A roll invented in Mumbai in 1967 by Amarjit Singh Tibb, who took the idea from a wrap he had eaten in Beirut and adapted it for the city: a paratha cooked with egg, filled with spiced meat or vegetables, dressed with vinegar-soaked onion and a masala of his own. Tibb’s Frankie is still trading.
5places named
4things to know
2026snapshot year
6areas of the city
Where to eat it
Named places, with what each one is known for| Name | Where | What it is known for |
|---|---|---|
| Tibb’s Frankie1969 | city-wide, originally Napean Sea Road | The original, and still the reference version; the masala is a house recipe. |
| Kobe Sizzlers and roll counters | Bandra, Khar | Suburban roll counters, chicken and mutton. |
| Bade Miya1946 | Tulloch Road, Colaba | Not a frankie shop but the kebab roll here is the other Mumbai roll worth eating. |
| Lokhandwala roll counters | Andheri West | An evening lane full of them, serving the television trade. |
| Station roll carts | Dadar, Andheri, Borivali | The everyday version. |
Worth knowing
- Ask for extra frankie masala; that powder is the difference.
- The vinegar onion is not a garnish and should not be left out.
- Chicken and mutton are the originals; paneer and veg came much later.
- A frankie is eaten walking. Sitting down with one is missing the point.
The other dishes
Vada PavPav BhajiMisal PavBhel PuriPani PuriSev PuriBombay SandwichFrankieMohammed Ali Road KebabsParsi DhansakBerry PulaoSali BotiAkuriIrani Chai and Bun MaskaKeema PavBheja FryMumbai BiryaniKoli Fish CurryBombil FryPrawn KoliwadaMalvani CuisineSol KadhiFalooda and KulfiBatata Vada and Farsan
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