Curry and Street Food Highlights

In late July 2026, food media turned attention to curry‑focused dishes across the Indo‑Pacific region. A Seattle nutritionist shared a plant‑based rajma masala recipe, emphasizing its gluten‑free, high‑fiber profile, while Chef Worapon Boontee staged a limited‑time residency at Mumbai’s NMACC Arts Café, presenting a four‑course menu that blended Thai, Malaysian and Indonesian curry traditions.

A few days later, a travel guide highlighted Mumbai as a premier Asian food city, listing its iconic street‑food staples such as vada pav, pav bhaji and biryani alongside other global culinary hubs. The guide also offered a step‑by‑step recipe for Coriander Masala Pav, a snack that reuses leftover pav and bhaji for a quick tea‑time bite.

Together, the pieces illustrate a growing media focus on both innovative, plant‑based curry preparations and traditional Indian street‑food recipes, underscoring Mumbai’s rising profile as a culinary destination.