Bombil

The Bombil (Bombay duck) swims in the waters near Mumbai and is one of Mumbai's most popular fish (which sadly means that it is fast being fished into extinction). Mostly served in its crisp, batter-fried avatar at Gomantak or Malvani restaurants, it is also a fish beloved of the Parsis, and Britannia serves a cracking version of it. Or you could try the dried versions, crackling them over the fire until crunchy and smokey.

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Brun Maska

There's something about Maska Pao, especially Brun Maska. The crusty brun bread with a soft, pillowy belly is unique to Mumbai and is the order of choice at any Irani cafe. Order it slathered with butter (maska) with a cup of steaming milky tea to dip it in. Try it at Kyani's, Dhobi Talao.

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Pao Bhaji

According to Aakar Patel, the Pao Bhaji was ostensibly the invention of canny street stalls owners who were working to satiate the late night hunger pangs of Gujarati traders in Dalal street, who were trading in cotton with America and Europe in the 19th century. While this may or may not be the correct explanation of its birth, there is nothing more Mumbai than this delicious dish - mashed vegetables in a tomato gravy, swimming in a pool of butter, all mopped up with loaves of buttered bread. Nowadays, like everything else, the original can be adulterated to your eclectic tastes - Jain, paneer, cheese, and even Cheese Jain versions are available. Try it at Sardar Refreshments, Tardeo.

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Bombay Sandwich

Well, I mean, this has Bombay in its very name - what could be more quintessentially Mumbai? The Bombay sandwich combines potatoes, cucumbers, tomatoes, beetroot, onions, capsicum, chutney, and cheese between two lushly-buttered slices of white bread, in a Dagwood-worthy snack. For those who are slightly more particular, the sandwich can be customized any which way they like: no beetroot? No problem! Toasted or plain? It's all good. Try the sandwich wall outside Xavier's College, Dhobi Talao.

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Vada Pav

Vada Pav, an iconic Mumbai dish if there ever was one, hinges on only two central elements - the vada and the pav, along with the supporting roles of the chutney and masala of course. It was Ashok Vaidya who was the Vada Pav pioneer, but it was the Shiv Sena's efforts to project it as the snack of the masses that really catapulted it to its superstar status. Try Ashok Thakur's at Kirti College, Dadar.

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This picture of Varun Dhawan playing with his niece is too adorable for words

2018 has been a great year for Varun Dhawan. If he won over the critics with his nuanced performance in Shoojit Sircar's October, he also had reasons to rejoice on the personal front.

Varun's brother Rohit Dhawan and his wife Jaanvi Desai welcomed their first bundle of joy, a baby girl, in May this year. For the actor, this year was all about pampering his niece and experimenting with different films.

Varun took to Instagram, to sum up, the year that went by with an adorable picture of himself playing with his niece. His father David Dhawan and brother Rohit were also in the frame.

He captioned it, "3 men and a baby. All I want for Christmas is u. Thank u so much for the love this year for #October and #suidhaaga. Mauji and Dan will always live on cause u guys gave me so much love and confidence to do something new. This picture is 2018 for me. My niece every day teaches me something new. (sic)"

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Ali Abbas Zafar reveals why Bharat sneak-peek was not released on Salman Khan's birthday

When Salman Khan, Katrina Kaif and Ali Abbas Zafar collaborated for the first time in Tiger Zinda Hai, it smashed box office records. Needless to say, fans are eagerly waiting for the trio to recreate the same magic in Bharat.

Rumors were doing the rounds that a sneak-peek of the period drama would be revealed on Salman's 53rd birthday on December 27. However, that did not happen. Director Ali Abbas Zafar took to Twitter to reassure fans not to lose heart and promised to unveil details on a "special" date.

"It was our conscious decision not to release anything about @Bharat_TheFilm on Bhai's birthday," he wrote, adding that the shooting was not yet complete. "Naye Saal Mein nayi film ki Baat karenge. Naam Bharat hai...date Bhi special hog," the filmmaker promised.

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Manto to Thackeray: Nawazuddin Siddiqui shows why he is actor first, then all else

Earlier this year, Nawazuddin Siddiqui rattled his audience with the raw portrayal of Urdu iconoclast Saadat Haasan Manto in the biopic Manto. The film exposed the gaping wounds of religious intolerance, censorship, and the fight of the individual soul against powerful forces - pressing issues from the 1940s that are far from healed even today. In fact, Manto was famous for his crippling satires on the turbulent relationship between India and Pakistan. What was important for Manto was not nationalism or regionalism. He just wished for more humanity in this world.

Nawazuddin Siddiqui pulled off an exemplary portrayal of the writer in the film directed by Nandita Das and proved how relevant Manto still was in today's times of turmoil and disarray.

So it came as a rather unsettling surprise for many when the trailer of Thackeray, a biopic on Shiv Sena supremo Balasaheb Thackeray was released yesterday, with Nawazuddin playing the titular role. Thackeray was the Maharashtrian politician who founded the Shiv Sena, a right-wing Marathi ethnocentric party, active mainly in the western parts of the state. The party was established to counter the rise of "yandugandus" (a derogatory term for South Indians) and his war-cry "Uthao lungi, bajao pungi" reverberated through the country.

