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Holi 2024 is here and this made us explore one of the biggest Holi markets in Mumbai. Step into the vibrant world of Holi celebrations with us as we delve into the heart of the biggest Holi market at Masjid Bunder that boasts of unique Pichkaris and Holi colours at dearth cheap prices. Not only this. Join us on a colourful journey filled with the aroma of freshly made gujiyas and the refreshing taste of traditional Thandai - one of the best in Mumbai. From vibrant powders to decorative water guns, and juicy Gujiyas to refreshing Thandai, here is how you can shop the best in Mumbai for Holi. For unique and best Holi shopping in Mumbai, watch the video to know more.

Summer calls for seasonal food across communities in India. While raw and sweet mangoes dominate most dishes, we look at summer sides from other part of the country. Crescy Baptista shares a recipe of the vegetarian version of the Goan sorpotel. Cashew sorpotel is the vegetarian version of the original dish which uses pork offal. Goans would much rather use cashew apples to make urrack than sorpotelServes 4-5 Ingredients: Raw cashew fruit 400 gms, spices for the masala paste: 1 tsp Whole peppercorns, 1 tsp cumin, 5 1’’ cinnamon, 1 tsp cloves, 1 tsp turmeric powder, 1 inch piece of ginger, small ball of tamarind, 10 Kashmiri dried chillies, 3 chopped onions, 2 chopped tomatoes, 90 ml Goan coconut toddy vinegar, sea salt to tasteMethod:Cut the cashew fruit in cubes, apply salt and allow to rest for 15 min. Then drain the water by squeezing the fruit.Grind all the spices mentioned above with 50 ml vinegar and some water to a paste.Saute chopped onions. Add the chopped tomatoes and diced cashew fruit. Stir fry a bit. Add the masala. Continue to stir for even mixing. Add some water to have a little gravy that will allow the cashew to cook. Adjust taste by adding vinegar. Allow to cook for about 15 min.Serve with steamed rice or poiee.