What you can eat at Bombay Chowk

Standard South Indian version is coconut, lentil and tamarind based.

Chickpea-batter fritters, naturally egg- and dairy-free.

Plain fried potato side, no dairy or meat indicated.

Plain mixed vegetable salad, distinct from the yogurt-based items on menu.

Steamed rice-lentil batter, no dairy or ghee typical for this dish.

Moong dal filling, no dairy in dough or filling.

Fruit preserve, no animal ingredients typical.

Fried lentil batter doughnut, no dairy ingredient in standard preparation.

Herb-based, listed separately from yogurt raita items.

Oil-and-spice vegetable pickle.

Onions and spices only.

Fried lentil cracker, no dairy or egg.

True sorbet is water-based; menu distinguishes it from the dairy kulfi nearby.

Tamarind, sugar, spices only.

Fried pastry with vegetable filling, no dairy or egg indicated.

Chickpea curry typically finished with ghee; ask for oil instead.

Okra curry commonly finished with ghee; request oil.

Dhaba-style rajma often finished with butter/ghee; ask for none.

Bharta often finished with ghee; ask for oil instead.

Lentil soup, ask for no ghee finish, a routine dal request.

Confirm it's served dry, not brushed with ghee.

Potato-cauliflower dish typically uses ghee; ask for oil.

Coconut gravy dish; confirm no ghee or yogurt added to the masala.

Same dum-style ghee concern as other biryanis; ask for oil.

Coconut milk curry; confirm no ghee or butter added.

"Pops" naming suggests a possible creamy garlic toss; confirm no butter or dairy sauce.

Coconut milk base is stated, but nuts/raisins are commonly roasted in ghee; ask to confirm.

Standard dal tempering uses ghee; ask for oil-only tadka.

Always pan-fried in ghee traditionally; ask for oil.

Usually fried in oil, but confirm restaurant doesn't use ghee.

Mixed vegetable curry likely finished with ghee; ask for none.

Lentil stew tempering can include ghee; ask for oil-only tadka.

Dum biryani is traditionally ghee-cooked; ask for oil instead.

Samosa/pakoras are vegan; omit cutlet, which may use egg or dairy binder.