There is a lot of hype created in the food market about this so called place “The Bombay Canteen”. It has just been 10 moths till it has opened its doors, but still have managed to create a huge impact on all food lovers in Mumbai. I wanted to try this place from a very long time and to my luck thanks to Burrp and The food Bloggers Association of India to make it happen. Burrp is back with a bang, they have recreated themselves with a new look and feel. If you are craving for a dish and want to know which is the best place to eat this dish then BURRP is the app you should use. Chef Flyod Cardoz is the head chef and owner at The Bombay Canteen who has worked over every dish and flavour before presenting it to the guests. And the results show the hard work of the team present there. The place has a rustic look which serves Indian cuisine with a modern touch. An experiment that has worked well in Mumbai. Read about my experience with food. :-
Chhota ( Appetizers)
Cheeselings have always been my favourite tit bit to munch when you have nothing to eat. This dish was a similar version of chaat made up of cheeselings, apples and kohlrabi with an dominating flavour and taste of mustard. Mustard is something which everyone might not like because it has an acquired taste. That’s the reason many of the blogger didn’t like this dish. For me, I couldn’t stop eating it till entire bowl was empty. A simple dish yet very interesting and balanced flavours.
Smoked Mushroom Seekh
This was something different, unique and interesting dish served by The Bombay Canteen. It included Seekh kebab made up of smoked mushroom mince which was very tender, mouth melting and moist served along with sweet & spicy garlic chutney. A perfect dish for people who are mushroom maniacs.
A preparation which has been in trend from a long time. A simple dish which has very few ingredients but yet makes you feel as if you in heaven when you dig into the first bite. It included crunchy bread toast with single fried egg topped up with melted cheese served along with green chlli chutney on side. A dish you should try when you visit this place.
Spicy Chettinad Chicken Desi Tacos
Another surprise planned by The Bombay canteen for the guests. Thepla – classical Gujarati bread was used as the base of the tacos topped up with spicy chicken Chettinad and finally garnished with shredded pickled red cabbage. Chicken had a very good taste but could have been a little more moist. Pickled red cabbage added an extra touch of taste & flavour to the dish.
Bada ( Main Course)
Sarson ka Saag
A classical Punjabi delicacy which is cooked in every house of Punjab. Its always difficult to replicate classical dishes the way they are but I must say the Sarson ka saag served here is worth a visit and worth a try which is on very much similar lines to the classical preparation. Generally sarson ka saag is served along with makke di roti, to create a twist they have made a corn bread using same ingredients. Corn bread perfectly accompanied the sarson ka saag, only change that i would make in this dish is the sweetness of the corn bread, a little less would have taken it to a different level.
Videshi Style Baigan Bake
A dish similar to Eggplant Parmigiana , but made using Indian touch. The aubergine stack was made using crispy fried auberging layered along with Maharashtrian peanut masala. It was topped up with a quennel of mustard dahi, which was spiced, tangy ans smooth. This stack was placed into a pasta plate filled with spicy tomato curry made using Indian spices. Finally to add the crunch, mini croutons were added. A dish with different flavous and different textures making it very interesting.
Choriz Per Eedu
Star dish of the day, chorizo kheema with fried egg inside it served along with buttered pao and potato salli. A Delicacy inspired by Parsi cuisine. The buttered pao had some special touch – so fresh, so tasty. Best part was that the chorizo kheema didn’t have that strong flavour or smell which will put you off. The succulent kheema, buttery pao and crunchy salli made a perfect combination for the dish.
Sweet Dish ( Dessert)
Gajar Halwa Toffee Pudding
A perfect finish to a perfect meal, dessert on which we all gorged upon was a masterpiece from The Bombay Canteen Kitchen. Fluffy toffee pudding topped up with some delicious and glazing candied dilli carrots garnished with slivers of roasted nuts. The best part of the dish was the sauce which made all the difference in the dish. Sauce was made up of jaggery, toffee and tamarind.Little sweet and little tangy making my taste buds linger sround. A must try when you visit this place.
Value for Money -7/10