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Is this why Salman Khan was not in the mood to celebrate his birthday this year?

Like every year, Salman Khan rang in his birthday with close friends and family at his farmhouse in Panvel. However, the celebrations were a little more subdued this year, reports a leading newspaper.

A source close to the actor revealed, "It's a quieter birthday than usual. I guess we are getting older, Salman included. Also, there hasn't been much to celebrate this year."

If you thought that the failure of Remo D'Souza's Race 3 at the box office dampened Salman's spirits, you could not be more wrong. "Bhai doesn't give a damn about hits and flops. His brother (Arbaaz) was divorced. And his two moms (Salma and Helen) are not keeping well. Bhai isn't in a celebratory mood this year," the insider added.

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Did you know Sonam Kapoor's Ek Ladki Ko Dekha Toh Aisa Laga is written by a transwoman?

Shelly Chopra Dhar's directorial debut Ek Ladki Ko Dekha Toh Aisa Laga promises to be "the most unexpected romance of the year". The film, which marks Sonam Kapoor's first collaboration with her father Anil Kapoor, revolves around same-sex relationships. Sonam will be seen playing a lesbian character.

With the country celebrating the decriminalization of homosexuality, Ek Ladki Ko Dekha Toh Aisa Laga is perfectly timed. Buzz is that South actress Regina Cassandra will play Sonam's love interest in the film.

Did you know that the screenplay of Ek Ladki Ko Dekha Toh Aisa Laga was written by a transwoman? Gazal Dhaliwal, born as Gunraj, is also the writer of films like Alankrita Shrivastava's Lipstick Under My Burkha and Tanuja Chandra's Qarib Qarib Single.

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Banana split

Like the banana makes it good for you. Still, kudos to whoever invented the variation of the sundae known as the banana split. There's the 1904 Latrobe, Pennsylvania, story, in which future optometrist David Strickler was experimenting with sundaes at a pharmacy soda fountain, split a banana lengthwise, and put it in a long boat dish.

And the 1907 Wilmington, Ohio, story, wherein restaurant owner Ernest Hazard came up with it to draw students from a nearby college. Fame spread after a Walgreens in Chicago made the split its signature dessert in the 1920s. Whatever the history, you'll find plenty of food for thought at the annual Banana Split Festival, which takes place on the second weekend in June in Wilmington.

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Fajitas

Take some vaqueros working on the range and the cattle slaughtered to feed them. Throw in the throwaway cuts of meat as part of the hands' take-home pay, and let cowboy ingenuity go to work.

Grill skirt steak (faja in Spanish) over the campfire, wrap in a tortilla, and you've got the beginning of a Rio Grande region tradition. The fajita is thought to have come off the range and into popular culture when a certain Sonny Falcon began operating fajita taco stands at outdoor events and rodeos in Texas beginning in 1969.

It wasn't long before the dish was making its way onto menus in the Lone Star State and spreading with its beloved array of condiments -- grilled onions and green pepper, pico de gallo, shredded cheese, and sour cream -- across the country. Don't forget the Altoids.

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Twinkies

Hostess' iconic "Golden Sponge Cake with Creamy Filling" has been sugaring us up since James Dewar invented it at the Continental Baking Company in Schiller Park, Illinois, in 1930.

The Twinkie forsook its original banana cream filling for vanilla when bananas were scarce during World War II. As if they weren't ridiculously good enough already, the Texas State Fair started the fad of deep-frying them.

Dumped in hot oil or simply torn from their packaging, Twinkies endear with their name (inspired by a billboard advertising Twinkle Toe Shoes), their ladyfinger shape (pierced three times to inject the filling), and their evocations of lunchtime recess. They were temporarily taken off the shelves between November 2012 to July 2013 -- when Hostess filed for bankruptcy. Now they are back and going strong.

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Cobb salad

The chef's salad originated back East, but American food innovators working with lettuce out West weren't going to be outdone.

In 1937, Bob Cobb, the owner of The Brown Derby, was scrounging around at the restaurant's North Vine location for a meal for Sid Grauman of Grauman's Theater when he put together a salad with what he found in the fridge: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold chicken breast, a hard-boiled egg, chives, cheese, and some old-fashioned French dressing.

Brown Derby lore says, "He started chopping. Added some crisp bacon, swiped from a busy chef." The salad went onto the menu and straight into the heart of Hollywood.

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San Francisco sourdough bread

Sourdough is as old as the pyramids and not coincidentally was eaten in ancient Egypt. But the hands-down American favorite and the sourest variety comes from San Francisco.

As much a part of NoCal culinary culture as Napa Valley wine, sourdough bread has been a staple since Gold Rush days. Once upon a frontier time, miners (called "sourdoughs" for surviving on the stuff) and settlers carried sourdough starter (more reliable than another leavening) in pouches around their necks or on their belts.

