Biriyani: Irani-style, not to be confused with Hyderabadi, Lucknavi and other versions.
Brun-Maska: A hard bun with butter, best had dipped in Irani chai.
Gutli Pao: Also a hard bun, variations exist all the way down the coast to Goa.
Irani Chai: Tea like no other, based on the black and green tea introduced by Iranians to India.
Keema Gotala: Spicy minced mutton, with a fried egg on top.
Mawa Cake: Irani restaurant speciality, ideal extra for the days you wanted more than brun-maska-chai.
Pattice: Cutlets of vegetables or mutton, dipped in egg and breadcrumbs and fried.
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