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East-Indian(Bombay) cuisine
East-Indian cuisine is a fusion of Portuguese,Koli and Maharastrian cuisines. Members of the community are secretive about family recipes and common preparations differ from family to family. Some families include British influenced preparations in regular courses especially stews and desserts.Through the years as migrants settled in Bombay (now called Mumbai), the catholic communities especially Mangalorean and Goan communities interacted with the original inhabitants i.e the East-Indians and these cuisines share many dishes at least in name with varying preparations. Some proponents may be adamant about where certain dishes originated and further adequate references are required.
East-Indian Bottle Masala
This mix of spices (that includes approximately 32 different spices)is a highly guarded recipe, though the recipe varies a bit from one expert to another. It is commonly used in many meat and fishes dishes, especially on festive occasions. The name Bottle masala refers to a special packing method, where the masala was packed compactly into a bottle,to avoid absorbance of moisture and oxidation. Once packed properly, a well prepared masala, may be stored for up to 3 years without any addition of preservative, provided the bottle is not opened. Once opened,the contents should be used within a year.
Breads
'Appas/Aps' This type of bread is made with rice flour that is kneaded and roasted.Typical Koli aps are distinguished by lack of salt.
Snacks Orias Somewhat chewy, Doughnut shaped snacks
Fugias
Chittaps
Meat Dishes/Preparations
Duck Moile
This curry is based on East-Indian Masala and is commonly served for Christmas dinner
Frithad
Green Mutton curry Sarpotel
Vindaloo
Lonvas
Cutlets
Potato Chops
Mince/Kheema
Sausages
Roast Tongue(Beef)
Seafood Dishes
Caldin
Balchao (Prawn and Bombay Duck)
Stuffed Fish
Pickles and Accompaniments Mango Pickle
Carrot Pickle
Chilli Pickle
Green Chutney
Mango Salad
Sweet Dishes
Letri
Marzipan
Milk Cream
Bol de Coc This is a light coconut cake.
Thali Sweet A variation of Bol de Coc, it is a lighter cake that is prepared by steaming instead of baking.
Cordial
Recejao A sweet prepared with milk sugar and curd.
Christmas Pudding
Fruit cake
Newris
Date Rolls
Kul-Kuls
Bread Pudding
Blancmange
Dry sweet Fried Soji
Alcoholic Beverages
Rice Wine
Pineapple Wine
White Wine
Ginger Wine and Ale
Khimad