Signature
Bhaji Pav
Vegetables slow-mashed with our signature masala, finished with butter and served with warm pav.
Chef's pick
Honest Special Bhaji Pav
The bhaji with a second, sweeter spice blend, cashews and raisins folded through.
Masala Pav with Bhaji
Pav split, buttered and griddled in bhaji masala, served with the curry alongside.
Masala Pav Dry
The same griddled pav, seasoned with spice and served without the curry.
Cheese Bhaji Pav
Bhaji pav under a blanket of melted cheese.
Pulav
Steamed basmati cooked through with vegetables and whole spice.
Chef's pick
Honest Special Pulav
Our pulav with a sweeter spice blend, cashews and raisins.
Paneer Tawa Pulav
Pulav finished on the tawa with spiced paneer and pav masala.
Signature
Pani Puri
Crisp wheat shells, spiced potato and chilled mint-jeera water, poured at the counter.
Sev Puri
Flat puri loaded with potato, onion, three chutneys and a heavy fall of fine sev.
Bhel
Puffed rice tossed to order with date-mango sauce, green chutney and raw onion.
Dahi Puri
Puri shells filled with potato, sweetened yoghurt and assorted chutneys.
Papdi Chaat
Crisp papdi, potato, chickpea, yoghurt and tamarind, built in the bowl in front of you.
Samosa Chaat
Samosa broken open under chickpeas, yoghurt, chutneys and sev.
Dahi Vada
Soft lentil vada soaked in sweetened yoghurt, cumin and tamarind.
Chef's pick
Raj Kachori
The king of chaat — a hollow kachori packed with potato, sprouts, yoghurt and chutney.
Aloo Tikki Chaat
Griddled potato tikki under chole, yoghurt and tamarind.
Samosa
Two hand-folded samosas, thick pastry, coarse potato-pea filling, fried to order.
Vada Pav
Batata vada in pav with dry garlic chutney and a fried chilli on the side.
Dabeli
Kutchi pav packed with sweet-spiced potato, pomegranate, roasted peanuts and dabeli masala.
Vegetable Sandwich
Cucumber, tomato, onion, beetroot and potato with green chutney. Regular or grilled.
Cheese Sandwich
A heavy hand of cheese, grilled until it pulls.
Chutney Sandwich
Coriander-mint chutney, butter and soft white bread.
Cheese Chutney Sandwich
Green chutney and cheese, pressed together on the grill.
Butter Sandwich
The plain one, done properly. Butter, salt, pepper.
Chocolate Sandwich
Grated chocolate melted between grilled bread — the after-school order.
Chef's pick
Honest Special Sandwich
Our house sandwich: pineapple jam, vegetables and cheese.
Katappa Sandwich
Three layers, three sauces, cheese and vegetables throughout.
Signature
Bahubali Sandwich
Four layers, each with a different sauce, cheese and vegetables. Served with chips.
Tufani Sandwich
The spicy one — schezwan, green chilli and cheese.
Plain Dosa
Rice-and-lentil crepe crisped in ghee, with sambhar and chutney.
Masala Dosa
The same crepe, filled with soft potato and onion masala.
Mysore Plain Dosa
Dosa spread with hot red Mysore chutney before it comes off the griddle.
Mysore Masala Dosa
Mysore chutney under the potato masala. The hottest dosa we make.
Cheese Dosa
Dosa with cheese folded through the fill.
Cheese Mysore Masala Dosa
Red chutney, potato masala and cheese, all in one crepe.
Chef's pick
Spring Dosa
Dosa rolled tight around a spring-vegetable filling, cut into rounds and served with four chutneys.
Paneer Tikka Dosa
Char-grilled paneer tikka rolled into a crisp dosa.
Chef's pick
Dabang Dosa
Our fusion dosa — vegetables, cheese and a spice mix the kitchen refuses to write down.
Rava Plain Dosa
Cracked-wheat batter, lacy and brittle.
Rava Masala Dosa
Rava crepe filled with potato and onion masala.
Rava Onion Dosa
Rava crepe scattered with onion and green chilli.
