Dombivli Diaries — A Trip Down Mumbai's Gullies
If you joined them last time, you might remember Bhuvana and Sumi celebrating their Tamil roots for the sold-out Tamil Puthandu (Tamil New Year) event. But the beautiful thing about food is that it holds space for all the places we've called home. While their heritage is Tamil, Bhuvana's heart was shaped by the vibrant city she grew up in, lovingly called "Aamchi Mumbai" — "Our Mumbai." Tonight, this dynamic mother-daughter duo is back with a brand-new menu.
Having grown up in Dombivli, a Mumbai suburb, Bhuvana's post-school and university afternoons weren't just about winding down — they were an education in the art of Mumbai street food. Decades later, that culinary DNA was passed down to her daughter, Sumi. Sumi's childhood summers were a sensory blur of monsoons, grandparents' love, and the undeniable magic of the city's food stalls.
They're bringing a completely fresh culinary chapter. Yes, you'll find beloved icons like the humble vada pav, but this evening is a celebration of hyper-local Maharashtrian gems — the kind of dishes that belong to the narrow lanes, local trains and family kitchens of the state, rarely seen on global menus. They hope you enjoy eating this food as much as they loved bringing it to life for you.
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🌱 This menu is entirely plant-based, except for the vada pav, for which a vegan option is available on request. Note: Bhuvana follows a sattvic diet (no onion, no garlic), and Sumi is vegan.
Kothimbir Vadi with Date Tamarind Chutney and Sabudana Khichdi
Steamed chickpea flour and cilantro cakes, pan-fried until golden and topped with toasted sesame seeds for a nutty, earthy bite. Paired with our date tamarind chutney.
Vada Pav with Green Chutney, Bhuvana's Red Chutney, and Masala Chai
The ultimate Mumbai classic. Deep-fried, spiced potato dumplings nestled inside a pav (dinner roll), finished with our vibrant green chutney and Bhuvana's secret dry red chutney — traditionally made with garlic, but since Bhuvana follows a sattvic diet, this version is entirely garlic-free while packing that same signature intensity. Served with a fried green chili on the side for the adventurous.
Dietary note: we can substitute the standard dinner rolls on request with certified vegan buns, which are also gluten-free.
Sabudana Khichdi
Tapioca pearls stir-fried with aromatic curry leaves, crushed peanuts and fresh coconut. A staple breakfast or snack in most Maharashtrian households, traditionally eaten during religious fasts because it's completely grain-free.
Misal Poha with Rainbow Koshimbir and Farsan
Spiced moth beans and whole green moong lentils cooked in a savoury gravy, served over fluffy flattened rice and topped with farsan for crunch. Paired with our rainbow koshimbir.
Rainbow Koshimbir
A crisp, bright carrot, cucumber and beetroot slaw.
Green Chutney
A herby cilantro chutney with a hint of chili, blended with coconut for a creamy consistency and finished with a squeeze of lemon juice.
Date Tamarind Chutney
Our house-made sweet and tangy condiment, blending caramel-like sweetness with vibrant fruit acidity and warming spices.
Pineapple Sheera
A comforting, semolina-based dessert with bites of juicy pineapple throughout. Traditionally made with ghee, but we use cold-pressed coconut oil for a vegan twist.
Masala Chai
No Mumbai street-food experience is complete without tea — this oat milk masala chai offers a perfect cup of warmth as we move into the colder season.
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Bhuvana Subramoniam was born and raised in Dombivli, a suburban city in the Greater Mumbai Area, then lived in Kolkata (West Bengal) for a few years post-marriage, moved to Bahrain in her 30s, and then Canada in her 50s. She's been part of teams preparing up to 15,000 meals in mega kitchens around Toronto. Sumi Subramoniam, her daughter, has a similar immigration story and is now proud to call the Junction home. Sumi films and posts vegan Indian recipes on her YouTube channel Sumi Subbu.
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Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.
