Kailash Parbat

This original, decades-old Colaba outpost of the international chain is an institution for Sindhi chaat, snacks, and sweets—and one of the few of its kind still standing in a city where Gujarati bhel and pani puri are more of a thing. Their dahi batata puri is sensory overload—the crunchy shell collapses into mashed potatoes, topped with cool yogurt, tangy tamarind, and spicy green chilli chutney. This branch is the best of the nine in town because their recipes and old-school service have stayed as OG as they were since KP’s inception at this spot, utterly unbothered by its global expansion. Go order happy. We love the ragda pattice and dal pakwan, the mirchi chaat, and the special falooda kulfi and rabdi from the sweets counter in front of the big tawa that perfumes the room with ghee. (Just don’t bother with the non-Sindhi hot mains playing menu-fillers, like the paneer and Chindian dishes.) Eat standing at the counter, or at one of the tables touching the sidewalk.