Bombay Brasserie comes to Bengaluru
Bombay Brasserie (BB) opened their doors to the good folks of Bangalore a couple of months ago. While I was at the grand opening, I left my opinion on the food and alcohol for a better (less chaotic) day. A couple of friends and I went a few weeks ago to check the place out.
Lunch started off with the Aam Papad Paneer, a dish comprising of tender paneer cubes with lotus stem slices in a sweet tangy sauce made from spices and mango. This was a dish that was a favourite during opening night and makes it to my list of favourite dishes at BB. This was accompanied by another 'must-have', the Galawti Kabab. The mince of the mutton on this dish is absolutely perfect. With a fine blend of spices that doesn't overpower the flavour of the meat; the galawti kabab simply melts in your mouth.
Our cocktails arrived well after we were done with the appetizers, something I hope they address going forward. My friend ordered the Calcutta Kick, a concoction that's supposed to remind you of a Calcutta saada paan. While the flavour of gulkand and saunf completely dominated that of the vodka. This drink could do well as a post meal-mocktail if you remove the vodka. The Fauji Special Party on the other hand is bound to have you grinning in delight. The combination of dark rum, pineapple juice with chaat masala provided quite the kick and was far more robust when compared to the Calcutta Kick. While the menu stated that it's served with a masala peanut chaat, I never got any.
The next course consisted of the Old Delhi Murg Boti with Butter Roomali, a street style chicken boti served with roomali roti. The chicken itself was perfectly pink and tender and is a star by itself. My complaint was with the roomali that had undercooked patches. This was a problem during the launch that hasn't quite been rectified. But the chicken... fab pairing with the Fauji Special.
Our main course comprised of dishes from the opposite coasts of India. Mario's Mango Prawns and Coconut Rice hit the spot. While the spice is toned down just a bit, the tangy orange gravy with the mild hit of mango made this one of my favourite dishes. We also had the Calcutta Club Fish Fry which was a lot more refined than I had expected it to be. While the fried fish itself is well done, the complete experience lies when it's dipped in the Bengali-style mustard and the mango salsa that comes along with the dish, allowing it to hit different spots on the palate.
Dessert included the Amrtisari Kulfi and the Ras-e-aam (and a lot of liquid nitrogen to have the whole mystic potion effect). The latter was a fusion of sorts with a roshogulla topped with rabdi and aam ras. While the flavours went together, the purist and Bengali enthusiast in me would have been satisfied with a good old regular roshogulla. The kulfi on the other hand was rich, flavourful and quite satisfying. The combination of the kulfi with rabdi and badam phirni, topped with a dash of rose syrup made this my favourite among the two.
Overall, barring a few minute areas that need improvement, I am quite impressed with what BB is offering the Bangalore restaurant scene. Good food backed by great ambience definitely puts this place on my 'must visit again' list. The restaurant is also open for high tea with snacks and smaller plates for those not looking to have an elaborate meal.