Index Catalog // Jio Institute Repository

1. Image_12.jpg

Description:: The flattened dough is then cooked on a tava heated from underneath. Koli women typically use a cast-iron tava for this purpose. The bhakri is cooked on both sides until it is golden brown, being flipped multiple times during this process to ensure that it is cooked evenly.
Keyword:: Bhakri, Mumbai, Mumbai Archive Project, Culinary history, and Koli
Creator:: Mumbai Archive Project Team
Contributor:: Ankita Jain
Owner:: tushar1.ayyar@jioinstitute.edu.in
Publisher:: Jio Institute
Location:: Mumbai
Date Uploaded:: 15-05-2024
Date Modified:: 15-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

2. Image_15.jpg

Description:: Bangda (mackerel fish), a popular fish item, is marinated in a spicy masala and then shallow-fried until crispy.
Keyword:: Koli, Mumbai, Culinary history, Bhakri, and Mumbai Archive Project
Creator:: Mumbai Archive Project Team
Contributor:: Ankita Jain
Owner:: tushar1.ayyar@jioinstitute.edu.in
Publisher:: Jio Institute
Location:: Mumbai
Date Uploaded:: 15-05-2024
Date Modified:: 15-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

3. Image_17.jpg

Description:: Kolambi (spicy fried prawn) is another popular Koli dish. The prawns are prepared with spices like turmeric, red chilli powder, garam masala and red fried to give them a red color.
Keyword:: Koli, Mumbai, Culinary history, Bhakri, and Mumbai Archive Project
Creator:: Mumbai Archive Project Team
Contributor:: Ankita Jain
Owner:: tushar1.ayyar@jioinstitute.edu.in
Publisher:: Jio Institute
Location:: Mumbai
Date Uploaded:: 15-05-2024
Date Modified:: 15-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

4. Image_19.jpg

Description:: Goddess Lakshmi in her form as Gajalakshmi (Lakshmi garlanded by a pair of elephants) hangs on the wall of the stall. Lakshmi is the Hindu goddess of wealth and prosperity. The Koli women offer incense to Lakshmi in the morning, before business commences, and after sunset, the same way they do at their homes.
Keyword:: Koli, Mumbai, Mumbai Archive Project, Culinary history, and Bhakri
Creator:: Mumbai Archive Project Team
Contributor:: Ankita Jain
Owner:: tushar1.ayyar@jioinstitute.edu.in
Publisher:: Jio Institute
Location:: Mumbai
Date Uploaded:: 15-05-2024
Date Modified:: 15-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

5. Image_21.jpg

Description:: As evening sets in, Kusum activates a portable generator that runs on solar energy. Most roadside eateries do not have an electricity connection and rely on alternative methods to light their stalls post-sunset.
Keyword:: Koli, Mumbai, Culinary history, Bhakri, and Mumbai Archive Project
Creator:: Mumbai Archive Project Team
Contributor:: Ankita Jain
Owner:: tushar1.ayyar@jioinstitute.edu.in
Publisher:: Jio Institute
Location:: Mumbai
Date Uploaded:: 15-05-2024
Date Modified:: 15-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

6. Image_14.jpg

Description:: A variety of seafood dishes is also prepared at the stall. Bombil fish (also known as Bombay duck), is marinated in spices, coated with semolina or rice flour, and deep-fried until crispy. Pomfret, another popular fish, is cooked in a spicy coconut-based curry, flavoured with tamarind, garlic, and other spices.
Keyword:: Koli, Mumbai, Culinary history, Bhakri, and Mumbai Archive Project
Creator:: Mumbai Archive Project Team
Contributor:: Ankita Jain
Owner:: tushar1.ayyar@jioinstitute.edu.in
Publisher:: Jio Institute
Location:: Mumbai
Date Uploaded:: 15-05-2024
Date Modified:: 15-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

7. Image_16.jpg

Description:: Bhakris are lightweight and easy to pack, and they last several days, making them ideal food for long-distance travel. Koli fishermen pack dozens of bhakris when they venture for deep sea fishing, as they may be unable to cook at sea for days.
Keyword:: Koli, Mumbai, Culinary history, Bhakri, and Mumbai Archive Project
Creator:: Mumbai Archive Project Team
Contributor:: Ankita Jain
Owner:: tushar1.ayyar@jioinstitute.edu.in
Publisher:: Jio Institute
Location:: Mumbai
Date Uploaded:: 15-05-2024
Date Modified:: 15-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

8. Image_18.jpg

Description:: The raw fish is seasoned at home and carried to the stall in sealed aluminum containers, which keeps them fresh.
Keyword:: Koli, Mumbai, Culinary history, Bhakri, and Mumbai Archive Project
Creator:: Mumbai Archive Project Team
Contributor:: Ankita Jain
Owner:: tushar1.ayyar@jioinstitute.edu.in
Publisher:: Jio Institute
Location:: Mumbai
Date Uploaded:: 15-05-2024
Date Modified:: 15-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

9. Image_11.jpg

Description:: A portion of the dough is taken and flattened into a round shape by pressing it against a flat surface. The pressing is done entirely by hand, which takes considerable skill. In contrast to how rotis are made in other parts of India, a rolling pin is not used. The ideal bhakri should be of uniform size and thickness, which may take years of hands-on experience to perfect.
Keyword:: Koli, Mumbai, Mumbai Archive Project, Culinary history, and Bhakri
Creator:: Mumbai Archive Project Team
Contributor:: Ankita Jain
Owner:: tushar1.ayyar@jioinstitute.edu.in
Publisher:: Jio Institute
Location:: Mumbai
Date Uploaded:: 15-05-2024
Date Modified:: 15-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

10. Image_20.jpg

Description:: Good luck charms like lemon and chilli, along with a miniature kolapuri chappal and black doll are hung at the stall to ward off evil spirits.
Keyword:: Koli, Mumbai, Culinary history, Bhakri, and Mumbai Archive Project
Creator:: Mumbai Archive Project Team
Contributor:: Ankita Jain
Owner:: tushar1.ayyar@jioinstitute.edu.in
Publisher:: Jio Institute
Location:: Mumbai
Date Uploaded:: 15-05-2024
Date Modified:: 15-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

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3. Image_17.jpg

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8. Image_18.jpg

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