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2

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1. Banana Buns 2. Chow Chow Baath 3. Upma Poha 4. Poori Srikhand 5. Poori Bhaji / Channa 6. Poha and Banana
0.500 7. Semige (Idiappam) Korma 0.600 8. Pundi 6 Pc(STEAMED RICE BALLS) 0.600 9. Mysore Rasam Vada 0.700 10. Idly Tovay (DAAL) 0.700 11. Neer Dosa (5Pcs) 0.600 12. Davengere Benne Dosa
13. Kandha Poha
0.700 0.700 0.600 0.600 0.700 0.700 0.800

6

  • 7
  • 8

  • 14. IDLI – 3 Pcs
  • BD 0.600

Gently steamed rice and lentil puffs, served with Sambar and coconut chutney.

  • 15-MEDU VADA 2Pcs
  • BD 0.600

  • Delicious
  • golden
  • fried
  • lentil

doughnut fluffy in the middle and crispy on the outside.

15
14

16
17

  • 16 .UPMA
  • BD 0.500

Warm cream of wheat cooked with nuts, and served with coconut chutney.

  • 17. Tomato Uttappam
  • BD 0.900

18. Onion Chilly Uttappam 19. Uttappam Basket (3 types) 20. Tomato Omlette
BD 0.900 BD 1.200 BD 0.900

  • BD 0.800
  • 21. Home Dosa (2Pcs)

Uttappams are made from lentils and rice fermented overnight, similar to the Dosa. They are cooked on both sides and come with a variety of toppings. Uthappams are the South Indian version of a Pizza.

  • The people of Southern India have developed over the
  • years

the fine art of making the Dosa. The Dosa is a crepe made from a

batter of soaked lentils and rice, ground together and fermented . All Dosas and Uthappams are accompanied with Sambar (lentil soup) and coconut chutney.

  • 22. Sada Dosa
  • BD 0.500

BD 0.900 BD 0.900
23. Masala Dosa 24.Chilly Cheese Corn Dosa

23

25. Mysore Masala Dosa 26. Rawa Dosa 27. Rawa Masala Dosa 28. Onion Rawa Dosa 29. Onion Rawa Masala 30. Chinese Noodles Dosa 31. Ghee Roast
BD 0.900 BD 0.800 BD 0.900 BD 0.800 BD 0.900 BD 1.200 BD 0.700 BD 0.800 BD 1.100
32. Godhi(Wheat) Dosa 33. Paper Masala Dosa

“Originating from Tibet is a hugely popular street food in the country largely in Northern India”

(Veg / Chicken)

BD 1.500 / BD 1.800 BD 1.700 / BD 1.900
34. Steamed Momos
Tandoori Momos

34

( Veg / Chicken)

  • 35. Manchurian Rice Combo
  • 1.800 / 2.100

1.200 / 1.600 1.600
36. Choice of Manchurian 37. Chilly Paneer 38. Choice of Fried Rice 39. Triple Schezwan Rice 40. Chicken Lollypop 41. Egg Fried Rice 42. Choice of Noodles 43. Fish Koliwada
1.300 / 1.600 1.600 / 1.800 2.200

35

1.200 1.400 / 1.800 2.200

Chaat Counter

  • Bhel Puri
  • 0.800

  • 44. Paani Puri
  • 0.900

0.900 1.100 1.000 0.900 0.500 1.000 1.000
45. Sev Batata Puri 46. Dahi Sev Puri 47. Pav Bhaji 48. Samosa Chaat 49. Vada Pav 50. Ragda Patties 51. Burjee Pav 52. Grilled Veg. Sandwich 0.800

Lucknowi Khasta Kachori Chaat
BD 1.000

Having a Chaat Party ? We got you covered
Call us for Live Chaat and
Jelabi Counters

omlette pav
1.000

Juices ‘n’ shakes

  • 53. Pure Orange
  • 1.000

1.000 0.700 1.100 0.400 0.900
54. Pure Pomegrante 55. Fresh Pineapple 56. Cold Coffee 57. Aerated Beverages 58. Ice Cream Shakes

59. Fresh Fruit Milk Shakes 1.100

  • 65.Butter Chicken
  • 2.500

Chicken in a mildly spiced tomato sauce and buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture.

Non-veg Curries

60. Chicken Qorma (House Special)

A traditional Indian dish that's light and flavorful

almond curry made with tomato paste, plenty of spices and cream that’s buttery and utterly delicious.

