Last week, we were introduced to Chimbai, Thelma’s little fishing village, perched on a tiny sliver between the city and the Arabian Sea and the walk she leads.
The main attraction of the walk is food, and it deserves a separate post with images of the food from the village and her home.
Bambooke Bombil - The Bombay Duck of the Bamboo Pole.
Bambooke Bombil is a fish curry made from Bombay Duck or Bombil (harpoon numerous) that is dried in the sun without salt or any seasoning in winter and early summer for a day. After a whole day in the sun, the surface of the delicate and slimy fish becomes hard while the inside is still soft. This half-dried Bombil is then made into a simple curry.
This dish can be tasted in a Koli or East Indian home and never at a restaurant. Here is the recipe from Anna Parabrahma's blog. She also has tips on drying the fish in an oven.
Even Kolis, who are no longer into fishing, buy fresh fish in the morning from Sasoon Dock and dry it during the day before making the fiery curry in the evening. This photograph is from Sarsole Village in Navi Mumbai, where the fish was being dried in the main road mid-morning.
Since we were at Thelma’s for lunch, we could not taste Bambooke Bombil. However, we had other treats waiting for us.
The Breads.
Rice and millet are the original grains grown in this part of the coast. The land where the present neighbourhood of Bandra has risen was once a cluster of agricultural villages, and their lands are closely connected to this fishing village. Rice is usually boiled, but the favourite way for people of our coast to eat it was as Bhaakris or flatbreads. Thelma had them prepared by her friend Pramila. The dough is flattened into bread with fingers and cooked on a cast iron griddle.
And here’s what was cooking in her kitchen that day, besides the flatbreads she made for us.
Fugias.
If there is one Mumbai snack that you can’t stop eating, it is Fugias. A slightly sweet, deep-fried breakfast and lunch can be eaten just like that or with any meat dish, especially a vindaloo—the sweetness of the fugias and the delicate tanginess of the East Indian style vindaloo pair rather beautifully.
No one can eat just one.
Goya’s Journal has this love letter to Fugias that is a must-read.
Our Sunday lunch spread included Bhaakris, Fugias, Chicken Vindaloo, Mussels curry, tiny fresh shrimp curry (Jawla), stuffed mackerel (with East Indian Masala), chickpeas curry and a sweet with rice, coconut and jaggery (like a payasam). Washed down with a small cup of homemade wine.
Thelma’s dad has the coolest name in Mumbai.
One of their canoes.
The Mackerel was my favourite dish. Fried to perfection by Thelma herself.
Tiny Shrimp (Jawla)
Shell fish masala
The fugias
There was music - East Indian and Koli Geet to be precise.
The view from Thelma’s home.
And happy faces.
That’s all, folks. For now.
Even though I am a preferred vegetarian, this photo story is making my mouth also water!!!
Is Thelma running a regular restaurant or meal specially prepared for you?