Gerrard India Bazaar BIA

Chicken Biryani

Aromatic long-grain rice layered with bone-in chicken, whole spices, and fried onions — the regional standard-bearer for any stall worth its salt

Nihari

Slow-braised beef shank in a deep, fatty gravy with ginger and fresh lime — best ordered on weekends when pots have been going since before dawn

Seekh Kebab

Hand-formed minced lamb or beef on skewers, charcoal-kissed and served with fresh chutney and naan straight off the tandoor

Samosa Chaat

Crushed samosa topped with chickpea curry, tamarind chutney, yogurt, and sev — a textural mess of sweet, sour, and heat

Haleem

Slow-cooked wheat and lentil porridge with shredded beef or lamb — thick, earthy, and deeply spiced; a weekend-only staple at most counters

Mango Lassi

Thick, cold, and generously sweet — made with real Alphonso mango pulp at the better sweet shops along the strip

Mithai (Sweets Counter)

Gulab jamun, barfi, and jalebi from the dedicated sweet shops — quality is high; skip the packaged supermarket-style boxes