THE BOMBAY CANTEEN@ MUMBAI

This latest entrant to Mumbai’s culinary landscape celebrates the old in a new style and is undoubtedly the fieriest dining ticket in the city right now, tables are tremendously hard to get and are much sought after. As you walk into this airy 4,000 sq. ft. of radiantly done up space, you will be enchanted by the Bombay reminiscence in this unfinished ‘bungalow’ with its stained glass, long rustic bar, printed tiles, manually lettered pricing boards at once. Once seated the Chintus aka a unique take on bar snacks, and are passed around the restaurant on large trays (of course with a price). They variate on a daily basis but if you get a chance, don’t miss the Kamal Kakdi Chips, paper-thin lotus-root fryums sprinkled with chaat masala; great to go with your tipple.

Chef Thomas Zacharias with Akanksha Dean ( daughter and dining companion)...If the chef is talented we have to get the manadate pic :)

Coming to the food, Indo American Chef Floyd Cardoz with his roots in Goa is back to Indian cuisine with a bang! Formerly helmed the kitchen at North End Grill and Tabla restaurants (New York) and together with Chef Thomas Zacharias (earlier the executive chef of Olive Bar & Kitchen, Bandra), Floyd has constructed a menu which is ‘India-inspired’ and takes a simple, seasonal and chic slant to regional Indian cooking. Innovation knows no bounds here, as one of the Chotas (starters) Arbi Tuk proves; with crispy arbi roundels as papdi, this version of sev puri is spirited and yummy. I also tried the desi tacos made with methi theplas and filled with Goan pulled pork vindaloo, Interesting, but I perhaps I may not order it again. 

Decadent and Innovative ..the methi and arugula salad

I would order many more times the novel Methi and Arugula salad, this one is a marriage made in heaven with mungphali, sesame and lime honey dressing.

A winner of the dish here is the entertainingly named Kejriwal Toast; (this certainly takes you down the memory lane, if you have tried the club version) Enthused by the Eggs Benedict, the egg (fried, not poached) in this one is crowned with a chutney made by blending green chillies with coconut oil and has just the right thrill in it. Among the Badas (the mains) the Banana Leaf Wrapped Roasted Fish cooked in an aromatic tomato and coconut masala is a stellar preparation and will leave you craving for more and yes the Uncle’s Mutton curry is another good bet. 

The Banana leaf wrapped roasted fish ....yummmm

However you could give the Corn and paneer Bhurji a miss, it’s overtly complicated for the palate with coconut and too many other ingredients. To end on a sweet note, float back on a misty cloud to babyhood treats, the Falooda Sundae that comes in a mason jar with strawberry jelly cubes, bits of caramelised pista, rose ice cream and sabza (basil seeds) is certainly the best in town. Cocktails are certainly innovative; I would recommend the Royal Ginfield with gin, amla juice, bitters and jaggery. It is open ‘Din Bhar’ and also offers ‘tiffins’ for a quick lunch. Would I go here again? Certainly, it’s a fun place to hang out at and I do need to try so many more recommended dishes and of course yet another helping of the kejriwal toast which has become one of my favourite dishes now.

The Kejriwal Toast

FAST FACTS

Ground Floor, Process House, Kamala Mills, Near Radio Mirchi Office, S.B. Marg, Lower Parel, Mumbai.

RESERVATIONS: 022 49666666.

TIMINGS: Open Tuesdays through Sundays 12 Noon to 1 Am (currently closed on Mondays)

MEAL FOR TWO: Approx. 1,600 (without alcohol), 2,400 (with alcohol)

AGE LIMIT: Persons below 18 are not allowed after 7pm.

The Gulab nut ( nothing to do with rose)..this one's a mix of Gulab Jamun and Doughnut with lots of Old monk...so if you like an alcoholicy dessert...go for It!!