We can all agree that the Bombay Sandwich was pretty clever to begin with: Soft bread, crunchy vegetables, chutney, butter, spice, and acidity. “There’s a reason it’s been around for ages.  A good sandwich needs balance. You need something soft, something with a bit of bite, some fat, some acidity and ideally, a little crunch. The bread holds it all together without working your jaw,” says chef Gresham Fernandes of Bandra Born (BB).

Corn Artist (Rs 400), sweet corn matches with fiery fermented Habanero and aged Cheddar. Pics/Special Arrangement