BOMBAY BRASSERIE’s “casual dining” relaunch serves up meals for the armchair traveller. t2 takes the first seat at quest
An all-in-one snack tray to go with your tipple. The food journey traverses India — if the chanachur is Mumbai’s favourite bar snack and the murukku comes from south India, the masala cashew takes you to the beach shacks in Goa. Add a few pockets of cheeseling and chana jor garam and the spirits will stay high!
@ Rs 250 plus GST
t2 liked the Pauwa Cocktails — desi daru served up in a pauwa or quarter bottle. In this picture, Nagpuri Santra (vodka-orange-basil) and Janta Bar (whisky-cola-chaat masala) @ Rs 450 plus GST
Mini kulchas stuffed with chilli cheese, a “new way to try Bombay’s chilli cheese toast”. The presentation of dishes — like this one on a grill — at Bombay Brasserie has also changed to fit into the “casual dining” format. @ Rs 245 plus GST
A wholesome meal of charcoal-grilled kebab and pan-seared roti under the Hot Plate section of the menu. “The roomali is pan-seared to make it crispy and the sesame seeds add crunch to the kebab,” said Patil. The magic touch? “Kebab masala” seasoning. @ Rs 385 plus GST
Another favourite Indian snack, the papad, upscaled and served with chutneys like mango salsa, imli dip, pyaaz and more. @ Rs 250 plus GST
This British-era fish fry is served with kashundi (mustard dip) and grilledanaras-Alphonso salsa.
@ Rs 425 plus GST
Amritsari aam papad masala lends the soft cottage cheese a hint of sweet and sour while the lotus stems add crunch. “We launched the new menu in Bangalore in December and in Mumbai in May. This is one of our best-sellers in the Small Plates section,” said Vivekanand Patil, operations manager.
@ Rs 325 plus GST
WHAT’S NEW
The all-India brand positioning moves from formal dining to upscale casual dining. Essentially that means everything is more “chilled out” — from the service to dish presentation to the logo
The theme has been woven around a “culinary journey across India... for the armchair traveller”
The restaurant on the fifth floor of Quest used to stay closed between lunch and dinner. A ‘High Chai’ menu has now been introduced, which works for a late lunch too. There’s Chowpatty Special Bhel, Calcutta Club Fish Fry and more
The dishes are ingredient-driven and regionally-sourced. Think bhut jolokia from Assam/ Nagaland, paanch phoron from West Bengal, aam papad from Amritsar, kudampuli from Kerala and Malwani masala from the Konkan belt
— As explained by Shikha Nath, brand director, Bombay Brasserie
Text: Karo Christine Kumar
Pictures: Rashbehari Das
BITE RIGHT
What: Vegetarian Food Festival
Where: TGIF, Forum Courtyard, second floor
When: From August 7 to end-September; noon-midnight
On the menu: American and Tex-Mex meals now for vegetarians. Try the Mexican Vegetable Platter, Portobello, Bean and Quinoa Burger, Sizzling Portobello and Aubergine Fajita and more
Meal for two: Around Rs 1,600 plus GST
CLUB SANDWICH
The second edition of ‘Passion for Fashion’ in association with t2 was held at Ordnance Club on July 15 where 12 upcoming designers from the city showcased their jewellery and Indo-Western party and fusion-wear lines. Saris stole the show as handloom pieces from Murshidabad competed for attention against netted chiffons and georgettes. A dance performance set to Bolly tunes during the interval got the audience to their feet. “The aim was to boost the careers of young designers in the city. They did us proud by exhibiting unique pieces for the show,” said Prithiviraj Ghosh, director, Exposure, which helped put the show together.
Pictures: Shuvo Roychowdhury
