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Here's a sampling of 40 must-try foods that define Mumbai's food culture, with Muslim, Gujarati, Goan, Coastal, South Indian, Parsi and of course local Maharashtran influences:Parsi akuri, Mumbai's scrambled eggs.1. Akuri on toastMove 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.Try the Akuri on Toast at Jimmy Boy, 11 Bank Street, Vikas Building, Off Horniman Circle, Fort. Tel: +91 (0) 22 2266 2503 2. Baida rotiThis 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.A lot of people swear by the Baida Roti at Bade Mian, Tullock Road, Behind Taj Mahal Hotel, Apollo Bunder, evenings only. Tel: +91 (0) 22 2284 8038 Batata vada, a Mumbai icon.3. Batata vadaWhether it's for breakfast, teatime, or anytime, one thing is for sure, Mumbaikars can’t live without the Batata Vada bite. This well-liked fast food dumpling is made by mashing boiled potatoes with green chilies, ginger, garlic, lime juice, turmeric, and fresh coriander, then dipped in a besan (gram flour) batter and deep fried. It's served either with a green chutney or fried green chillies.Virtually every street corner will have an outstanding Batata Vada seller but it’s hard to beat the ones made at Shrikrishna, near Chabildas High School, Dadar Market. 4. Butter chickenThis 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.While available at every kind of eatery, the butter chicken at Punjab Grill is worth dying for. Level 3, Palladium Mall, Phoenix Mills, Lower Parel. Tel: +91 (0) 22 4347 3980The classic Bombay Sandwich.5. The Bombay sandwichThis street side invention is a combination of the most unlikely ingredients. Lavishly buttered white bread and sandwiched between them thin slices of beetroot, boiled potatoes, cucumbers, tomatoes, onion rings, and mint chutney. Cut into four triangles so that you can handle all the layers without spilling them, you get the most refreshing tangy taste, after each bite. A toasted version steams up the vegetables inside and adds another dimension. Truly, there is no other sandwich quite like it in the world.Though widely available through out the city, try it at Amar Juice Centre, near Cooper Hospital, opp. Juhu Galli. Or the Mafco Stall outside Worli Dairy on Worli Sea Face.Bheja fry, fried brain, not for the weak hearted.6. Bheja fryBheja, 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.Radio Restaurant, 10, Musafir Khana, Palton Road, Tel: +91 (0) 22 2261 7171, serves up a really good Bheja Fry.  Fried Bombil aka Bombay Duck.7. Bombil fryBombil, or Bombay Duck, is a fish (and not a duck) found in plenty in the waters around Mumbai. A fisher folk favourite, Bombils are flattened, then dipped in a spice-filled besan (gram flour) batter and fried. This crunchy-on-the-outside and mushy-soft-on-the-inside fish dish can be eaten on its own as a starter, or as a main course with chapattis.Gajalee restaurant does a mean Bombil Fry. They have branches at Hanuman Road, Vile Parle (E), Tel: +91 22 26114093. And at Phoenix Mills, Lower Parel, Tel: +91 22 2495 06678. Brun maskaYou 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.Available at most Irani restaurants, the Brun Maska at Kyani & Co is historic. 657 Jer Mahal Estate, Opp. Metro Cinema, Dhobi Talao, Tel: +91 (0) 22 2201 1492. Also try it at B Merwan, Opp. Grant Road Station (E), Tel: +91 (0) 22 2309 3321Bhel puri at the Taj Hotel.9. Bhel puriThe 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.Bhel puri is available everywhere. The stalls at Chowpatty and Juhu beaches draw throngs of die-hard fans. But if you want a bhel puri with ambience, try it at Sea Lounge, Taj Mahal Hotel, Apollo Bunder. Tel: +91 (0) 22 6665 336610. Chicken mayo rollAlmost 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.One of the creamiest chicken mayo rolls can be had at Paradise, Sindh Chambers, Shahid Bhagat Singh Road, Colaba, Tel: +91 22 22832874. Or try it at Candies, Mac Ronells, 5A Pali Hill, St. Andrews Road, Bandra (W). Tel: +91 22 2642412511. Chicken manchurianHere'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.If you want to taste the real thing, try it where it was created, China Garden, Om Chambers, Kemps Corner. Tel: +91 (0) 22 2363 0841Trishna's butter pepper garlic crab.12. Butter garlic crabIt doesn't trace its roots to Chinese, Continental or Indian cuisines. It comes from Butter Land, an imagined place that thrives on the premise that anything tastes great with melted butter. A delicious, simple dish, a big crab is drowned in tons of butter garlic sauce that seeps into every nook and cranny and coats every morsel of the flesh. Crack open the crab and take a bite. You’ll know immediately that sweet crabmeat and butter with a twist of garlic is a combination made by gods.The best butter garlic crab can be found at Mumbai's most famous seafood restaurant. Trishna, Sai Baba Marg, Near Rhythm House, Kala Ghoda, Fort. Tel: +91 22 2270321313. Dhoklas and farsaanThese popular snacks are so integral to food loving Gujaratis that no meal is complete without them. And when traveling abroad, they don’t leave home without a little parcel tucked away in their luggage. Dhoklas or 'khummun' are made from the fermented batter of chickpeas, steamed and then spiced with chillies and ginger and tempered with mustard seed. Farsan, a broad term for savories encompassing sev and gathiya are crisp deep-fried spiced gram flour creations in pasta like shapes.Several stores stock these popular snacks. But try them here: Chedda Dry Fruits & Snacks, 41 Ridge Road, Walkeshwar. Tel: +91 22 (0) 2369 9442. Dave Farsan Mart, 10 Babulnath Road, near Chowpatty. Tel: +91 (0) 22 6657 8311. Go-Go Snacks, Bhavan’s College Lane, Chowpatty. Tel: +91 22 (0) 2361 9968.Falooda, a desi dessert.14. FaloodaThis adaptation of a Persian dessert was brought to India by the Mughals. A rich drink, Falooda is vermicelli mixed with milk, almonds, pistachios, a bit of rose syrup and the key ingredient -- sabza or basil seeds -- topped up with two scoops of ice cream. Refreshing, rosy, energizing, it's a great pick-me-up on a hot day.Badshah, at 152/156 LT Marg, Opp. Crawford Market. Tel: +91 (0) 22 2342 1943, has a reputation for their falooda.15. Fish and prawn curryThese two dishes are as old as Mumbai herself (remember, this city started off as a fishing village under various kings and sultanates until the Portuguese and English discovered it in 1534). This coconut-based light curry can be prepared using a variety of fish or prawn. But the most popular curries use surmai (kingfish), pomfret (butter fish), bangda (mackerel) or bombil (Bombay duck). And the only way to truly enjoy it is with par boiled country rice.For Konkani and Malvani style fish curry  go to Sadichha, B-5 Gandhi Nagar, Opp. MIG Club, Bandra (E), Tel: +91 (0) 22 2651 0175. For Karwar style fish curry there's Fresh Catch, Lt. Kotnis Marg, Near Fire Brigade, Off L J Road, Mahim (W). Tel: +91 (0) 22 2444 894216. FrankieInspired by the Lebanese pita bread wrap and suitably Indianized, the Frankie, or should I say the Tibbs Frankie, has satiated hordes of the hungry in search of a quick lip-smacking snack. Basically, it's a juicy naan bread with an egg coating and stuffed with mutton or chicken, rolled up and sprinkled with a unique masala that gives it its special flavor. The