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Chai Pani has been packed daily since its opening last year. Attribute the response in part to the care that owners Meherwan and Molly Irani take with the food: The kitchen grinds its own spices and makes sauces from scratch, a rarity among typical Indian restaurants. Jump into the meal with Bombay chili cheese fries topped with incendiary lamb hash and paneer or the whole-leaf kale pakora fried in curried chickpea batter. Move on to matchstick okra fries flavored with lime, uttapam pancakes topped with tomatoes and cheese, and glorious masala fish wraps.