
Pani Puri
8 crisp puri, potato-chana filling, mint pani and sweet tamarind. Jain version swaps potato for sprouted moong.
P&D Indian Street Food is 100% vegetarian and has cooked Jain versions of its street food since the first Lowell restaurant opened in 2014. Every dish listed below can be ordered Jain at all three restaurants: Lowell, Quincy and Woburn, Massachusetts. Pick "Jain" as the preparation when you add the dish to your order; it prints on the WhatsApp ticket the kitchen reads.
In our kitchen "Jain" means no potato, no onion, no garlic and no other root vegetables such as carrot, beetroot, radish or ginger paste. Where a recipe normally leans on potato, we substitute: sprouted moong in pani puri, raw banana in pav bhaji, extra capsicum and cheese in the Bombay grill. Chutneys for Jain orders are made without garlic. Nothing on this page contains egg, and nothing anywhere on our menu contains meat, fish or gelatin.
Jain orders are cooked in a dedicated pan on request, with fresh oil, so they do not pick up onion or garlic from the regular batch. Fried snacks such as khaman, khandvi and methi gota are already Jain as cooked. If you are ordering for a group with mixed needs, write "Jain for N people" in your order note or WhatsApp message and the kitchen will keep those portions separate.

8 crisp puri, potato-chana filling, mint pani and sweet tamarind. Jain version swaps potato for sprouted moong.

Flat puri, potato, chopped onion, three chutneys, a snowfall of nylon sev.
Pani puri shells filled with potato, sweet yogurt, tamarind and sev.
Puffed rice, papdi, raw mango, peanuts, green and tamarind chutney. Tossed when you order.
Soft lentil vada soaked in chilled spiced yogurt, cumin, tamarind.
Mashed vegetable bhaji cooked on the tawa with butter. Two toasted pav, onion, lemon.

The cold classic — cucumber, tomato, beet, potato, green chutney, chaat masala.
Three layers pressed hot — potato, capsicum, tomato, cheese, chutney. Jain and Swaminarayan versions available.
Just cheese and green chutney, grilled till it leaks.
Sweet corn, cheese, black pepper, coriander.
Yes, really. Chocolate, a little cheese, pressed and dusted with sugar.
Fenugreek-besan fritters, Gujarati style, with kadhi chutney.
Steamed, spongy, tempered with mustard and curry leaves.
The Sunday-morning pairing — crisp fafda, hot jalebi, papaya sambharo.
Fresh paneer fingers, spiced batter, mint chutney.
Two shaak, dal, kadhi, rice, three rotli, papad, pickle and a sweet. Weekends only.
Chilled saffron milk, pistachio.
Hung yogurt, saffron, cardamom, almonds.
Reduced milk, nutmeg, pistachio. Served chilled.
Besan and ghee fudge, the festive one.
Dense frozen milk on a stick.
Spiced buttermilk, cumin, coriander.
Rose milk, vermicelli, basil seeds, kulfi on top.
Saffron milk, pistachio, kulfi.
Blended, frothy, Bombay café style.
Almond-saffron milk, hot or cold.
Pressed to order with ginger and lime.
Yes. Order it with the Jain preparation and the potato filling is replaced with sprouted moong; the pani never contains onion or garlic.
Khaman dhokla, khandvi, methi gota, fafda jalebi, dahi vada, the sweets and most drinks are Jain as cooked. Dishes that need the Jain preparation say so on their page.
Ginger paste is left out of Jain orders. We use compounded hing, which is on a wheat base; tell us if you need it left out and we will.
The Gujarati thali is served at Lowell on Saturday and Sunday from 12 to 3 PM and can be made Jain; order it with the Jain preparation.
No. Jain and Swaminarayan preparations cost the same as the regular dish.
Full menu · Swaminarayan menu · Vegan menu · Gluten-free menu