When they say “An eclectic selection, good conversation and great food”, they mean it! Truly a taste unlike any other! My stomach rebels even right now, at the mere thought of food at Bombay Brasserie!
Bombay Brasserie, now officially in 5 different locations across India, being, Bengaluru, Chennai, Kolkata, Mumbai , and the latest opening, or rather reopening, in our very own Pune city, specializes in contriving your lunch & dinner in a manner likely to appeal your senses.
With an aim to deliver flavors Pan-Indian, which seems to be à la mode for restaurants across Pune, I would laud their efforts for keeping the intrinsic nature of the dishes intact, right to the level of focusing on just ingredients sourced nationally, thereby offering a unique taste.
(Eg. I wouldn’t be interested in having Galawati kabab, if it doesn’t look or feel like one.)
Located inside Nitesh Hub, Bombay Brasserie is quite an alluring sight to the otherwise rather subdued placement of a “Mall” in Koregaon Park. With its consistent hues of whites, greens & blues, and minimalistic touches of old school charisma here and there, it does command a presence with “बb Villa 37/4, Koregaon Park” right in the beginning!
I wouldn’t say they offer a mammoth menu, however, it is quite colossal when it comes to the grub affair. Enough to make it a Herculean task to finish all the courses, unless, of course, you are Hercules yourself!
“Always pair your food with great company, preferably a group of 3-5 people”, is what I’d suggest to all those who love visiting restaurants time and again. What started with their “Signature Pauva Cocktails” and “Chakna tray” lead us to “The 6 Chutney Papad Tokri” and beyond, with each selection holding us spellbound as they came to our table and into our bellies.
The potency of their cocktails will definitely increase your sociability, if not turn you euphoric , and the chutney papad combos offer kick-ass flavors and an invigorating road to the oncoming dishes!
Amidst a hubbub of laughter and giggles (yeah, I was the only “guy” at the table, thanks to Shivangi this time), we went ahead to savor some delicious “Calcutta Club Fish Fry” and “The Lucknowi Paraath Paneer” respectively. I’m not really an expert in terms of culinary, (vegetarian to be precise), one can safely say that the large Paneer chunks offered a unique taste, all thanks to the garam masala & poppy seeds, it was ‘melt in the mouth’ stuff. Paraath? Why is it called so? Guess it’s because of the flaky spread atop the Paneer. Even the Fish that we tried was fried to a wonderful golden breaded crisp and tasted delish. Pleasing to the eye as well as the palate.
Next up, “The Kashmiri Naan Kabab” made with minced Mutton full of flavors, and my god! That yogurt based creamy dip! It’s called “Doon Chetin”, a Kashmiri specialty and is supposedly made with walnuts, yogurt & chilies. A must have when at Bombay Brasserie. Alternatively, the “Spicy Pahadi mushrooms” surprised us with their appearance and the taste. Small, button-like yet power packed with some mountainous masalas, mushroom lovers can not afford to miss this one at all!
Some more notable dishes to try are the “Hyderabadi Subz Shikampuri (minced veggies tawa fried to a moderately crisp outcome), the Chilli cheese kulcha (round, ball shaped and any cheese lovers delight), and the Rajputana Murg Soola Kabab (robust flavors and cooked on Skewers, torched right in front of you again, for better results!).
Springing a delightful surprise in a smaller part is the “Aam Papad Paneer” and the Nawabi “Galawati Kabab” respectively. The former sprinkles the cubes with a smattering of sun-dried mangoes and street food spices of Amritsar, and emerged as one of the most loved dishes of the afternoon! The latter, coming in all glory from the Nawabi kitchens of Awadh, was super soft to the touch and was apt even for a brace- faced “me” (yeah, I’m wearing orthodontics, so eating hard kababs and sometimes, steak, is not an option for me). Also, do try their “Naga Ghost Pepper wings” which offer you the power to customize the chicken wings as per taste (Medium spicy / Very spicy), and the smoky/roasted flavor will be an instant hit to your palate.
Did you know?
BHUT JOLOKIA (Ghost pepper), is a Naga Chilli 400 times hotter than Tabasco Sauce!!!
And it’s not even a joke these were just the starters, we’re yet to have two more courses!
So far, whenever I asked someone what they liked/tried at Bombay Brasserie, the answer was “Chhole Kulchey” and truly, this one gives a home run! It is Chickpeas cooked the Punjabi way, unfortunately, can’t predict much about the recipe (it’s supposed to be a secret family recipe!). The tandoori aloo kulchas turn this into a wholesome and a faultless meal in itself. Another suggested main course offering for the vegetarian crowd would be the “Bombay Lunch Home Veg Curry & Banana Leaf Rice”. This is essentially a mix vegetable curry served with rice. I’ve personally never had a “Sadhya” meal (dishes served on a banana leaf in the South Indian state of Kerala), however, I’ve had good experiences in the past with fish cooked in banana leaves. The rice definitely did have an aromatic scent to it, and when paired with the mix vegetable curry, gives a spicy, tangy and generally a flavorful relish to your tongue on an overall basis.
Want something hot & spicy, and preferably non-vegetarian? An excerpt from a Rajputana cooking custom? Do try the “Rajasthani Dhungar Maas”. Red Chilli from Rajasthan’s Mathania village in Jodhpur district, is famous the world over for the level of spice and color it adds to the dish. Additionally, the Dhungar technique of imparting a smoky flavor to the dish helped balance the level of pungency just right.
“All Good things must come to an end”, and my culinary journey at Bombay Brasserie concluded with something sweet. The sight of Sandwich ice creams, kulfi and chocolate parathas(made with a choco-hazelnut spread) evoked nostalgic memories of my childhood. Do try their “Amritsari Kulfa” if you’re a fan of Kulfi-Rabdi-Phirni-Falooda. It has a certain Amritsari touch to it that you’d like!
The “Bombay Ice Cream Sandwich” is old school with bourbon, Jim-Jam & Nice biscuits as the base, accompanied by a wafer or two, dusted with sugar and drizzled with some rainbow sprinklers and m&m’s. You can also dip your sandwich in some chocolate fondue provided along with it for that extra sugar rush. Just don’t tell me you’re blood sugar levels are all hiked up later!
To say that Bombay Brasserie is at its Zenith would be an understatement, it would definitely be an eternal truth of art, with an intent to bring that art to life! Thank you Shivangi Shah for being such a gracious host. It was indeed an afternoon well spent! Cheers to “बb & Team”!.
DISCLAIMER: I WAS INVITED FOR A COMPLIMENTARY FOOD TASTING BY Carpe Diem, ON BEHALF OF Bombay Brasserie,PUNE. ANY VIEWS OR OPINIONS REPRESENTED IN THIS BLOG ARE PERSONAL AND BELONG SOLELY TO THE BLOG OWNER AND DO NOT REPRESENT THOSE OF PEOPLE, INSTITUTIONS OR ORGANISATIONS THAT THE OWNER MAY OR MAY NOT BE ASSOCIATED WITH IN PROFESSIONAL OR PERSONAL CAPACITY, UNLESS EXPLICITLY STATED. ANY VIEWS OR OPINIONS ARE NOT INTENDED TO MALIGN ANY SORT OF ENTITY.
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