National Curry Week: Why you should relish these unique Indian curries in Mumbai

Among the many things the British Empire gained from colonialism was an education in taste and flavour The greatest example being the most popular staple of modern English cuisine mdash the curry So much so that in 1988 UK journalist Peter Grove founded the National Curry Week to celebrate the dish till October 8To celebrate the occasion we reach out to city restaurateurs and chefs to curate a list of unique and lesserknown curries from across the countryA taste of Malvanrsquos native delicacySurekha Walke founder Chaitanya DadarFreshly caught bangda mackerel from the seas has an indescribable allure for every Malvani Chicken is relished with great gusto on the odd occasion but when it comes to the one food that whets their appetite itrsquos got to be a fish Recommended dish ndash Bangda tikhl It is a tangy spicy thick curry that is different from your usual fish curry The key ingredient that sets it apart is tirphal a spice predominantly used in southern Konkanrsquos cuisine I learned the art of making tikhl from my mother itrsquos so close to my heart that I introduced this dish in my restaurant You wonrsquot find it anywhere in Mumbai I fondly recall enjoying it as a child It was a dish with very little coconut kokum tirphal and turmeric leaves ground on a pata mortar and pestle Freshly caught mackerel is traditionally cooked in a single pot either in an iron pan or mud pots known as sorkul Over time this culinary tradition has evolved and today we have a refined method of making tikhlAt Chinchh Bhatt Chawl SK Bole Road opposite Aagar Bazar Dadar WestCall 9769909030Cost Rs 230Fit for a kingPrashant Issar owner Ishaara Lower Parel and KurlaWe have a wider variety of flavouring colouring and thickening agents in our curries that vary across regions The central plains have gourmet cuisine Kashmirrsquos sparse vegetation birthed slowcooking techniques While in Punjab dairy comes into playRecommended dish ndash Beliram gosht The dish was named after Maharaja Ranjit Singhrsquos chef It uses the roots seeds and leaves of coriander in its preparation The primary ingredients are fairly basic but the flavour is fit for a kingAt Palladium Mall Lower Parel Phoenix Marketcity KurlaCall 8657531989 Lower ParelCost Rs 800Natural preservationKishore DF owner Tanjore Tiffin RoomThe term curry traces its roots to South India It refers to the use of curry leaves in most of the preparations What is unique though to the south is the use of tamarind The pulp is used as a flavour addition ingredient and preservative It enables recipes with meat or fish to be preserved for longerRecommended dish ndash Tamarind fish curry The curry uses tamarind as its key ingredient The dishrsquos basic form can suit vegetarian and nonvegetarian iterations There is also the yellow coconut curry that uses coriander cumin and mintAt Pali Hill Bandra West also in VersovaCall 7303021212 BandraCost Rs 650Comfort curry with a kickChuba Jamir owner Naga Chukka Santacruz EastNaga pork curry is a signature dish of Nagaland made with pork local herbs and spices The curry has a rich smoky flavour with a spicy kick It is often served with sticky rice or steamed vegetables When therersquos a celebration like a wedding or you have friends coming over you can opt for this lovely pork dish with bamboo shoot Itrsquos often made as a dry dish with dried bamboo shootsRecommended dish ndash Naga pork curry When we make it in a curry form I use fresh bamboo shoot which gives the curry a tangy taste We use dried fresh fermented and bamboo shoot water which can replace vinegar in dishes The dried version of this dish can be eaten with the Naga soupy khichadi called Galho that is a popular dish that originates from Nagaland specifically from the Naga Angami tribeThe lsquoGarsquo stands for green vegetables while lsquolhorsquo signifies the act of slow and careful cooking Galho is typically cooked slowly over a low flame allowing the ingredients to meld together resulting in a delightful flavourful broth It can be prepared in large quantities and stored making it a convenient option when time is limitedLog on to naga_chukka Call 9769818032 cost R480A tad differentAbhinanda Bhattacharya owner Peppercorns by AbhinandaRecommended dish ndash Doodh pabda This is a butterfish mdash cooked in Bengali homes in mustard gravy or in a ginger tomato curry The dish is called doodh pabda which is fish cooked in a milk gravy is not a regular dish but a delectable dish usually mastered by mothers in the mood to make something different It is a light fish curry with oodles of character This is as Bengali as a dish can getLog on to peppercorns_abhinandaCall 9619917803Cost As per availabilityDoodh PabdaINGREDIENTSgtgt 6 pieces of pabda fishgtgt 1 tsp Nigella seeds or kalo jeeregtgt 1 tbsp gingergreen chilli pastegtgt A dash of turmericgtgt 1 and half cup warm milkgtgt Mustard oil for cookinggtgt Salt to tasteMETHODMassage the fish six pieces with salt and turmeric Lightly fry it on both sides in hot mustard oil with a lid on the pan the whole time In the same oil sprinkle a teaspoon full of Nigella seeds or kalo jeere Then add a tablespoon of ginger and green chilli paste Add salt to taste and a dash of turmeric Stir for two minutes before adding a cup and a half of warm milk for gravy When the gravy starts to simmer drop in six green chillies slit down the middle After three minutes on low or medium flame the dish is ready to be served