Bademiya is a dietary-friendly spot in Colaba, Mumbai.
Bademiya's Mughlai kebab program has run halal certified since 1946. Seekh kebab, baida roti, chicken tikka roll. Editor's TableJourney pick.
Must order: Mutton seekh in a baida roti and a chicken tikka roll for the road.
Tip: Halal certification posted at the counter; cash and card both accepted.
Address: Tulloch Road, Apollo Bandar, Colaba, Mumbai 400001
Mohammed Ali Road's stalls are mostly halal-certified Muslim kitchens. Biryani, seekh, baida roti and sheermal anchor the menu through the night.
Order: Seekh kebabs at Surti's, baida roti at Noor Mohammadi, sheermal from the corner bakery.
Tip: Cash easiest; Ramadan evenings run until suhoor (04:00). Cash and card both accepted.
Candy and Green in Bandra is a dedicated vegan and gluten-free cafe. The menu marks every gluten-free option, including buddha bowls and gluten-free brownies.
Order: Gluten-free buddha bowl and a brownie.
Tip: The bakery counter has gluten-free options labelled. Cash and card both accepted.
A Rama Nayak's South Indian thali in Matunga is rice-based and naturally gluten-free; idli, dosa and rice plates with sambar refills, since 1942.
Order: Idli, dosa and a vegetable thali; skip the puri.
Tip: Ask for the wheat-free thali; idli and dosa are rice-based. Cash and card both accepted.
Soam's Gujarati menu is mostly vegan-adaptable: saat dana khichdi, undhiyo, bhinda nu shaak. Most dishes work without ghee on request; the staff.
Order: Saat dana khichdi (request no ghee) and a glass of chaas.
Tip: Ask for ghee-free preparation; most curries adapt without dairy.
Candy and Green in Bandra is a dedicated vegan and gluten-free cafe with bowls, sandwiches and smoothie bowls; the bakery counter sells vegan brownies.
Order: Buddha bowl and a vegan brownie.
Tip: Walk-in friendly; the smoothie bowl menu changes seasonally.
Swati Snacks runs a pure-veg Gujarati menu in Tardeo. Panki on banana leaves, faraali pattice, seasonal aamras-puri. Three generations of the same family.
Order: Panki on banana leaves and a faraali pattice.
Tip: Aamras season runs March to May; weekend reservations needed in those months.
