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Bombay Brasserie – Providing Cuisine With The Most Unique Ingredients From Across India

Gayatri Kohli

Bombay Brasserie has carried forward its culinary journey with a brand new menu featuring some of the country’s best and most unique ingredients from different regions of India.  We arrived to taste their new menu with a fresh perspective.

Innovation is what tickles your taste buds in their signature dishes from their appetizers, main course or their eclectic cocktails.

Photo credit: Tehnaz Dastoor

We started our meal with the perfect selection of desi cocktails from the Patiala Bar.  Their new killer Pauwa Cocktails, 180 ml of desi concoctions, served up in Pauwa, or quarter bottles were amazing.  We tried the Jaipuri Gulabo and the tangy Nagpuri Santra paired with the right Chana jor garam; crunchy, tasty bar snacks.

We were very impressed with their use of regionally-sourced ingredients, like Aam Papad from Amritsar, Kudampuli from Kerala and Malwani masala from the Konkan belt.  From the small plates or the appetizer menu, the Marathi Jhinga Mirch made with Thecha was really unique, or the flavorful Kashmiri Naan Kebab was a few signatures that we enjoyed.

Photo credit: Tehnaz Dastoor

Their kebabs are cooked on the sigri which gives them a smokey charcoal flavor and served with dried fruit yogurt chutney.  The most amazing appetizer which was the highlight of our meal was their Amritsari machchi tikka which was boneless Bekti – tender, flavourful and melted in your mouth.

Photo credit: Tehnaz Dastoor

In the main course, the exotic signature was the Bombay lunch home vegetable curry served with banana leaf coconut rice with a variety of garnishes. We also tried the paneer sirka pyaz which is an old time favourite…that just hit your dining sweet spot!

Photo credit: Tehnaz Dastoor

Another must try was the Andhra style coast-to-coast chicken curry which had a unique element of the most amazing spice combination.  The chur chur paratha was delicious and went perfectly with the entrees. The menu selection showed regional specialties that touched almost every corner of India and presentation was also innovative. The preparation of the dishes had a touch of sophistication and subtlety that one expects from a fine dining restaurant. They show that delicious, flavorful Indian food can be prepared without dumping a ton of spices or oil on the ingredients. What matters most is the correct blend and proportion. They have done this by twisting old school recipes to suit today’s tastes.

Photo credit: Tehnaz Dastoor

To complete this mouth-watering food experience, we tried some authentic desserts like the Amritsari Kulfa which was served with saffron flavoured falooda, rabri splashed with rose syrup presented in a bowl of smoking dry ice.  Grandma’s Choco treat which was a delicious flat paratha stuffed with chocolate and hazelnut spread was very unique and delicious too. What a treat!

Overall experience was that of home style innovative Indian food with a fine dining ambience and a definite recommend!! A perfect innovative fine dining experience of Indian Cuisine!

Gayatri Kohli – is a Food Critic and an International Food Consultant.  She has a degree from  Le Cordon Bleu Paris and West Lake Culinary Institute in California and specializes in International Cuisines. Gayatri also has a blog gayatrikohli.com.