I had just finished my last joint of grace it was past 9;00 in the night and I had searched all afternoon for places to eat in the Vile Parle area, this is my first time living on this side of Mumbai. I use to frequent it often as during my stint in Satyam I way I was posted in Mumbai my office was adjacent to the orchid’s hotel near the airport. I was stationed in an OYO rooms hotel in the East and above all I was hungry. The hop in my steps has been due to the gush of energy the conference and the city of Mumbai have given me. Either that or it must be the pot, and I suspect it is the latter.
I strode out into the street in search of auto to take me to the fam out Gazalee restaurant in Vile Parle East. It is known for its fresh seafood and Goan fish curries, it also has a variety of mutton spicy dishes, all traditional Maharashtrian style with pickle, chutney and white rice. The seating is traditional and very middle and working class. Mostly for families, there were some couples though but mostly large families. A huge blackboard welcomes you near the entry gate of Gazelle. I strode in exhausted by the walk and I was wearing my rubber slippers. The china plates lay on the table with lime and hot water to wash my hands. Waiters dressed in a uniform of yellow shirts and caps took orders as a manager, or a relative of the owner sat at the till collecting money form the bills.
In minutes I had two trays full of ice and salt trust infant of me, one had huge lobsters, others were a tray full of cards and prawns, some still alive and wiggling. The last try was full of large bloated pomfret fish, a delicacy of the region. It is made into a very spicy yellow gravy curry, tangy and tasty. The pomfret curry is done well here, the chosen fish is first selected by the customer and then sliced up and cooked, it is then cooked further in a thick yellow rich gravy giving it a tangy flavor. That was served to me with white rice and brown chutney. I eat and eat the curry was hot and I had to take it one spoon at a time and then gulp some water but I raged to polish of more the half the pomfret curry. The thing that caught my face was kept in the freezer outside the restaurant and that was the famous caramel custard. I gorged on it like a mad man and had two full plates of the dessert. I did take a peek at the menu for next time, I will try the mutton delicacies.
But yes Gaza lee was the beginning of my exploration of Vil.