There have been several nights, many moons, and tons of dreams where I’ve imagined myself
fully immersed in India’s culture, people, beat, sound, pace,
living, music, land and especially cuisine. Spices, curries, masala and so much flavor leave’s a very lasting
impression on every East Indian dish. Which is probably the reason I embraced this
Washington Post story on
the machli or fish dishes of Bombay.
An Indian cookbook author explores the fishy restaurant scene of Bombay and provides all the delicious
details. And even if Bombay is not on your radar try finding Bombay duck, a long slim fish or some
red-tiger prawns Indian style in your neighborhood. Those interested in the real deal cuisine scene of Bombay can
find additional information here.