Evening menu · Indian street food in Paris 11

JUHU CHOWPATTY, MUMBAI · THE SHARING GULLY

Juhu Chowpatty is not about one kind of food. It is the full noise of Mumbai in one place: chaat counters, pav stalls, grill smoke, families by the sea, friends sharing paper plates, and always someone saying "one more".

 

STARTERS · SMALL PLATES: ORDER A FEW, SHARE EVERYTHING, EAT WITH YOUR HANDS

 

VADA PAV (vg) · €7

Mumbai's most famous hand-held snack, ranked among the top 3 burgers in the world. A house-spiced potato patty, fried and tucked into soft pav with dry garlic chutney, green chilli and sweet-and-sour chutney.

 

PANI PURI (vg) · €7

Juhu Chowpatty in one bite. Crisp puris filled with potato, chickpeas, roasted cumin and tamarind-spiced water. Eat it whole. There is no elegant way, and that is the point.

 

MUMBAI DAHI PURI (v) · €7

The cool, creamy cousin of pani puri. Crisp puris filled with potato and chickpeas, topped with chilled yoghurt, tamarind-date chutney, spices and sev. Cool, sweet-sour and crunchy.

 

RESHMI KEBAB · €9

Reshmi means silk. Chicken marinated with fresh cream, nutmeg flower and soft spices, then grilled on skewers until smoky, tender and silky.

 

TANDOORI CHICKEN · €9

Chicken marinated overnight in our house tandoori marinade, then cooked in the clay tandoor until smoky outside and juicy inside.

 

TANGRA, KOLKATA · THE INDO-CHINESE GULLY

Tangra is Kolkata's old Chinatown, the neighbourhood where Chinese cooking techniques met Indian ingredients, green chilli, masala and sauces made the desi way. From there, Indo-Chinese travelled across India and became a street-food language of its own. Not quite Chinese, not quite Indian, completely desi.

Pick your sauce, dry or saucy, then pick your style: veg Manchurian balls (v) or chicken.

 

CHILLI · €15

Green chilli, onion and bell pepper in a soy garlic sauce. Sweet and sour, garlicky, peppery.

 

SCHEZWAN · €15

Red chilli, garlic and our house Schezwan chutney, with a little sweetness. Deeper, more garlicky and a little hotter than Chilli, but never built to burn. Both sauces stay balanced. More heat on request.

 

SERVED WITH

 

KOLKATA HAKKA CHOWMEIN · €10

Kolkata street-style noodles, wok-tossed with vegetables and spring onion.

 

EGG FRIED RICE · €10

Kolkata-style egg fried rice with vegetables and a pinch of house fried-rice masala.

 

MALABAR PARATHA · €3

Flaky, buttery, torn by hand. Chef's recommendation.

 

THE DOSA GULLY · THREE CITIES, THREE DOSAS, ONE HOT TAWA

Dosa is one of India's great everyday foods, and every region makes its own. On Chef Deb's street-food travels, three dosas stayed with him. Fermented dosa batter, vegan and naturally gluten-free. Served with house sambar, coconut chutney and peanut chutney.

 

CHENNAI PAPER ROAST MASALA (vg) · €16

Spread paper-thin across the tawa until golden and crackling crisp, then folded around potato-onion masala.

 

MYSORE MASALA (v) · €16

House Mysore red chilli-garlic chutney and butter are spread onto the dosa as it cooks, then filled with potato masala. Crisp outside, soft and fluffy within, buttery and gently spicy.

 

BOMBAY 99 (v) · €16

A dosa that fell in love with a Mumbai street sandwich: homemade Bombay 99 green coriander chutney, melted cheese and masala vegetables, folded together hot from the tawa.

 

MAIN COURSE · EACH CITY HAS ITS GULLY

Five cities, five memories, one table. These dishes do not come from a curry book. They come from lanes, old kitchens, restaurants, railway stops and food memories collected across India. Served with a small bowl of rice.

 

KOLKATA KATHAL KOFTA MALAI CURRY (vg) · €16

Kolkata, West Bengal. The word malai travelled farther than you think. During the Pala era, Malay traders brought their coconut-rich curries to Bengal. Here, green jackfruit is slow-cooked with peanut and coconut, shaped into koftas and finished in a soft, fragrant malai-style curry.

 

DELHI BUTTER CHICKEN · €16

Old Delhi. Not orange. Not the smooth, sweet sauce the world came to believe was butter chicken. The Old Delhi version: slow-cooked pomodoro tomato, infused butter, dried fenugreek, tandoori chicken and our house Old Delhi spices. This dish existed before it was industrialised.

 

MANGALORE FISH CURRY · €18

Mangalore, Karnataka. An unexpected stop at Mahesh Lunch Home in Mangalore. Fish of the day, fresh mango, kokum, coconut and curry leaves. The acidity of kokum meets the sweetness of mango: the dish that stayed with me from the coast.

 

KERALA DUM BIRYANI · €18

Kochi, Kerala. At Keyees Hotel in Kochi, this was the biryani that stayed with me. Lamb slow-cooked with Malabar pepper, curry leaves and coconut, layered with basmati, cashews, raisins and ghee, then sealed under dum and served on a banana leaf.

 

AMRITSAR CHOLE KULCHE (v) · €16

Amritsar, Punjab. In Amritsar, this is food you eat standing up, hands around a hot kulcha. Our chickpeas cook slowly for five hours with house Punjabi spices, served with a kulcha stuffed with vegetables, corn and paneer. Tear, scoop, repeat.

 

ACCOMPANIMENTS · ONLY WITH MAIN COURSES

Rice pilaf €3 · Sambar €4 · Masala aloo €4 · Chole €4 · Raita €4

 

ROTI GALI · BREADS FROM THE TANDOOR

The tandoor is the heartbeat of our kitchen. Our house naan dough is made extra soft and fluffy, then cooked against the hot wall until blistered, smoky and ready to tear.

Naan €3 · Naan Kiri €4 · Garlic Naan €4.50 · Garlic Kiri Naan €5 · Lachha Naan €5 · Malabar Paratha €3

 

FIRANGI MITHAI · DESSERTS

Firangi means foreigner. French technique, Indian memory, no borders on the spoon.

 

SHEER KHURMA (v) · €6

Cardamom crème anglaise, crisp vermicelli, pistachio and rose water. The dessert of Eid and great celebrations: soft, fragrant and familiar.

 

KULFI OF THE MOMENT (v) · €6

Kulfi is not ice cream in a hurry. Slower, denser and made in house. The flavour changes with the season and what the kitchen is making.

 

MYSORE PAK MANGO CHEESECAKE (v) · €7

Mysore Pak, the rich besan-and-ghee sweet from Mysore, becomes the base for our house mango-cardamom cheesecake. Dense below, creamy above. No half measures.

 

CHAI / COFFEE GOURMAND (v) · €8

Masala chai or Indian espresso, served with three surprise house sweets. They change with the season and what the kitchen is making.

 

Our kitchen has spice, not fire. Aaram se. (v) vegetarian · (vg) vegan. Allergen information available on request.