Jain Vada Pav
Vada pav without onion and garlic (for Jain dietary restrictions); adjusted chutneys.
Split Roll Sandwiches
Step into our Split Roll Sandwiches category – your guide to the world of delectable fillings encased in a soft, split roll! Explore the universe of sandwiches like the classic Hot Dog, the decadent Lobster Roll, and much more. These delights, which sit in the bread rather than between two slices, offer a unique take on the sandwich concept. Whether it's a ballpark frank or a seaside seafood treat, we've got it all.
Jain Pav Bhaji
Without onion, garlic, and root vegetables (potato replaced with raw banana).
Goan Pao
Goan Portuguese-influenced crusty bread roll (poee/pao); used for various sandwiches.
Dabeli
Bite into a dabeli and four things land on the same beat: soft potato, bursting pomegranate, peanut salt, sev crackle. No sequence, everything at once or not at all.
Dabeli with Extra Pomegranate
Extra pomegranate seeds for sweetness and crunch.
Dabeli Sukha
'Dry' dabeli; extra sev and peanuts, minimal wet chutney.
Dabeli Classic
A boxed spice mix is why a dabeli in Pune tastes like one in Mandvi. The classic is a strict stack: sweet potato under masala peanuts, sev, onion and pomegranate, on a Kutch blend sold by the case.
Chorizo Pao
Goan chorizo (pork sausage spiced with Kashmiri chili, vinegar, garlic) in pao bread.
Cheese Vada Pav
Vada pav with cheese slice melted over the vada before assembling.
Cheese Pav Bhaji
Pav bhaji topped with grated cheese that melts into the hot bhaji.
Bun Maska
The cheapest line on an Irani-café menu and one of Mumbai's most loved: a soft bun split and spread with a real, visible layer of butter. Nothing to hide behind, so each part has to be right.
Bun Maska with Chai
Bun maska served as accompaniment to Irani chai—traditional pairing.
Bhurji Pav
Bhurji pav is the egg sandwich of the Mumbai pavement: scrambled eggs cooked deliberately dry so the soft pav stays intact, with the griddle scrambling the egg and toasting the roll at once.
Bhajji Pav
Bhajji pav is Mumbai's monsoon sandwich: a crisp besan-battered onion fritter stuffed hot into a soft pav, with red garlic chutney and a fried green chili, eaten beside scalding chai in the rain.
Beef Keema Pav
Beef keema pav is the Muslim Mumbai version of keema and pav: dark dry spiced mince scooped with soft buttered pav, made with water-buffalo carabeef in the lanes of Bhendi Bazaar and Bohri Mohalla.
Beef Chilli Fry Pao
Beef gives it away: a Goan Catholic kitchen, where the cow was never off the table. A dry, vinegar-sharp chilli fry folded into the poder's pao, soured the way only a coast under Portugal would.
Akuri Pav
Parsi scrambled eggs pulled off the heat while still wet and barely set, the deliberate opposite of dry bhurji, scooped with buttered pav at an Irani cafe table. Texture decides the dish.