Mr Sloan, Restaurants

Bombay Brasserie

Bombay Brasserie is a luxurious high end Indian restaurant which since 1982, when its doors first opened in fashionable Kensington, London SW7, has been an iconic dining destination, famed for its authentic, eclectic Bombay and Indian cuisine.

Bombay Brasserie Main room towards conservatoryBombay – now known as Mumbai – is a cosmopolitan, multi-cultural city that, as well as being India’s financial and entertainment capital, has always brought together people from all over the subcontinent, as well as others from further afield. Like the city itself, Bombay’s cuisine has blended the diverse cooking styles of Goa, Bengal and Gujerat with Imperial Mughal, Raj and even Portuguese influences which have evolved in exotic harmony, bringing together these different culinary influences. Regional recipes have been shared, new dishes created and gradually a unique cuisine emerged.

7H0A2004Today, Bombay Brasserie transports these flavours, textures and aromas to London to surprise and delight locals and visitors from all around the globe who are looking for a authentic dining experience in sumptuous surroundings for lunch, dinner or private dining celebrations.

The Bombay Bar is the perfect place to unwind before lunch or dinner, or simply to drop-in to share a glass of champagne or a cocktail with friends or colleagues. The stylish new Raj-inspired bar design combines the exotic essence of old Bombay with cutting-edge London, featuring a mesmerising spirit wall with drinks of every hue and shade. The Bombay Bar is open from 5.30pm Monday-Friday and 6.30pm Saturday and Sunday.

Bombay Brasserie SEAFOOD PLATTERLong time executive chef Prahlad Hegde has been part of Bombay Brasserie since 1991 and uses only the freshest ingredients in his dishes, grinding all his own spices and lightly toasting them to obtain maximum flavour.

Bombay Brasserie was created around the idea of bringing the cuisine of Bombay to London and their menus today reflect this ongoing exploration, featuring the freshest seafood, chicken, lamb and game, plus plenty to please vegetarian palates. The menus feature a wide variety of cooking techniques, from slow-cooked curries to grills and kebabs as well as tandooris from the clay oven.

TANDOORI RAANThe wine list at Bombay Brasserie reflects a carefully considered selection of new and old world wines, specially chosen to complement the cuisine, with the sommelier on-hand to provide expert advice. If wine is not your thing, they have a wide range of Indian and artisan beers, whiskies and other exotic spirits, ensuring a perfect partnership for every guest’s palate.

The SLOAN! Review

Upon arrival we were able to take in the grand scale and richness of the restaurant with its beautiful decor, and were invited to sit down to enjoy an apéritif. We chose a mango and chilli mojito (Havana white rum, mango pulp, green chilli and soda water) and a Tennessee lemon (fresh lemon grass shaken with jack daniels, cointreau, sweet and sour mix and lemonade).

Before we even ordered our starters the mini home prepared poppadom bites arrived at our table. To say it was served with mango chutney would be far from accurate. Bombay Brasserie does not do ordinary and does not accept average. The mango chutney was actually clay oven roasted tomatoes, pulped and combined with onion coriander seeds, mango and other special spices to form a puree of delectable deliciousness.

The starters where no less special. The scallops were fresh and well spiced, the soft shell crab had a light spicy batter with a succulent centre but the starter of note and exclusive to Bombay Brasserie was the Palak Patta Chaat (Crispy fried baby spinach, yoghurt, date and tamarind chutney) which brings a fusion of flavours together to explode of the palate and create a dish that is truly out of this world. I would go as far as to suggest driving miles out of one’s way for just a bite of this exquisite starter.

After our starter we were treated with delights from the clay oven. The textures infused with the smoky flavours were expertly put together, we tried the Ajwaini jhinga king prawns, the Adraki lamb chops and the Kasundi monkfish. All dishes were exquisite and I would have no hesitation of ordering again however if you’re a seafood lover no trip to Bombay Brasserie would be complete without trying the monkfish. The texture is soft and delicate and the taste demonstrates the true expertise of chef Hegde and his team.

For our main course a selection of what we ordered included:-

  • Chicken tikka makhani – chargrilled chicken thigh with creamy butter sauce
  • Masala seabass – pan fried chilean sea bass with spinach and mushrooms
  • Chicken kolhapuri – chicken thigh with roasted coconut and kashmiri chilli
  • Baingan bharta – smoked aubergine mash, with cumin, chilli and coriander leaves
  • Dal makhani – black lentils with tomato, butter and cream
  • Peshawari naan

We highly recommend the Masala seabass but all the dishes were unique in their own way and it was hard to choose a favourite. My dining companion said he wished for another stomach to relive the experience again!

To finish Bombay Brasserie pulled out the stops again and treated us to a selection of desserts that highlighted the fact that this is no run of the mill restaurant. The expertise behind the menu is apparent from beginning to end. Bombay Brasserie is the perfect place to visit whether it’s for a business lunch, a family get together or on a romantic date, the food and first class service make this restaurant a must.

 

 

Bombay Brasserie
Courtfield Road, London, SW7 4QH
Tel: 020 7370 4040
www.bombayb.co.uk

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