Bombay Bistro Menu

This traditional dish involves cooking roasted rava in water that has been flavored by ghee/oil, cashews, urad dal (lentils), chana dal (husked chickpeas), onion, ginger and additional herbs and spices. Sugar can be added for a mildly sweet and savory dish. Upma, Uppumavu or Uppittu is a dish originating from the Indian subcontinent, most common in Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.

Steamed Rice And Lentil Patties Served With Varieties Of Chutney, Sambhar a lentil-based spicy soup made with a blend of spices and vegetables.

Crispy Lentil Doughnut Served With Sambhar And Chutney.

Served With Sambhar And Chutney

Fried dumplings made with flour, yogurt and spices.

Thin Rice And Lentil Crepe. Served With Chutneys And Sambhar.

Thin Rice And Lentil Crepe Filled With Grated Cheddar Cheese. Served With Chutneys And Sambhar.

Thin Rice And Lentil Crepe Filled With Grated Cheddar Cheese And Mashed Potatoes. Served With Chutneys and sambhar

Thin Rice And Lentil Crepe Sprinkled With Ghee or butter. Served With Chutneys And Sambhar.

Thin Rice And Lentil Crepe Filled With Mashed Potatoes Sprinkled With Ghee or butter. Served With Chutneys And Sambhar

Red Chili Chutney Spread On Thin Rice And Lentil Crepe. Served With Chutneys and Sambhar.

Thin Rice And Lentil Crepe Filled With Mashed Potatoes, Topped With Onions. Served With Varieties Of Chutneys And Sambhar.