vegetarian option does not use eggs and the stuffings include paneer or potatoes.Available all over the city. For a Tibbs Frankie closest to you, call +91 (0) 22 2821 4698Locals call it the gujju thaali.17. Gujarati thaalisIn fast food terms think of this as a large, all-you-can-eat combo platter served on your table in unlimited quantities. Three types of farsan (fried snacky things with a plethora of chutneys). Two kinds of vegetables. Two kinds of lentils. Dal and kadhi (hot and spicy yoghurt based dish). A basket of different rotis and puris (deep fried breads). Two kinds of rice. Two desserts. And mango pulp which the purists pour all over the plate. All this for a modest price. Gasp! A note on Gujarati cuisine: most dishes tend to be on the sweet side and that makes an interesting combination with the spiciness of the food. Mumbaikers either love it or ignore it.Try Golden Star Thali, 330 Raja Rammohan Roy Road, Opp. Charni Road Station, Girgaum, Tel: +91 (0) 22 2363 1983. Or, Chetana, 34 K Dubash Marg, Kala Ghoda, Fort. Tel: +91 (0) 22 2284 496818. Kheema paoMinced mutton cooked with onions, garlic, tomatoes, chillies and spices takes on many avatars here. In its original form, it is refereed to as plain Kheema. Topped with a crisply fried sunny side up egg, it is called kheema single fry. And scrambled with eggs, it is called ghotala. And all three are best eaten with Mumbai's signature pao bread bun. Traditionally a breakfast dish, it is now eaten at all times of the day or night.Try it at Stadium Restaurant, IMC Building, Veer Nariman Road, Churchgate, Tel: +91 (0) 22 2204 6819. Or at Olympia, Rahim Mansion, 1 Shahid Bhagat Singh Road, Colaba, Tel: +91 (0) 22 2202 1043.Grilled kebabs are a staple.19. KebabsWhile the kebab per se may not be unique to Mumbai or the region, a few varieties that emerged from the Bohri Muslim community are truly unique. Gurda (kidney) and kaleji (liver) top this list. Charcoal grilled, they go great with freshly sliced onions and a squeeze of lime.Try it at Ayubs, on the street behind Rhythm House, Kala Ghoda, open only in the evenings. The best beef kebabs are to be found at Sarvi, 184/196 Dimtimkar Road, opposite Nagpada Police Station, Byculla (W). Tel: +91 9833 533 305. And for some outstanding north west frontier style Kebabs, go to Peshawari, ITC Grand Maratha, Sahar Road, Andheri (E), Tel: +91 (0) 22 2830 303020. Kolhapuri muttonThe hotter the temperature of a city, the hotter the food. And it's true of this mutton dish that has its roots in Kolhapur, a city in the south of Maharashtra. It comes in two coconut based gravy variations. The nuclear strength version is called Tambda Rassa (a red chili spiced extravaganza). And the milder version is called Pandhara Rassa (yoghurt, cashew nuts and raisin embellished). Both go well with either rotis or rice when you're in the mood for a feast.Taste the heat at Purepur Kolhapur, 1, Aditya Apartments, Parleshwar Road, Parleshwar Mandir, Vile Parle (E). Tel: +91 (0) 22 2613 4569Maharashtran style kanda poha21. Kanda pohaA must-have in Maharashtrian families, you will rarely find a badly made kanda poha dish. This simple, easy to make snack is made with kanda (onions) and poha (flaked rice) mixed with chopped potatoes and green chillies, sometimes even peas. Tempered with mustard seeds and garnished with fresh coriander and a squeeze of lime, it lights up dull days. And cements the many days in a marriage together.Try it at Aswad, L J Road, Opp. Shiv Sena Bhavan, Dadar (W). Tel: +91 (0) 22 2445 187122. Misal paoQuintessentially from Pune, this rustic dish is made from a mix of curried sprouted lentils, topped with batata (potato) bhaji, poha (rice flakes), chivda, farsan, raw chopped onions and tomato. This hot and spicy dish is eaten with pao bread. To cut the fire, add some yogurt.A good version can be found at Vinay Health Home, 71/83, Jawahar Mansion, Fanaswadi-Thakurdwar Corner, Girgaum. Tel: +91 (0) 22 2208 121123. ModakA Maharashtrian sweet prepared during the Ganesh festival around August, modak is offered to Lord Ganesha, the elephant-headed god, because it is his favorite sweet. Wheat flour dough kneaded with milk, stuffed with grated coconut and mixed with sugar or jaggery. Shaped like a teardrop and steamed or fried. Typically 21 are made as an auspicious offering to the god and tons more for the rest of the family. It's a pity that it's made only once a year and in this region.Some sweet shops do keep modak during the festival season but it is made of khoya (thickened milk) and is not the real thing. For that, you’ll have to drop into a home that is celebrating the festival.24. Mutton dhansakRepresentative of Parsi cuisine, the mutton dhansak falls in the category of soul food. It is mutton cooked till tender in a lentil dal laden with spices. And it is eaten with browned rice topped with deep fried onions, garnished with mutton kebabs and sprinkled with a crunchy mix of chopped raw onions, raw tomatoes and coriander. And the aftereffects are usually exhibited in a sound afternoon nap.This rich dish, outside of a home, is best had at Ripon Club, 123A MG Road, Opp. Bombay University, Fountain. Find a member to take you there. Failing which, go to Britannia, Wakefield House, 11 Sprott Road, Ballard Estate. Tel: +91 (0) 22 2261 5264Mutton sukke is without gravy.25. Mutton sukkeMumbaikers break out into sweat over this Malvani-style mutton dish. Chunks of mutton on the bone marinated in a hot Malvani masala and fried with onions and garlic and red chillies until everything browns and the meat is tender. It can be eaten with chapattis or wadé, rice flour pancakes.Try it at Jai Hind Lunch Home, 6 Mantri Corner, Gokhale Road South, Dadar. Tel: +91 (0) 22 2431 425626. Patra ni machhiAnother top of the line Parsi dish. This is freshly caught pomfret, marinated in a chutney that includes grated coconut, green chillies, fresh coriander and mint leaves, cumin, sugar, lime and salt. It is then wrapped in banana leaf and steamed for about ten minutes. Gently unwrap and consume quietly, close your eyes and savor the flavor of a culinary culture that will fill your senses.A very good patra ni machhi can be had at Ideal Corner, 12/F/G, Hornby View, Gunbow Street, Fort. Tel: +91 (0) 22 2262 1930. Only available on Saturdays.Pao bhaji off the street.27. Pao bhajiThis specialty dish from the by-lanes of Mumbai has mashed steamed mixed vegetables (mainly potatoes, peas, tomatoes, onions and green pepper) cooked in spices and loads of butter. It is eaten with pao, which is shallow fried in even more butter and served with chopped onions. Sometimes cheese and paneer (cottage cheese) are added. People from all over India come to Mumbai to eat pao bhaji. Though widely available at local restaurants, try the sinful pao bhaji at Sardar, 166A Tardeo Road Junction, Opp. Bus Depot, Tardeo. Tel: +91 (0) 22 2353 020828. Prawns koliwadaContrary to popular belief that this dish originated on the Konkan coast, it is actually a very Mumbai dish and the story goes that it was created in the Sion fishing village, or koliwada, by -- and here’s the twist -- a north Indian immigrant from Punjab. These deep-fried prawns marinated in a batter of flour, spices and ginger garlic paste can be identified by their signature red color. And they are crunchy yet melt in the