THE BOTIWALLA STORY
LATE NIGHT GRILLS & IRANI CAFES
Botiwalla is chef Meherwan Irani’s homage to the lively Irani Cafes* of India – tea and kabab houses run by Parsis* who immigrated to India in the late 19th and early 20th centuries. Meherwan’s great grandfather owned Sarosh Canteen, the only Irani Cafe in his hometown of Ahmednagar, India. With a strange and wonderful mash-up of Victorian decor and Indian sensibilities, Irani Cafes catered to the English colonialists’ love of high tea* and afternoon snacks. Even after the British left India, Irani Cafes survived – adapting their menus to Indian taste and becoming some of the most iconic and revered dining institutions across the country.
The other inspiration behind the menu of Botiwalla is the late-night street food scene of India. His mission with Botiwalla is to bring the streets of India to life — the glowing charcoal sigris*, the sizzling meats, the aromas of chaat masala*, and the crispy, crunchy, multi-textured street snacks — in the most delicious way possible.
*See below for our helpful glossary of terms & photos of historic Irani Cafés!
IRANI CAFE
An Iranian-style café in the Indian subcontinent. Irani cafes were originally opened by Zoroastrian Irani immigrants to British India in the 19th century
PARSIS
An ethnoreligious group of the Indian subcontinent whose ancestors migrated to the region from Iran.
HIGH TEA
A Victorian British tradition; a light meal usually eaten between 3:30 and 5:00pm. Botiwalla's take on high tea serves includes chai, Parle-G cookies, breads, butter, and jam.
SIGRI
A traditional stove used for cooking, especially in North India.
CHAAT MASALA
A magical mixture of spices that is entirely unique to Indian cuisine. It's salty, tangy, funky, and fruity. Our Chaat Masala is made by Spicewalla!