Served at
Bombay DaakAn 'elevated local bar' in Bandra West, Mumbai, offering a unique 'Daaru & Chakna Bar' concept with North and South Indian cuisine and creative cocktails.
A Banarasi-style potato papad, served sprinkled with Methi Masala, often accompanied by a side of Watermelon Rind Achaar.
Papad, also known as papadam, is a snack food that originated in the Indian subcontinent. It is typically made from a dough, often of black gram bean flour, which is deep-fried or cooked with dry heat until it achieves a crunchy texture. Other flours, including those from lentils, chickpeas, rice, or potato, can also be used. This crunchy item is commonly served as an accompaniment to a meal or as an appetizer, often with dips or toppings.
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An 'elevated local bar' in Bandra West, Mumbai, offering a unique 'Daaru & Chakna Bar' concept with North and South Indian cuisine and creative cocktails.
A recognized chef and TEDX speaker, listed in Forbes 30 under 30 Asia, involved in building Bombay Daak and other culinary ventures.
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