Dispatches from the chowpatties and galis of Bombay — vada pav, chaat and chai, made fresh to order and served till late.
The Bombay Daily is a pure-vegetarian, eggless Indian street food kitchen launching this October at 710 Taunton Rd E, Whitby, Ontario (Taunton & Thickson). We cook the chowpatty classics the way they are served on Bombay's pavements: vada pav toasted in butter, pav bhaji griddled with Amul, chaat assembled to order, misal with a ladle of tarri, and cutting chai poured hot into small glasses.
Staff photographs. Plates may vary; appetites will not.
To the Editor: I came for the cutting chai and left with two dabeli and a lifelong grievance against every other chai I have ever been served. The staff explained each dish patiently to a man who did not know what a sev was. Bravo.
To the Editor: Sir, I have not tasted a vada pav like this since my college canteen in Dadar. The chutney has the right sting and the pav is toasted in butter as the good Lord intended. I shall be returning with my mother-in-law, who is harder to please than I am.
To the Editor: Finally, proper pav bhaji east of Toronto. The pani puri is a small riot in a cup. One star withheld only because the queue on Saturday tells us the secret is out already.
The Editor reserves the right to trim letters for length, never for enthusiasm.