Mumbai’s food scene is on a roll. With so many eating options to choose from, ‘The City of Dreams’ is definitely on its way to becoming a good food central. From home chefs serving up meal experiences, to globally loved Molecular Gastronomy, Mumbai has it all.

Foodies in Mumbai are slowly opening up to the idea of experimenting with what they eat. Did you ever imagine a Laksa – Rasam combo? What about a Gulab Jamun – Doughnut – Rum combo? Many top-end fine-dining restaurants have also introduced dishes that have a global influence in the menu, along with their classic recipes. Since Mumbai houses and caters to people from all over the globe and hence has some great fusion restaurants. Here’s my top picks of fusion dishes you must try –

Rasam Laksa Soup at Café Haqq Se
Cafe Haqq Se at Kamala Mills, Lower Parel  is a place with a superbly unique ambiance and innovative dishes. The highlight from my recent meal here was the Rasam Laksa. Yes, Café Haqq Se has dared to mix the spicy Rasam in the flavorful Laksa soup. Haqq Se. The Malayalee’s favourite blended so well with the Malaysian staple Laksa. Fusion taken to an unimaginable level, do you agree?

Vada Pao Bao at Khar Social

Vada Pao is a versatile dish that any Mumbaikar can swear by. This monsoon favourite is soft & crunchy, spicy & flavourful all at the same time. But had anyone ever imagined a Batata Vada in a Bao? Well, doing full justice to the Mumbaikar’s love for Chinese food, the folks at Khar Social have included this innovative Chindian fusion – Vada Pao Bao, in their menu. The Bao filled with Batata Vada and pickles is served with a spicy garlic flavoured Moyo sauce and is a perfect accompaniment with a chilled pint of beer.

Jalapeno Paneer Tikka at The Finch  

Paneer and jalapeno make for a delicious combination. This dish mixes the delight of paneer and spice of jalapeno in one quaint dish. Enjoy this dish at The Finch in Powai

Pizza Paratha at Rainforest Restobar

Parathas have already been topped with burnt garlic and molten cheese. Adding some other vegetables was actually a no brainer. But had anyone ever imagined this Indian bread taking the form of a Pizza? Served at the recently launched Rainforest Restobar at High Street Phoenix, the Pizza Parathas can be indulged in just like that. By itself. But I recommend that you indulge in this uniqueness with some Prawn in Tender Coconut.

Desi Chelo at Copper Chimney 

Chelo, also popularly known as chelo kebab is Iran’s national dish; but in Copper Chimney’s Mumbai outlets it gets a delicious twist of its own – Desi Chelo. Paired with reshmi Kebab, murg kali mirch, or even paneer or mushroom this national dish of Iran is worth a try.

Pav Bhaji Fondue at SpiceKlub

Located exactly opposite High Street Pheonix in Lower Parel, SpiceKlub is an Indian twist to molecular gastronomy. The best part is that this “vegetarian” “family restaurant” is an exception in Lower Parel, which is brimming with hip bars and cafés. While the entire menu at SpiceKlub is quiet unique and innovative, what one must definitely try is the Pav Bhaji Fondue. Don’t need tell much about this dish, as every Mumbaikar is aware that a Pav Bhaji – Cheese combo can never go wrong.

Penne Makhani with Chicken Tikka at Ambrosia Cafe and Deli 

Who said Indian and Italian food couldn’t mix – I’m sure this is a question we Mumbaikars will no more ask. A lot of restaurants already serve dishes like Butter Chicken Risotto. Similarly, at Ambrosia Cafe and Deli in Marol, Andheri (E), you’ll find one of the most quirky fusions of dishes, and Penne Makhani with Chicken Tikka is one of them.

Pasta in Balle Balle Sauce at Bombay to Barcelona Library Cafe

Something similar to the Penne Makhani, this really positive Bombay to Barcelona Library Cafe in Marol, Andheri (E) serves Pasta in Balle Balle Sauce. I recommend this delicious homely dish with Spaghetti. Do say Hi! to Chef Sabiya 🙂

Gulab Nut at The Bombay Canteen

Like most of the sections in the menu, the dessert section too, with quirky dishes like Masala Chai Popsicles to a Coffee Rasgulla, got us confused while selecting the ‘happy ending’ to our gastronomic journey at The Bombay Canteen, in Kamala Mills, Lower Parel. But what really caught our eyes immediately was the Gulab Nut. This was a Gulab Jamun Doughnut, dipped in some old monk flavored sugar syrup and topped with pista cream.

Beet Root Ice Cream at Out of The Blue

Ever thought of beetroot in an icecream? Ewww no. Well, if you’ve been waiting to try this offbeat mix, here’s your chance to try it at Out of The Blue in Khar (W)! Freshly made beetroot pulp mixed with ice cream makes for a great fusion dessert. Try it to believe it 😉

The very fact that both Indian chefs and foodies today prefer not to force the food, but just to let it evolve, is definitely a breakthrough. And I’m confident that this will enhance India’s contribution to world cuisine, as more and more chefs lean towards spices for flavours and inspiration. What say? I’m game, bring it on! 🙂