Thank goodness that's not the way they do it at Boudin Bakery, which has been turning out the bread that bites back in the City by the Bay since 1849.

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Tater tots

We love French fries, but for an American food variation on the potato theme, one beloved at Sonic drive-ins and school cafeterias everywhere, consider the Tater Tot.

Notice it often has the registered trademark -- these commercial hash brown cylinders are indeed proprietary to the Ore-Ida company. If you'd been one of the Grigg brothers who founded Ore-Ida, you'd have wanted to come up with something to do with leftover slivers of cut-up potatoes, too. They added some flour and seasoning and shaped the mash into tiny tots and put them on the market in 1956. A little more than 50 years later, America is eating about 32 million kilos of these taters annually.

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Key lime pie

If life gives you limes, don't make limeade, make a Key lime pie. The official state pie of Florida, this sassy tart has made herself a worldwide reputation, which started in -- where else? -- the Florida Keys, from whence come to the tiny limes that gave the pie its name.

Aunt Sally, a cook for Florida's first self-made millionaire, ship salvager William Curry, gets the credit for making the first Key lime pie in the late 1800s. But you might also thank Florida sponge fisherman for likely originating the concoction of key lime juice, sweetened condensed milk, and egg yolks, which could be "cooked" (by a thickening chemical reaction of the ingredients) at sea.

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MASALA CHAI

There’s nothing like the experience of stopping a Chai Wallah on the street and ordering a steaming cup of masala chai when in India. Made by brewing black tea with a mixture of aromatic spices and herbs. The beverage has gained worldwide popularity, becoming a feature in many coffee and teahouses. Traditionally it is prepared by a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, In international tea shops, it’s often sold in a tea bag form, with a variety of revolving recipes, but once combined with steaming hot milk, it’s delicious all around, whether found in India or your hometown.

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MALAI KOFTA

Malai Kofta is a tasty vegetarian alternative. Restaurant style malai kofta is cooked in a creamy gravy made of tomatoes and cashew nuts. Malai actually means, “cream” and both the kofta and the sauce literally melts in your mouth. A heavenly dish that soaks up rice nicely.

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TANDOORI CHICKEN

Tandoori chicken a popular North Indian dish consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared. The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala. Cayenne pepper, red chili powder or Kashmiri red chili powder is used to give it a fiery red hue. This dish goes so well with steaming basmati rice and crispy naan.

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SAMOSAS

Samosas are a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken. They were introduced to India during the Muslim Delhi Sultanate when cooks from the Middle East and Central Asia migrated to work in the kitchens of the Sultan and the nobility. Indian samosas are usually vegetarian, and often accompanied by a mint sauce or chutney. Samosas are common street food and many tourists or Indians eat them as a midday snack.

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ROGAN JOSH

Rogan josh (or roghan josh) is a staple of Kashmiri cuisine: originally it was brought to Kashmir by the Mughals. It is one of the main dishes of the Kashmiri multi-course meal (the “Wazwan”). It consists of braised lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon). Its characteristic brilliant red color traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat: these chilies are considerably milder than the typical dried cayenne chilies of Indian cuisine. The recipe’s spiciness is one of fragrance rather than heat, and the dish is mild enough to be appreciated by western palates that may not be used to spicy tastes. If you love lamb, this is a must eat the dish.

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BUTTER CHICKEN

Butter chicken is traditionally cooked in a tandoor; but may be grilled, roasted or pan-fried in less authentic preparations. The gravy is made by first heating fresh tomato, garlic, and cardamom into a bright red pulp, which is then pureed after cooling, then the chef adds butter, Khoa and various spices, often including asafoetida, cumin, cloves, cinnamon, coriander, pepper, fenugreek, and fresh cream. Did you know it originated in the 1950s, in the kitchens of Moti Mahal in Daryaganj, Delhi? A fun fact you can share with friends.

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ALU GOBI

Alu Gobi is a dry dish made with potatoes (aloo), cauliflower (gobi) and Indian spices. It is yellowish in color, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. It all adds up to one of the most popular dishes ordered in Indian restaurants.

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Horror Stories

Life isn’t always about rainbows and butterflies. Some children enjoy the occasional scares, ghosts, and chills down the spine. The stories are written in a simple and effective manner. If your child is bored of the regular happy ending fairy tales, then this could be a new genre to try.

As children see themselves are protagonists, and later enact out these stories, horror stories teach children to be powerful, face their fears and defeat evil. Here are some good horror stories and books –

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Fairy Tale Stories

Filled with characters like dwarfs, fairies, gnomes, mermaids and talking animals, fairy tales are some of the most popular stories among kids. These stories help children enter a fantasy world with infinite possibilities, multiple characters and almost always, a happy ending.

Fantasy and fictional stories help develop the creative side of a child’s brain. Children dealing with issues, anxiety and learning disabilities, find comfort in fairy tales. They use their imagination, picture multiple characters and express their thoughts better.
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