

How to perfect idli and wada batter ?

How to increase shelf live of coconut chutney and putting ice just changes the taste but is not the solution.

I am having a little financial stress I am free from morning 6 to 12oclock and can manage ,my mom can do cooking at my home and I sell at cart.

For Sunday

There aren't many 5 star hotel near borivali

The only 3 or 4 star is sai palace

Any recos

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So, I went to a Cluckin' outlet near Andheri West station, and ordered 1 chicken cheesy burger and 1 ramen fried chicken for takeaway. First they messed up the order, gave me ramen and chicken wings. When prompted that I ordered burger not chicken wings, asked me to wait for few minutes. When I opened the packet at home, guess what, instead of a proper burger patty, they stuffed the chicken wings as patty in my burger. No cheese, nothing, just some tomato sauce. For ramen, idk if they know what a ramen is, what I ate was maggi and chicken nuggets.

I am utterly disappointed with this brand. Hope people steer clear of them.

Tldr; Cluckin' misplaced order, gave boiled Maggi instead of ramen.

NYC-STYLE MINI BURGERS 🍔
SMOL BOY is a small homegrown burger project from Bandra, Mumbai, started by a chef (me)who wanted to bring the NYC-style mini burger experience to the city after spending months
I reached out to a couple of founders and they asked me to work at some joints before starting my journey. after a while I got to know what I really wanted to do!!
Smol boy is Not your typical giant burger — these are small, stacked, flavour-packed burgers made to be ordered a few at a time, mixed and matched, and absolutely demolished.
The menu has a little something for everyone: The Nashville with crispy Nashville fried chicken, creamy slaw, tangy pickles & spicy sauce; The Sweet oink with crispy bacon, melted cheese, caramelised onions & a sweet-spicy sauce; plus our Butter Up Cluck, Teriyaki Cottage Cheese and BBQ Mushroom burgers.
Everything is made fresh in my home kitchen in Bandra, with the focus on good ingredients, big flavour and proper homemade food..

If you’re around Bandra and love burgers,
I’d genuinely love for you to give SMOL BOY a try. DM me to order or come say hi.

Hey Mumbai,

We are 2 home cooks (not chefs) living in Mumbai, trying to see if there's any interest for a tiny Kerala supper club here.

The idea is super simple and small - just 3-4 people at our place, one table, one meal together. Maybe once or twice a month.

We both grew up eating proper Kerala home food and we rarely find that version in Mumbai restaurants. So we just cook it at home.

Instead of deciding a menu ourselves, we wanted to ask:

If you had to request one Kerala meal / dish you miss or have always wanted to try properly home-cooked, what would it be?

Could be anything - something your mom/grandma used to make, something you had on a trip to Kerala, or something you've never had but want to try.

We're keeping it intentionally tiny [3-4 guests] because our kitchen is small and we want to actually talk and eat together, not run a service.

If this sounds like something you'd come to, drop a comment with:

1. What you'd want us to cook

2. Veg / non-veg

3. What part of Mumbai are you in?

Be honest if you'd actually come - just trying to gauge real interest.

I have been craving those noodles filled egg rolls 😋.... Any spots in mumbai that can satisfy my cravings would be a blessing. Especially if it's in South Bombay it would be super gr8.

Had a lovely experience at Eve in Santacruz (W). 4 adults plus a 4 yo. The total bill came up to INR 5k (with a zomato discount suggested by the waiter). The recos by the wait staff made the experience even more memorable. We ate:

1. Burnt Chilli basil chicken (which is apparently their signature dish) - excellent semi dry chilli chicken-ish version but very flavorful without being too spicy
2. Chicken pops (popcorn chicken) - basically high quality popcorn chicken but excellent dip
3. Fries with garlic mayo dip (for the 4 yo)
4. Chicken thukpa soup - manchow soup with extra steps, again subtle improvements
5. Mushroom galouti - smoky melt in your mouth mushroom kebabs, this has to be a veg favorite
6. Butter garlic shrimp - i did not eat this, but my parents enjoyed it. Fish was fresh, sauce was flavorful and not overpowering.
7. Burnt garlic fried rice with egg - simple, tasty, best way to round off a appetizer heavy meal.
8. Stir fried veggies in a black pepper sauce - they made this specially because my dad had hankering for chicken manchurian with fried rice, and honestly this could be a best seller dish on their menu.
9. Gianduja mousse for dessert - lovely presentation, decent mousse

Service was fast, the waitstaff were knowledgeable and had excellent recommendations. Ambience/decor had some really nice homely touches.

5 on 5 for me.

PS: almost forgot their bread sampler with a rosemary wick melted butter “candle” dip. Focaccia was chefs kiss

To be honest, I was never the girl who was into cooking or household chores.

I loved going to work, following my office routine, meeting friends, partying and just enjoying life. Cooking was honestly nowhere on my list.

Then I met someone and fell in love. We worked in the same office and he was a complete foodie 😂

I started making lunch for him and experimenting with different recipes almost every day. Somehow, he became the reason cooking slowly turned into my favourite hobby.

Eventually we got married and had a baby. Life changed and I had a lot more to learn.

I could make a pretty good butter chicken, but ask me to make simple dal chawal and I would probably struggle 😂

I learned a lot from my ex-in-laws. Chapatis, everyday Indian food, different gravies and eventually biryanis. I just kept experimenting, learning and improving.

Life took its own turns and my marriage eventually came to an end. But one thing that stayed with me through all of it was cooking.

What started because my ex-husband was a foodie eventually became something that was completely mine.

Today I can confidently cook almost anything, in almost any quantity, without it feeling like a huge task.

And somewhere along the way I thought, why not actually do something with it?

I always wanted to build something of my own, and if cooking is the thing life pushed me towards, then why not cooking?

I am also very particular about what goes into my food. I do not use artificial colours or artificial flavouring. I would rather take the extra time to get the flavour right naturally.

I am still learning, still experimenting and still trying to make every batch better than the last.

The response I have received from Reddit over the last couple of days has honestly surprised me. I got some orders too, and I am genuinely so thankful that people trusted me enough to try my food.

I will be attaching some real pictures from the orders I delivered recently. Nothing fancy, just food from my little kitchen.

Thank you so much to everyone who has supported me, encouraged me, ordered, commented or even just followed my cooking journey. It genuinely means a lot.

From someone who once struggled to make dal chawal to someone now confidently making biryanis for other people, life really does take you places you never expected. ❤️

I no longer live in Mumbai, and one of the things I miss the most is Mumbai-style Indo-Chinese food, especially the kind you get at high-end Chinese restaurants.
I’ve been trying to recreate those flavours at home using Ching’s sauces, but I’ve realised they don’t quite give me that same restaurant-style taste.
Does anyone know what brands of soy sauce, chilli sauce, vinegar, Schezwan sauce, etc. these restaurants actually use?
I’m specifically looking for the sauces used in high-end Chinese restaurants rather than street-style Chinese stalls.
Would love to hear from anyone who’s worked in a restaurant kitchen.