Bombay‘s culinary landscape has taken an interesting turn in the recent past with restaurants and chefs diving deep into fusion food. Creating gastronomic magnificence at every corner of the city, Bombay, as we know it today has the ability to treat you to a 10Rs. vada pao at the roadside cart to a fancier 500 Rs. version of this ‘poor man’s meal’ just with a few out-of-the-box additions that sound something like ‘Spiced potato fritters topped with emmentel cheese, date and tamarind chutney served on a bed of cajun spiced crisp vegetables’ at a fusion themed restaurant. Bombay Canteen is no different. The menu here is cleverly designed to suit every palate of today. Well almost!
Among the city’s first fusion food restaurants, The Bombay Canteen started by the coveted Chef Floyd Cardoz of ‘Top Chef Masters’ fame opened it’s doors to the cities food fanatics a few months ago and is now on the hit-list of every food lover. Its contemporary twist on regional Indian cuisines is the major highlight that attracts hungry diners to this restaurant.
Bombay Canteen‘s interiors are very well designed by The Busride Design Studio with brilliant ambiance and properties typical to the city, like blingy rickshaws with fairy lights, an inviting bar, stone walls and a fancy ‘adda’ like seating which lends this diner a sense of timelessness. This place is creativity on display. Not only in terms of their absolutely original food combinations, but also in terms of their decor.
Now for the food and drinks!
The Fancy Drinks (Cocktails)
Tar-Booze – A refreshing mix of Absolut Vodka, watermelon juice, kala namak and pomegranate juice, this drink will help lift up your spirit within the first few sips.
The Canteen Sangria – The Sangria here is a classic combination of Red wine, dark rum, triple sec, orange juice and fresh fruits. The large chunks of exotic fruits that include malta oranges, star fruit and pears are quite distinctive.
Incredible India – A combination of Absolut Vodka, basil leaf, fresh ginger, pineapple juice, orange juice is sure to build up your appetite for the evening.
We had the Chatpata Chicken tikka and Goan pulled pork vindaloo tacos. I must say, this is one of the most innovative dishes on the menu and is an absolute must-have. These flavor bombs are palm sized methi theplas stuffed with tender, well cooked meat, robust in flavor.
Beef chilly fry
Of course, served with buffalo meat, the meat wasn’t half as chewy as what I have tried at other places in Bombay. Since the beef ban, enjoying classic beef dishes in the city has become quite a task. With a hint of South Indian flavors that include onions, green chillies and coconut and tender flavorsome meat, this dish was quite a hit!
Kerala fried chicken
We just couldn’t get enough of this amazingly seasoned, melt-in-the-mouth chunks of tender chicken with hints of crisp curry leaves taking over the flavors in your mouth in certain bites. A must must have chakna with the drinks served here. We ordered 3 portions of these. Yes, it’s that good!
Arbituk – Loved the innovation done on this interesting take on sev puri. With crisp fried arbi playing the role of the puri and loads of toppings from chili spiced dahi and imli chutney to radish kachumber, this one was quite a winner! So thoughtful and so delicious.
Sweet Dish (Desserts)
Coffee Rasgulla – This dish is an amusing combination of rasgullas drenched in strong coffee extract served with salted caramel ice cream and peanut chikki. The taste of coffee in the rasgullas is stronger than strong and extremely over powering. This dessert definitely gives you a high from all that coffee and sugar. So if you are a coffee fanatic, I’d say go for it!
Gulab Nut – A brilliant collaboration of gulab jamun, rum and nut creme, the gulab nut comprises of one heavily drenched in rum gulab jamun with a rich swirl of pista cream on top. If you like liquor in your dessert, this is a must have. However, do note, the rum is quite overpowering in this one. So make sure you’ve left room for more alcohol after those multiple rounds of fancy cocktails.
Gajar ka halwa pudding – This one was quite a surprise. It tasted just like gajar ka halwa, just a dense version of it with a delicate splash of mild toffee sauce adding to the subtle flavors of the dessert. With just the right amount of sweet, this one was love!
The Crack quotient
Does the food get you tripping?
Does the ambience get you tripping?
TOF Says – Just like any other Indian cuisine, you’ll find that at Bombay Canteen all the dishes have very prominent ingredients making every flavor pop in your mouth. We totally recommend trying out this place. The crazy yet win-win combinations they have to offer will blow your mind.
Talk about plastic and a meal for 3 with 2 rounds of cocktails costed us a whopping 7800/- bucks.
However, if you appreciate fusion food and drinks, you’ll be love-struck for sure.