I thought that Maharashtrian cuisine in Mumbai was limited to the humble vada pav. However, chats with friends from Dadar introduced me to other dishes. I explored small eateries that have been around for decades. So, I decided to go on a food tour of two localities, Dadar and Girgaum.
Mumbai’s Maharashtrian population primarily lives in older areas. Dadar is the most famous area, while Girgaum is the more popular older area. The two localities are easy to explore on foot and offer excellent food opportunities.
Misal and piyush at Aaswad in Mumbai’s Dadar
Aaswad is the first name most people mention, and it is the right place to start. The restaurant sits near Dadar station and has been serving Maharashtrian food for about three decades. I ordered misal pav, a sprouted lentil curry topped with crunchy farsan and served with soft bread. It was spicy but balanced, and the pav was warm.
I then tried Piyush, a sweet menagerie drink that has many spices. It tastes quite thick and sweet and can be a dessert rather than an ordinary drink. I had puran poli with ghee, which was served hot. Go early in the morning at weekends, since the place can get crowded.
Sabudana vada at Prakash in Mumbai’s Dadar
Prakash is only a short walk from Aaswad, on Gokhale Road, and the contrast is interesting. It is a small, simple place with a line outside most mornings. The sabudana vada is popular here: crisp on the outside and soft inside, served with curd chutney.
The misal typically comes without the pav, as was the custom in Maharashtrian homes, so you order the bread separately. I tried vangi pohe, a rice flake dish with brinjal. Straightforward and warm, I finished it faster than I intended.
Snacks around Shivaji Park in Mumbai
Gypsy Corner, close to Shivaji Park, is another Dadar fav for thalipeeth and sabudana vada. Thalipeeth is a flatbread made from different grains, and it tastes best piping hot with butter.
For vada pav, I walked to Ashok Vada Pav near Kirti College. The stall is small, and the queue moves fast. The vada is hot, the chutney is sharp, and the pav is soft. Ashok also makes a lesser-known choora pav, which mixes flattened rice with chutney in a bun.
Mumbai’s Breakfast in Girgaum
On the second morning, I took a train to Charni Road and walked into Girgaum. Vinay Health Home has been serving Maharashtrian snacks since 1970. The best items I tried were kothimbir vadi, thalipeeth, and misal. The coriander fritters had a nice crunch, and the misal was slightly sweeter than the Dadar variety.
Nearby, Panshikar is another old breakfast stop, known for sabudana vada and sheera. Order a cup of tea with it. The pairing works.
Practical notes for eating in Mumbai
Most of these restaurants work best at breakfast and close by lunchtime or early evening. Some do not even operate on one day of the week. Carry a few small change notes before visiting. Train service between Dadar and Charni Road is reliable, but trains can be crowded at peak hours.
Since I did this as a quick weekend trip, I chose business class flights to Mumbai. The early morning food walks did not feel tiring, since the spacious seating, hot meals, and comfortable in-flight services kept me relaxed and ready. This kind of comfort matters when your days start early and finish after a lot of walking.
What Mumbai’s Maharashtrian kitchens showed me
This experience completely changed my idea of what a typical Maharashtrian dish in Mumbai is like. This food is nutritious and prepared in the same way every day. A couple of mornings in Dadar and Girgaum will show you how much of the city’s identity is preserved in local establishments.