I watched the hammy dude and looked up his background - he appears to be an Emirati guy educated in the US. Nice that he’s trying out biriyanis in Mumbai but I’m not sure he’s someone to reach out to! The places he visited - most of them popped up on the Google map I created for this specific purpose. Internet discussions all seem to suggest Jaffer Bhai is over-hyped. And if this Khalid character says it was really rich, then it won’t be my bag. As the years have gone by, my tolerance for rich food has really gone down. Need to remember @Saregama’s advice to stock up on the digestive aids before my trip.
The weird thing about this Khalid video was in the bit where he goes to the Shalimar place and orders a raan biriyani and it looks like they serve him a lamb shank (raan) in rice and then he starts banging on about how it is like his favourite butter chicken! WTF. The guy doesn’t understand Indian food terminology.
Yes, it seemed like their main hustle was catering and they just dish out stuff they are making on the day. It wasn’t the sort of setup I would personally be comfortable eating at - literally on the street near a mosque and there wasn’t a single woman or girl in sight in that section. I’m sure whatever they were serving is tasty but there are finer points to what constitutes a biriyani versus yakhni pulao versus just pulao with a separate meat preparation served adjacent.
But anyone who can confidently yakety yak on YouTube deserves some credit for putting themselves out there!
Bombay biryani is not Maharashtrian – it is Mughlai like all biryanis, but with a specific flavor profile and construction that developed later in Bombay (including potatoes).
There are a few polarizing food topics in Mumbai – biryani is one. It’s like bagels or a slice in new york – there are many good ones, probably only a few objectively great. But good luck trying to get locals to agree on which . In the end, everyone has a specific flavor profile embedded in their mind from something they grew up eating and love, and cannot be swayed from.
The biryani I crave (and the only one that fully satisfies me, though I eat several each trip – in the name of science ) is Delhi Darbar Colaba.
Their catering arm at Grant Road (which preceded the Colaba restaurant by a couple of decades) was rebranded Jafferbhai’s after one brother when they split the business. We used to cater parties from Grant Road (Colaba was just retail before the split), but only ever ate-in at Colaba.
Jafferbhai’s biryani is not comparable to Colaba for me. But they have done a great PR job over the years, because anytime you look up DD, it is usually only stories about Jafferbhai’s that come up.
There are other good/great biryanis, from specialists, usually Muslim wedding caterers, who do a minimum 1kg handa / pot – that means 1kg meat + 1kg raw rice + 1-2 kg potato, which serves 7-10. Not BBK type branded stuff, actual caterers.
Here’s a pic of DD mutton biryani from WFD. I’m surprised I’ve never posted a pic to the Mumbai Eats thread.
You talk, correctly, of our ideas of correct biriyanies formed in our youth from which we cannot be swayed. So, when you say this
let me mildly disagree. Almost no biriyani I’ve had in Bombay has had apricots in it, except the occasional Parsi version. And I’ve had it in restaurants, at Muslim feasts, and Christian weddings.
Not quarreling, just putting in my two paisa (pennies).
I read your posts here and on the biriyani thread. I have come across that dried fruit in the Shan brand biryani masala boxed mixes. I just went online in to check the ingredients lists and ‘dried plums with pits’ is listed as an ingredient in the Sindhi biriyani mix but not in the Bombay biryani mix.
My understanding was these fruits are dried plums rather than apricots. They have a sweet but slightly sour taste profile more in keeping with plums.
I’d rather place my biriyani bet on your personal recommendation rather than random YouTubers’ selections. So if I do try biriyani in Mumbai I’ll try and get to Delhi Darbar in Colaba. Would we need to make a reservation?
1 Like
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
115
Hi Medgirl. Sorry this has taken a bit of time but I’ve been away and Sandeep has also been away. This is what he wrote (and he has been to all those mentioned in fairly recent times)
"Spice klub (Lower parel) Very nice vegetarian gastronomic restaurants never disappoints.
Quattro (Lower panel) Great Italian restaurant just next to Spice klub from age same owners.
Baglami (BKC) Excellent Indian and Mediterranean restaurant. Great decor and ambience. Very impressed.
Cafe Free India * Vegetarian places close to your friend in south Mumbai. Simple decor , reasonable priced food. Very casual dining.
Mirchi and Mime (Powai)
*Nice food great concept of serving staff who are deaf and dumb. *
Irani cafes in South Mumbai.
*They are worn out but have been over century. * Britania - excepts only cash
If they will be going to Juhu beach then the stallsof Juhu beach serve great street food. Actually they can sit on the beach and they will be approached by stalls staff to enjoy the food on the beach itself while watching sunset. However if they want to see the hustle bustle then they enter the stall area of the beach."
I think this definitely goes on the list. I’ve never had vada pav - so having it next to the CST will tick two must-do boxes for my Mumbai trip.
2 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
120
You should love it! I’ve only had it at Sandeep’s restaurant, where he serves it as a starter. Just lovely. But then I’m a man from northwest England, so anything spicy between two pieces of bread is just deep in my DNA. Almost as much a a pie. And chips.
Double carbs are always welcome. My Swiss brother-in-law is mystified when he sees us tucking into potato curry with rice - I need to introduce him to the concept of vada pav and chip butties!
Beats me. It’s a catering setup, I think? In my mind, I was like is that a salan? Again, I admit I am still learning. A lot.
. In the end, everyone has a specific flavor profile embedded in their mind from something they grew up eating and love, and cannot be swayed from.
) is Delhi Darbar Colaba.
