Indian Cafe & Bar
We are rejoicing! Many reasons…not only is it a joyful experience but there is distinct joy in the food too. There is a palpable youthful vibe not just in the ambiance, the staff, the diners but once again, in the food too. Bombay Canteen celebrates India and ofcourse Bombay. Much like my brilliant world renowned artist guest Jaideep Mehrotra whose works embody the melting pot of cultures in our metropolis, a melange of the eastern & western sensibilities. Like the Sachin Sculpture at Sasmira Junction, which pays tribute to a local lad using state of the art material to create it.Both, he and his lovely wife Seema feel that ‘Bombay Canteen’ has both these elements and manages to capture them well in their flavours and presentation.
Walk into this airy 4,000 sq. ft of brilliantly done up space and be charmed by the Bombay nostalgia in this unfinished “bungalow” with it’s stained glass, long rustic bar, printed tiles, manually lettered pricing boards.Thankfully it does not degenerate into a themed cutesy cafe,
space, Kudos to the Busride Design Studio.
NYC to MUMBAI
This Goan chef, worked in Mumbai and took NYC by storm way before glamorboy Vikas Khanna. I first met Chef Floyd Cardoz fifteen years ago, when I had been flown down to NYC by Asia Society for a panel discussion on Indian food with the icons, Madhur Jaffrey and Danny Meyer. I ate with Danny Meyer at “Tabla” , Floyds introduction of Indian food to America and loved it. A couple of years ago, i ate at Floyd’s “Northend grill” and came away disappointed. Both have since shut, Floyd still straddles both continents (Whitestreet in NYC and Bombay Canteen here). This one marks his return to and celebration of Indian cuisine. Along with Chef Thomas Zachiaras they use only local ingredients (many not served in restaurants) and evolve Indian cuisine by making it “cool”. Their passion shines through.
Flavors and textures do a rocking jugalbandi! Like the crisp Arbi tuk and mugra chaat. Goan pulled pork does the dandiya with theplas. Eggs Kejriwal get yummier with Kerala coconutty chutney. It begins with the “chintus” (tiny floating snacks much like David Chang’s Ma Peche) super
Unda Curry Devilled Desi Eggs, paper-thin lotus-root fryums. Chhotas (salads, tacos and more) Badas (
Spiced Grilled Chicken Kaleji ) and we also ask for the “Patiala” ( large sharing dishes) fish. Chef Zachiaras’ coconutty My uncles mutton curry delights. Whoa! the rum-spiked Gulabnut, is Floyd’s improvement on the cronut, but for me its the fleshy guava tan ta tan ( tart tatin) with it’s red chilly icecream that works the magic. A fully stocked bar,c raft beers by The Gateway Brewing Co are the other upsides.
My assistant calls to book the table in his name (I never book in mine) and is told they are booked up till 9.30pm.He persists and finally secures a booking for 7pmand for atleast the first two hours the cafe is more or less empty. The loud music jars and keep getting louder. Multi-Grain Khichdi, Steamed Kokum Idiyappam, banana deep fried pakodas
are ho hum. Infact, the vegetarian fare does not sparkle as much as the non veg one. Milk Braised Kashmiri Raan not available.Ice Cream Sandwich and masala chai popsicle sound better than they taste,
Balle balle! Indian cuisine gets its much needed complement of playfulness, modernism and global sophistication. Thankfully no molecular gastronomy here! No chicken tikka masala either! Sure they don’t ace everything, the portions could be larger, the vegetarian fare more finetuned. Accessibility is the guiding ethos, it is a go-to, drop-in (open for dinner only) canteen for enlightened food lovers on all budgets. I love the way this canteen marries locally sourced, serious food with an ultra-casual, spontaneous dining ethos, Eating here feels unencumbered, honest and joyful…that word again!
P.S. I just hope this brand new Canteen keeps it up.
Bombay Canteen, Kamala Mills, S.B. Road, Lower Parel, Open for dinner only 7:00 pm – 1:00 am
Ph 49666666 Meal for 2 Rs 2000
RATING FOOD 4 SERVICE 4 DECOR 4