Overview

  • Signature Dishes: Mughlai non-vegetarian dishes
  • Opening Times & Days: 9:00 am to 11:30 pm, daily
  • Address: Tulloch Street, Colaba, Mumbai, Maharashtra, India
  • Contact: N/A
  • Reservation: No

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What We Liked

The value for such good non-vegetarian food was excellent.

What We Disliked

Simple, no-frills decor with very little atmosphere.

Summary

If you’re looking for restaurants in Colaba that serve lip smacking food at down-to-earth prices, look no further than New Apollo Restaurant. They specialise in non-vegetarian Mughlai dishes such as delicious Mutton Makhanwala boneless, a specialty of Mumbai. Don’t expect much in the way of décor or atmosphere as the setting is very simple. Sit down here and eat to your heart’s content as we did.

Restaurants in Colaba: New Apollo Restaurant

 

Located in the Colaba district of Mumbai, New Apollo Restaurant is one of the restaurants in Colaba worth trying. It is in direct competition with Badimiya Restaurant across the road, which has exactly the same menu. However, on first impression, Apollo stands out as better because of its lower prices and busier restaurant compared to Badimiya across the road who only had one table of foreigners.

New Apollo Restaurant specialises in non-vegetarian Mughlai dishes. Mughlai cuisine was introduced by the Persians into India when they ruled the country from the 16th century onwards. Hence the dishes are strongly influenced by the Persian cuisine of Iran which varies from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices and nuts.

 

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New Apollo Restaurant is a no-frills restaurant which focuses on providing good quality food at affordable prices hence the local crowds that frequent this busy diner. Long tables and benches which are spartan and clean fill most of the space in this restaurant. Apart from a few fans and small chandeliers hanging from the ceiling, there is little in the way of décor or ambiance in this restaurant.

 

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Even though this is a budget restaurant, the service here is impeccable and prompt. Our order was taken pretty quickly considering there were several other tables occupied that evening. The waiter even explained to us some of the dishes so we had a better idea of what we wanted to order. The food was prepared and brought out quickly which was great considering we were quite hungry.

 

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For dinner we order two main non-vegetarian dishes – Chicken Dopiaza and Mutton Makhanwala – with Tandoori rotis.

While we waited for our meals, we were provided with bowls of quartered limes and mixed vegetable pickle which looked fresh and made good accompaniments to our meals.

 

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‘Dopiaza’ literally means two onions. Dopiaza is a medium strength curry that contains double the amount of onions than typically found in other curries. This dish is prepared with a large amount of onions, both cooked in the curry and as a garnish. According to legend, this dish was created when a courtier of Mughal emperor Akbar, Mullah Do Piaza, accidentally added a large quantity of onions to a dish.

The dish evolved further in Hyderabad, South India, and became a staple of Hyderabadi cuisine. As many other Hyderabadi dishes, the addition of a sour agent is a key part of dopiaza. Most often, raw mangoes are used; however, lemon juice or cranberries can be used as well.

The simple recipe for Dopiaza is made up of chicken or another meat, onions, ginger and garlic paste, whole hot spices (black cardamoms, cloves and peppercorns), salt and chili powder.

Chicken Dopiaza is best had with hot chapattis or tandoori rotis and a green salad. The quantity of chicken in the dish was very generous. There was a lot of flavour to this dish particularly in the delicious tomato and onion based gravy. The chicken was well cooked (moist and tender) and was nicely infused with the flavours from the gravy. We really enjoyed the Chicken Dopiaza and would recommend this dish for everyone to try.

 

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Mutton Makhanwala is a boneless mutton dish prepared with a lot of butter hence the name ‘Makhanwala’. It is a specialty of Mumbai cuisine and is quite a favourite for the local Mumbai-ites due to its rich and wholesome flavours. It had a rich tomato gravy infused with herbs and spices. We really enjoyed this gravy as it had a lot of butter in it which gave the dish a different texture and flavour. Graham particularly liked the bits of coriander that were mixed into the gravy which added colour and freshness to the dish along with a strong flavour.

The tandoori rotis made a good accompaniment to the two curries we had. They were soft and moist and were perfect for wiping up the gravy left over from the curries. They were also quite large and very filling.

 

If you’re looking for good restaurants in Colaba that serve mouth-watering food at down-to-earth prices, head to New Apollo Restaurant on Tulloch Street. They have some of the best Mughlai dishes in town at very affordable prices.

 

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