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Food: Head to this Mumbai eatery to representation varieties of Pakoda
- Updated: July 23, 2017
Parsi bhakra
A renouned Parsi tea-time snack, a bhakra is also referred to as a Parsi donut. With bottom elements as wheat flour and semolina, a low boiled break has a clear vanilla spirit and a amiable spirit of cardamom.
Gujarati Dakor Na Gota
These have their origins in a city of Dakor in Gujarat. Dakor gotas are chickpea flour and semolina pakodas, spiced with chilly, ginger, sesame, cumin and coriander. Take a punch and we ambience a mix of hot, sour, tainted and subtly sweet. Served with immature chutney, it finds an ideal partner is Gujarati masala chai.
Goan Rissois
This is a Portuguese provide of prawns baked in white sauce, wrapped in baked dough, dipped in egg, crumbed and fried. Served prohibited and crunchy, rinse it down with rose tea.
Kaavilche Polae
This is a Kokani Muslim chronicle of dal vada. This plate derives a name from a expel iron vessel called ‘kaavil’ in that a bhajiyas are made. The core part is tur dal and a vadas are not low boiled though are flattened out and shoal fried. It’s best had with Kori Cha, that is again a Konkani Muslim chronicle of a black tea with lemongrass.
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