mouth. Pick the smaller sized prawns, they taste better.Try the real thing at Hazara, GTB Nagar, Near the Gurudwara, Sion (W). Tel: +91 (0) 22 2409 2617Nalli nihari, a Muslim specialty.29. Nalli nihariThe phrase "breakfast like a king" gets taken to another level when you dig into a plate of Muslim nalli nihari. You could probably fight a war after this power meal made of soft and tender mutton shanks in a rich, greasy gravy filled with marrow and steeped in spices, the flavors exploding with delight. A crisp roti makes for the perfect accompaniment. Can you stomach this for breakfast?The best Nalli Nihari can be had at Noor Mohammadi, 179 Wazir Building, Abdul Hakim Noor Mohammadi Chowk, Bhendi Bazaar. Tel: +91 (0) 22 2347 6188. Just make sure you signNow before noon or you may leave disappointed.30. Puran poliA festive dish made by Maharashtrians and Gujaratis especially during Holi (to celebrate the end of the winter season) and Dussehra (to celebrate the triumph of Lord Ram over the demon Raavan). It is made by simmering chana dal (yellow gram) with sugar or jaggery (molasses or gur) till it dries up, and then hand-ground to smoothen it out. Nutmeg and cardamom powders are the flavorings. Palm sized balls of this paste are stuffed into wheat flour dough and rolled out to be roasted on a tawa frying pan with a little ghee (clarified butter). Do add a lot of ghee when you're eating them, they taste tops then. Puran polis can be found in some grocery stores but they are a poor mass produced version of the real thing. The real ones can only be found in a Maharashtrian or Gujarati home. 31. Ragda patticeThis twin delight is a combination of ragda, soft spicy rugged flavored chickpeas, and pattice, mashed potatoes shaped into fat patties and fried. The ideal way is to eat it is to crush the ragda with the pattice and pile on the accompaniments -- finely chopped onions, tangy tamarind sauce and fiery green chutney. Mash it all up and dig in for the true flavor of Mumbai. A favorite street food, it is part of the chaat family and is commonly found all over. A good place to try it is Kailash Parbat, Sheela Mahal, 1st Pasta Lane, Colaba. Tel: +91 (0) 22 2284 1972Sabudana vada is fasting food.32. Sabudana vadaFor Maharashtrians, sabudana vada is the traditional 'upvas' or fasting food and the really hardcore folk fast up to four times a week. And the good news is that the restaurants never fail to oblige with hot crisp sabudana vadas for those who don’t have the time to make it at home. Sago is soaked until it puffs up. Crushed boiled potatoes, green chillies, coriander leaves and salt are kneaded in. They are then fashioned into palm-sized patties and deep fried until they turn crisp and golden. And then one bite leads to another and another.Sabudana vadas are available at most Udipi hotels and roadside stalls. But try the ones at the R K Studio Canteen, Chembur. They are really special.33. SamosaIt's best to bite into a hot one, hiding under a street stall during a typical Mumbai monsoon downpour. When you go through the crisp crust, you meet the steaming and savory-with-a-hint-of-sour chunks of spiced potatoes and peas. Lovingly shaped into triangles and deep fried, these calorie busters are worth the one week that you’ll need on the treadmill to work it off. But a samosa can also give you heart at that last leg of your day when transport is not in sight, it's dark and there's a long way home.You can ask for Guru Kripa samosas at many stores across Mumbai. Or go to the original Guru Kripa Hotel, 40, Guru Kripa Building, near SIES College, Sion. Tel: +91 (0) 22 2407 1237Mumbai's favorite sizzler from Kobe.34. SizzlersAs kids, a sizzler was part of the "growing up in Mumbai" experience. The sight of a sizzler arriving at your table, like an old steam engine, sizzling and steaming and spluttering to a halt in front of you, was an exciting experience. A combination of grilled meats and vegetables served on what looks like a hot chunk of black iron, with a side of mashed potatoes or fries and gravy. Sizzlers come in several vegetarian options too. Long lines at restaurants are a testimony to its enduring popularity. Give sizzlers a try at places synonymous with the word. Such as Kobe, 13/14 Sukh Sagar, Hughes Road, Opera House. Tel: +91 (0) 22 23632174. Or Yoko, West View, S V Road, near Akbarally’s, Santacruz (W). Tel: +91 (0) 22 2649 2313  Pork sorpatel, a Goan delicacy.35. Sorpatel and vindalooThese Goan specialties set your taste buds on fire and grandmothers are rumored to pass out feni shots (a strong Goan brew made from palm or cashew nuts) to douse the flames. The sorpatel has all parts of the pig, including its blood, in the recipe. And the vindaloo is made with chunks of fatty pork meat cooked with spices, red chillies and lots of vinegar. Ideally, they are eaten the next day, after having spent the night soaking in all the juices and flavors. Try sorpatel, vindaloo and other Goan delicacies at City Kitchen, 301 Shahid Bhagat Singh Road, Fort. Tel: +91 (0) 22 2261 0002. Or, New Martin Hotel, 11 Glamour House, Strand Cinema Road, Colaba. Tel: +91 (0) 22 2202 960636. South Indian 'meals'"Meals Ready" is a common sign found outside South Indian restaurants. In front of Udipi hotels, a euphemism for all south Indian cuisine, it means vegetarian meals laid out on a thaali, a stainless steel plate, or on a traditional banana leaf. A couple of vegetables, sambar (spicy and sour lentils and vegetables boiled with masalas and spices), rasam (a hot and fiery lentil soup-like dish) and curds (yoghurt) served with heaps of rice and eaten in that order. A non-vegetarian version of the 'Meals' can be found in 'Military' hotels.Try the 'meals' at this 68-year-old haven: Rama Nayak’s Udipi Shree Krishna Boarding, bang outside the Matunga (E) station. Tel: +91 (0) 22 2414 2422Zhunka bhakar.37. Zhunka bhakarThis dish has deep roots in the farming and working class communities of interior Maharashtra. Considered the common man's food, a political decision was made at the highest echelons of government to make it available everywhere. Overnight, thousands of zhunka bhakar stalls opened, none pricing it more than Rs 10. Traditionally, the zhunka is made using chopped onions tempered with mustard seeds and kadipatta leaves mixed with chickpea flour and is dry. It is eaten with jowar (millet) bhakri or roti. Try the stalls opposite Chhatrapati Shivaji Terminus (originally called Victoria Terminus) and BMC Headquarters.38. Varan bhaatIf you wanted to name one truly soul satisfying food of Mumbai city, then this would be it. The simple and truly humble dish is made by lightly tempering cooked-till-soft toor dal (a lentil) with ghee (clarified butter), turmeric and cumin powder. Served over steaming hot rice, or bhaat, it assumes magical, mythical proportions. A staple in Maharashtrian homes, that's really where you should be eating it. But do give Diva Maharashtracha a try. T H Kataria Marg, Mahim. Tel: +91 (0) 22 2445 4433.Fresh, steamed, healthy South Indian idlis.39. South Indian tiffin (idlis and vadas)What started as tiffin in British India -- a light meal that was had between meals -- has become a rage all over the country. And especially in hard working Mumbai. Here you will find a South Indian tiffin available every half a kilometer and at