your culinary journey begins here
TRANSCRIPT
INDIA | SRI LANKA | UAE
YOUR CULINARY JOURNEY BEGINS HERE
All prices are in AED, inclusive of 5% VAT, and subject to a 7% DIFC Authority Fee.We handle all allergens in our kitchen and cannot guarantee our dishes are allergen free.
Bombay Borough Signature Gluten Free Dairy FreeVegan
Home-made Raita Seasoned, whipped yogurt with roasted cumin powder.
Banana Leaf Coconut Rice Rice steamed in coconut milk.
Steamed Rice Long grain basmati rice.
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Big Plates Paneer Sirka PyazTawa-tossed paneer with vinegar soaked pearl onions,
in a masala tempered with cumin and chillies.
Canteen Vegetables A medley of vegetables with our homemade spices,
in a delicious caramelized onion sauce.
Crisp Okra Salan Crunchy okra with a tempered tamarind,
chilli and burnt onion sauce.
Tempered Spinach & CornGarlic tempered ‘palak’ with sweet corn.
Amchur Potatoes Tossed with cumin, crushed coriander and ‘amchur’
dry mango dust.
Dum Ke Kali Dal Slowly simmered, creamy, earthy, whole black lentils.
Chicken Tikka Butter Masala Marinated, spiced, charcoal-roasted succulent chicken
chunks, in a rich Punjabi ‘makhani’ sauce.
Seabass MoileePan-seared Sea Bass in a mild coconut curry
with Kerala spices and turmeric.
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Hot Plates & Grills Anardana Tikka Paneer Spice rubbed roasted paneer, with ‘anardana’ crumble.
Anardana from Uttaranchal in the southern Himalayas
Chargrilled Asparagus Grilled asparagus with popped cumin-tempered sago
and a turmeric lime sauce.
Himalayan Spiced Mushrooms Stu�ed mushrooms spiced with ‘Lakhori’ yellow chilli.
Yellow chilli from Lakhora a small village in theNorthern hills of India
Rajputana Murg Soola Robust ‘shikaar masala’ flavour these kebabs, that are
traditionally cooked on large flaming skewers,
reminiscent of the Rajput warriors.
Malai Chicken Roast Lightly marinated in creamed yogurt, and rubbed with
cracked ’Tellicherry’ black pepper butter.
Tellicherry Pepper from Kerala, along the Malabar coast of India
Grilled Lamb ChopsRoasted chops rubbed with an earthy marinade
of Indian malt vinegar and ‘black stone flower’.
Black stone flower from Ooty in Southern India
Banana Leaf Wrapped Sea BassFish in a Kerala spiced tomato chilli coconut sauce
with pounded fennel seeds and curry leaf.
West Bengal Grill PrawnsPrawns rubbed with turmeric and roasted in
‘panchphoran’ Bengal’s five spice blend.
Kashmiri Naan Kebab Hand-ground, mutton mince seekh infused with the
flavours of ‘kabab chini’, served on a sa�ron-brushed naan,
accompanied by ‘doon chetin’, a Kashmiri yogurt dip.
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Smalls Aam Papad PaneerPaneer tossed with sundried mango. Aam papad from Amritsar in Punjab
Chilli Cheese Kulcha Mini kulchas stu�ed with chilli cheese, a great new wayto sample Bombay’s famous chilli cheese toast.
Avocado & Anaar Pakwan CrispsCrisp Sindhi tostado-style Pakwan topped with avocado,pomegranate and a touch of lime.
Gunpowder Potatoes Baby potatoes in a homemade South Indian 'masala podi'. Podi spice mix from Chennai in Southern India Okra FriesGram flour dusted okra strips sprinkled with ‘chaat masala’.
Guntur Podi Chicken Hot and spicy South Indian style fried chicken tenders.Podi spice mix from Guntur region of Andhra Pradesh in Southern India
Naga Ghost Pepper Wings Smoked & roasted spicy chicken wings.Bhoot Jolokia from Nagaland in Northeast India
Lamb Haleem Pate Slow cooked lamb pate seasoned with a special’Charminar’ Hyderabadi spice blend.
Thecha Prawns Prawns tossed in a a coarsely pounded green chillichutney with crunchy peanut.
Calcutta Fish FingersAn ode to the gymkhanas, served with temperedtomato chutney and mango aioli.
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Berry Vegetable Biryani Bombay’s Irani café style vegetable and sa�ron rice,
with caramelized onions and Iranian berries.
Tikka Kebab Biryani Roasted chicken kebabs, ‘dum’ cooked with biryani rice,
ginger juliennes and fresh mint.
Mutton Dum Biryani Fragrant lamb and rice cooked on ’’dum’’
with ‘potli masala’.
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Biryani
Chur Chur Paratha Crispy, flaky, layered & hand-crushed – a house specialty.
Roomali Roti Delicate, handkerchief-thin, and versatile; great with curries.
Whole Wheat Tandoori Roti Whole-wheat Indian bread cooked on the sides of a tandoor.
Naan (Plain | Butter | Garlic)Made with refined flour and baked in the tandoor.
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Bombay Lunch Home Veg Curry& Banana Leaf Rice Mixed seasonal vegetables simmered with a rich and complex
blend of over 20 spices. Served with banana leaf rice.
Chatka Chhole Kulchey Chickpeas cooked with a secret chhole masala and
roasted pomegranate. Served with a tandoori aloo kulcha.
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Mario’s Mango Prawns & Coconut RicePrawns cooked in the traditional Goan ‘ambotik masala’,
a deep-orange, spicy and tangy gravy, o�set by the
sweetness of ripe mango.
Smoked Jodhpur Mutton& Chur Chur Paratha Clove smoked lamb, slow cooked, with bright-red fiery
‘Marwar Mathaniya’ chillies.
