Take It Slow…How Slow-Cooked Dishes Are Dishing Out Comfort To Mumbai’s Culinary Scene

“Dheemi dheemi aanch pe pakne do (let it simmer).” Growing up, I have heard my mother and grandmother say this countless times for curries, mutton, chicken dishes, sautéing onions, or prepping masala paste. I hail from Kolkata, and back home in our kitchen, slow cooking is a cornerstone, and slow-cooked dishes always trump quick fixes. Just like kuto-ing (grounding) masalas on a silbatta (stone grinder) is. We continue to draw inspiration from North India, Bengal, Central India and even touch North East’s cooking techniques. It won’t be wrong to call our kitchen truly secular, as it is a melting pot of various cooking styles. 

We have adopted many shortcuts in this digitally-fuelled, fast-paced “modern” life. Mixer grinders are replacing silbattas, pressure cookers are handling the pressure of halving the cooking time, and premixes are replacing elaborate curry pastes. But, thankfully, some kitchens are keeping the art of slow cooking alive. In Mumbai, some restaurants pride themselves on serving dishes that simmer long enough to put forward a well-rounded, flavoursome, slow-cooked dish to their patrons.

Be it dal or haleem or nihari, slow-cooked dishes have an undeniable comfort and I have rounded up some of the most-loved dishes being served at popular Mumbai restaurants that are cooked for long hours. 

Best Slow-Cooked Dishes In Mumbai To Dig Into

Dum ki Raan At Dum Pukht

Once served in the darbars of nawabs, Dum ki Raan at Dum Pukht (Andheri East) features “succulent leg of lamb marinated in a rich blend of aromatic spices, slow-cooked to tender perfection.” It is marinated for six hours and slow-cooked for another four hours on dum. Chef Asif Quraishi, Master Chef, ITC Maratha, says, “The flavours are a symphony of traditional Indian spices such as cloves, cardamom, cinnamon, and nutmeg, balanced with tangy yoghurt and fragrant saffron. Each bite transports you to a culinary journey fit for royalty, with its exquisite blend of flavours and tender meat that melts in your mouth.” And, there’s no denying that! 

Degchi Ki Nalli Nihari & Kabul Ki Daal At Waarsa

At Waarsa (Nariman Point), Master Chef Mukhtar Qureshi, who is the flagbearer of Awadhi cuisine that will make you eat off your fingers, is mastering slow cooking. On the menu, you will find Degchi Ki Nalli Nihari, which is stewed for over eight hours. For the unversed degchi is a round-bottomed cooking vessel that is like a small cauldron. It is perfect for stews, curries and even biryanis. The recipe Chef uses has been “passed through generations and different regions of the North-West Frontier Province. It originates in Persia but has evolved over the countries and regions that it has passed through, lending unique flavours, texture and taste,” points a spokesperson. 

What is so special about the dish? On a surface level, it may read as very easy and simple to make. But it is packed with wholesome flavours and has to it the richness of Awadhi cuisine that is a beautiful blend of nostalgia and nourishment. Not just preparation, when being plated, the fresh ingredients that are topped lend an undeniable zaika (flavour) to the dish.

Chef Qureshi is known to procure spice mixes from the hakims in Lucknow. He also makes a mean, slow-cooked Kabul ki Daal that hits the right notes the moment you slurp the first spoonful. Within minutes, I guarantee you will wipe off the bowl and ask for a second serving. It is that good. Black urad daal (black lentils) slow slow-cooked for 12 hours with its rich creaminess is what can fix me anytime.  

Dal-e-Yunus At Nawab Saheb

If you are a dal aficionado like me, then you cannot miss this perfect dish at Nawab Saheb (Powai). It takes 48 hours for Chef Yunus Khan — Chef De Cuisine — to prepare Dal-e-Yunus. He tells me, “This recipe is a personal reflection of my culinary inspiration. It’s a signature dish that embodies my style and passion for slow-cooked, soulful food. It is inspired by Punjabi cuisine, but it is entirely my own creation.” 

He adds, “What sets Dal-e-Yunus apart is its rich, buttery flavour developed through a slow-cooking process. It is cooked overnight on a traditional tandoor, which enhances its depth and creaminess, making it truly indulgent.” And, it tastes really good. I am personally responsible for loading myself up on two bowlfuls of this dal at one of my food adventures. The fact that I overate was a realisation that dawned upon me later, but in that hogging moment of weakness I could not think of anything else but of devouring that goodness in front of me.  

At Nawab Saheb, you can also have your fill of Nihari, which is slow-cooked to perfection with its velvety gravy and tender meat that comes off the bone very easily. 

Haleem At Comorin

Chef Dhiraj Dargan, brand chef for the EHV group, encourages all his patrons to try the Haleem at Comorin. The dish is cooked for over 12 hours and the meat is tender to the core. It truly melts in the mouth and the creaminess rounds off the flavours. Served with crispy onions, it also comes with almond-flour bakarkhani. The spices of the meat and the sweetness of the bakarkhani make for a combo you will keep asking for more of. The depth of flavours only reveals itself to you bite after bite. And, I am truly a fan of this haleem.