any time of day or night. These steamed (idlis) or fried (vadas) dumplings made with multi-grain lentil batter are best scooped up with coconut chutney or dunked into hot sambar (spicy and sour lentil and vegetable soup, boiled with masalas and spices). The finest South Indian Tiffin can be found at Madras Café (+91 (0) 22 2401 4419), Anand Bhavan (+91 (0) 22 2401 5745) and Idli House (+91 (0) 22 3246 0111), all located around King’s Circle, Matunga. The vada pao is a Mumbai icon.40. Vada paoIn the vast fast food world of Mumbai, this is the tastiest "cutlet in a bun" by a mile. And no, it's not available at McDonald's. Every Mumbaiker's favorite on-the-go snack, the vada pao satiates millions every day. And the recipe, hard to duplicate because each stall owner has his own secret ingredient, uses a combination of boiled potatoes mashed with fresh coriander, green chillies, a bit of ginger and sometimes garlic, made into palm-sized balls, dipped in a chickpea flour batter and deep fried till golden. They are stuffed into a pao, which has been applied with a layer of spicy green chutney and a fiery red garlic crush. Tastes best when eaten hot.It's a crime to eat vada pao anywhere else but on the street. Try Ashok Satam's Stall, on the Flora Fountain side of the Central Telegraph Office (CTO), Fort.SOURCE: 40 Mumbai foods we can't live without

I expect he’ll win, though there is a risk he’ll wind up with a minority government, which isn’t necessarily a bad thing as he has a lot of common ground the NDP and Green parties to build a coalition and govern. The more the Conservatives campaign, the more clear it becomes that they don’t really have anything better to offer. Indeed, Canada’s doing quite well in a challenging period of history and often feels like the last bastion of sanity in the world. Andrew Scheer isn’t making much headway following the same tired negative campaigning tactics his predecessor used to lose to Trudeau in the first place, and they can’t really put much of a dent in Trudeau’s record. They’re running a “100 Days of…” smear campaign that’s falling flat and even being quite openly mocked.The key to elections in Canada is Ontario, because it’s the most populous province, and it just elected a Conservative Premier closely aligned with Scheer who is seen as nothing short of a disaster. Ontario’s provincial legislature actually shut down for some five months until after the federal election and it is widely opined in Ontario that the decision to do so is largely tied to a desire not to keep embarrassing conservative politicians with their nearly unceasing gaffes and mistakes.Indeed, to see how hollow Scheer’s chances are, look at the answer from Patrick McCoy below, a supposedly educated man. He rattles off a list of “issues” which are mostly nonsense. I’ve added my comments below.Claims “Trudeau has a spotty record:”Stated that budgets balance themselvesWell, yes, but in the context of “a good economy and a thriving country makes that easier”.Has increased spending more than any prime minister outside of times of war and recessions, leading to deficits year after year despite a promise to balance the deficit by 2019–2020. There is also no end in sight to the deficits.Given that this has largely been tied to trying to rebuild the middle class in Canada, few people actually seem to care about this. Indeed, what he’s done that a lot of people like is tax the wealthy a little more and remove a lot of boutique tax credits for them.Has had a number of scandals that have consumed much of his team’s time, the major one being SNC Lavalin (exerting undue political influence)This was a non-scandal though, as nothing that happened was wrong.Soured business relations with Saudia ArabiaNo one really cares about this that I’m aware of.Isn’t getting enough of our oil to world markets, which is costing Canada more than $20 billion per year (Canada could use an extra $20B or $40B)This isn’t the job of the federal government, and it’s richly ironic that claims like this are being made by people who simultaneously whine about “big government”. The source of this complaint is that provincial governments and First Nations have objected to pipeline construction on their territories. The federal government has no power to override them.Canada’s stock market as reflected by the TSX has been doing dismally compared to other markets such as the U.S.’s as reflected by the DOW or the S& P 500 (reflects investors’ collective views and confidence)This is simply false.Has made a number of questionable payments (e.g., $10.5 million to Omar Kadhr)To anyone who knows the facts, this isn’t questionable. Khadr sued the Government of Canada for $20 million and was bound to win, and the Government settled for half.Brought a person convicted of attempted murder on a trip to India, thereby souring relations with a potentially important trading partnerThis doesn’t seem to have had any impact, and the trip to India yielded a billion dollars worth of trade deals.Made statements that have antagonized the leader of our largest trading partner, the U.S.That leader is despised by Canadians and not taken seriously on many issues. Trudeau’s handled him about as well as anyone could have.Has added to “tribalization” or divisiveness in Canada via “identity politics” rather than unifying policies targeted to improving the circumstances of all CanadiansThis is a matter of opinion, but the “tribalization” nonsense has been stoked mostly by conservatives.Implemented a carbon tax that will damage our national competitiveness but that will have little effect on reducing carbon emissions. It likely would have to be ten times or so its current level to reduce emissions appreciably.The claim that it will damage “national competitiveness” is false. The claim that it will have little effect on emissions is dubious since it’s new and can’t be tested yet, but British Columbia seems to show how successful it can be. Economists seem to favour carbon pricing as the best way to change our behaviour.Has done little to promote more affordable telecom in Canada, which has among the highest telecom prices in the world due to oligopoly/monopoly like conditionsI don’t really have a comment on this.Taxes are high considering the level of services providedThis is simply an opinion, and a silly one at that. Indeed, Trudeau’s government cut the middle income tax bracket rate.Made statements that have increased the number of persons trying to enter Canada illegallyA dubious claim that suggests that a tweet, and not a massive change in policy in the United States, caused people to seek asylum in Canada, which is not in any way illegal under Canadian or international law.Is not implementing policies that attract businesses or major employers or that keeps them from wanting to leave the country.This is again a meaningless statement.Meanwhile, what I’ve seen is that my income taxes are a little lower, a lot of working families are better off due to a massive redesign of the Child Tax Benefit, the Canada Pension Plan is being augmented to make it more of a part of younger Canadians’ retirement, which is great since employer pensions are disappearing, that populism isn’t taking hold here, and that overall things are good. I don’t see any reason I’d want a different government, especially a more right-leaning one.

