Bombay, in the present-day state of Maharashtra, does not have an ancient urban history. It comprised of seven isles that sometimes connected during the low tide, until reclamation turned them into a peninsula stretching into the Arabian Sea. The original inhabitants were kohlis- fishermen who sailed in red-sailed, Arab dhows, for catches of pomfret, bombil (Bombay duck) shark, prawns and other riches. Original kohli villages are now surrounded by sky-scrapers. Here, fisher folk still use methods only slightly modernized. Fish markets and drying fish can lead one by the nose to these original settlements. Although no fish graces our vegetarian meal, the thali featured has food cooked on fasting days- typically Thursdays, when no flesh, fish or fowl is consumed. 

Dal: lentils flavored with  turmeric, ginger tamarind, stone flower and curry leaves

rice: Boiled rice drizzled with butter.

“Chondi-Che-Ratatouille” (bhaji): Seasonal Eggplant, Tomato, Peppers, (Corn, if available) cooked with onion, garlic and spices.

Papad: Crisp, wheat-free lentil chips.  

Carrot pickle: Fermented carrots seasoned with fenugreek, mustard, turmeric, ginger and cayenne.

Tomatillo chutney: harvest tomatillos, fresh corriander, Jalepeno tempered with Lentils and Mustard seed.

Harvest cachumber: Red cabbage, Cucumber, Honey Crisp Apple, Radish, fresh fennel Tossed with Citrus-Maple dressing.

Watermelon-Mint IceD-Fruit: Pureéd fruit with a hint of mint.