A sweet rose-syrup drink layered with vermicelli, basil seeds, milk, kulfi and ice cream. Persian heritage via the Irani cafes. Editor's TableJourney pick.

Falooda came to Bombay through Persian Zoroastrian migration in the late 19th century, arriving with the wider Irani cafe ecosystem. Irani cafes like Kyani and Co adopted the layered dessert-drink format with rose syrup, vermicelli, basil seeds and milk topped with kulfi or ice cream. Badshah at Crawford Market and Parsi Dairy Farm later made it city-wide signatures, and both still pour the classic recipe.

Where to eat Falooda in Mumbai

3 editor picks for Falooda in Mumbai, ranked by editorial score. All Mumbai signature dishes · Falooda across every city.

Book food experiences in Mumbai

See all 1345 food experiences in Mumbai

Make it at home

Serves Serves 460 minEasy

Ingredients

  • 50g falooda sev (vermicelli) or rice noodles
  • 2 tablespoons sabja seeds (sweet basil seeds), soaked in 200ml water 30 minutes
  • 800ml chilled milk
  • 4 tablespoons rose syrup (Rooh Afza)
  • 4 scoops vanilla ice cream
  • 4 small kulfis (sliced)
  • Chopped pistachios for garnish

Method

  1. Cook falooda sev in boiling water 2 to 3 minutes until soft. Drain, rinse with cold water, set aside.
  2. Soak sabja seeds in 200ml water 30 minutes until they swell and become gel-like.
  3. In each tall glass: add 2 tablespoons soaked sabja, then a tangle of falooda sev.
  4. Pour 1 tablespoon rose syrup down one side of the glass.
  5. Top with 200ml chilled milk, leaving room.
  6. Add a scoop of vanilla ice cream and a slice of kulfi on top.
  7. Garnish with chopped pistachios and a final drizzle of rose syrup. Serve with a long spoon and a straw.

Editor tip. Soak the sabja seeds in plenty of water; under-soaked seeds are unpleasant. Serve immediately so the ice cream stays cold against the milk.

Common allergens: Dairy, Gluten.