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Parsi-style half-cooked scrambled eggs with coriander and chilli.

Soft round bun split and spread with a thick slab of butter.

Set caramel-topped custard served chilled.

Omelette cooked with a heavy measure of grated cheese.

Finely minced spiced chicken curry, eaten with bread or pav.

Blended iced coffee served in a tall glass.

Flaky bakery roll piped with sweet cream and dusted with sugar.

Scrambled eggs with onion, chilli and turmeric.

Plain two-egg omelette folded, served with bread.

Salted thick-cut fries.

Bun maska taken through the grill so the outside is toasted.

Strong sweet milky tea poured into small glass cups; listed simply as Tea on the menu.

Dense mawa (reduced-milk) cake from the in-house bakery counter.

Slow-cooked minced mutton in the cafe's Parsi-style masala.

Potato-stuffed parantha served with complimentary curd and butter.

Chickpea curry with two puffed fried bhaturas.

Stuffed parantha combining cauliflower, chilli and cheese; one of the priciest fillings on the board.

Warm milk dumplings in cardamom syrup, ordered even as a standalone.

Gram-flour parantha stuffed with onion, served with curd and butter.

Basmati biryani with paneer, served with raita and salan.

Parantha stuffed with crumbled paneer masala.

The oversized sweet lassi regulars order instead of tea.

Unstuffed wholewheat parantha, ordered as an extra alongside curries.

One dry and one gravy sabji, three dals, rice, two plain paranthas and curd.

The house signature: khichdi served the Schezwan way.

Mostly paneer Amritsari, chole, dal makhani, rice, gulab jamun, two paranthas, butter milk and raita.

Street-style rice tossed on the tawa with vegetables and masala.

Fried vegetable dumplings tossed in garlic soya sauce.

Full egg plate: bhurji, omelette, half-fry and pav on one thali.

Deep-fried crumbed paneer served dry with schezwan.

Wok-fried paneer with capsicum in chilli garlic sauce.

Fried paneer balls in the house manchurian sauce.

Veg fingers in a garlic-soy toss, named after the cafe's Shanghai section.

Breaded veg bullets tossed in manchurian gravy.

Classic egg-and-vegetable fried rice.

Wok-tossed noodles with julienned vegetables.

Standard dry manchurian, the cheapest starter on the Chinese board.

Schezwan rice served with a side of gravy — the full combo plate.

Fried rice made with schezwan masala.

Hakka noodles fired with the cafe's schezwan paste.

Noodles, rice and gravy in the triple-schezwan format.