Bombay Burritos started as The Dal y Mama—a simple concept built around one goal: serving clean, nourishing Indian food that actually works in a festival environment. We focused on slow-cooked lentil bowls that were quick to serve, deeply satisfying, and energizing without weighing you down.

​

What began as a humble dal bowl became something people sought out—comforting, flavorful food that could keep you going through long days (and nights) of music and movement.

Today, that same foundation has evolved into Bombay Burritos.

We’ve taken our signature dishes and reimagined them into Indian street-style burritos—portable, craveable, and built for life on the go. Alongside our original dal, we now serve options like veggie korma and chicken tikka, bringing more variety while staying true to what matters most.

​

Everything we make is rooted in rich, homemade masalas, real ingredients, and a commitment to using minimal oil and no seed oils, so you get bold flavor without feeling heavy.

​

We’re built for high-volume festivals, designed to serve quickly without sacrificing quality—fueling thousands of festival-goers with food that tastes amazing and feels good.

​

At the end of the day, it’s simple:
Food that’s fast, flavorful, and keeps you moving.

— With love, Bianca
Founder, Bombay Burritos