Two articles that might help you with your marriage planning !!                                         1. The Un-Traditional WeddingA Thank You to My Daughter for Her Untraditional Wedding — The Billfold When I gave birth to boy-girl twins over 27 years ago, I didn’t think about the double cost of the miraculous event. My immediate feelings as I held these two beautiful beings were of complete joy and all-encompassing love. It was the kind of love that would persuade a mother to do anything for her kids — step in front of a moving vehicle, run into a burning building, donate a kidney, or spend lots of hard-earned money to keep them happy and healthy. The twins challenged our family economically because they required double the amount of diapers, clothes, and toys, and then as they grew older, double the cell phones, laptops, college tuition, and cars. Having these now grown-up children in my life was — and still is — worth every penny we spent on them. Being a mother and friend to my children has been priceless.When my grown daughter announced she was engaged, I immediately pictured her in a beautiful white gown smiling at her new husband. I imagined her dancing with her dad during the traditional father-daughter dance. My vision included all our extended families dancing and sending congratulatory proclamations to my daughter and her new husband, and we were prepared to help make her wedding dreams come true. Teary-eyed, I put the thought aside, and waited to hear what the newly engaged couple wanted for their wedding day.Soon after her announcement, I received an e-mail invitation to a “Barbecue Wedding.” What? No official wedding invitations? The dress is casual, the invitation said. Casual? I read on. Please bring a dish? No filet mignon, or stuffed chicken? I don’t get to stress over shopping for a mother of the bride dress, or my hair? There would be no bridesmaids, no maid of honor, no walk down an aisle, and no father-daughter dance. I was stunned. Why was my sweet baby girl breaking all the traditions? I became teary-eyed with the realization that I would never go shopping with my daughter to find “the dress,” and I wouldn’t see her dance with her father in that dress before she took off for her honeymoon with her new husband.Just to give you some background, my husband and I have a history of being fiscally conservative. We know the importance of keeping enough money in a savings account in case of a sudden illness or job loss. Our family experienced the challenge of both, and gratefully got through them without too many scars. We pay off our credit cards every month, have been on just a few vacations and are dedicated hard working employees. Simply, we are not filthy rich but we are not poor. We were prepared to make our daughter’s wedding day dreams come true.As our conversations continued over the next few months, I learned that the goal of the barbecue would be to focus the day on food, family and friends, and to hang out and enjoy each other’s company, while the ceremony would be secondary. I learned that my daughter and her future husband would be returning to the old-fashioned way of simply letting everyone know that they decided to commit themselves to each other. The party would be held in her fiancé’s small city backyard, and there would not be enough room to invite all of our extended family. My daughter and son-in-law said that they didn’t want anyone to stress out, or for anyone to spend a lot of money to travel from a distance for “just a backyard barbecue.” I came to the conclusion that my child’s mind was taken over by an alien force.The barbecue wedding day came, and it was sunny and beautiful. Since guests were all volunteering to bring food, drinks and supplies, I signed up for paper plates, napkins, cups and silverware (plastic of course). I made chocolate cupcakes stuffed with chocolate chip cookie dough, which was topped with vanilla icing and decorated with a beautiful pink handmade flower. There was brisket that had been cooking for hours and hours, lots of gorgeous salads, side dishes, and specialty drinks made with champagne and liquor. A homemade wedding cake was decorated with yellow icing and the words of the couple’s favorite activities. My daughter dressed in her favorite brown and blue flowered sundress, which was a previous gift from her fiancé. Her husband-to-be was decked out in jeans and his favorite faded college t-shirt. There were no special clothes. The guests were dressed in everything from T-shirts and shorts to short fancy dresses. Several male guests wore Hawaiian shirts with jackets over them.I’d like to thank my daughter for her nontraditional wedding. Once I let go of my expectation of a traditional wedding experience, my daughter’s wedding day turned out to be one of the most fun days I’ve had. My daughter’s and her husband’s friends are some of the most incredibly wonderful and fun people I have ever met. The whole laid back attitude of the day was incredible — there was bocce, planking, great conversations and lots of amazing food and drinks. The homemade brisket, salads, specialty drinks and fabulous desserts would have easily cost $100 a person at a restaurant. The ceremony was heartwarming and funny. It was a good learning experience for people like me who are accustomed to traditional weddings — it showed that two people who love each other and decide to get married don’t have to throw a big, expensive party. They can do it in the comfort of their own backyard without breaking their — or their parents’! — bank.In 2011, the average wedding cost $26,501. This price can creep up to $40,000 to $100,000 depending on the venue, food, flowers, music, number of guests and the dress! Here are some of the typical costs of a wedding: $2,000 on flowers, $250 to $5,000 on a dress, $100 to $1,000 on hair and makeup, $5,000 to $10,000 for food ($50 to $150 a plate per person), $1,000 to $2,000 for a band, $1,000 for limousines, $2,500 ($25 a person) for alcohol, $1,000 for a cake, an extra $2,000 for fees, gratuity and add-ons — not to mention what that guests spend on travel, accommodations and gifts.My daughter and her husband introduced me to a simple, economical way of getting married with their backyard wedding. They showed me that a wedding day doesn’t need to be what society has made us think it needs to be. They still committed to a life full of love, and they saved a bundle of money they’ll be able to use to enjoy their future.If you want to support the wedding business and all those that work in the industry, go for the big expensive soup to nuts wedding with all the fixings. Everyone loves a big classy party. All those vendors and employees will thank you. But I believe my daughter and husband are still thankful to this day for the surprise check they received from my husband and me (plasticware and cupcakes were just not enough of a wedding gift!).So, if you get an e-mail invitation to a backyard barbecue wedding, jump with joy — your loved ones are fiscally brilliant. Love and commitment doesn’t change whether or not you have a $1,000 party, or a $100,000 party.            2. Ways To Save Money On Your Wedding33 Insanely Smart Ways To Save Money On Your Wedding 1. Don’t get married on a Saturday.