Host to the biggest film industry in the world (Bollywood), the financial powerhouse of India, a food lovers paradise, a bustling metropolis, and home of the famous Dubbawalas – and all this in just its capital city Mumbai (formerly known as Bombay). I fell in love with Mumbai eleven years ago and my love grows stronger each time I visit. From the very ethnic and regional to the very eclectic and international, the restaurants cater to your every taste, whim and pocketbook.

I learned the art of Maharastrian cooking from my mother in law. The right amount of buttermilk to make the perfect Upma (a semolina pudding), the right way to temper aSaar (a warm and soul warming tomato soup), how much practice it takes to make perfect Modaks (rice flour dumplings), how to mold tapioca to create melt-in-your-mouth patties called Sabudana Wada and of course how to make the perfect pomfret.

A dessert specific to this area is called the Puranpoli (bread stuffed with channa dal and jaggery). My husband taught me to eat it crumbled with tablespoons of warm ghee and milk. I think it has got to be the ultimate comfort food.

Maharashtra also has the credit for producing India’s leading mango called Alphonso mangoes.

Home to the cities of Kolhapur and Ratnagiri, Maharashtra also has some of the spiciest food served in India. Kolhapur’s mirchi or chili is legendary. The Konkan coast also boasts a wide variety of seafood – fresh prawns, pomfret, squid, crabs, you name it and you can find it. During the research for my new book, I had the chance to meet and talk with some of the fisherwomen of the Koli group in this area. They show such ease in preparing such wonderful fish dishes teased with the right amount of masalas.

On my last trip to India, I was able to spend time with a dear friend of my mother in-law’s who is Jewish (Bene Israel Jew). Mumbai has a small Jewish community and she was telling me about a kosher Indian restaurant that she could take me to. But the highlight of the meeting was when she produced a half hand- written half –typed cookbook published many years ago. It was a present for me. It has some of the most interesting recipes from Egg Vindaloo to Jewish Puff puris (balloon breads) to Sabbath cake to a dish called Birda (a bean dish). The recipe message for Birda reads “this dish is prepared by the Bene - Israel Jews of India, particularly on the 9th of Ab to be had after the fast.” Another message reads “We Bene – Israel Jews according to tradition eat fish which have an eye on each side rather than two eyes in the front.” There is so much history in each recipe. I am forever thankful to this kind lady. India is also home to the oldest Jewish Synagogue in the Eastern region. India forum has had some interesting conversations on Jewish Indian cuisine.