Shrikhand (a sweet dish made of strained yogurt), Farsan (side dishes that complement the main meal), raita (yogurt with spices, cucumber, and carrots), pickles (spicy and tangy mixed vegetables), mix bean salad, Papad all these served in small bowls and dividers.

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previously known as Bombay. You can be in any part of this city and you will find, as they commonly say, a ‘sandwich-wala’ (vendor who prepares and sells sandwiches). This sandwich has an exquisite flavor combining several vegetables, the spicy chutney and sweet and tangy ketchup. Boiled potatoes, beet, cucumber, tomato, green chutney, ketchup and topped with mozzarella cheese.

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the potato and black chickpea mix, tamarind chutney, and the spicy coriander-mint water. You put the whole puri in your mouth and there will be a burst of sweet, spicy, minty, and tangy flavors. An unbelievable experience of a multitude of flavors all at once.

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in college cafeterias in Mumbai. It is spicy and adventurous just like enthusiastic college kids! Onions, tomato, green bell peppers, potato, mint-cilantro chutney, spices, and mozzarella cheese.

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can’t get enough.

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sandwich chutney and mozzarella cheese.

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onions, chana dal, and sev with cilantro-mint chutney, sweet chutney. A brilliant blend of textures and flavors mingling in your mouth.

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have originated in Mumbai. Crusty, hollow shells are filled with potato, black chickpea, onions, and the sweet tamarind and spicy mint-cilantro chutney is poured into it. Beaten yogurt is then poured over the shells, garnished with sev (fried gram flour vermicelli). A combination of textures and flavors that appease the palate from all the heat from the Dahi Puri.

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This dish is largely eaten as breakfast or lunch. The Bhaji is mostly potato and spices, sautéed with oil, and served with two whole wheat fried pieces of bread.

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to have originated in present-day northern India. Its recipes have been found in 12th century Sanskrit encyclopedias making it a truly ancestral dish. Simple yet sophisticated – so delicious that it is loved even today. Moist deep-fried lentil balls, beaten yogurt, sweet chutney, sprinkled with red chili powder, and other spices.

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you a satisfying feeling once eaten. Papdis (small, flat crisp, deep-fried crackers), white chickpeas, bhalla (black gram/black lentil croquette), boiled moong bean, tamarind chutney, mint-cilantro chutney, beaten yogurt, boondi (fried chickpea flour balls), peanuts, onions, spices, topped with sev.

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chutney, beaten yogurt, onions, spices and topped with sev for that extra crunch.

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love different flavors and textures, this is the perfect option for you. A large kachori shell filled with papdi (small, flat, crisp, deep-fried crackers), bhalla (black gram/black lentil croquette), potatoes, onion, beet, mint-cilantro chutney, sweet chutney, beaten yogurt, boondi (fried chickpea flour balls), chana dal, topped with sev.

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croquettes with Indian spices. Served with mint-cilantro chutney, sweet chutney, beaten yogurt, onions, spices and topped with sev.

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of spiced potatoes and green peas (ours is unique with special mint and cilantro flavored which makes the filing green color). This dish is served with cilantro-mint chutney and sweet chutney.

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chana dal (fried lentils), boondi (fried chickpea flour balls), chana chor garam (spiced and flattened black chickpea).

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It is one of those go-to dishes when you just can’t make up your mind. It is crunchy and tasty, simple yet flavorful. Papdi (small, flat, crisp, deep-fried crackers), white chickpeas, boiled potato, onion, tamarind chutney, mint-cilantro chutney, beaten yogurt, spices, topped with sev.

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