Granola & Yoghurt (V)

Fruit & Yoghurt (V)

Keema Pau (S)

Sausage

Awadhi Jackfruit Biryani (V)

Paneer Roomali Roll (V)

Salted Lassi

Cappuccino (V), Caffelatte, Flat White, Guest Brew

Coffee

Rose & Cardamom Lassi

Cold and crunchy, light and lovely. Puffed pomegranate, tomato, onion, lime, tamarind, mint.

BHEL

Mango & Fennel Lassi

Warming comfort and satisfying spice. Made with oat milk.

OAT MILK CHAI

VEGAN LASSIS

Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds.

FRUIT & COCONUT YOGHURT

Chef's favourite breakfast: chole (chickpeas), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night.

CHOLE PURI

A delicious crispy-smashed sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami.

VEGAN SAUSAGE NAAN ROLL

A vegan version of the Irani café special. Spiced scrambled tofu piled up richly alongside plump, home-made vegan buns and grilled tomato.

VEGAN AKURI

Spicy, mashed vegetables and home-made vegan buns on a Chowpatty tray.

VEGAN PAU BHAJI

Buttery-spicy, mashed vegetables and home-made buns on a Chowpatty tray.

PAU BHAJI

Juices of lemon and cabernet grape, with no-alcohol gin and lychee sparkling wine.

SOBER LYCHEE FRENCH '75

House raspberry-and-lychee liqueur, Beefeater Dry Gin and a dash of lemon oil.

CLOVER CLUB

Warm and spicy (not sweet), with Indian vanilla, ginger and a kick of black pepper.

DESI MULLED WINE

A blushing beauty - our own mulled wine reduction, Hayman's Old Tom Gin, syrup and lemon.

MULLED BRAMBLE

Much loved, humble, unifying Bombay titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste.

VADA PAU

Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Preheat and prepare

In a large mixing bowl combine 3 cups rolled oats, 1/2 cup chopped almonds, 1/4 cup chopped walnuts, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 1/4 cup desiccated coconut, and 2 tablespoons flaxseed meal (if using). Stir in 1 tsp ground cinnamon and 1/2 tsp fine sea salt until evenly distributed.

Mix dry ingredients

In a small bowl or measuring cup whisk together 1/4 cup maple syrup, 3 tablespoons olive oil or melted coconut oil, 2 tablespoons brown or coconut sugar (if using), and 1 teaspoon vanilla extract until smooth.

Combine wet ingredients

Pour the wet mixture over the dry ingredients and stir thoroughly with a spatula or wooden spoon so all oats and nuts are lightly coated. The mixture should be slightly sticky but not soggy.

Coat oats

Spread the granola in an even layer (about 1/2 to 3/4 inch thick) on the prepared baking sheet. Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through to ensure even browning. Watch closely the last 5 minutes to prevent burning; the granola should become golden and fragrant.

Spread and bake

Remove the tray from the oven and immediately stir in 1/2 cup dried fruit (raisins, cranberries or chopped apricots). Let the granola cool completely on the tray — it will crisp up as it cools. Once cool, break into clusters and transfer to an airtight container. Granola will keep at room temperature for up to 2 weeks or in the fridge for 4 weeks.

Add dried fruit and cool

Divide 2 cups plain Greek yoghurt between 4 serving bowls or jars (about 1/2 cup per serving if making 4 servings). For a vegan option, use plant-based yoghurt.

Portion yoghurt

Spoon 1/2 to 3/4 cup of the cooled granola over each portion of yoghurt. Top each with a mix of fresh berries (about 1/4 cup per bowl) and sliced banana (about 1/4 cup per bowl). If desired, drizzle 1/2 teaspoon of honey or maple syrup over each bowl and sprinkle with 1 teaspoon lemon zest for brightness.

Assemble bowls

Garnish with a few fresh mint leaves if using. Serve immediately so granola stays crisp. Leftover granola can be stored separately and added as needed.

