Swaminarayan-friendly food at P&D

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.

Two potato patties under warm white-pea ragda, chutneys, onion and sev.

Smashed Punjabi samosa, chole, yogurt, chutneys, pomegranate.

Crisp papdi, chana, potato, yogurt, chaat masala.

Griddled potato tikki, chole, yogurt, tamarind, sev.

Soft lentil vada soaked in chilled spiced yogurt, cumin, tamarind.

Broken moong kachori, aloo, yogurt and chutneys.

Mumbai’s burger — spiced potato vada, dry garlic chutney, fried green chilli, soft pav.

Mashed vegetable bhaji cooked on the tawa with butter. Two toasted pav, onion, lemon.

Chunky, less-mashed bhaji with whole vegetables. Two pav.

Kutchi dabeli — sweet-spicy potato, pomegranate, masala peanuts, sev.

Milder sprouted-bean curry with pav.

Pav tossed in bhaji masala and butter on the tawa.

Rice tossed on the pav bhaji tawa with vegetables and masala.

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.

Spiced potato and peas mash, grilled with cheese.

The signature. Four slices, three fillings — chutney-potato, cheese-corn, paneer masala.

Sweet corn, cheese, black pepper, coriander.

Yes, really. Chocolate, a little cheese, pressed and dusted with sugar.

Hand-folded, potato and peas, served with green and tamarind chutney.

Flaky shell, spiced moong dal filling.

Potato dumplings in besan batter, fried golden.

Fenugreek-besan fritters, Gujarati style, with kadhi chutney.

Steamed, spongy, tempered with mustard and curry leaves.

Rolled besan ribbons with coconut and sesame.

The Sunday-morning pairing — crisp fafda, hot jalebi, papaya sambharo.

Potato-stuffed bread in besan batter.

Fresh paneer fingers, spiced batter, mint chutney.

Spiced potato roll with onion, chutney and frankie masala.

Corn, cheese, capsicum.

Two tikkis, yogurt, tamarind, lettuce.

Two shaak, dal, kadhi, rice, three rotli, papad, pickle and a sweet. Weekends only.

Two puffed bhature, Punjabi chole, onion, pickle.

Amritsari kulcha with butter chole.

Six puri with dry potato bhaji.

Methi thepla with the day’s shaak and chhundo.

Wheat dumplings simmered in sweet-sour Gujarati dal.

Warm, syrup-soaked, cardamom.

Chilled saffron milk, pistachio.

Fried fresh, crisp, dripping.

Slow-cooked carrot, ghee, cashew.

Hung yogurt, saffron, cardamom, almonds.

Reduced milk, nutmeg, pistachio. Served chilled.

Besan and ghee fudge, the festive one.

Dense frozen milk on a stick.

Alphonso pulp, thick yogurt.

Rose water, a little cardamom.

Spiced buttermilk, cumin, coriander.

Ginger, cardamom, boiled properly.

Half glass, full strength.

Rose milk, vermicelli, basil seeds, kulfi on top.

Saffron milk, pistachio, kulfi.

Fresh lime, black salt, mint.

Chilled rose syrup milk.

Blended, frothy, Bombay café style.

Almond-saffron milk, hot or cold.

Pressed to order with ginger and lime.