“We moved our wedding to a Friday (originally planned for Saturday) and saved a few thousand dollars by doing so.” —Kim Ryba White, Facebook“We got married on a Sunday and they offered a 15% discount. It was a holiday weekend so many had off from work on Monday — it worked out really well!” —Ashley Fizzarotti, Facebook“We got married on a Wednesday, completely nontraditional, so we saved an incredible amount! Easily a couple thousand.” “We had our wedding on Wednesday, July 3. Everyone was off the next day and our wedding began at 6 p.m. so some came right after work.” —Dee Clifford-Bremner, Facebook2. Take your time.“Having a two-year engagement has saved us a ton of money! We booked our venue and caterer super early so the prices would not go up. We have been able to do a ton of research on what places/vendors are the least expensive without sacrificing quality. We saved a lot of money on save the dates and invites by waiting for deals to be emailed to us. It’s also nice because we had four birthdays, two Christmases, and two years worth of tax returns between the time we got engaged and our wedding.” —Alexis Ziegenfuss, Facebook“I literally spent hours googling wedding venues, and I had what my now-husband calls a crazed look in my eyes and a notebook of stress, but it was worth it in the end.A little research before touring places can help you avoid falling in love with a venue you can’t afford.” —Meghan Thibodeau, Facebook3. Get married right at the end of the off-season.“My hubby and I got married a week before peak season started. So we had nice weather but cheaper prices!” The Venue4. Find a venue that doesn’t require you to use their vendors.“My best wedding saving tip is to find a venue that doesn’t require you to use a particular caterer/bartender/DJ. I saved so much money by being able to select my caterer ($1,300 for service for 100), bartender ($500 for the bartender, beer, and bar necessities — we bought most of our own alcohol for $400 from a wholesale liquor store and had a full bar), DJ ($350 flat rate, and they even did our ceremony music!), and photographer ($795 for all rights to our photos, an online album for a year, and a flash-drive with all of our photos — not to mention he stayed for the entire day, 3 p.m. to after 12 a.m.)! I ended up paying $3,345, when I would’ve paid $10,700 for those things ($4,000 for catering, $4,000 for the bar, $700 for four hours of a DJ, and $2,000 for photographer) at the other venue I was considering. I saved $7,355 for just picking another venue.” —Lyndsey Gallian Thompson, Facebook5. Rent a house for the wedding and for lodging.“We rented a house, which tripled as wedding venue, housing for out of state wedding party participants, and secluded honeymoon venue the following week.(Off-season is a great time for a romantic getaway in a vacation destination.)” “We rented a huge vacation home and had a house party! It was low-key, intimate, yet still was major cause of celebration. Hiring a caterer with a kick-butt menu to do a party was so much better than a sit-down meal. We didn’t even do tables — lots of bar tops and existing comfy furniture for perching. We also were able to have our entire bridal party stay in the bedrooms of the house, cutting their expenses too.” 6. Have your ceremony and reception in the same place.“We had the ceremony and the reception in the same room. The guests sat at their tables during the ceremony and were able to start the cocktail/appetizer hour immediately after the ceremony while we took pictures. This saved on transporting the bridal party — no limos, less time restraints, and out-of-town guests didn’t have to worry about getting lost.” —Heather Watkins Imani, Facebook“Got married in a hotel. The flowers from the hall were carried through into the dining space and nobody needed transport to the reception. Since a lot of guests stayed in the hotel, the management cut us a deal with the food.” —Emma McGregor, Facebook7. Consider getting married on campus.“I work at a college with a beautiful dining hall, so we got married there, and they gave me an amazing discount on the venue!” —Kayce Taylor, Facebook“Aunt #1 worked at a university, so we looked at locations on the very picturesque campus for Aunt #2, who got a huge discount because of the staff connection. If you know anybody who works at a university, park, whatever, check with them to see if they can swing something like that for you. You can get some GORGEOUS locations simply by putting out a call and seeing who knows what.” —Kaitlin Kelly, Facebook8. Have your reception at a restaurant.“After an exhaustive search, I realized that getting married at a fancy restaurant was our most affordable option. Instead of paying $1,000 or more (sometimes much more) to rent a space and then bring everything in, I had to buy only food and alcohol. The room, furniture, linens, lighting, beautiful decor, dishes, silverware, fancy display items, etc., were all included. So much cheaper than renting a space and having to bring in everything from forks to outhouses.” 9. Get married at the courthouse.*“We had a courthouse wedding and a family and ‘friends like family’-only reception. Having the wedding at the courthouse was so much easier because they guide you through all the paperwork so there is absolutely no confusion. It also took the pressure off of having to create a fairy tale for everyone to watch me. We put more effort into the reception and it was beautiful.” —Rachel Luttrell, Facebook“Have a courthouse wedding! More money for the honeymoon and less stress before the big day! That’s how we did ours and I remember being excited but not stressed out about anything.” *A courthouse wedding doesn’t have to feel like a trip to the DMV; you can still wear a fancy dress and invite a decent amount of guests! Look for historic courthouses in your state — the buildings are often gorgeous but they are still budget-friendly.The Food & Drink10. Don’t serve a sit-down dinner.“We had a small ceremony at our hometown church, went back to our place for cake, champagne, and gifts, and then went to a local bar in our wedding clothes and didn’t have to pay for anything all night!” —Amanda Weber, Facebook“Instead of having a dinner, I held an evening wedding and served hors d’oeuvres, saving another $1,000 at least.” —Emily Olson, Facebook11. Think beyond chicken and fish.“I saved thousands by having a guy roast a hog and having a friend make sides only. The guy who roasted the hog did so at his place of business and brought the pulled pork to the hall with different sauces already on the pork. Pulled pork on jalapeño rolls, green beans with almonds, cheesy smashed potatoes, and cornbread for my country-chic theme. We had 250 guests for less than $2,000! I still have people talk about how good my wedding food was!” “We had a local club make fried chicken and we made our own sides. We had a bonfire in our backyard after with wine and beer.” —Christina Waugh, Facebook“We got creative with our food. We had BBQ from an amazing local BBQ joint and were able to feed all 110 guests for $600.” —Emily Erker Szucs, Facebook“We had a baked potato bar. Potatoes are cheap, so we were able to get a lot of toppings for variety. My parents are wonderful and helped prepare the food and set it up. I also made a small cake for the cutting, and we got a sheet cake from the grocery store bakery (you’re skeptical, but it was awesome — people were asking where we got it) to serve guests. No catering bill. (And frankly, it tasted way better!)” —Susan Marie Cole, Facebook12. Fake your wedding cake.