Our story
A decade, one dream,
every gully
We came to Edmonton with a dream of a place of our own. Goggi's Gully is that place.
Why a gully
Not a restaurant. Your gully.
About ten years ago we came to Edmonton. We started out working jobs in restaurants, and we dreamt of one of our own.
Along the way we learned every street food we cared about from the people who make it — the particular recipe of each one — and then we adapted them, working at every dish until it was right.
Goggi's Gully is not a restaurant. It is your gully — your lane — to get the real street taste.
Goggi is our mother’s name. Gully is street food: the narrow lane where India’s best food is cooked.
Thank you to our customers for your love and support.
Goggi's Gully is your Gully for Veg.
The kitchen
Why 100% vegetarian
Because Indian street food already is, almost entirely — and because a kitchen that never handles meat can promise something a mixed kitchen simply cannot.
Chaat, pav bhaji, vada pav, chole bhature, gol gappa, samosa, jalebi: none of it needs meat, and none of it ever had any. The vegetarian version is not a substitution. It is the original.
For guests who keep a vegetarian kitchen at home, that matters in a practical way: no shared fryers, no shared tongs, no shared grill. One kitchen, one standard, and no meat to ask about.
And for everyone else, it means the whole menu is open. Nobody at your table is choosing between two options while the rest choose between twenty.
No meat has ever been cooked in this kitchen
And nothing leaves it unspiced
There, and here
Two cities, one counter
A gully in Amritsar and a strip mall on Gateway Boulevard have more in common than you would think. Both are places you go on purpose, for one specific thing.
Where the kulcha is crushed by hand and the lassi comes in a tumbler you need two hands for.
Where the same kulcha comes off the same kind of tandoor, at minus thirty, on Gateway Boulevard.
What we insist on
Five things we will not change
One
Assembled at the last second
Chaat has a ninety-second window before the crisp element stops being crisp. We build it when you order it and hand it over at the counter — which is also why we do not do takeout.
Two
The right fat for the recipe
Desi ghee where the dish wants ghee, sunflower oil where it wants oil. Never one for both because one is cheaper.
Three
Set spice, honestly stated
Our food is a little spicy, the spices are already added, and we do not customise it, because the balance is the recipe. We would rather tell you that up front than serve you a diluted version of the dish.
Four
A named place per dish
Not "North Indian". Amritsar. Old Delhi. Mumbai. If we cannot tell you which lane a dish belongs to, it does not go on the menu.
Five
Open when people are hungry
From 8:00 am until 11:00 pm, seven days. Street food is not a dinner-only cuisine and we do not pretend otherwise.
Come hungry, come early
We open at 8:00 am every day. Chole bhature for breakfast is not a novelty in Amritsar and it should not be one here either.
Dine-in only · Spiced as standard