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A soul-satisfying, well-crafted sandwich might sound like something that’s easy to make but it’s actually not that easy to find. While the restaurant scene in the past few years has exploded with new concepts that focus on technique and presentation, Veronica’s in Bandra keeps it simple. If you’ve dropped by the eatery at the junction of Waroda Road and Veronica’s Street, off Hill Road, recently, chances are that you’ve witnessed snaking queues to get a table at the 28-seater.
While waiting you notice a ‘Bandra Bulletin’ pin board with post-its about job opportunities, upcoming workshops and freelancer services. Inspired by old Bandra homes and bakeries, Veronica’s is adorned with classic, glazed tiles with floral motifs, bright graffiti, and a cosy vibe.
What Makes Veronica’s Special
Hunger Inc. Hospitality's ((the folks behind The Bombay Canteen, O Pedro, Bombay Sweet Shop, Papa’s) Veronica’s really gets the vibe of Bandra It’s sweet and charming while being vivacious. Veronica’s opens as early as 8 am, making it a great breakfast place. There are eggs, bagels, Morning Momos, coffee and the works, to start your day with. Hand-crafted and baked in-house daily, the wide selection of breads used for sandwiches include the rustic Italian Ciabatta, the soft, chewy Dutch Crunch bread or Tijgerbrood, Milk Loafs, Buns among others. The stars of the menu though are the thick, loaded, slurpy, messy, sandwiches.
What To Order
The sandwiches at Veronica’s are big and bold. The popular ones include The Italian Job with mortadella, smoked ham, and buffa mozzarella; The Pass The Pastrami Sandwich with charred smoky buff, crunchy cucumber, dill pickle and stone-ground mustard is a perfect ode to the sandwiches you would find in tiny bakeries on the streets of Bandra.
Then there’s the Big Floyd, Chef Shahzad Hussain’s (executive chef for the group) dedication to Chef Floyd Cardoz, a Bandra boy who was known for his love of bread. The Nashville-style hot fried chicken sandwich is tweaked and Veronica’s version is a Japanese, Hokkaido-style, pillowy soft, milk bun filled with fried chicken that's just dunked in spicy butter and piled with shredded lettuce, tangy tamarind ranch sauce, and a stack of lemony dill pickle.
A hat tip to the New Orleans style Po Boy sandwich - Oh Shrimp! Po’ Boy comes with fried shrimp, Korean-style gochujang spicy ‘flaming sauce’, avocado, fresh jalapenos and shredded iceberg lettuce, all packed into a Dutch crunch bread. A burger you absolutely shouldn’y miss is the Bangin’ Lamb Burger, which comes with a Thai-spiced double lamb patty smash, grilled onions, drizzled with honey mustard, sandwiched between milk buns.
For those looking for something light and refreshing there are freshly-tossed salads including Veronica’s Avo Caesar, a delicate variation of the classic, with crunchy iceberg lettuce, croutons, avocado and tomatoes, in a (vegan) cashew sour-cream dressing, topped with grated parmesan that is optional or Asian Spicy Crunch Salad – a delicious mix of crispy wonton skin, roasted broccoli, tangy orange segments, all tossed with a sriracha sesame dressing and best enjoyed with some added creamy avocado. There are also open toasts, omlettes, wrap and healthy granola bowls.
Drinks And Dessert
Get freshly made coffee, some tea, a Kombucha, or a glass of chilled freshly brewed craft beer to pair with your meals. The specialty coffees on offer are sourced from single-origin coffee estates in Chikmagalur, Karnataka. The selection has been curated in partnership with Bai Mu Dan, Pune and they also have a few varieties of roasted beans, for sale.
Paying homage to the iconic and much-loved St. Jude Bakery and taking inspiration from its delicious history are bakes including Caprese Babka, Chicken Sausage Roll, Choriz Babka, Messy Ferrero Rocher Pac, Loaded Chocolate Chunk Cookie, Not Rachel’s Custard Trifle, Espresso Cinnamon Cake and the gluten-free G-Star’s Chocolate Cake.
