Rowdy Rooster

Five spice levels separate the fried chicken here, with the heat turning serious by level three, on a menu built to be the city's first Indian fried chicken specialist. The vada pao, a potato fritter stuffed into a bun and topped with thecha, has become as much a draw as the chicken itself, alongside crisp pakoras and an Indo-Chinese chili cauliflower. The bread gets toasted and buttered to order rather than assembled cold. Boxes and sandwiches are both built for a quick counter meal rather than a sit-down one.