Love For Cricketer & ‘Shawarma' As Inspiration, Mumbai Sikh Family Invented Iconic Dish Named...

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For many Mumbaikars, the Tibbs Frankie kiosk outside Churchgate station is where the love affair began.
It's hard to imagine Mumbai street food without the famous Frankie — a spicy, flavour-packed roll that's loved by millions. But did you know this iconic dish was born nearly six decades ago in the city? What started as a simple idea during a trip abroad turned into one of Mumbai's most beloved snacks. Today, Frankie is more than just food — it's a nostalgic bite of history wrapped in a paratha.
During the promotions of their project Aankhon Ki Gustakhiyaan, both Vikrant Massey and Shanaya Kapoor paid a visit to Chef Sanjyot Keer, who, while preparing the dish, explained the history behind it.
It all started with one man's foreign trip and a cricket match. Frankie isn't just a street snack—it's a slice of the city's soul, wrapped in a hot, buttery paratha.
It was 1969. Amarjit Singh Tibb, the man behind the idea, visited Beirut and loved the pita wraps there. Back in Bombay (as it was then known), he had a thought: why not try something similar here? He swapped the pita for a soft chapati, added a beaten egg and stuffed it with spicy Indian fillings. And just like that, Frankie was born.
The name? It has a fun twist. Legend says that during an India–West Indies cricket match, someone shouted 'What a shot, Frankie!" after a hit by West Indies legend Frank Worrell. Tibb liked how it sounded and named his creation 'Frankie."
For many Mumbaikars, the Tibbs Frankie kiosk outside Churchgate station is where the love affair began. The red stall, the sizzling egg on the tawa and the spicy aroma—it was all part of the magic. Frankie became more than just food. It became part of people's lives.
Tibbs Frankie didn't stay small. It grew into a brand with outlets all across India. After Amarjit and his wife Surinder co-founded it, their sons Charanjit and Jasmit continued the journey. The secret? That unforgettable masala and a perfect paratha.
Food writer Freddy Birdy once said, 'Only a Frankie can be called a Frankie." He's right. It's more than a roll—it's an identity. Birdy swears by the mutton version. 'A Veg Frankie," he jokes, 'is only half the pleasure."
Over the years, the fillings have changed. From classic mutton to chilli paneer and even schezwan noodles—there's a Frankie for every mood. Thanks to the internet, it's now famous far beyond Mumbai.
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