RE-DISCOVER INDIA WITH A REINVENTED SPIN: BOMBAY BRASSERIE LAUNCHES A BRAND NEW MENU
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RE-DISCOVER INDIA WITH A REINVENTED SPIN: BOMBAY BRASSERIE LAUNCHES A BRAND NEW MENU
Mumbai, July 2022: After nearly three decades of elevating Indian flavours for diners across the country, Bombay Brasserie is all set to launch a brand new menu that shines the spotlight on some of the best Indian ingredients. From Amritsari Aam Papad to Kolkata Kashundi, the new ingredients and additions are set to deliver an explosion of flavours across small and big plates. The menu has launched this July 2022.
Bombay Brasserie has multiple outlets across Bangalore, Chennai & Kolkata. In Mumbai, its Worli location is a sprawling, airy space with four different dining zones. Each of these promises a comforting vibe to go with animated conversations and a menu that is designed to encourage sharing and interaction.
The Small Plates on the menu will let you armchair travel across the narrow by-lanes, bustling streets and humble homes of India. You will find Aam Papad Paneer with lotus stem and sundried mango from Amristar next to the incredibly flavourful Chennai-inspired Gunpowder Potatoes, hot Naga Ghost Pepper Chicken Wings from the Northeast competing with Fiery Thecha Prawns from the West. You will also find some tributes to ‘Bombay’ on the menu – dig into the Bambaiyya Vada Pav with ‘ghati masala,’ a special Maharashtrian spice mix or the Mohammed Ali Road special Mutton Naan Chaap made with a spice mix that features black stone flower from the hills of the Himalayas.
One cannot talk about Indian cuisine without the mention of street kebabs and the ones on Bombay Brasserie’s new menu sing with flavor. Whether it’s the perfectly roasted Anardaana Tikka Paneer with a crumble using dried pomegranate from Uttaranchal, the perfectly spiced Himalayan Mushrooms with yellow chili from Lakhora (a small village from the Northern hills of India) or the Kashmiri Naan Kebab seasoned delicately with kabab chini an Indian all-spice mix served with doon chitin (flavourful creamy yogurt dip), each plate is a symphony of India’s finest flavors.
It wouldn’t be Bombay Brassiere without a tribute to Bollywood and Bollywood would be incomplete without the mention of Bombay’s lunch homes peppered along film studios and cinemas - spaces where many ideas were thrown around, successes celebrated and failures repented over comforting, homey meals. Bombay Brasserie’s lunch home specials include elevated pairings that add a contemporary touch to authentic home-style favorites. Enjoy slow-cooked mutton in the piquant Himachal Khatta Meat & Chur Chur Paratha combination, tangy Goan-style gravy in Mario’s Mango Prawns & Coconut Rice, iconic Mangalorean ‘sukka’ masala in the Shetty Hotel Chicken & Dosai pairing and the special Surat Street Khausa - an Indian play on the Burmese favorite, khow suey.
In addition to these, some standout Big Plates on offer include the Bohri-style Bombay Dabba Ghost, the Toddy Shop Fish Curry enhanced with ‘kudampuli’ or black tamarind, and Irani café-style Parsi Berry Pulao. All these indulgences pair well with drinks from Bombay Brasserie’s well-traveled bar. ‘Pauwa’ Cocktails – an elevated ode to Indian country liquor includes options like Go Goa Gone with coconut vodka, Madras Raja infused with a fresh curry leaf shrub, and Bi Bhitaki, a hat-tip to Ayurveda’s healing remedy, Triphala, expertly mixed with gin and a zesty burst of passion fruit. Desi Cocktails put a twist on the classics – think dark rum with a touch of Bhut Jolokia and Kaapi Martini with a hint of organic Indian jaggery. Going through the Desi Mocktails section on the bar menu is like taking a stroll through India’s most eclectic local street delicacies with options like Kairi Sherbet, Angoori Soda, and Peru Please.
Even though traversing India to soak in all its vibrancy is always a good idea, experiencing Bombay Brasserie’s new menu is the next best thing. So if you can’t get on that plane, train or bus, just sit back and embark on a culinary journey that will take you across the country through your plates and palates.
