40 Mumbai foods we can't live without

Not recipes - but a great list of mumbai food! As posted on CNNgo by Sanjiv Khamgaokar.
Includes favorites like ragda pattis, akuri, sabudana vada... mouthwatering read.

Sannas

Spongy rice cakes - perfect accompaniment to the tangy spicy sorpatel or vindaloo, or even crab curry.

Sarpotel (Goan Pork)

The "killer" goan pork pickle curry - so spicy. Best if eaten a few days after it is made.

Coorg Mutton

Combined Ingredients and Instructions (I'm feeling lazy)

1. Soak mutton in salt and haldi for an hour
2. Heat oil , fry paste of  -
• 3-4 green chillies
• 3 medium onions
• 1" ginger
• 8-10 garlic cloves
• Dhaniya leaves
• 1 tbsp jeera
3. Add meat and fry

Hyderabadi Biryani (Ma's recipe)

This is my mother's recipe for kacchi biryani from Hyderabad - where the marinated meat and rice are cooked together on a slow flame, also known as "dum" biryani. This requires prep time of a couple of hours - the meat needs to be marinated. The cooking time is also long, between 50 mins to an hour and a half.

Goan Salt Meat

The First Trial: 1.8 kgs at start

My "Nagpore" grandmother's recipe - as handed down to her daughter who passed this on to her niece (me) who's husband makes this for his son. Wonderful flavor, best eaten cold and sliced thin.

Stick with the ingredients in the right proportion - we did one version "andaz-se" and it was WAY too salty. We usually avoid the salt petre (difficult to get, and nitrates aren't recommended in food).