Serving Paya, Nihari And More Since 1880, Valibhai Payawala In Mumbai Is A Must-Try For Non-Veg Lovers

Nestled in the heart of Bohri Mohalla, Valibhai Payawala stands as a testament to culinary heritage, a gastronomic sanctuary where time-honoured recipes breathe life into every morsel. Spanning two floors, this legendary restaurant is a shrine to dishes slow-cooked to perfection, maintaining an unwavering commitment to the founder’s original vision. 

Valibhai Payawala In Mumbai’s Bhendi Bazaar Is A Must-Visit

 

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The ground floor welcomes guests with a striking display of twelve handis – now reduced to nine. It is strategically positioned at the entrance, creating an immediate sensory anticipation. Twelve tables for four invite diners into a cosy space where every dish tells a story of meticulous preparation and generational expertise.

Ascending to the air-conditioned first floor reveals eight tables, each promising a flavourful dining experience. A high pedestal with hidden ovens serves as the culinary command centre, where meats and gravies are meticulously brewed and served with precision.

The kitchen’s philosophy is refreshingly simple: transform meat and ingredients into a symphony of flavours through patience and traditional techniques. The restaurant’s signature approach involves an extraordinary cooking process.

Also Read: Mumbai Has A 90-Year-Old Eatery That Still Serves Traditional 12 Handis Over Coal

This Third-Generation Eatery Is For True Meat Lovers

Meats undergo a transformative journey – two hours in a kadhai followed by six hours of dum cooking, ensuring that every morsel is infused with its own essence. This method guarantees that no flavour escapes. It creates dishes that are subtly rich and profoundly complex.

Signature dishes like paya soup, pichota curry, topa, Nihari, Nalli gooda, and mutton sukka represent a carnivorous canvas where meats dance with carefully balanced gravies. The magic lies not just in the meat, but in the accompanying lentil-based gravies.

These include Harissa which is also slow-cooked to perfection. Seasoned with remarkable restraint, the dishes are never overwhelmingly spicy but always flavourful. The spices blend with the meats, a result of prolonged, gentle cooking.

While salt levels might occasionally seem subdued, this is intentional – each gravy carries its own salinity, creating a nuanced final composition. The service, warm and well-intentioned, adds another layer to the dining experience.

Also Read: Behrouz Biryani Brings Exquisite Slow-Cooked Nawabi Handi Dum Phukt Biryani To The UAE, Order NOW!

Where: 45, Nabullah Rd, Bohri Mohalla, Bhendi Bazaar, Bhuleshwar

When: 11 am to 12 am

Cost: ₹400 for two approx

Have you ever heard of this restaurant? Would you like to visit it?

Cover Image Credits: @_mr.lensman/Instagram

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