Gourmet Sandwiches & Savory Bites

My savory menu is built on the philosophy of 'lagta French, par feel desi' (looks French, feels local). I take classic techniques—like slow fermentation and traditional lamination—and apply them to flavors that speak to our Indian palate.

The Bread Bases

Bread is never an afterthought here. My Goan Poee, a traditional wheat husk pocket bread, provides a hearty, earthy structure for our signature Cafreal sandwiches. For a different texture, my New York-style bagels are boiled before baking, resulting in that distinct chewy crust that holds up perfectly with cream cheese and fresh basil in our Tuscan Bliss bagel.

Why Ingredients Matter

I don't use commercial improvers or additives. By using natural leavening and clean-label flour, I ensure every bun and bagel is easier on the gut. Whether it is the Mumbai-style brioche bun—soft, buttery, and slightly sweet—or our savory focaccia, you are getting bread made with real butter and patience, not factory shortcuts.

Freshly Prepared Meals

Every sandwich is prepared to order. When you pick up a Chicken Cafreal or a Paneer Cafreal Poee, you are getting the protein pan-fried fresh, paired with my own house-made pestos and condiments. These aren't just snacks; they are complete meals, often served with a side of crispy kappa chips, meant for a proper lunch or a relaxed evening bite at our Vashi café. If you have specific dietary preferences or are looking for something lighter, just ask—I am always happy to walk you through what is fresh out of the oven.