Garnish and serve

rolled oats (old-fashioned)

raw almonds, roughly chopped

raw walnuts, roughly chopped

raw pumpkin seeds (pepitas)

desiccated coconut (unsweetened)

sunflower seeds

flaxseed meal (optional)

maple syrup

olive oil or melted coconut oil

brown sugar or coconut sugar (optional)

ground cinnamon

fine sea salt

vanilla extract

dried fruit (raisins, cranberries or chopped apricots)

plain Greek yoghurt (or plant-based yoghurt for vegan)

honey or extra maple syrup (for serving, optional)

fresh berries (strawberries, blueberries, raspberries)

sliced banana

lemon zest (optional)

fresh mint leaves (optional)

Wash all fruit. Hull and quarter the strawberries. Rinse and drain the blueberries. Peel and slice the kiwi into thin rounds. Peel and slice the banana and toss the banana slices in 1 tsp lemon juice to prevent browning; set all fruit aside in a bowl.

Prepare the fruit

In a small mixing bowl, combine 1 cup plain Greek yoghurt with 2 tsp honey and 1 tsp vanilla extract. Stir until smooth and taste; add a little more honey if you prefer sweeter.

Sweeten the yoghurt

Spoon the sweetened yoghurt into a serving bowl or glass. Arrange the prepared strawberries, blueberries, kiwi slices and banana slices on top of the yoghurt in sections or scattered, as desired.

Assemble

Sprinkle 1 tbs granola and 1 tbs toasted flaked almonds over the fruit for crunch (both optional). Add a pinch of ground cinnamon if using and garnish with 1–2 mint leaves. Serve immediately.

Finish and serve

plain Greek yoghurt

honey

strawberries, hulled and quartered

blueberries

kiwi, peeled and sliced

banana, sliced

granola (optional)

toasted flaked almonds (optional)

lemon juice

mint leaves for garnish (optional)

ground cinnamon (optional)

Heat 3 tbs vegetable oil and 1 tbs ghee in a large heavy skillet over medium heat until shimmering.

Prepare aromatics

Add the finely chopped onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and beginning to caramelize, about 10–12 minutes.

Add the minced garlic, grated ginger and chopped green chilies. Sauté for 1–2 minutes until fragrant.

Add the chopped tomato and cook until it breaks down and oil begins to separate, 4–6 minutes. If mixture gets too dry, add 1–2 tbs water.

Increase heat to medium-high and add the minced lamb to the pan. Break up the meat with a spatula and cook, stirring, until it loses its raw color, about 5–7 minutes.

Cook the keema

Stir in ground coriander, ground cumin, turmeric, red chili powder, salt and black pepper. Mix thoroughly so the spices coat the meat and cook 2–3 minutes to bloom the spices.

Pour in up to 50 ml water to create a slightly saucy texture (keema should be moist but not soupy). Reduce heat to medium-low, cover partially, and simmer for 8–10 minutes so flavors meld. Stir occasionally and break any clumps.

Uncover and increase heat to medium-high to evaporate excess moisture if necessary. Stir in garam masala, chopped cilantro and lemon juice. Taste and adjust salt or spice.

Keep warm while you prepare the pau, or refrigerate if making ahead. The keema will yield enough filling for 8–10 pau depending on portion size.

In a small bowl combine warm milk (about 37–40°C / 98–104°F), warm water, sugar and instant dry yeast. Stir and let rest 5–8 minutes until foamy. If not foamy, yeast may be inactive; restart with fresh yeast.

Activate yeast

In a large mixing bowl or stand mixer bowl, combine all-purpose flour and salt. Make a well and add the yeast mixture, softened butter and optional egg. Mix to form a soft, slightly sticky dough.

Make dough

Knead the dough by hand on a lightly floured surface for 8–10 minutes or with a dough hook for 6–8 minutes, until smooth and elastic. The dough should be soft and spring back when pressed.

Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 60–75 minutes depending on room temperature.

