The All-New Summer Menu at The Bombay Canteen
Crisp, Refreshing & Incredibly Delicious, Regional Indian Fare!
This April, The Bombay Canteen keeps it crisp, fresh, light, flavourful and incredibly delicious with an all-new Summer Menu that celebrates ‘summer and sunshine’. Curated by Executive Chef Hussain Shahzad, the seasonal offering is inspired by summer flavours; and food that regional communities enjoy this time of year. The menu is a celebration of everything we love about India – the food, the culture, the people and is marked by refreshing flavours, seasonal ingredients and unique, indigenous styles of cooking.
Summer brings with it delicious reasons to tuck into truly flavourful dishes! Begin your meal with Chotas including Beet Poriyal, made with poriyal- a lightly-spiced stir-fried mix of vegetables and greens from Tamil Nadu; our version is a creamy beetroot poriyal hummus topped with refreshing tender coconut salad, to be enjoyed with ragi crackers inspired by thattai (a popular snack from Tamil Nadu, made with rice flour, lentil flour, spices, herbs and seasonings); Amiri Khaman is a tea-time snack from Gujarat comprising crumbled khaman dhoklas! Our interpretation of this classic comprises Amiri Khaman served on a bed of chilled yogurt mousse, topped with raw mango kachumber, toasted seeds, coconut chips and pomegranate seeds. Inspired by the popular street-style mirchi vada with kadhi from Jodhpur, Rajasthan, the Mirchi Bada stuffed with pepper cheese and Jodhpuri style aloo, is served with a unique Kadhi chutney made of gram flour; along with amchur chutney and green garlic-mango chutney. The Millet Upma, an umami flavour-bomb, prepared with proso and kodo millets, comes topped with grilled King Oyster mushrooms tossed in ghee with garlic podi, finished with pickled Shimeji mushrooms, puffed millets and sweet lime-ginger chutney. Making a smashing come back are classic seasonal favourites like Summer Greens Patta Chaat with crispy fried amaranth, poi saag and palak topped with chickpeas, drizzled with tamatar chutney, palak chutney, and pickled dahi; andStir-fried Morning Glory served on a bed of smoked potato puree with pao miso (prepared using leftover pao) and Manipur’s black rice.
A menu change at The Bombay Canteen calls for a new version of the popular Begum’s Baked Brie. This summer, we’ve added dollops of Nasik’s red grape jam atop the finest Brie from artisanal cheese-maker Begum Victoria. Topped with toasted pistachios, and a generous drizzle of house-made Naga hot honey, the Brie is served with nipattu (a popular ‘bakery snack’ from Karnataka) - savoury rice flour crackers laced with fennel and spice, to add crunch.
There is a great selection of Chotas for non-vegetarian diners too! Grilled Squid Kachumber is inspired by the humble yet refreshing Kachumber, a quintessential Indian salad with unique variations across different regions. The Bombay Canteen summer version has a yellow mustard and red chilli spice mix rubbed, lightly-grilled squids; tossed with shallots, mint, cilantro, lime juice, served atop fresh tomatoes marinated with garlic, green chilli, cilantro and garnished with locally-grown charred Shishito peppers. Try the unctuous Khasi Pork Taco inspired by Meghalaya’s cuisine; this adaptation is with grilled, sesame-crusted pork belly with Naga chilli salsa, on a rice bhakri. Another option - the Military Style Hotel Chicken Roast from Karnataka, with charred shallots and curry leaf masala and pickled pumpkin. A must order is the Cabin Style Lamb Scotch Eggs inspired by the ubiquitous ‘dimer devil’ served at Kolkata’s immensely popular ‘cabin-style restaurants’. Soft-cooked egg is encased in a lamb-sausage mince flavoured with Gondhoraj lime leaves, onions, chillies and cilantro, breaded and fried. It’s topped with fragrant Gondhoraj lime leaf oil and carrot Aamsotto chutney made with dried mango bar, dates and ginger. Don’t miss the Bone Marrow ‘Naan Chaap’ inspired by Mohammed Ali Road’s bhuna gosht naan chaap – this version comes with bhuna gosht style bone marrow served with grilled naan pao sourced from a traditional bakery located near Minara Masjid in Masjid Bunder, Mumbai. The Chilled Seabass ‘Sev Puri’ with a zesty nimbu chunda, kairi chutney, and pickled chillies promises to satisfy your chaat craving!