66. Murgh Handi ( bone in)

Cooked on low heat in its own juices and cardamom, coriander and cumin seeds.

2.300 2.300 2.300
2.300
67. Chicken Palak (bone in)

A healthy Chicken curry where chicken is firstly marinated and then cooked in spinach gravy.

  • 61. Chicken Kareemi
  • 2.300

2.300 2.400

Split chicken breasts with Julienne cut onions and capsicum creamy in a aromatic light yellow sauce.

68. Kadai Murgh (bone in)

A spicy & flavorful dish made with chicken, onions, tomatoes, ginger, garlic & fresh ground spices known as Kadai masala.

62. Chicken Chatpata

A Tangy and spicy chicken Dish made from Strips of Boneless chicken and amchur powder.

  • 69. Mutton Qorma
  • 2.800

A delicacy made by slow cooking mutton along with yogurt, whole spices and freshly ground indian spices.

63. Murgh Rarda

A Flavorful Punjabi dhaba recipe made from minced chicken and boneless cubes of chicken in thick aromatic sauce.

70. Goan Prawn Curry

A mild spicy, sour curry that comes from Goa and is also called Ambot Tik.

2.600 2.800
64. Chicken Tikka Masala

Chunks of roasted marinated chicken in a spiced curry sauce, It is among the United Kingdom's most popular dishes.

2.500
71. Saag Mutton

Indian Lamb slow cooked along with iron-rich spinach in this tasty curry recipe.

Veg Biriyani Chicken Biriyani Lamb (Indian) Prawns
1.700 1.800 2.200 2.300

72. Kadai Mutton (Bone in )

An aromatic and spicy masala and the combination of Kasuri methi, coriander and saunf.

2.800

  • 2.900
  • 73. Mutton Rarda (Bone in)

A Himachali style mutton curry with a combination of minced meat and cubes of tender lamb.

74.Mutton Rogan josh (Bone in)

Kashmiri style Lamb Curry made with ground spices, fennel seeds and dry ginger.

2.900

  • 2.800
  • 75. Fish Tikka Masala

Juicy chunks of boneless fish marinated and made in

“A curry is never made in a Hurry nor eaten in a hurry..”

  • 86. Kadai Paneer
  • 1.900

2.000 2.000 2.100 2.000

Indian cottage cheese and bell peppers cooked with onions, and tomatoes and bell peppers.

87. Paneer Tikka Masala

marinated paneer cheese first grilled and then served

in a spiced gravy.

  • 76 Channa Masala
  • 1.600

1.800

Chickpeas in in a tangy, aromatic onion-based gravy.

88. Paneer Bhurji

scrambled Indian cottage cheese with onion, tomatoes and green chillies.

77. Dhaba Daal

Spicy, smoky and really authentic Indian punjabi Dhaba Style Dal.

89. Paneer Rarda

Cubes of Indian Cottage cheese and grated paneer in a medium moghlai sauce.

  • 78. Yellow Daal Tarka
  • 1.600

1.600 1.600

A mix of moong dal and arhar dal, this is a flavourful

lentil preparation and most popular.

90. Paneer Butter Masala

A delicious recipe of paneer cooked in a sauce made from tomatoes, onion, cashews, ginger and garlic.

79. Aloo Gobhi Adraki

Cauliflower florets n potatoes stir fried with onoions,

capsicum and generous ginger.

80. Aloo Mutter

81

Punjabi dish from the Indian subcontinent which is made from potatoes and peas in a spiced creamy tomato based sauce.

  • 81. Bhendi Do Pyaza
  • 1.800

1.700

Okra cooked with lots of onions and Indian spices!

82. Pindi Choley

A classic dish from the Punjabi repertoire, which is

flavoured with a large assortment of spice powders,

chic peas and cottage cheese.

  • 83. Veg Jalfriezy
  • 1.700

1.900

This semi-dry side dish recipe is a blend of many vegetables and spices.

90

84. Veg Kofta Masala

Kofta made from chopped potatoes, carrots, beans,

capsicum, cauliflowers florets and green peas in a rich

creamy indian sauce.

  • 85. Palak Paneer
  • 1.900

Cottage cheese in a thick paste made from puréed spinach and seasoned with ginger, garlic, garam masala, and other spices.

