The eatery’s latest offerings prompt a rediscovery of the sub-continent’s hyperlocal cuisine with a progressive twist through creative Starters, Hot Plates, Street Grills, Big Plates and Biryanis
Bombay Borough, the all-day bar and eatery in the heart of DIFC has launched a new à la carte menu featuring revitalized dishes that offer a fresh culinary perspective blending the rarest Indian ingredients, techniques and regional curries with global methods and flavours for a modern reinterpretation of Indian culinary artistry. The new menu will be served from 7thNovember 2023 onwards and hosts a range of vegetarian and non-vegetarian dishes that elevate familiar tastes with unexpected ingredients to provide an exciting and delectable adventure for the armchair traveller.
The new menu integrates a range of hyperlocal and international ingredients and spice blends promising a pleasant rediscovery of Indian cuisine. Native Indian ingredients and blends range from Anardana – sundried wild pomegranate seeds grown in the Southern Himalayas, to Meen Sorak – a mildly spicy and tangy coconut fish curry from Mangalore Karnataka. More global ingredients span fromFurikake – an East Asian spice blend made with bonito fish flakes, seaweed, chillies and sesame, to Padron Peppers – a type of pepper originating from a Spanish family of Capsicums.
Staying true to Indian traditions, Bombay Borough’s new menu makes use of the eatery’s in-house prepared pickles and spice blends to enhance the flavours and textures of every dish. Pickles include Gooseberry Achar, Pickled Rainbow Carrots and even Fermented Plums.
The eatery’s new menu features a range of appetizing ‘Smalls’ that are big in taste and flavour. Starters include a sweet and sour Froyo Papdi Chaat with mint and tamarind chutney, Bombay Borough’s signature Aam Papad Paneerfeaturing fruit leather from sundried mangoes and a creative Changezi Chicken Donutincorporating yuzu lemon aioli and a crispy vermicelli crust.
Bombay Borough’s reinvigorated collection of hot plates and street grills feature roasts and kebabs that are flash fried on tawas (round flat frying pans) or cooked open charcoal grills resulting in fresh, robust and homely flavours. Dishes involve cherry wood-smoked Lahori Lamp Chops, Bengal Grilled Prawns cooked with coconut mayonnaise. Vegetarian options includeHimalayan Spiced Mushrooms with masala parmesan crisps, tomato jam infused Smoked Aubergine Shammi and more.
Moreover, the restaurant’s latest Big Plates and Biryanis sport generous portions that are ideal for filling a hearty appetite. Guests can feast on an eclectic array of vegetarian dishes consisting of Pulled Jackfruit Kofta with a crunchy almond crust and the signature Bombay Lunch Home Curry with rice noodle crisps. Meat dishes involve Kolambi Pulao featuring fresh King Prawns, a decadent charcoal-roasted Chicken Tikka Butter Masala and much more.
Bombay Borough’s new à la carte menu promises an explosion of Indian flavours and a gastronomic experience of modern Indian cuisine. When coupled with the eatery’s botanist-inspired beverages, and British and French-influenced interiors, it provides the ideal venue to satisfy cravings for good conversations, classy atmospheres and great food.
For more information, please visit:https://www.bombayborough.com/
- 12:00 PM – 1:00 AM Daily