First rise

Punch the risen dough down and divide into 8–10 equal pieces (about 60–75 g each). Shape each piece into a smooth ball by folding edges under. Place balls seam-side down in a greased 9x13-inch (or similar) baking tray, spacing them slightly apart for a soft-sided pau.

Shape pau

Cover the tray loosely and let the rolls rise again for 30–40 minutes until puffy and nearly doubled.

Second rise

Preheat oven to 180°C (350°F). Brush the tops gently with melted butter or ghee. Bake for 18–22 minutes until golden brown on top and cooked through. If desired, brush again with melted butter immediately after removing from the oven for a soft, shiny crust.

Bake

Cool the pau on a rack for 10 minutes. To serve very fresh, split each pau through the middle (not fully apart) and toast cut sides in a skillet with a little ghee until slightly crisp.

Warm the keema gently if it has cooled. Spoon a generous portion (about 60 g) of keema into each split pau. Top with a small pat of butter or ghee if desired and a sprinkle of chopped cilantro.

Serve immediately with lime wedges and pickled green chilies or achar on the side. Keema Pau is traditionally eaten by tearing chunks of pau and scooping the meat—provide extra napkins.

Leftovers: Refrigerate keema in an airtight container for up to 3 days; pau keep well at room temperature for 1 day or refrigerated for 3 days (reheat in oven or microwave).

minced lamb (keema)

vegetable oil

ghee or unsalted butter

onion, finely chopped

garlic, minced

fresh ginger, grated

green chilies, finely chopped

tomato, finely chopped

ground coriander

ground cumin

turmeric

red chili powder (adjust)

garam masala

salt

black pepper

fresh cilantro, chopped

water (as needed)

all-purpose flour (maida)

instant dry yeast

granulated sugar

warm milk

warm water

unsalted butter, softened

egg (optional, for richer dough)

melted butter or ghee (for brushing)

extra ghee or butter (for serving/toasting pau)

chopped cilantro (for garnish)

lime wedges

pickled green chilies or achar (optional)

In a small dry skillet over medium heat, toast the fennel seeds for 1–2 minutes until fragrant, shaking the pan so they don't burn. Remove and let cool slightly, then crush lightly with the back of a spoon or in a mortar and pestle.

Toast fennel

Place the pork sausage (if in casings, squeeze out of casings) into a medium bowl. Add the crushed toasted fennel, sweet paprika, crushed red pepper, salt, black pepper, minced garlic, and chopped parsley. Drizzle in the olive oil. Using your hands or a spoon, mix until the seasonings are evenly distributed but do not overwork the meat (mixing 20–30 seconds is enough).

Mix sausage

Divide the seasoned sausage into 8 equal portions and shape into small patties about 2–2.5 inches across and 1/2 inch thick (or roll into small meatballs if preferred). This yields small-plate-sized portions.

Form small patties or meatballs

Heat a large skillet (preferably cast iron) over medium-high heat. Add 1 tsp olive oil if the sausage is very lean. When pan is hot, add the patties without crowding. Cook for 3–4 minutes per side until well browned and internal temperature reaches 160°F (71°C) and juices run clear. For meatballs, roll occasionally to brown on all sides, about 8–10 minutes total. Transfer cooked sausage to a paper towel–lined plate and let rest 3 minutes.

Cook the sausage

While the sausage cooks, slice the baguette and toast slices under a broiler or in a toaster oven until golden, about 1–2 minutes per side. Watch closely so they don't burn.

Prepare bread

In a small bowl, mix the Dijon mustard with honey (if using) to balance heat and add a touch of sweetness. Adjust honey quantity to taste.

Make mustard-honey

Spread a thin layer of the mustard-honey on each toasted bread slice. Top with a warm sausage patty or 2–3 sliced meatball pieces per slice. Finish with a squeeze of lemon, a scattering of microgreens or parsley, and an extra grind of black pepper if desired.

