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Duck remains a bit of an enigma even if enough Chinese eateries have mushroomed in the city with duck on their menu. What perhaps redeems duck is that fact that duck isn't its closest competitor in the fowl market: chicken. There is still some element of novelty, and therefore if a food festival is choosing to celebrating duck, it could well be worth your while to check out how this bird has been trussed up for the day's fun.
THE VIBE
India Jones at the Oberoi is a no-frills eatery. The décor doesn't overwhelm you (in fact it underwhelms you, which in our times is a good thing). The Orientalist motifs are limited to some calligraphy on one wall, and the focus overall is more on the staff (which like most of Hilton Towers is on the ball) and the food (which is equally impeccable). But the real star at India Jones currently is the duck. So most evenings here these days are dedicated to transforming the duck into a delicacy.
THE FOOD
Of the duck specialties, the Ya Tang (Peking duck broth with winter cabbage; Rs 345) was superb; it was delicately flavoured, and perfectly complements the nip in…
From being served in its most humble avatar to interpretations as croquettes and fritters, chefs, restaurateurs and culinary icons sing praise of the bombil
At the far end of a glistening beach, the sunlight bounces off a large bamboo scaffolding teeming with tiny fish. The air is pungent from the drying trawl and there's salt in the wind — this is the Bombay/Mumbai you rarely see in the movies. But it is as much a part of the metropolis' landscape as a hurried montage of scurrying trains and breakwaters splashing against the tetrapods on Marine Drive is. The story is similar to the city's cuisine, which has been symbolically represented by the Bombay sandwich, vada pav and pav bhaji for far too long. The secret bottle masala and crisp bombil fry are, in fact, just as Bambaiyya when it comes to food.

Sanjeev Kapoor