A couple of years ago, I blogged about finding in dense heart of Versova an unusual cabbage pakora. Mumbai doesn’t make pakodas out of cabbage; I hadn’t really seen them before, and didn’t see them since - till today. Wandering the equally narrow and dense lanes of Worli village, the fisherman’s colony that leads up to Worli fort, I came across not one, not two but three places selling cabbage pakoras. This time they were accompanied by deep crimson schezwan sauce – “homemade, ours is the best” the ladies manning the cart told me (it was a salty, garlicky and recognizably non-chinese).
Its always interesting to stumble upon these small local food phenomena. Two different fishing communities manage to dodge the rest of Mumbai and adopt bright red cabbage pakoras; what are the odds ?