“Fondant and tiered cakes are insanely expensive. Have a baker make a fake cardboard and decorated cake with the top layer (and smallest) real for cutting and the rest just pretty for decoration. Then have basic sheet cakes in the back for the caterers to cut and serve to your guests.” —Mary Brylski, Facebook“Have a small cake or make some of the bottom tiers a facade (ice and decorate a styrofoam wheel), and serve cut sheet cake pieces from the back.” —Whitney Williams, Facebook13. Don’t feel like you HAVE to have a wedding cake.“We decided to have a milk-and-cookie bar at our December wedding! As opposed to serving cake to our 250 guests at $2.50 a slice, we bought 300 cookies (chocolate chip, sugar, etc.) from the bakery at a local grocery store and then had drink dispensers filled with white and chocolate milk. My husband and I then cut a cupcake for our cake cutting. It was a huge hit and cost half the price!” —Clare Bogle, Facebook“Skip the cake. Your guests just want a nice dessert. Quality is key. They want sweet and they want it right after dinner.” —Teri Staub, Facebook“We had mini pies enough for each guest to have two for about $350… I talked to friends who have recently been married and scoured local bridal blogs and talked to all of my vendors to find a pie lady who worked out of her house. She rocked and we didn’t have ANY left over.” —Emily Erker Szucs, Facebook14. Don’t offer endless alcohol options.“We got two kegs from a great local brewery and had one ‘signature’ cocktail, that’s it.” “Do not have liquor at the reception! Trust me… As someone who plans weddings for a living, beer and wine is the way.” The Decor & Flowers15. Choose a venue that doesn’t need much decor.“We are having our ceremony and reception at the same venue. It used to be an old National Guard Armory; new owners came in and renovated it beautifully, which saves on decorating costs since the venue is so amazing.” “We were married at the water reclamation plant — only a couple hundred dollars and a beautiful Japanese garden for pictures!” “We were married 10 years ago in a beautiful hall with a garden courtyard; it was built by a Rockefeller as an ornate bank in the early 1920s — the ceremony was in the courtyard and reception inside. The courtyard had a beautiful garden, so no decoration needed except for some ribbon on the archway we married under.” You could also get married in December, when a lot of venues will already be decorated beautifully for the holidays.16. Consider doing your own flowers. (Yes, it’s possible.)“If you’re crafty, or know someone who is, do your own flowers. This will save you thousands! Our entire floral budget was $250, and we ordered from Wholesale Flowers, Wedding Flowers, Bulk Flowers | FiftyFlowers.com. We used red ranunculus and white garden roses, and that made seven bouquets, 10 boutonnieres, and all the table flowers. We picked greenery out of my backyard for filler. We purchased small colored bud vases from Hobby Lobby when they went 50% off and stacked them on top of wooden rounds (my husband’s grandfather made them instead of purchasing) and old books.” “My mother-in-law and her friend bought the flowers from a local flower wholesales, and made all the bouquets, button holes, and decorations.” —primandpropa“We did potted plants in Mason jars as centerpieces instead of flowers from a florist! Centerpieces for 10 tables was $20 total instead of $20 per table.” —jessicaa4ce278f9b17. Don’t have real flowers. (Yes, it’s possible.)“I’m making our bouquets and bouts out of fabric flowers (that I also made); you can keep them forever and have ANY color or pattern you want!” —kassyh4d7b0cb42“We used artificial flowers. I really wanted there to be a lot of flowers inside the church and I knew it would be crazy expensive to use real flowers. They looked great!” —mollyp4e13db336 (Hint: Afloral has beautiful, realistic-looking faux flowers!)“I learned how to make crepe-paper flowers, and used them instead of a florist. The supplies to make them cost a fraction of the amount of real flowers, they were therapeutic to make, and they will be functional long after the wedding to use, sell, or give as gifts!” —Kate Mason, Facebook18. Try an alternative to bridesmaids bouquets.“As opposed to carrying flowers down the aisle, my bridesmaids each carried a lantern! We bought neon orange and yellow ones at Kohl’s for $7, then spray-painted them silver to match our wedding colors. We also wrapped purple ribbon around the handles! My bridesmaids loved that they were able to take them home afterwards.” —Claire Bogle, Facebook19. Or don’t have flowers at all.“We skipped flowers altogether. No one missed them.” —leaho4f38c9b5e20. Get items secondhand.“I borrowed 90% of my decor from my mom’s friend’s daughter, who had gotten married a couple of years earlier. Most people getting married usually have friends, or friends of friends, who have recently gotten married too, so ask around!” —Kalie Sacco, Facebook“I went garage sale-ing for most of my decor. Mason jars, doilies, old mailboxes, milk glasses, etc. I saved thousands by decorating with the help of some friends!” —Dfox1984“An old bookstore was going out of business. With our love for reading, I thought, what better centerpiece than an antique book! Each book cost us around 15 cents.Then I painted on numbers and voilà!” —Katie Alcock, FacebookSmarter DIYRico Castillero studiocastillero.com21. Be your own DJ (or have a friend do it).“Our venue had a professional sound system built in. We literally plugged in a MacBook Pro, had a friend help us create a playlist that flowed, and danced the night away. We did arrange to have an MC present to keep things flowing.” —Emily Erker Szucs, Facebook“Our friend/bartender from the bar my husband and I met at got certified just for us and married us for free! He also DJ’ed using a sound system and my Spotify premium account.” —kelsid4eb82d05222. Create your own photo booth.“We really want a photo booth for our reception next year, but they’re obscenely expensive. Instead, we plan on putting a huge piece of butcher paper (decorated with paper flowers) on an empty wall and buying a photo booth kit, which includes fun hats, sunglasses and other accessories. You could also easily and cheaply put a kit together yourself. Guests will be able to take their own pictures with their phones! The total cost for the project will be around $50; the cheapest photo booth we could find was $500.” —Emily Christine, Facebook“We bought a Bluetooth remote and tripod for our iPad for $50 total and will be using that to take pictures for our photo booth! Also, I found that it’s so easy to make your own props with a color printer, card stock, and dowel rods.” —Brandy Ginther, Facebook23. When people offer to help, let them!