Mumbai Dhaba Opens Its Doors In Downtown Nadi
Mumbai Dhaba, a fully locally owned high profile restaurant, opened its doors in downtown Nadi on Monday.
Director Amit Sinha said the food at Mumbai Dhaba is cooked in clay ovens or tandoor in the traditional style of the Indian North- west frontier region.
“Budget minded families will love Mumbai Dhaba’s many attractions which serve up great food, fun and festive atmosphere,” he said.
“We will give people of Fiji an authentic style of Indian cuisine. One has to try our food to feel the difference.”
Mr Sinha said this style of cooking requires great expertise on the part of the chefs, since the meat is not accompanied by the sauce or gravy, but pre-marinated and cooked before serving.
“It takes a chef years of meticulous training and dedication to master the technique of making the breads that are a vital part of the cuisine,” he added.
“Or to acquire the ability to gauge spices, mix marinades, and the most vital of all, to judge the heat of the tandoor and the time necessary for each dish to be perfectly cooked.”
They have three expatriate cooks from North and South India and they have 10 local staff trained in their style of food preparation.
“Our Chefs and staff serve delicious contemporary Indian cuisine,” Mr Sinha said.
“The presentations are fresh and artistic, the menus inspired recipes passed from generations of family from indie and the service is superb.
The diversity of Indian cuisine is characterised by different use of many spices and herbs, a wide assortment of recipes and cooking techniques.
India is known for its love for food and spices.
“Indian cuisine varies from region to region, reflecting the local produce, cultural diversity, and varied demographics of the country,” he said.
“Generally Indian cuisine can be split into five categories- northern, southern, eastern, western and north eastern.”
Some Indian confectionary deserts have hundreds of varieties.
In certain parts of India, these are called mithai or sweets.
Sugar and desserts have a long history in India.
The Dhaba is located at 22, Sukuna Road, Nadi town and is open seven days a week for lunch and dinner.
From Monday till Saturday lunch is at 9am until 3pm whilst dinner starts at 6.30pm until 11pm.
On Sundays, they only serve South Indian dishes like (Dosa, Idli, Medu Wada, Upma, Rasam, Sambar etc.)
Meanwhile, Mumbai Dhaba will open its second outlet at the multimillion dollar Lautoka’s TappooCity Centre in coming months.
Indo-Chinese cuisine is also available.
This originated in the 19th century among the Chinese community of Calcutta, India during the immigration of Hakka Chinese from Canton.
They were seeking to escape the first and second opium wars and political instability in the region.
Upon exposure to local Indian cuisine, they incorporated many spices and cooking techniques into their own cuisine, thus creating a unique fusion of India and Chinese cuisine.
Popular dishes include Chicken Manchurian, Chicken lollipop, Chili Chicken, Hakka Noodles, Hunan Chicken, Chow Mein and Szechwan fried rice.
Edited by: Farzana Nisha