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The East Indian community in Mumbai holds a unique cultural identity within the city. Descended from the original inhabitants of the region, as well as Portuguese settlers who arrived during the colonial era, they have developed a distinct cultural heritage that blends Indian and European influences.
The East Indian community traces its roots back several centuries to the original inhabitants of the seven islands that later formed Mumbai. Over time, the community assimilated cultural elements from Portuguese settlers who arrived in the 16th century and played a significant role in shaping their customs, cuisine, and religious practices.
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The culture of the East Indian community is characterised by its rich culinary traditions, vibrant festivals, and strong Catholic religious heritage. East Indian weddings, for instance, are elaborate affairs featuring traditional dances, music, and rituals that reflect their unique blend of Indian and Portuguese influences.
The East Indian cuisine is renowned for its distinct flavours and recipes that incorporate local ingredients with Portuguese influences. Dishes like Sorpotel (a spicy pork stew), Vindaloo (marinated meat cooked with vinegar and spices), and Fugiyas (sweet fried bread) are staples that reflect this fusion of culinary traditions. Seafood dishes, including Bombil Fry (crispy Bombay duck) and Aatwan (spicy fish curry), highlight their coastal heritage and love for fresh ingredients.
The Secret East Indian Bottle Masala
Many East Indian dishes use the prized East Indian bottle masala. This is a unique spice blend that holds significant culinary importance in the East Indian community, particularly in Mumbai. It's called "bottle masala" because traditionally, the spices were ground and stored in glass bottles for long-term use, ensuring a ready supply for cooking various dishes throughout the year. The exact composition of East Indian bottle masala can vary from family to family, and recipes are often closely guarded secrets passed down through generations.
While traditionally homemade, East Indian bottle masala is now also available in some specialty stores in Mumbai and other regions where the East Indian community resides. However, many families still prefer to make their own blends, preserving the authenticity and uniqueness of this spice blend. Here are some favourites from this community that are a must-try.
Vindaloo
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Vindaloo is a spicy and tangy dish with roots in Portuguese cuisine. It features marinated pork, cooked with vinegar, garlic, and a blend of fiery spices. The dish is known for its bold flavours, combining the heat of red chilies with the tanginess of vinegar. Traditionally served with rice or bread, Vindaloo is a staple at East Indian celebrations and a must-try for those who enjoy robust, spicy dishes.
Fugiyas
Fugiyas are light, sweet, deep-fried bread balls, often enjoyed as a breakfast item or dessert. Made from a dough of refined flour, yeast, sugar, and coconut milk, these fluffy balls are lightly sweetened and have a delicate, airy texture. They are typically served with hot tea or coffee, making for a delightful start to the day or a comforting snack.
Sorpotel
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Sorpotel is a rich, flavourful pork dish that is slow-cooked with a variety of spices, including cloves, cinnamon, and black pepper. The dish also incorporates liver and blood, giving it a unique and robust flavour profile. Sorpotel is traditionally prepared during festive occasions and is best enjoyed with pao (local bread) or rice. Its complex flavours and hearty ingredients make it a standout dish in East Indian cuisine.
Bombil Fry
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Bombil Fry is a popular seafood dish made from Bombay duck, a local fish that is battered and deep-fried until crispy. The fish is marinated with turmeric, chilli powder, and a hint of lemon juice, giving it a tangy and spicy kick. The crispy exterior and tender meat inside make Bombil Fry a beloved snack or appetiser, often enjoyed with a squeeze of lime and a sprinkle of chaat masala. Like most coastal communities, the East Indians too, stock up on dried fish in the months leading up to the monsoons. A dried Bombay duck chutney eaten with a roti made of rice flour, known as Appe, is also an East Indian speciality.
Chicken Tope
Chicken Tope is a comforting chicken stew that features tender pieces of chicken cooked with potatoes, carrots, peas, and a blend of spices. The dish is slow-cooked to allow the flavours to meld together, creating a rich and hearty stew. The use of coconut milk adds a subtle creaminess, making Chicken Tope a satisfying and flavourful dish and is usually served with rice or bread, perfect for soaking up the delicious broth.
Mutton Khudi
Mutton Khudi is a traditional East Indian curry made with succulent pieces of mutton cooked in a thick, spicy gravy. The dish is characterised by its use of a unique spice blend, including East Indian bottle masala, which adds depth and complexity to the flavours. Mutton Khudi is slow-cooked to ensure the meat is tender and the spices are well-incorporated. It is typically served with rice, making for a hearty meal.
