Bombay Sweets

"The South Indian counter-order restaurant Bombay Sweet specializes in two things: treats and chaats. Grab a bunch of little snacks, no matter how many people you're with, and load the table with light and crispy bhel poori, a maple-fragrant methi paratha, crispy puffed pani poori, and a sauce-drenched samosa chaat. More is more at Bombay Sweets.  And while you eat, make sure to size up the massive dessert counter before ordering a couple of boxes of desserts to go.  " - chelsea thomas, gianni greene

"The South Indian counter-order restaurant Bombay Sweet specializes in two things: treats and chaats. Grab a bunch of little snacks here, no matter how many people you dine with and load the table with light and crispy bhel poori, a maple-fragrant methi paratha, crispy puffed pani poori, and a sauce-drenched samosa chaat. More is more at Bombay Sweets.  And while you eat, make sure to size up the massive dessert counter before ordering a couple of boxes of sweets to go. photo credit: Liz Silva photo credit: Liz Silva photo credit: Liz Silva photo credit: Liz Silva photo credit: Liz Silva Food Rundown photo credit: Liz Silva Methi Paratha One of the simple but most satisfying dishes here is a layered, rich, and fenugreek-spiced paratha with a bowl of warm, rich lentil dhal. If you only get one dish at Bombay Sweets, get this one—but don’t limit yourself. photo credit: Liz Silva Samosa Chaat This dish sort of feels like a quest for hidden treasure, even if we know for a fact the vegetable-stuffed samosa exists somewhere under the blanket of chickpeas, sweet chutney, and yogurt. Discovering it is part of the fun. photo credit: Liz Silva Papri Chaat If you love textures, you are sure to love papri chaat. Mostly a street food, papri chaat combines multiple textures, like crunchy puffed rice, soft chickpeas doused in masala, and layers of yogurts and chutneys. It’s a snack and a party. photo credit: Liz Silva Dal Makhani Served with crisp papadums and rice, dal makhani is a deep well of rich and buttery flavors surrounded by slightly smoky black lentils." - Chelsea Thomas