Bombay Brasserie has relaunched itself with a revamped menu and concept at Nitesh Hub, Koregaon Park. Presenting traditional regional recipes with a twist by sourcing ingredients from all over the country is what BB strives for. It’s a beautiful, vibrant and instagrammable place that gives you an inviting feel.
We were recently invited to try out their menu and we tasted a very small portion of their very extensive menu.
The 6 Chutney Papad Tokri had assorted potato, urad and sabudana papad with a range of mango, tamarind, green, tomato, amchur chutney and some onions. Some nice flavours in the chutneys and go well with your drinks.
The Aam Papad Paneer had paneer and lotus stems tossed in a special sundried mango and some spices. Again, good hit from the amchur powder and soft chunks of paneer.
The Chili Cheese Kulcha is BB’s version of a Bombay toastie stuffed with chili and cheese. It tasted good but could have been better with some molten and gooey cheese.
The Spicy Pahadi Mushrooms were marinated in a special ‘Pahadi’ masala and herbed chili yogurt. As the name suggests, they did have a decent amount of a spice hit and were well cooked.
The Calcutta Club Fish Fry was served with a kasundi which is a mustard dip and a grilled pineapple mango salsa. The fish had a nice crispy texture on the outside and soft on the inside. Bongs alert, you’re going to love this one.
The Rajputana Murgh Soola Kebab was blow torched live in front of us. It added a nice charred texture to the dish.
The Kashmiri Naan Kebab was the star of the evening for me. Hand-ground mutton mince infused with spices were served on a naan accompanied by a creamy yogurt dip. Trust me, this is scintillating and will satisfy your carnivorous cravings.
The Galawati Kebab were served on a puri andlooked like an intricate piece of work by the chef. The puri was a bit undercooked and the kebabs too could have done with some seasoning. But the texture of the kebabs was on point.
The Chatka Chole Kulchey stayed true to its Delhi roots with a slightly blackish color and tangy flavour. They were served with tandoori aloo kulchey and there I was having delicious Delhi waale chole kulchey at Bombay Brasserie, Pune.
The Chicken Tikka Butter Masala was very tangy for me. Probably some more time on the flame to cook the tomatoes through would have done the trick for me. The Dal Makhani here was good although it could have been a bit creamier.
For desserts, we had the Bombay Ice Cream Sandwich. It had ice cream sandwiched Nice, Jim Jam and Bourbon biscuits. Good throwback to childhood memories.
A big shout out to Shivangi from Carpe Diem for inviting us and Team BB for hosting us. BB has a lot of brilliant and innovative cocktails for you to try out and the interiors just make this place instagrammable. Do head there and let me know about your experience.
Disclaimer: The invite was for a complimentary food tasting event. This review is a narrative of my experience at the event. The views expressed in this review are solely mine and others are more than welcome to agree or disagree with the same. The review is in no way influenced either personally or commercially nor has it been lifted, copied or plagiarized from any source however I have done my due diligence on the event via publicly available information on the internet.
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