Indian Starters & Street Food

Mumbai street food is its own world. Every corner has a vendor, every vendor has a queue, and every queue moves faster than it should because everyone already knows what they want.

Growing up in Mumbai, I ate samosas almost every week of my life, piping hot from street stalls and college cafeteria counters, paired with masala chai. This collection brings those recipes home. The samosas, the pakoras, the pav bhaji, the vada pav I ate every single day after engineering college for a five-rupee coin.

And alongside them, the Mangalorean snacks not many people outside Karnataka have never encountered: goli baje, mysore bonda, Mangalore buns. Most of these go naturally with chutneys, and a few belong as part of a larger Indian breakfast spread.