Assemble and garnish

fresh pork sausage (bulk or removed from casings)

fennel seeds

sweet paprika

crushed red pepper flakes

Kosher salt

freshly ground black pepper

fresh parsley, finely chopped

olive oil

small baguette or crusty bread, sliced

Dijon mustard

honey (optional)

lemon wedges

microgreens or extra parsley for garnish

Rinse the basmati rice under cold water until the runoff is clear. Soak the rice in cold water for 30 minutes, then drain.

Rinse and Soak Rice

Bring 4 cups water to a boil in a large pot. Add drained rice, bay leaves, cardamom, cloves, peppercorns, cinnamon stick and 1.5 tsp salt. Boil uncovered until rice is about 70-80% cooked (grains still have a bite), about 6-8 minutes depending on rice. Drain rice in a colander and set aside.

Par-cook Rice

If using canned young jackfruit, drain and rinse; shred or pull apart pieces so they resemble pulled meat. If using fresh, parboil until just tender and shred. Pat dry any excess moisture.

Prepare Jackfruit

In a bowl combine yogurt, ginger paste, garlic paste, turmeric, red chili powder, garam masala and 1 tsp salt. Add shredded jackfruit and toss to coat evenly. Let marinate for 20-30 minutes (or up to 2 hours in fridge).

Marinate Jackfruit

Heat 2 tbs ghee/oil in a wide heavy-bottomed skillet or pan over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until deep golden brown and caramelized (about 20-25 minutes). Remove two-thirds of the fried onions and set aside to use as birista (garnish); keep remaining onions in pan for the base.

Caramelize Onions

To the remaining onions in the pan, add 2 tbs ghee/oil and cumin seeds. When they sizzle, add marinated jackfruit and slit green chilies. Cook on medium-high heat, stirring occasionally, until the jackfruit is fragrant and some edges brown, about 8-10 minutes. Add chopped tomato and cook until softened, 4-5 minutes.

Cook the Jackfruit

Stir in poppy seed or almond paste (if using), fennel powder, dry mango powder (or lemon juice), sugar and remaining 1 tsp salt. Cook for 2-3 minutes to combine flavors and reduce moisture. Taste and adjust seasoning.

Add Pastes and Spices

Mix in chopped coriander and mint leaves. Remove pan from heat. The jackfruit mixture should be moist but not soupy; if too wet, simmer briefly to reduce liquid.

Finish Jackfruit Layer

Warm 1/4 cup milk and add saffron threads. Let steep 5-10 minutes so color and aroma infuse. Stir in rose water and kewra water.

Prepare Saffron Milk

Choose a heavy-bottomed pot for final layering. Spread half of the cooked jackfruit mixture evenly across the bottom. Sprinkle a little of the reserved fried onions, some chopped coriander and mint. Layer half of the drained par-cooked rice over the jackfruit. Drizzle half of the saffron milk over the rice, spoon a little melted butter/ghee and scatter some fried onions. Repeat with remaining jackfruit mixture, herbs, then remaining rice. Top with the remaining saffron milk, butter/ghee and the remaining fried onions.

Assemble Biryani (Dum)

Cover the pot with a tight-fitting lid. If lid is not tight, seal edges with dough or a heavy layer of foil to trap steam. Place the pot over a low-heat heat diffuser or tawa (griddle) and cook on very low heat for 25-30 minutes to allow flavors to marry and rice to finish cooking (dum). Alternatively, bake covered at 160°C (320°F) for 25-30 minutes.

Granola & Yoghurt (v)

Fruit & Yoghurt (v)

Keema Pau (s)

Sausage

Awadhi Jackfruit Biryani (v)

Paneer Roomali Roll (v)

Salted Lassi

Coffee

Rose & Cardamom Lassi

Bhel

Mango & Fennel Lassi

Oat Milk Chai

Vegan Lassis

Fruit & Coconut Yoghurt

Chole Puri

Vegan Sausage Naan Roll

Vegan Akuri

Vegan Pau Bhaji

Pau Bhaji

Sober Lychee French '75

Clover Club

Desi Mulled Wine

Mulled Bramble

Vada Pau