Also Read: CT Review: I Went To Newly-Opened Comorin Mumbai For A Preview And I Can’t Wait To Go Back

Gosht Ki Nihari At Saffron

It is sounding as if I am talking awfully only about Nihari or dal, but trust me when I say this that at Saffron, JW Marriott Mumbai Juhu, you get one of the city’s best Gosht Ki Nihari. Prepared with loads of love and nostalgia, Chef Asif Qureshi is making this regal dish that is slow-cooked for over 12 hours. What that does is allow “the marrow-rich lamb shanks to gently tenderise while absorbing the deep, complex flavours of Potli spices.”

Chef tells me, “Rooted in the culinary traditions of Awadh, this Nalli Nihari is a generational family recipe passed down through my lineage. Originating from the royal kitchens of Lucknow, it reflects the essence of traditional North Indian slow cooking. Originally a hearty morning meal for nawabs, it bridged royal and common tables, evolving into a beloved dish across India, Pakistan, and Bangladesh that connects cultures and classes with every bite. Named after the Arabic Nahar (morning), it was a hearty breakfast for nawabs before their daily routines.” 

Hailing from Sadar, Lucknow, Chef Asif grew up with the aromas of Nihari simmering in his family kitchen. This dish was not just a weekend indulgence, but a symbol of togetherness. His inspiration lies in preserving that sense of heritage and warmth, now reimagined for diners at Saffron, while staying true to its ancestral soul.

Dungar Lagi Kaali Dal At Taftoon

Another slow-cooked dal that has a chokehold on Mumbaikars is the Dungar Lagi Kaali Dal served at Taftoon. This dish is a hat tip to the traditional kitchens of undivided Punjab and a homage to the generations gone by. It is cooked overnight on a charcoal tandoor, allowing the lentils to break down gently and absorb deep smoky flavours. True to its heritage, the dal is smoked in a mitti ka handi (earthen pot), a method that imparts a distinct earthy aroma and richness that’s impossible to recreate with modern equipment.

This heirloom recipe is kept alive by Pankaj Gupta (Founder), who says, “The inspiration behind the Dungar Lagi Kaali Dal comes from the traditional ‘ghar ka khaana’ — a time when food was not rushed but nurtured, when lentils were simmered overnight and finished with a smoky “Dungar” (smoking technique) just before serving.”

The richness shines through in every bite! The patient cooking adds depth of flavours that make this one of the best in the city. And, of course, it is paired with taftoon (also known as taftan, which is a leavened flour bread).

Also Read: What Is Pit Cooking, The Ancient Slow Cooking Style That Brings Rich Flavour, Aroma To Your Food?

Other Cuisines That Embrace The Art Of Slow Cooking

It is not just Awadhi cuisine that is mastering the art of slow-cooked dishes. But beyond that, if you are on the hunt, you will find more gems in European, Asian or Pan-Asian cuisines as well. 

Braised Lamb At La Loca Maria

Chef Manuel Olveira of La Loca Maria and La Panthera brings to Mumbaikars a slice of his hometown. Here, you will find Braised Lamb that takes about 12 hours to cook. The slow cooking process allows the flavours to develop deeply. Chef tells me, “The recipe hails from the historic city of Toledo, Spain and also my hometown — a region renowned for its rich culinary heritage and traditional methods of preparing hearty, flavourful dishes. We took a classic Toledo lamb recipe and slow-cooked it for 12 hours, making it super tender and full of flavour. It’s paired with smooth parsnip mash, flavourful herb and tomato polenta, and tangy pickled beets to add a nice contrast.”

Chilli Pork At Food Square

This Chinese recipe with modern preparation style finds a home on Food Square’s menu. It is marinated for about 12 hours and cooking takes another four hours. So, in about 16 hours, this wondrous dish uses vacuum marination, braising and stir frying that yields a soft, well-marinated meat with well-rounded flavours. Chef Sushil Multani, Culinary Director at Food Square, says, “It is the slow marination, controlled temperature cooking which makes all the difference.”

Slow Roasted Belgian Pork Belly Bites At Woodside Inn

This beautiful, pan-Asian dish takes more than six hours to prepare. It is slowly cooked in the oven for six hours and then pan-fried with a hoisin garlic glaze. The tender meat derives its juiciness from being cooked for hours. It wouldn’t be wrong to say that it pairs incredibly well with the lovely pours at Woodside Inn.

Buta Kakuni At Mirai

Chef Sanjay Chauhan at Mirai in Bandra drew inspiration from his mentors. He wanted to create a slow-cooked dish that exuded deep umami flavours. This Japanese dish of braised pork belly takes two hours to cook. But the meat rests in the same sauce overnight and is served the next day. The chef’s twist to the dish is combining avocado and runny egg along with it, which elevates the dish.

Life is quick, but that doesn’t mean your food has to be, too. So, take yourself and your loved ones out to dig into these slow-cooked dishes made with loads of love, patience and slowness. After all, woh dheemi dheemi anch, adds so much to a dish!

Cover Image Courtesy: Supplied