Plain Uttapam
Thick rice-lentil pancake, soft in the middle.
Onion Uttapam
Uttapam pressed with onion as it cooks.
Onion Chilli Uttapam
Onion, green pepper and chilli worked into the batter.
Mix Veg Uttapam
Uttapam under a full mix of chopped vegetables.
Idli with Sambhar & Chutney
Two steamed rice cakes, sambhar and coconut chutney.
Hot & Sour Soup
Peppery, sharp, thickened, with vegetables cut fine.
Manchow Soup
Dark garlic broth under a pile of fried noodles.
Sweet Corn Soup
Mild, thick and sweet with whole corn.
Veg Manchurian
Vegetable dumplings fried crisp, tossed with garlic, ginger and dark soy.
Gobi Manchurian
Cauliflower fried crisp and tossed in the same wok sauce.
Manchurian Gravy
The dumplings simmered in a glossy onion-garlic gravy.
Signature
Paneer Chilli
Paneer and green pepper tossed with onion and garlic until the edges blister. Dry or gravy.
Paneer 65
Batter-fried paneer tossed with curry leaf and chilli.
Chef's pick
Chinese Bhel
Fried noodles tossed with shredded vegetables and chilli sauce — Bombay's own invention.
Veg Fried Rice
Rice tossed hard in a smoking wok with vegetables.
Schezwan Fried Rice
Fried rice turned up with our own schezwan sauce.
Chef's pick
Triple Schezwan Fried Rice
Fried rice, noodles and manchurian gravy on one plate, three sauces deep.
Veg Hakka Noodles
Noodles tossed with julienned vegetables and Chinese seasoning.
Schezwan Noodles
Hakka noodles with schezwan sauce through them.
Veg Noodles with Manchurian
Hakka noodles under vegetable manchurian.
Veg Chilli Garlic Noodles
Noodles tossed with chilli, garlic and spring onion.
Signature
Paneer Tikka
Yoghurt-marinated paneer and peppers, skewered and char-grilled — served hanging at the table.
Paneer Pudina Tikka
The same skewers, marinated in mint instead.
Paneer Butter Masala
House paneer in a tomato-cashew gravy, finished with butter and a little cream.
Paneer Tikka Masala
Char-grilled paneer and peppers dropped into a smoky onion-tomato masala.
Palak Paneer
Spinach cooked down with ginger and green chilli, paneer folded in at the end.
Kaju Paneer
Paneer and whole cashews in a mild, rich onion gravy.
Malai Kofta
Paneer and potato dumplings in a sweet cashew gravy.
Cheese Butter Masala
Butter masala made richer with cheese through the gravy.
Veg Kolhapuri
Mixed vegetables in a dark, fiery Kolhapuri masala.
Mushroom Masala
Mushrooms cooked down in onion, tomato and whole spice.
Khoya Kaju Curry
Cashews simmered with khoya — Gujarati wedding food.
Sev Tomato
Kathiawadi tomato curry finished with a fall of sev.
Amritsari Chole
Chickpeas cooked dark with tea, tamarind and whole spice.
Methi Malai Mutter
Fenugreek and peas in a mild cream gravy.
Tava Veg
Mixed vegetables finished hard on the tawa with pav bhaji masala.
Dal Makhani
Black lentils held overnight on low heat with butter and cream.
Dal Fry
Yellow dal under a hot ghee tempering of cumin, garlic and dried chilli.
Jeera Rice
Basmati tempered with cumin and ghee.
Vegetable Biryani
Rice and vegetables layered and finished on dum under a sealed lid.
Boondi Raita
Chilled yoghurt with crisp boondi and roasted cumin.
Vegetable Raita
Yoghurt with cucumber, tomato and onion.
Butter Roti
Whole-wheat roti off the tandoor wall, brushed with butter.
Plain Naan
Soft tandoori naan, blistered where it met the clay.
Butter Naan
Naan finished with butter as it comes off the skewer.
Garlic Naan
Naan pressed with garlic and coriander before baking.
Bullet Naan
Naan studded with green chilli. It earns the name.
