The Soam Menu

Flattened rice with mustard, curry leaves, peanuts and fresh coriander. Light, wholesome and satisfying.

Semolina cooked with mixed vegetables, tempered with mustard seeds and green chilli.

Tapioca pearls stir-fried with roasted peanuts, cumin and potatoes — a Mumbai classic.

Soft fenugreek flatbread from Gujarat, served with fresh pickle and curd.

Whole wheat flatbread stuffed with spiced potato filling, served with butter and pickle.

Semolina pudding with saffron, cardamom, ghee and cashews — a temple sweet for breakfast.

Crispy hollow puris filled with tangy tamarind water and spiced chickpeas. The ultimate Mumbai street food.

Puffed rice with raw mango, onions, chutneys and sev — Mumbai street royalty.

Spinach and pea patties with mint chutney and onion rings.

Steamed chickpea flour cake, tempered with mustard and garnished with coriander.

Crispy puris topped with potatoes, chutneys and a generous shower of fine sev.

Puris filled with yogurt, potatoes, tamarind and mint chutneys. Cool and tangy.

Paper-thin fermented rice crepe, golden and crackling, with spiced potato masala.

Steamed rice cakes with lentil sambar and three chutneys.

Thick rice pancake topped with tomatoes, onions and green chillies.

Crispy lentil doughnuts with coconut chutney and sambar.

Crispy semolina crepe with cashews and peppercorns. Lacy and light.

Green moong dal crepe from Andhra, served with ginger chutney.

Black lentils slow-cooked overnight with tomato, butter and cream.

Chargrilled cottage cheese in a rich aromatic tomato-cashew gravy.

12-item royal thali — dal, sabzi, roti, rice, papad, pickle, kheer.

Stir-fried okra with bell peppers, onions and freshly ground kadai masala.

Creamy spinach gravy with soft cottage cheese cubes and a hint of nutmeg.

Flame-roasted aubergine mashed with tomatoes, onions and smoky spices.

Soft milk-solid dumplings soaked in rose-cardamom syrup.

Thick hung curd sweetened with saffron, cardamom and almonds.

Slow-cooked carrot pudding with ghee, milk, khoya and dry fruits.

Soft cottage cheese dumplings in chilled saffron-pistachio milk.

Traditional milk fudge infused with saffron and cardamom.

Chilled rice pudding with rosewater and pistachios in clay pots.

Freshly brewed tea with ginger, cardamom, cinnamon and tulsi.

Thick Alphonso mango blended with creamy yogurt and cardamom.

Cooling cumin-mint water with black salt — the ultimate summer refresher.

Chilled rose petal syrup with basil seeds and a hint of kewra.

Chilled milk with almonds, fennel, rose and a medley of cooling spices.

Served chilled, straight from young green coconuts. Naturally sweet.