Street-side vada pav vendors in Mumbai. Photograph: Punit Paranjpe/Reuters/Alamy
Street-side vada pav vendors in Mumbai. Photograph: Punit Paranjpe/Reuters/Alamy
Vada pav â spiced potato balls in a soft roll â is the quintessential Mumbai street food. BBC presenter Leyla Kazim devours the cityâs best
LeylaKazim
Mon 1 Mar 2021 01.30 EST
Last modified on Wed 10 Mar 2021 10.52 EST
Mumbai was the first stop on an eight-month, round-the-world trip I took with my husband in 2014. The longest time Iâd spent out of the UK prior to this had been three weeks. Iâd only ever visited three places outside Europe, and it took me a whole year to persuade my other half to join me. And our main objective for these months on the road? To eat.
How to make the perfect keema â recipe
Rich and spicy: Felicity Cloakeâs perfect keema. Photograph: Dan Matthews/The Guardian. Food styling: Loïc Parisot.
Rich and spicy: Felicity Cloakeâs perfect keema. Photograph: Dan Matthews/The Guardian. Food styling: Loïc Parisot.
Every culture has its favourite mince dishes, and the Indian subcontinentâs version is rich in flavour, velvety in texture and aromatically spiced
Wed 24 Feb 2021 07.00 EST
The humble status of mince, so often the final resting place for old meat scraps or less glamorous cuts, is summed up perfectly by one of my favourite Scottish expressions, âthick as minceâ, yet because itâs both quick and economical to put on the table, workaday mince plays a central role in some of the worldâs best-loved home cooking. Think Scottish stovies, or Danish