Rumali roti papad masala — what a fun appetizer to eat! About 30 cm in diamater, this roti was rolled, stretched over someones skilled forarms, and toasted on slow heat over the inverted rumali griddle. 
We had this at Zaffran in Mumbai — this is a chain with about a dozen locations in India. Most good restaurants become chains here apparently. 
We had prawns marinated with saffron — I thought the prawns were good but the marinate was too overpowering for the saffron to come forward. The main dish was excellent though — it was two deep gravies separated by two layers of eggwhite “crepe” sandwiching chicken pieces. The bottom gravy was a deep red tomato gravy and the gravy on top was a sweet cashew onion gravy. The dish was luscious and rich — a good preparation for the long overnight train ride. 
There wasn’t much textural contrast in the dish — it was smooth and comforting. With the kick of the tomato gravy rounded by the sweetness of the onion gravy.  High-res

Rumali roti papad masala — what a fun appetizer to eat! About 30 cm in diamater, this roti was rolled, stretched over someones skilled forarms, and toasted on slow heat over the inverted rumali griddle. 

We had this at Zaffran in Mumbai — this is a chain with about a dozen locations in India. Most good restaurants become chains here apparently. 

We had prawns marinated with saffron — I thought the prawns were good but the marinate was too overpowering for the saffron to come forward. The main dish was excellent though — it was two deep gravies separated by two layers of eggwhite “crepe” sandwiching chicken pieces. The bottom gravy was a deep red tomato gravy and the gravy on top was a sweet cashew onion gravy. The dish was luscious and rich — a good preparation for the long overnight train ride. 

There wasn’t much textural contrast in the dish — it was smooth and comforting. With the kick of the tomato gravy rounded by the sweetness of the onion gravy. 

Fried bombil with a rawa batter served with a coconut coriander chutney
Bombil is a fish apparently endemic to the seas surrounding Mumbai — it is also found in South China Sea. They’re tiny fish and have bones. But the bones melt in your mouth — no problem. The slightly gelatinous and fatty aspect of the texture and the richness of the taste is reminiscent of the Mediterranean turbot but this fish is so much creamier. You could spread it on bread like butter! It’s also referred to as Bombay duck. 
Rawa is cream of wheat or semolina. Southern Indian food as well as Mumbai fries see a lot of rawa on them for extra crunchiness. 
Bombil makes it to the top of my India list for sure!  High-res

Fried bombil with a rawa batter served with a coconut coriander chutney

Bombil is a fish apparently endemic to the seas surrounding Mumbai — it is also found in South China Sea. They’re tiny fish and have bones. But the bones melt in your mouth — no problem. The slightly gelatinous and fatty aspect of the texture and the richness of the taste is reminiscent of the Mediterranean turbot but this fish is so much creamier. You could spread it on bread like butter! It’s also referred to as Bombay duck. 

Rawa is cream of wheat or semolina. Southern Indian food as well as Mumbai fries see a lot of rawa on them for extra crunchiness. 

Bombil makes it to the top of my India list for sure!