Chilli Garlic Naan
Garlic, green chilli and coriander, all on one naan.
Cheese Naan
Naan stuffed with cheese, torn best straight from the basket.
Aloo Paratha
Whole-wheat paratha stuffed with spiced potato.
Paneer Paratha
Paratha stuffed with crumbled, spiced paneer.
Onion Kulcha
Kulcha layered with onion and coriander.
Rumali Roti
Handkerchief-thin roti, folded at the table.
Bread Basket
Butter roti, butter naan, garlic naan and kulcha for the table.
Signature
Honest Thali
Curries, dal, rice, breads, papad, pickle, salad and something sweet at the end.
Chole Bhature
Chickpea curry with bhature straight out of the fryer, achar, salad and a gulab jamun.
Chana Puri
Chickpeas with small puris — the lighter, older cousin of chole bhature.
Aloo Puri
Spiced potato curry with hot puris.
Veg Puff
Flaky pastry around spiced vegetables, baked to order.
Masala Veg Puff
The puff, with a hotter masala through the filling.
Bataka Vada
Potato vada fried in gram-flour batter, served with fried chilli.
Signature
Khaman Dhokla
Steamed gram-flour cake, sweet-sour, tempered with mustard and curry leaf.
Fries
Salted, hot, and gone before the mains arrive.
Cheese Fries
Fries under melted cheese and a dust of masala.
Chef's pick
Indian Style Bhakri Pizza
A crisp bhakri base with onion, capsicum and cheese — the Gujarati school-holiday classic.
Cheese Baked Bhakri Pizza
Bhakri pizza baked again under a second layer of cheese.
Gulab Jamun
Warm khoya dumplings soaked through with cardamom syrup.
Ras Malai
Soft paneer discs in saffron milk, cold, with pistachio.
Carrot Halwa
Carrots cooked down in milk and ghee until dark and sticky.
Malai Kulfi
Milk reduced for hours, frozen dense on a stick. No churn, no air.
Badam Pista Kulfi
Kulfi through with almond and pistachio.
Signature
Rose Falooda
Rose syrup, vermicelli, basil seed, cold milk and a scoop of ice cream.
Kesar Pista Falooda
Saffron and pistachio falooda, built in the same tall glass.
Mango Falooda
The same glass, on alphonso mango.
Kulfi Falooda
Falooda with a whole kulfi dropped in.
Cassata Ice Cream
Layered cassata, cut thick.
Ice Cream Dolly
Chocobar, mango, santastic or kachha pakka aam.
Ice Cream
Raj bhog, kesar pista, chikoo, butterscotch, kaju anjeer, mango, chocolate, vanilla.
Signature
Mango Lassi
Thick set yoghurt blended with alphonso pulp. Poured, not shaken.
Sweet Lassi
Yoghurt, sugar and a dusting of cardamom.
Masala Chaas
Salted buttermilk with cumin, curry leaf and green chilli.
Chef's pick
Mango Shake
Alphonso blended thick with cold milk.
Kaju Anjeer Shake
Cashew and fig blended into cold milk until it drinks like dessert.
Ferrero Rocher Shake
Chocolate, hazelnut and ice cream. Dessert in a glass.
Kesar Pista Shake
Saffron and pistachio, the way the sweet shop makes it.
Chef's pick
Mocktails
Blue lagoon, virgin mojito, masala soda — made fresh at the counter.
Fresh Juice
Orange, sugarcane, pineapple, carrot — pressed to order.
Masala Tea
Boiled long with ginger, cardamom and clove.
Sweet Paan
Betel leaf, gulkand and dry fruit — the way the meal is meant to end.
Nothing matches that. Try .
Before you order
Allergens &
preparation.
Our kitchens handle dairy, peanuts, tree nuts, coconut, wheat, gluten and sesame. Tell the counter about an allergy and we will tell you honestly whether we can cook around it.
Everything is made to order, so a full table takes around 35 minutes. Photographs show the dish as we plate it — yours will be close, never identical.
No online checkout yet: call 708-981-3415 and we will take it from there.