No menu change is complete without new Kulchas, inspired by late Chef Floyd’s Kulcha Club - the famous pizza style kulcha, first served at the award-winning restaurant Tabla, in New York. This season’s entrant is the Baingan Bharta Kulcha - stuffed with Punjabi-style charred baingan bharta, smeared with creamy Stracciatella cheese and served with a tangy and refreshing heirloom cherry tomato salad drizzled with mint oil.
Let’s make way for the summer Badas or large plates. Order the Awadhi-style Lauki Musallam, a curry with smoked ash gourd served with fried lauki stuffed with spicy soy-kheema, finished with saffron oil to add richness. The Banarasi Kala Chana Masala inspired by Ghugni, a popular evening chaat from Varanasi, prepared with black grams, cooked in spicy tomato masala, topped with amchur sweet potato and toasted chilli oil. It's sweet, sour and spicy all at once! Meat lovers, must try the Madurai Chicken Salna - a light, flavourful coconut milk and poppy seed-based chicken curry, topped with soft-cooked egg; Roasted Himalayan Trout served over tomato gravy is inspired by Gaad tamatar - a popular summer dish from Kashmir. This version of the curry comes with Kashmiri chilli, sun-dried tomatoes and whey, flavoured with fennel oil and dry mint. Making a comeback is the ever-popular Bengali style Prawn Malai Curry cooked in fresh coconut milk, topped with zesty Gondhoraj lime leaf oil and pickled chillies. Sides on offer include Multigrain Chur Chur Mirchi Paratha, Malabar Paratha, Garlic Sourdough Naan, Gluten Free Methi Tawa Kulcha, Rice Bhakri among others.
Every seasonal menu change brings a new biryani or rice preparation. Keeping it light and delicately flavoured is the Mushroom Tahri, an aromatic, mildly-spiced, Awadhi-style rice dish, with Kashmiri morels and rose vinegar, served with amaranth raita. Also on offer is the Andhra Lamb Pulao - a fragrant pulao popular in traditional homes in the state. The Bombay Canteen version has rice and mutton cooked in coconut milk, yoghurt, green chilli and mint masala, flavoured with dagad phool or black stone flower, and served with burnt garlic pachadi.
The Canteen Classics are perennial favourites, whether you want to keep it simple and order a portion of Eggs Kejriwal with single fried egg, melted cheese and green chili chutney; or indulge yourself with Podi B**F Tartare, with a tamarind dressing and smoked egg yolk with dosa crisps, Chettinad Prawns ‘Ali-Yolio’ with prawn oil, ginger, garlic and tamarind, Ghee Roast Chicken Seekh with pear and radish koshambir or the light and refreshing Barley Salad with puffed grains, pomegranate seeds and spicy hung curd dressing.
We are delighted to share our mango haul this summer with the Not Your Aam Experience. Our chefs have sourced several, indigenous, varieties of mango from across India, so you get to taste more than just the local alphonso! There is Banganapalle from Andhra Pradesh, Ratnagiri and Devgad varieties of mangoes from Maharashtra, Mankurad and Hilario from Goa and Badami, Totapuri, Raspuri and Mallika from Karnataka and Tamil Nadu; Chausa and Dasheri from Uttar Pradesh and the famed Malda mangoes from West Bengal, Gujarat’s Kesar, and more. The mangoes change as the season progresses. Taste India’s finest mangoes and enjoy them served chilled over ice or with a scoop of house-made Froyo! The messier, the better.
The new desserts are a nostalgic throwback; the PB&J Kulfi, a version of the iconic childhood ‘Choco Bar’, comes with salted peanuts, dark chocolate and blueberry jam. Inspired by Madurai’s famous ‘Jigar Thanda’ a summer drink known to help beat the heat is the Jigarthanda ‘Tres Leches’ that comes with vanilla sponge soaked in caramelised condensed milk, served with orange jelly, almond gum, basil seeds and nannari sharbat sorbet! Break the tuile and dig in to a dessert that will cool your heart! Literally.
Have you made your reservation at The Bombay Canteen yet? Presenting a dining experience that celebrates the season of summer, sunshine and happy times.
Timing (Dine-In): Monday to Friday: 12 noon to 1 am | Saturday & Sunday: 11 am to 1 am For Reservations: +91 8880802424 Address: The Bombay Canteen, Unit-1, Process House, S.B. Road, Kamala Mills, Lower Parel, Mumbai 400013 Order online on: https://thrivenow.in/thebombaycanteen // Swiggy // Zomato