Mumbai also known as Bombay, the official name until 1995) is the capital city of the Indian state of Maharashtra. It is the most populous city in India and the ninth most populous agglomeration in the world, with an estimated city population of 18.4 million. Along with the neighbouring regions of the Mumbai Metropolitan Region, it is one of the most populous urban regions in the world and the second most populous metropolitan area in India, with a population of 20.7 million as of 2011. Mumbai lies on the west coast of India and has a deep natural harbour. In 2009, Mumbai was named an alpha world city.It is also the wealthiest city in India, and has the highest GDP of any city in South, West, or Central Asia.Mumbai has the highest number of billionaires and millionaires among all cities in India.
The “Biryani King of Mumbai”, Delhi Darbar’s Jafferbhai Mansuri makes the best biryani and is the only restaurateur who can cook every item of food on the menu.1973 saw the inception of Jaffer Bhai’s Delhi Darbar at Grant road, Mumbai. With the passion in his heart and hands lead to the best culinary art.Jaffer Bhai's Delhi Darbar Restaurants have been serving the finest Moghlai food since 1973, and we've been doing it with a style of all our own. Open throughout the week.
Punjabi Rasoi Restaurant makes the best biryani and is the only restaurateur who can cook every item of food on the menu.The central Asian Dynasty founded by the Baber was determined unlike other invaders to rule India making it permanent Home.When you think of Kokan, you will think of spectacular beaches, soothing sun and sizzling spices. This amazing slice of paradise is in the Coastal region of Maharashtra.
Over years worshippers of Mother Earth were recognised as Kokanis. One can say that Mother Earth has truly blessed this area with nature’s bounty! Its unspoilt beaches, unexploited territories make you feel one with it.To live a good life you need good food and Kokani cuisine surely delivers that. It adds the quintessential ‘Tadka’ with mouth watering dishes, especially the seafood. Apart from that, Kokan has many spice secrets that are still undiscovered!!! Eating in Zinga is an experience that will remind you the beauty of Kokan with each bite of mouthwatering food. There is no doubt that we have wide variety of food options that are packed with authentic Kokani flavour.
Bia's Non Veg Kitchen
Speciality Restaurants Ltd is the name of a grand and passionate journey of flavours, unraveling authentic cuisines and sharing them with the world.We are committed to make each guest feel special on every single occasion.Through cuisine that is evocative, inventive and authentic.o become the Largest chain of Fine dining and Casual Dining Restaurants and Confectionaries by 2016 with leading brands of Indian and most popular International Cuisines
India’s best-known seekh kebab brand owes its existence to the whim of a Muslim mendicant. Bademiya was a 13 year old Mohammad Yaseen when he arrived in then Bombay from a small village in Bijnor, Uttar Pradesh. During his early adolescent years, he gave up his small-time business of cutting and supplying meat to the hotels and embraced the divine influence of his religious guru – Hazrat Fida Mohammed Adam Chisti, who directed him to serve the people honestly and to the best of this ability in whatever manner. He rewarded the boy with Rs. 20 to set up a make-shift seekh kebab counter (as it was whatever little he knew about, besides meat fabrication) at an almost deserted spot near a naval port at the tip of Mumbai – Colaba, in 1946.
‘Goa Portuguesa’ is an Exotic Fun Dining and a multiple award wining restobar serving Goan, Portuguese and Continental Vegetarian, Non Vegetarian and Seafood delicacies. It has its presence since 03rd December 1988. It is a place where patrons and newbies are all welcomed for an experience. The promoters share a passion for good food and they whole heartedly present this passion for everyone to enjoy. Goa Portuguesa believes in, “100% Guest Delight” by offering a homely service to one and all.
