Bombay Brassiere with opulent interiors and some fantastic food to back it up, sets its mark on the Indian fine dining scene.
Started the night with: an apple, black chat masala and beetroot puree amuse bouche.
Diving straight into the appetizer platter: tangy papdi chaat, fluffy and flavorful angeer ki tikki (fig filled potato cake), creamy bhatti aloo and the crunchy tawa murg chaat (chicken, red onion, tamarind).
For mains the martabaan ka meat (lamb curry, pickling spice jar) was recommended by the chef, paired with malai kofta and the traditional dal makhani and white rice.
The meat itself was robust with flavor and incredibly tender; the curry went best with the sun dried tomato kulcha.
Your typical kofta in it’s cream based gravy is what the malai kofta (cottage cheese/paneer) looks like at first glance but within the first bite the silky smooth paneer/cottage cheese steals the show.
Dessert is not to be missed with chenna pyesh (sweetened reduced milk. saffron), anjeer ka halwa topped with pistachios and anjeer ka shahi turka (bread and fig pudding) an interesting take on the classic.