7 Places To Gorge On Northeastern Food In Mumbai Like There's No Tomorrow

7 Places For All Northeastern Food Lovers In Mumbai

How To Get Your Fill Of The Best

7 Insanely Delicious Ways To Get Your Fill Of North Eastern Food In Mumbai

While Mumbai is a haven for most of us who love our diversity in food, there's usually one domain that's always a little scarce and lacking. As far as North Eastern food goes, our seven sisters severely need some representation in the city, and so you can imagine how surprised and grateful we were to find a few places that cater to our palates and give us a glimpse of what we're missing. From home-style food offered at the Chef's homes, to Bhavans and restaurants serving up the very best of the Northeast, we think we've got you covered for every possible kind of hankering you may have. Dig in!

I. Andrea’s and Garg’s North Eastern Thali at Ibar, Bandra West

While we adore pop-ups, we were even more impressed at Andrea’s and Garg’s, which catered to our desperate need of food from the Northeast. Unfortunately, it only happens once a month, but once you see it expect a variety of Northeastern thalis that will make you come back for more over and over again.

What You Must Try: Their Khasi Thali, a yellow riced beauty from Shillong that offer everything from a very dark pork in sesame seeds, accompanied by two salads, a chicken salad that's unlike any chicken salad you've ever had before, a radish salad, tomato chutney and boiled veggies. Their Naga Thali is also very popular, with freshly made steamed rice and fish in dry bamboo shoot, served with smoked pork anishi (yam), soup and mash potato. It’s also served with dry fish chutney and boiled veggies.

Cost: The thalis are Rs. 800 a plate for a dining experience that’s unforgettable.

II. Bhogdoi in Assam Bhawan, Vashi

Right on the main road of Vashi before the highway, Assam Bhawan is a haven for those who seek accommodation while trying to take care of their ailments. It also has a well known book sale and exhibition that comes yearly, but what it’s best known for is its authentic Assamese cuisine that you can find in Bhogdoi, a restaurant within the Bhawan.

What You Must Try: Ilish Fish Fry Thali, their Chicken Curry Thali, and the Assamese Special Veg Thali which will get any vegetarian’s tummy rumbling for more after just one bite.

Cost: Their Fish Fry Thali is as per catch but the Chicken Curry goes for Rs. 100 and their Assamese Veg goes for Rs. 120

III. King Chilli Chindian, Kalina

Tucked in a noisy bylane of Kalina, King Chilli Chindian is Mumbai’s only Northeastern eatery. While it could be mistake for your average Indo-Chinese joint, KCC has won numerous hearts for its focus on spicy manipuri food. The interiors are cozy with a home-styled freshly cooked vibe.

What You Must Try: Harsa Kasathei. It’s a chicken salad made with boiled chicken and garnished with raw onion, lime juice and generous portions of the raja mirchi. You also need to try their Khaiko kasatheia, a dry fish salad with fish shipped all the way from Manipur. Finish off with Alangsa, a stew-like preparation made of beef offal.

IV. Seven Springs in Meghalaya house, Vashi

Meghalaya’s Seven Springs has been a haunt for many who’ve wished to try the secrets of the North East. Serving some Chinese but a lot of specialities of the northeast, you’re going to find much to love about this tiny little place but make sure you get there early so you don’t miss out and have to wait in line.

What You Must Try : Their pork curry has to be tasted what with the sheer juiciness of their juicy, tender pork ribs. It's marinated with tomato puree, chilli, soya sauce, lemon juice and roasted sesame oil and prepared by smoking, grilling or baking. The pork is then cooked slowly in Naga chilli powder. Unforgettable. Finish off with the chicken shumai dumplings to have the perfect meal.

Cost: A pork curry will set you for the day with Rs. 180 and their chicken shumai dumplings will cost you Rs. 185.

V. Home Chef: Ben Parmar

Ben is a video game designer who creates games for in-flight entertainment, so you can thank him for your fun flights when all your electronics have run out of juice. His real passion though, is food. Originally from Meghalaya, Ben can whip up some authentic Khasi food along with a few Naga preparations and has made it his business to ensure that more people can revel in its deliciousness by catering to pop-ups all over the city.

What You Must Try: His famous meat based broth, cooked in mustard oil and sesame seed paste is fantastic. His dishes like jadoh (a rice and meat dish), bamboo shoot pork, pork dal, surva (pork soup) and akhuni pork (fermentd soy bean and pork) will get any pork-lovers heart racing.

VI. Home Chef : Gitika Saikia

Assam-born Gitika hosts pop-up lunches and dinners at her Malad home, introducing guests to the wonders of Assam. Where else would you get season theme pop-ups that boasted meals like bamboo-steamed fish, pork cooked with elephant apples and other rural and tribal food?

What You Must Try: Experimental people will want to try the pigeon-meat curry and stir-fried silworm cocoons. Her eromba, a dish staple of the Meitei community in Manipur, and akhuni, a chuntey made of soybeans is very popular.

VII.Home Chef : Rebecca Ranee

Rebecca Ranee worked seven years as a flight attendant before she decided to pursue her love of food. And thank the powers that be for that, because who else but Saikia could provide Green Plate, a service so amazing and home-prepared that you feel like you’re at a friend’s dinner. In fact, Rebcca Ranee gets all her ingredients from home to make sure that each dish has just the right taste, and best of all? We’d never have to leave Mumbai to taste it.

What You Must: Doh syiar mylliem (fiery pepper chicken) will blast any cold out of you, followed by some dai neiîong (dal with black sesame paste), sohkhia khleh neilieh (cucumber salad with white sesame paste) and a wide range of accompaniments such as tungtap (fermented fish chutney), ashar lungsiej (bamboo shoot pickle), ashar ktung (anchovy pickle). Although Khasi meals don’t usually end with sweets, preferring betel leaves, Rebecca does serve a steamed corn cake for the ones who can’t give up their sweet tooth.

Words: Divija Mohan

Research: Meharrunisa Sahib