A hand dipping a freshly fried samosa into red chutney on a wooden board.

Gateway Blvd · Edmonton · Dine-in only · Spiced as standard

India's street food, cooked in a gully of our own.

One hundred per cent vegetarian, and every dish traced back to the exact lane it comes from — Amritsar, Chandni Chowk, Mumbai, Kolkata. Open the dish, see the place.

See the menu Find us

Open: 7 days, from 8:00 am
Kitchen: 100% vegetarian, and spiced
Service: Dine-in, self service
Address: 3761 Gateway Blvd NW

Self service
Dine-in only
First come, first served
Spice is already in — no customisation
100% vegetarian
House rules

What goes in

Real spice, real ghee, nothing from a packet

Dried red chillies
Green cardamom
Turmeric
Whole spices
Fresh coriander
Tamarind
Ghee
Lemon and lime

Welcome to the gully

A gully is a narrow lane. It is also where the best food in India is cooked.

Not in dining rooms — on carts, at counters, off flat iron tawas that have not been cold in thirty years. That is the food we cook, and we cook all of it without meat.

Goggi's Gully is Edmonton's 100% vegetarian Indian street food kitchen. Chaat assembled the second before it reaches you. Pav toasted in butter. Bhature that puff in eight seconds and deflate on the way to the table, exactly as they should.

Everything here is cooked in desi ghee or sunflower oil depending on what the recipe wants, seasoned the way it is seasoned at home, and served to be eaten sitting down.

Read our story

Paneer tikka charred on the tandoor with capsicum, onion and mint chutney.

The heat

Seasoned the way it is seasoned at home.
Which means it is spicy.

There is chilli in nearly everything that leaves this kitchen, because there is chilli in nearly everything this food is. We do not cook a careful version for the room and a real one for ourselves.

Spice levels cannot be customised — these are set recipes, and changing the heat changes the dish. What we will do is tell you which end of the menu is gentler, and mean it.

See what we cook

01 — The kitchen

100% vegetarian

No meat, no fish, no compromise, and no separate "veg section" — because the whole kitchen is one.

02 — The fat

Desi ghee & sunflower

Whichever the recipe actually calls for. Kulcha gets ghee. Bhature gets sunflower. We do not cut corners either way.

03 — The heat

A little spicy, always

We cannot dial spice up or down — these are set recipes with a set balance. Ask us and we will point you at the gentler end.

04 — The room

Dine-in only

Chaat has a ninety-second window before it goes soft. A box would waste it. Come and sit down instead.

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A short walk through four cities

Our menu is not "Indian food". It is a handful of very specific streets, and this is the route.

Amritsar, Punjab

Amritsar

Punjab cooks in butter and confidence. Amritsar's gullies run on kulcha crushed straight off the tandoor wall, chole heavy with anardana, and lassi served in a steel tumbler you need two hands for.

Paneer Tikka Sandwich, Chur Chur Patty Kulcha & Lassi, Soya Chaap, Bun Tikki

Old Delhi

Chandni Chowk is the densest eating in India — a lane where the samosa man, the jalebi kadhai and the chole bhature counter have all been in the same six feet for four generations.

Family Pack Gol Gappa, Samosa, Papdi Chaat, Chole Bhature, Gulab Jamun, Jalebi, Masala Chai, Stuffed Paratha, Paratha with Sabzi

Mumbai, Maharashtra

Mumbai

Mumbai invented eating standing up. Pav bhaji off a flat iron tawa the size of a table, vada pav wrapped in newspaper, and never more than four minutes between order and first bite.

Dahi Puri, Pav Bhaji Plate, Vada Pav, Ragda Pattice, Bun Maska, Bombay Junglee Grilled Sandwich

Kolkata, West Bengal

Kolkata

Bengal takes the same ingredients and turns the volume down — mustard, green chilli, a slower hand with the spice. The city's sandwich culture is genuinely its own thing.

Club Kachori

Now see what we cook

What everyone orders