“Don’t be afraid to take guests up on their offers for services in exchange for a wedding gift. A cousin did my beautiful cake and we saved big there, and it was so appreciated. My mom made the groom’s cake, just a regular red velvet, and it was awesome!” —Laura Hope Jackson, Facebook“We’ve asked our friends and family to please help on the day, take responsibility for something or join in with the bake-off instead of getting us a present. We really don’t need a set of champagne flutes, but someone making sure my granny eats would be super.” —Jemma Beedie, Facebook24. Don’t feel like you have to DIY All The Things.“Be realistic about what to DIY, and what not to DIY, because sometimes having to get all the materials yourself and spending the time on the projects costs you more than hiring someone else to make/do it.” —Andrea Jung, FacebookSave on Basically EVERYTHINGRyan Polei ryanpolei.com / Via Flickr: ryan_polei25. Utilize the grocery store.“I ordered both my flowers and cake from a grocery store. I had beautiful flowers for everyone for way less than the price of just my bouquet at a regular florist. I also had eight round cakes decorated in white that I placed roses on. I put them on different heights of cake platters.” —Y2jasmine (See how you can fancy up a grocery store cake here.)“We ordered all of our wedding flowers through the florist at the grocery store. We saved thousands of dollars and still got more flowers than I thought we would be able to afford!” —stephaniea4d15128ce26. Shop for white dresses that aren’t specifically wedding gowns.“Bought my wedding dress online from a teen prom site during off-season. The dress was amazing and cheap!” —Lucy Clay, Facebook“If you’re even just a little bit talented with a needle (or know someone who is), buy a white bridesmaid’s dress and embellish it. You could save yourself THOUSANDS and still get a beautiful, one-of-a-kind dress.” —Terri Schlichenmeyer, Facebook“Bought my dress from Macy’s and had alterations done by a very good seamstress.My friends were shocked when they learned it cost me less than $200!” —Bethany Harbison, Facebook“The dress I ordered was actually a bridesmaid dress, but instead of a blue dress with white, I flipped the colors and ordered white with blue. Beautiful dress and I saved well over 50% on it.” —Kimberly Baron Honea, Facebook27. Plan to hit big sales.“I saved a ton of money on bridesmaid gifts by shopping on Black Friday.” —Alexis Ziegenfuss, Facebook“My bridesmaids dresses were all bought around Christmas. They were just sale holiday dresses, rather than bridesmaids dresses.” —Molly Mac, Facebook“I chose colors based on the seasonal holiday directly preceding my wedding (Easter) and shopped at Michael’s for the clearance tchotchke and decor pieces.” —Michelle Katherine, Facebook28. Try to cut back on the small fees that really add up.“If you have anyone who can pick up flowers, dessert, etc., you can save a lot on delivery charges!” —oceanview“An art gallery downtown offered free table and chair setup, and the rental for tables and chairs was also included in the room fee. (Look for that — that is a major place generic reception venues really nab you!)” —Emily Erker Szucs, Facebook29. Wear a previously owned dress.“I found my dress on eBay for $40.” —amyn44a87f26c“Buying a used wedding dress from a place like Once Wed orPreOwnedWeddingDresses.com! I spent $350 on a dress that sells for $1800 in bridal stores!” —Sara Harkins, Facebook30. Check out non-wedding retailers.“I needed my wedding cake on the cheap side. So I posted on Craigslist for people to give me their cheapest price to make the small cake we were going to cut and feed each other and then cupcakes for the guests: $100 for 65 cupcakes and our cake.” —jessicab4721e304b“Check Amazon — our groomsmen had matching ties and pocket squares for $9 each and we were able to tie the dads’ stuff in too!” —alixei31. Take advantage of a credit card with good points.“We found a credit card with cash back and 0% APR for a year. This allowed us to use our gift money to pay for catering, and we saved 15% with all the cash back (about $500). Not too shabby.” —kelcicortrecht(Of course, do this only if you’re sure you can pay it off quickly without incurring interest; no one should go into debt for their wedding.)32. Sell as much as you can after the wedding.“Buy items that can be easily resold versus renting them. I purchased all my tablecloths for $10 a piece, and resold them on eBay after. Did the same thing with the burlap runners I wanted, and they both resold so easily!” —lacilace33. Know what you DON’T need.“I kept getting emails about napkins personalized with our names and picture on them. I didn’t want people wiping their faces with a picture of my face, so we decided to skip that.” —carolinenicolepPS: I guess Mandar Kamble (मंदार कांबळे) must have answered your query with that answer of marriage of Anand Bansode.

I would say VIDEO MARKETING is your answer. Why? Because everyone will be looking for videos in 2018. The Six Point Checklist for Video Marketing Domination [ https://medium.com/@flaviu_91616/the-six-point-checklist-for-video-marketing-domination-8078ca148447 ] Why becoming your OWN Media Company will keep your business alive in 2018 [ https://medium.com/@flaviu_91616/why-becoming-your-own-media-company-will-keep-your-business-alive-in-2018-560f06c40afa ] Video is all about communicating an idea to the crowds. Crowds of people looking for something special, something that makes the click in a special way. Video content [ https://www.patonmarketing.com/ ] is fast, it provides an instant reaction from your audience, it communicates on multiple levels. The massive growth of video marketing during the past 10 years is truly incredible — let’s see some statistics [ https://www.patonmarketing.com/audit-your-site/ ] that will blow your mind! * YouTube has 1 billion registered users — that’s more than a third of the total internet users worldwide (1) [ https://www.youtube.com/yt/about/press/ ] * more than 72 hours of video content is uploaded on YouTube every 60 seconds (1) [ https://www.youtube.com/yt/about/press/ ] * 85 percent of Americans watch video online (2) [ http://www.comscore.com/Insights/Press-Releases/2012/1/comScore-Releases-December-2011-US-Online-Video-Rankings?cs_edgescape_cc=US ] * 82 percent of Twitter users watch video on the platform (3) [ https://blog.hootsuite.com/twitter-statistics/ ] * 87 percent of digital marketers use video content (4) [ http://www.outbrain.com/blog/state-of-content-marketing-2012 ] * 90 percent of video traffic on Twitter comes from mobile devices (3) [ https://blog.hootsuite.com/twitter-statistics/ ] * 92 percent of video users share their videos with others (5) [ https://www.virtuets.com/45-video-marketing-statistics/ ] * more than 350,000 hours of broadcasts are streamed daily on Periscope (6) [ https://www.omnicoreagency.com/periscope-statistics/ ] * Snapchat users watch 10 billion videos every day (7) [ http://mashable.com/2016/04/28/snapchat-video-views-billion/#QKsc_s0Oruqu ] * 50 percent of potential customers look for a video related to a product before making a purchase (14) [ https://www.thinkwithgoogle.com/marketing-resources/micro-moments/purchase-decision-mobile-growth/ ] * shoppers who view video demos or reviews are 1.81x more likely to make a purchase (15) [ https://blogs.signNow.com/digitalmarketing/search-marketing/seo-for-success-in-video-marketing/ ] * 4 times as many customers would rather watch a video on a product than read about it (16) [ https://animoto.com/blog/business/video-marketing-cheat-sheet-infographic/ ]