Mumbai appears to be a swarm of frenzied traffic, frenetic noise, and people at first glance. It is one of the world's most populous cities, sprawling out from its colonial core to regimented residential housing blocks, ever-growing as more people arrive to make their fortune. The disparities of modern Mumbai, India's financial hub, become even more obvious when some of India's wealthiest citizens share a vista with some of its poorest.Spend some time here, and you'll discover a proud metropolis with residents eager to show you around, from industrious ladies in the Dharavi slum to hotels delivering some of Asia's most exquisite experiences.
To go to Elephanta Island, take a boat.From the ferry terminal at the Gateway of India, the narrow line of Elephanta Island can just be seen through the mist. The island was originally named Gharapuri, which means "city of caves" in Hindi, but the Portuguese renamed it after a long-since-demolished elephant sculpture.
Some of India's most magnificent temple carvings may be found in the maze of cave temples at the island's centre.You may walk or ride a tiny train to the caves, which were hewn from solid basalt rock and are now a UNESCO World Heritage Site, once you get on the island. The island's history is unknown, although scholars agree that the caverns originate from the 7th century. The majority of them are dedicated to Lord Shiva and are ornately carved with crisply cut columns.
High tea is served at the Taj Mahal Palace Hotel.The Taj Mahal Palace, Mumbai's first waterfront icon, has been entertaining maharajas, dignitaries, and celebrities since 1903. Visiting for high tea is one way to experience its century-old hospitality.High tea is customarily served in the sea lounge at sunset, with views of the Gateway of India and the Arabian Sea beyond.
Colonial appeal is evoked by Art Deco furnishings and luxurious materials. Scones, tarts, and sandwiches are offered with Indian street cuisine like pakoras (crispy battered veggies) and vada pav (spicy potato fritters) made with traditional techniques by chefs.
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