• Kurla West, Mumbai, Maharashtra 400070
  • 080808 09145

about us


In a nutshell, I’m somebody with a foundation in food and technology who likes to eat, travel and click pictures as I go. Starting Fooders Branch was just a cheerful mishap. I am somebody who has constantly cherished food. I worked in the Software space for a long time. And I went to an engineering school. However, I mostly learnt how to cherish food from my mom. She used to make magic from the refrigerator for our family consistently.I have been lucky to travel a lot, and the majority of my best memories of those outings spin around food. To me, it is the best window into another culture. I had Chole-Kulche at 4 am in Delhi at Lotan Chole Kulche Wala, ate Kürtőskalács (Chimney Cake) as I strolled through boulevards of Budapest, and breathed in street food all over Southeast Asia that most likely ought to have killed me. I could go through each day of my life at Baner Hill in Pune, Széchenyi Chain Bridge in Budapest, or Königssee lake in Bavaria. Plant me on a culinary experience, and I’m a glad camper.In May of 2016, I began Fooders Branch full time. I figured out how to make content that I am glad for and proud of, and to me, that was worth in excess of a conventional monthly paycheck. As time passed I realized how much I love writing about food and even more clicking them. This has been an energizing adventure into food and photography, yet the best blessing has been the people I’ve been able to meet and share this with along the way. Drop me a line, say hi, ask me whatever. Much thanks to you for stopping by and sharing what I cherish with me!

[email protected]

opening hours

  • Monday-Friday: 11:00 AM - 3:00 PM
  • Saturday-Sunday: 11:00 AM - 4:00 PM
  • Monday-Friday: 7:00 PM - 10:00 PM
  • Saturday-Sunday: 7:00 PM - 11:00 PM


Indian Spinach-and-Chickpea Fritters

Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine. Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick. Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.

15-Minute Indian Curry with Chicken and Peas

Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes. Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

Indian Snack Mix (Chewda)

In a large wok over medium heat, toast the corn cereal, puffed rice cereal, peanuts, and pepitas until the cereals have crisped up, about 2 minutes. Remove from the pan. Warm the oil in the same wok over medium heat. Add the mustard seeds (stand back, they'll pop!), curry leaves, green chile, and turmeric. Cook about 30 seconds. Turn the heat off. Add the cereal mixture, plantain chips, if using, and raisins. Season with salt. Toss until well combined, and pour into a big bowl. Crack a beer and enjoy! Cook’s Note Christina Perozzi from beerforchicks.com pairs this with a Reissdorf Kolsch from Koln (or Cologne), Germany. It's a crisp, dry and light ale. It has a depth of flavor without getting too big like a lager would.

Indian Carrot Salad

This is a beautiful fresh Indian-style salad with a zingy crispness that goes wonderfully with spicy lamb. The dressed carrots can be served on their own with some added apple or celery for extra sweetness and crunch. Heat a large frying pan and fry your ground lamb until all the fat comes out of it. Add the garam masala and a good pinch of salt and give it a stir. Keep frying until the meat is lovely and crispy. Shave the carrots into long thin strips with a peeler or a mandoline slicer and set them aside. Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds - they will start to smell nutty and gorgeous. You're not trying to cook the seeds here, you're just waking their flavors up a bit. Put them into a pestle and mortar and grind them up. Put the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate. Slice your peeled shallots or onion wafer thin. As with all salads that contain onion, you don't want to be coming across great big chunks!This will almost mush your onions to a puree, but at least you won't come across any big bits.


  • chef

    Edgar M. Kerr

    executive chef

  • chef

    Silvia D. Perry

    chef manager,

  • chef


    master chef.

Fooders Branch

Reach us on the address given below

  • Next To Kamran Kalpana Cinema, Lal Bahadur Shastri Road, Kurla West, Mumbai, Maharashtra 400070

  • 080808 09145
  • [email protected]

contact us