Currently listing 479 Travelogues / Reviews in 297 categories!

Latest Reviews
You need flash installed to view this header!

Home | About us |Add Review | Book your travel | Gallery | Events | Wordpress | Guest Book | Support Tickets | Agents Login Contact us |


RSS FeedViewing Reviews: Restaurants / Mumbai Restaurants (1) It is true that Mumbai is like every other throbbing metropolis, in that you may find any food you should wish for, from any part of the world, without too much trouble. Each Mumbai Restaurant offers a variety of cuisine and a range of local dishes that will surely astound you. It is the remarkable position of the beautiful Indian sub continent, and it's neighboring cultures, that allows for such a truly fantastic panoply of stimuli for the senses in Indian Cuisine. Throughout the history of India, like so many others, it has been a country that has attracted a wide variety of immigrants. It has profited from this miraculous mélange of ethnic and social diversity, and geographical pallet from mountain to coast, to produce the fine cuisine that we know today. The cuisine of India is in the main vegetarian, and has a strong link to religion, cultural practices and the reinforcement of the family group. Food has always been a social and religious mark of distinction, and it is no more so than in India. The Jain, Hindu and Buddhist communities follow vegetarian and in some cases a strict vegan regime. The characteristic use of herbs and spices are not only to add subtle flavor and warmth to dishes, but also have religious significance, and health restorative powers. Indian cuisine is considered by many to be the most incredibly diverse range in the world, as it changes so much in cooking manner, and from region to region. The science of life in India is known as Ayurveda, it is a form of holistic medicine, which has categorised food into three types, saatvic, raajsic, and taamsic, which have stimulating effects on both the mind and body. Influences from Arab and Portuguese, Persian and British traders over the centuries have brought new flavor such as tomatoes, potatoes and chilies from the new world. Sesame, turmeric, cardamom, black pepper, and mustard, all used in Indian cuisine today are in fact not native to the country, and were introduced from around 3000 BC onwards. There is an important etiquette to Indian cuisine, which is the use of the hands, in particular, the right hand, to eat with. As the hand is used rather than utensils, the temperature of the food is accurately known before it is placed in the mouth, which avoids burning. It is widely accepted that modern Western dining has brought about the use of cutlery in restaurants in India and Mumbai, as well as many Indian homes.

1