We can also prepare all dishes without Onions and Garlic on request.

Kababs n Breads

(From the Indian Clay Oven)

(Veg.)

  • 91. Miley Juley Kebab Platter
  • 3.600/ 4.200

98

Chicken malai Tikka, lamb seekh kebab, fish tikka, chicken tikka, chicken seekh kebabs , tandoor prawns and pahadi chicken.....worth to share.

92. Tandoori Chicken (Half / Full) 1.500 / 2.900

Whole chicken marinated in yoghurt and roasted Indian spices, cooked in tandoor.

95. Chicken Pahadi Tikka

Chunks of chicken coated in a spicy marinade and cooked in tandoor.

2.400 3.500 2.800 2.900 2.900

  • 93. Tangri Bharwaan (4 Pcs)
  • 2.500

Tender chicken drumsticks stuffed with minced chicken and freshly ground indian spices and herbs.

96.Tandoori Shrimp

Tail on shrimps flavored with ginger, garlic paste and

whole spices cooked in the Indian tandoor.

94. Murgh Malai Tikka

Tender chicken cubes marinated with cream, cheese and

gram flour.

2.500
97. Kebab - E- Seekh Mutton

Mild spiced tender lamp marinated in yoghurt and

roasted over open fire.

94

98. Chicken Seekh Kebab

Coarse ground chicken chopped and mixed with herbs and seasonings and cooked in the Tandoor.

99. Murgh Banjara

Boneless chicken pieces marinated in spiced indian marinade and yoghurt, yellow chilly powder and then cooked in the tandoor –Very Spicy.

96

WE MAKE ALL TYPES OF

100. Paneer Tikka (Grill Cottage Cheese) 2.500

INDIAN SWEETS ON SPECIAL

  • 101. .Ajwaini Fish Tikka
  • 2.200

Boneless pieces of Fillet marinated in freshly

ORDERS

ground carrom seeds and indian spices

102. Naan (Plain / Butter) 103. Roti (Plain / Butter) 104. Kulcha / Parantha Stuffed 105. Assorted Breads Basket
0.200/0.250
0.150/0.200
0.600 1.900

All our Kebabs are freshly prepared on each order. We use Halal Meat only.

Dess

107

108

106 .Gadbad Ice Cream

107. Gajar Ka Halwa

1.800

1.200 1.000 0.900

1.000

1.500 0.350 1.200

1.200

0.900
108. Gulabo Faloodha

109. Naram Garam Jamun

110. Malai Kulfi 111. Raseeli Jelabi 112. Puran Poli-Hobatu *spl order 113. Spl Motichur Laddu - 6 pcs

114. Kajur Dates Barfi - 6 Pcs

115. Kesar Rasmalai

109
110

113 114

111

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    To access digital resources including: blog posts videos online appendices and to purchase copies of this book in: hardback paperback ebook editions Go to: https://www.openbookpublishers.com/product/87 Open Book Publishers is a non-profit independent initiative. We rely on sales and donations to continue publishing high-quality academic works. FEEDING THE CITY: WORK AND FOOD CULTURE OF THE MUMBAI DABBAWALAS Sara Roncaglia © Sara Roncaglia. This book is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported Licence: http://creativecommons.org/licenses/by-nd/3.0/ This license allows for copying any part of the work for personal and commercial use, providing the work is not translated or altered and the following author and publisher attribution is clearly stated: Sara Roncaglia, Feeding the City: Work and Food Culture of the Mumbai Dabbawalas (Cambridge: Open Book Publishers, 2013). As with all Open Book Publishers titles, digital material and resources associated with this volume are available from our website at: http://www.openbookpublishers.com/isbn/9781909254008 ISBN Hardback: 978-1-909254-01-5 ISBN Paperback: 978-1-909254-00-8 ISBN Digital (PDF): 978-1-909254-02-2 ISBN Digital ebook (epub): 978-1-909254-03-9 ISBN Digital ebook (mobi): 978-1-909254-04-6 DOI: 10.11647/OBP.0031 Cover image: Preparation of a meal in Mumbai, May 2007. Photo by Sara Roncaglia. Translated from the Italian by Angela Arnone. Typesetting by www.bookgenie.in All paper used by Open Book Publishers is SFI (Sustainable Forestry Initiative), and PEFC (Programme for the Endorsement of Forest Certification Schemes) Certified.