Breakfast, lunch, afternoon chai, dinner and late tipples. If you wish to see the calories, please see the Kacchi biryani menu. Dip happily in the spiced chutney, made to an old family recipe with dependable apple, not fickle mango.
Green chillies, capsicum and garlic in cheddar melt on white sliced loaf. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste. Golden-fried sweet potato covered with cool yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. A plate of crispy garlic-ginger-soy-chilli-chicken is a modern café staple.
Picture Bademiya in Colaba, a Bombay institution since 1942. A balmy night, with newspapers laid out on old car bonnets. Laced with ginger, turmeric, garlic and green chilli. Marinated with green herbs then gently charred with peppers. A top vegetarian couplet prepared to a family recipe. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. They lie overnight in a special marinade of lime juice, warm dark spices, ginger and garlic.