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| East Indian exhibit owners engaged in conversation |
While scrolling through my social media feed, hoping to find something interesting to do during my rare visit to Mumbai, an Instagram post by the Mobai Gaothan Panchayat caught my eye. The vividly coloured graphic screamed EAST INDIAN BAZAAR and voila! I knew I had to make a trip.
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Pickles made from meat and seafood are a staple in the East Indian diet |
The East Indians are the original inhabitants of the island of ‘Bombay’ who were converted to Christianity by missionaries during colonial times. Over the centuries, their community has evolved, changed, adapted to the changing times and yet maintained their authenticity and distinct identity by conserving their culture and heritage - a blend of native, Hindu and Christian traditions. Their food exudes the textures, colours and aromas of this diverse blend that I was particularly excited to explore at the bazaar.
On a pleasant November evening, in the buzzing bylanes of Bandra West, a steady stream of people looking their Sunday best made their way to the campus of the popular ‘Andrews’ college. In a humble enclosure, a dozen odd tables were lined up and vibrantly coloured with crochet handicrafts, shiny trinkets, colourful toys, books East Indian cooking and Christmas recipes, and pickles; others served hot food takeaway favourites like beef curry, tongue roast, pork vindaloo, mutton ‘paya’, potato chops, chicken hot dog rolls, fish balls; a counter or two was stacked with fugiyas (lightly sweetened flour balls fried and served warm), mawa cupcakes, and chocolate donuts, to coax parents and grandparents to take home for the kids.
From Regina’s beef curry, pork sorpotel, and tongue roast, Susan auntie’s chicken and potato chops and pickles, to auntie Maria’s sweetmeats, visitors were spoilt for choice. As I browsed the setup, I was greeted by gregarious East Indian home cooks, entrepreneurs, uncles and aunties, mummies and grannies who beamed proudly at their displays, inviting the visitors to take a look. I made a dive for Susan’s potato chops generously filled with lightly - spiced and juicy minced chicken and mashed potato, and a few packets of fresh fugiyas.
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| Potato chops: A favourite East Indian starter filled with minced chicken & potato |
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Regina aunty persuaded us to try her sun-dried fish and shrimp, a staple in coastal communities. My friend obliged and grabbed a packet of sun dried ‘bombil’ fish (Bombay duck) sticks, a box of mutton curry, and soft white sannas (dumplings made from rice - a common feature of coastal food that accompany savoury curries). The wide range of pickles was a sweet surprise displaying an eclectic mix of fruits, vegetables, meat and seafood. I could only imagine the number of delicious flavours that resulted from these well-balanced permutations and combinations. We were also introduced to the ‘letri’ - a sweet and colourful concoction of rice, coconut, and vermicelli which is made for special occasions.
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| Books on East Indian cooking and delicacies by Abigail Rebello |
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| The 'letri' - a traditional sweet dish |
As we made it to our final table selling traditional and brightly-coloured East Indian 'lugda’ or saree, I concluded that East Indian food mainly consists of decadent dishes, and comfort food, rich in meat, grease, and fat, making it flavourful and wholesome. But, above all, it is the East Indian people themselves that made this whole experience wonderful thanks to their endearing personalities, cheerful vibes, and a great love for food!
