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The most popular spicy vegetarian fast food dish in Maharashtra, Vada Pav also known as Indian Burger is one of the very famous Street food of Mumbai.

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Road side stalls or Kebab Corner in the street of Mumbai are known for their pleasant taste and spice. Mohammed Ali Road is well famous for Seekh kebabs in the city.

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The finger-licking pav bhaji from the streets of Mumbai, available within a minutes. Sardar Pav Bhaji at Tardeo road junction is popular in Mumbai city.

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Bombil fish fry or Bombay Duck Fry is a seafood in the city of Mumbai, Delicious bombli fish is the must try street food of Mumbai.

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The yummy and mouthwatering Panipuri is known as Golgappas in Northern India, is a popular street snack in Mumabi as well as in Indian subcontinent.

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Bademiya is the best place in Mumbai for Chicken Tikka Rolls or any other non-veg dishes such as the kebabs, bheja fry and mutton rolls.

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The most commonly sold chaat on the streets of Mumbai, every bhel walla will have his own matchless blend and a considerable 7pm fan following. While the ingredients -- puffed rice, papadi (small crisp deep fried flour puris), sev, onions, potatoes, raw mango and sweet and sour chutney -- remain the same, it is the proportions in which they are thrown together on the street side that makes the difference.\r\n

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The delicious masala kheema with pav at street of Colaba’s is another must have street food item from dream city of Mumbai. Kheema Pav and bhurji pav are two popular fast food items in Mumbai during the day time.

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Chana Bhatura gained popularity as a street food in India, It is one of the best in Mumbai city. Cream Centre of Mumbai is best place to Chole Bhatura or Channa Bhatura.

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Misal pav is one of the famous street foods available in Mumbai, very popular amongst the Maharashtrians as a breakfast dish, also one of the best in Pune.

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Sandwiches in Mumbai are the best road-side food bursting with flavours and variety. A Delicious Sandwich in Mumbai will make your day.

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You may wonder how bread and butter can become such an iconic union. But it\'s not merely bread and this is not merely butter. It\'s brun or gutli pao -- a local bread that is unique to Mumbai -- and it\'s crisp and hard and crumbly on the outside and soft inside. The Brun is then sliced and lashings of butter are applied lavishly. Some even sprinkle quite a bit of sugar. It is usually accompanied by the sweet Irani chai. Dipping the brun maska in the chai is the only way to eat it.\r\n

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Ragda Patties is also known as Chaat or Aloo Tiki at other part of India, It is most popular fast food and common street food from Mumbai.

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Last but not least,Kanda Poha is famous as one of the best Mumbai street food along with Sabudana khichdi and Upma as other breakfast item.

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Here\'s a dish that even the Chinese over on the mainland haven\'t heard about. Snigger, snigger. Yet it\'s on the menu of the roadside handcart Chinese food hawker and the Chinese restaurant in the fancy five-star hotel. Chicken manchurian, a phrase that has come to be the face of Chinese food in India, is nothing but deep-fried batter-coated chicken cubes in an onion, green chillies, garlic, vinegar and soy sauce gravy. Eaten with rice, it never fails to get a sigh of contentment from those partaking of this gastronomic oddity.\r\n

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Move over scrambled eggs, the Parsi Akuri cometh. Rated as one of the great Parsi dishes, every family has its own special way of making this breakfast meal. Though variations of the ingredients are vociferously debated, Akuri is usually made by scrambling eggs with onions, tomatoes (or even raw mangoes when in season), red chilli powder, green chillies and topped with fresh coriander. Others add milk, jeera (cumin) powder, curry leaves and even ginger and garlic paste.\r\n

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This one is an interesting envelope. Spiced meat -- chicken or minced mutton, even bheja (brain) -- and whipped eggs with masala-fied fried onions enveloped in a square shaped dough and pan fried. Though served with sliced onion rings and green chutney, they\'re delicious even without accompaniment.\r\n

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This ubiquitous dish traces its roots to the days of the Mughals when calorie counting was a thing of the future. This must-order dish when Indian families go out for dinner is made from chunks of chicken, marinated overnight in a yogurt and spice mix that includes ginger garlic paste and lime juice. It is then grilled or pan-fried. An ultra rich sauce made with butter, tomato puree, cumin, garam masalas and fresh cream is then poured over it. Best had with Indian breads like rotis, naan or parathas. Don\'t confuse it with chicken tikka masala, which is a story for another day.\r\n

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Bheja, or goat brain, sautéed with tomatoes, onions, turmeric, green chillies, spices and garnished with fresh coriander, is a staple of all those with hardcore carnivorous leanings in the city. Eaten with a roti (Indian bread) or pao, this melt in the mouth dish has a rich Muslim heritage behind it and you often find that one plate is not enough.\r\n

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Almost every school or college canteen serves it. Most single screen cinema houses showing English movies display it during the interval. Most bakeries will have their version, neatly wrapped in cellophane, at the counter. Some grocery stores in up market areas stock it along with grain and rice. It\'s hard to believe that plain boiled chicken doused in sweet-ish mayonnaise with a celery leaf for dressing, all wrapped up in a bread roll can be so popular in a spice loving city. But it is.\r\n