The moment you step into the opulent 2,367 square feet Bombay Brasserie, you get a glimpse of India. On the one side, antique pieces like gramophone, typewriter, telephone, gola maker, ice-cream churner, copper utensils, etc adorn the walls and wooden shelves, and on the other, trendy lamp shades, vast glass expanses and a modish bar brings in the contemporary touch. The Patiala Bar, which offers an interesting bar menu, brings together homemade liquor infusions in the Desi Cocktails section. A part of the decor includes colourful maps on the walls showing Indian cities and their culinary identity.
After having attracted foodies in Bengaluru, Chennai, Kolkata and Mumbai, Bombay Brasserie is in town to charm Puneites. We dropped in at the restaurant at Nitesh Hub, Koregaon Park, to check out the latest food destination, and we did come back home satiated and smiling.
We started our dinner with the Six Chutney Papad Tokri comprising Dry Mango Chutney, Tomato Chutney, Mayonnaise-based Chutney, Curd-based Chutney, Mint Chutney, Imli Pudina Chutney, served with three types of Papads — Sago, Aloo and Urad Dal. The burst of flavours of this appetiser reminded us of the legacy of Indian chutneys.
The ideology that the restaurant focusses on is tweaking old school recipes to suit today’s tastes. Popular ingredients from different regions across the country have been picked to create a great dining experience. For example, Bhut Jolokia from Assam, Fish Fry and Kasundi from Bengal, Chatka Chole Kulche from Punjab, Malwani Masala from the Konkan region, Mirchi Peanut Gobi and Prawn Thecha from Maharashtra, Mario Mango Prawn with Coconut Rice with Ambotik Masala from Goa, Kashmiri Naan Kebab and Amritsari Kulfa (a delicious cold dessert which has a layer of Phirni, topped with Rabdi and Falooda and Rose syrup served on a two-tier plate with dry ice creating a foggy effect) are some of the highlights.
Some of the dishes, which were served while we were seated at a comfortable table, chatting with chef Abhisar Mukherjee and soaking in the pleasant music, included Kashmiri Naan Kebab, Mirchi Peanut Gobi, Lucknowi Paneer Palak, Rajputana Murg Soola Kebab, Bhut Jolokia Chicken Wings, Pahadi Mushroom, Agra Sabzi Seekh Kebab and Hyderabadi Subz Seekham Puri. Each dish had a distinct flavour and a taste that had been created by Indian spices and the chef’s innovative cooking style.
The main course which included Mario Mango Prawn with Coconut Rice with Ambotik Masala from Goa and the Punjabi Chatka Chole Kulche were heavenly. The flavour of Mango in the Prawn Curry, which we relished with Coconut Rice, was unique and left a lingering aftertaste. The crushed Naan when mixed with tangy Chole was lip-smacking and gave the real taste of Punjab.
If you want a taste of India under one roof, you know where to head.
INDIA’S CULINARY DELIGHTS
“Food in each state and region in our country has a different and distinctive taste because the ingredients used in cooking varies from place to place. What we have tried to do is pick up one speciality from one region so that we can present India through our dishes. You often come across restaurants serving food that is either completely North Indian or completely South Indian, but with our menu we have tried to focus on the eastern regions as well like West Bengal, Assam, Gangtok, etc. From there, we have got Bhut Jolokia Chilli sauce which is 100 times spicier and hotter than the chillies we usual consume. Similarly, we have got the Calcutta Club Fish Fry here, however, to suit everyone’s palate, we have added some twists and made some alterations so that people of Pune can also enjoy the dishes cooked and served in other parts of the country. For example, Kasundi, a mustard sauce from Bengal, which is very pungent, is served with the Calcutta Club Fish Fry. However, to balance the taste we have mixed Mayonnaise with Kasundi so that it becomes more palatable. When it comes to ingredients, we get the dry ones couriered from their place of origin as they have a longer shelf-life. But in case of perishable items like fish, mutton and chicken, we get them sourced locally. If you visit our restaurant in Kolkata, you will find the Calcutta Club Fish Fry made with Bhekti fish but as Bhetki is hardly available here nor relished by Puneites I use the locally popular Rawas. Other than that I have kept all the ingredients and method of cooking the same.”
— Abhisar Mukherjee, executive chef, Bombay Brasserie