Mathaniya Chilli from Jodhpur in Rajasthan
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Specials
Street Style SnacksPotli Samosas A bite-size must-try with plum tomato chutney.
Chowpatty Corn RibsRoasted corn strips dusted with tangy spices and lime.
Bambaiyya Vada PaoBatata vada inside a baked pao, sprinkled with Bombay‘ghati masala’ chilli garlic crumble & green chutney.
Palak Patta ChaatCrackling spinach with a sweet tamarind dressingand fresh mint chutney.
Dahi Papdi Aloo ChaatCrunchy wheat crisps, market style potatoes drizzledwith cumin yogurt and sweet, sour & spicy chutneys.
Pulled Chicken GolgappasDelhi spiced chicken, in semolina pu�s, drizzled withyogurt and chutneys.
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The Start The Chutney Papad TokriWith a range of homemade chutneys and relish.
Crackling Tamatar SoupComforting plum tomato soup.Forget the croutons, try the crackling wheat crisps.
Chicken & Almond SoupHearty murg and badam soup.
Coconut & Quinoa SaladMixed with spring greens, chickpeas and cherry tomatoes.
Bengal Pomelo SaladServed with ‘Chikki’ candied peanut brittlein a chilli lime jaggery vinaigrette.
Himalayan Salted EdamameEdamame & chestnuts tempared with popped cumin& seasoned with Himalayan pink salt.
Caramelized Nuts and PepperedFoxnutsMixture of caramelized nuts and peppered‘makhana’ fox nuts
Pickled Onion BitesBatter fried onions with a pickling vinegar twist.
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Accompaniments
All prices are in AED, inclusive of 5% VAT, and subject to a 7% DIFC Authority Fee. Our standard measure for Spirit is 30ml.
THE BOMBAY PROHIBITIONENDS HERE WITH HAPPY HOURS4PM TO 8PM EVERYDAY
BUY THE FIRST& GET THE SECONDON THE HOUSE**Applicable on the entire bar menu
Go Goa GoneClose your eyes and sip on coconut infused vodka,take a quick armchair trip to Goa.
Jamun BazarGin and ‘Kala Khatta’ Indian black berrytake on a desi twist with Himalayan pink salt.
Janta BarSpiced bitters give this whiskey-cola concoctiona local Bombay bar flair.
Madras PopA white rum, ginger & curry leaf concoction,that will have you singing extra loud.
Mango MastiGin & homemade mango ‘murabba’ in one bottle.Need we say more?
Nagpuri SantraOranges and basil make a beautiful match.Add vodka, and it only gets better.
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Desi Mocktails
Angoori SodaNot your average grape juice. Nashik black grape juice,roasted cumin powder, lemon juice, and fizzy club soda.
Bombelli Pina ColadaOur ode to Goa in a tropical blend of coconut andpineapple flavours.
Chai SherbetThe best Assam tea, brewed and chilled, flavoured withlemon or peach, just like Grandma made it.
Kairi SherbetRaw mango shrub, cumin and sparkling water.A tangy summer cooler.
Kallangadi QuenchIt’s called Kallangadi in Karnataka, but we know that thiswatermelon drink is always refreshing, a little chunky,with the zing of lemon.
Masala ColaCola and our BB in-house spice blend.BB’s fully spiced up cola, inspired from drinks soldon the streets of Bombay.
Melon MagicMusk Melon and fresh orange juice combine with coconutextract for this refreshing cooler.
Old Town DelhiPineapple juice intensified with fresh crushed pineapple,a dash of chaat masala, topped up with soda.
Ooty SunsetElderflower, cardamom tincture, herbs and lime.From hills of Ooty scented with mild cardamom.
Peru PleasureGuava nectar with a hint of fresh chilli comes alive in aglass rimmed with chaat masala.
Pink CityGuava, lemongrass and raspberry.A pink drink from the pink city of Jaipur.
Rickshaw RefresherFresh lemon and mint.The North Indian traditional lemonade.
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Blended ScotchJW Black Label
Chivas 12 Yrs
Chivas 18 Yrs
JW Blue Label
Monkey Shoulder
Teacher’s Highland
JW Red Label
Gentleman Jack
Jack Daniels
Woodford Reserve
Maker’s Mark
Jim Beam
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115 | 2100
249 | 5500
50 | 1100
35 | 850
35 | 850
58 | 1400
45 | 1100
53 | 1250
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40 | 950
RumCaptain Morgan
Bacardi Carta Blanca
Ron Zacapa 12 Yrs
Kraken Spiced Rum
35 | 850
35 | 850
45 | 950
45 | 950
VodkaAbsolut
Ketel One
Grey Goose
Belvedere
45 | 950
45 | 950
55 | 1300
60 | 1300
Liqueurs Bailey’s Irish Cream
Aperol
Pimms No. 1
Kahlua
Arak Touma
Jägermeister
Absinthe
Campari
Martini Bianco
Martini Rosso
Martini Extra Dry
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GinThe Botanist
Star Of Bombay
Bombay Sapphire
Monkey 47
Roku
Gin Mare
Tanqueray No 10
Gordon’s
Gordon’s Pink
Hendrick’s
Sipsmith
Tanqueray Dry
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40 | 900
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70 | 1450
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60 | 1150
40 | 900
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50 | 1100
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TequilaPatron Xo Café
Jose Cuervo Gold
Jose Cuervo Silver
50 | 950
35 | 850
35 | 850
CognacRemy VSOP
Hennessy VS 65 | 1550
55 | 1100
BeersPeroniKingfisherHoegaardenCoronaHeineken
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Draught BeersKingfisher PremiumHoegaarden Stella ArtoisHeineken
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300 Ml | 500 Ml
Single MaltsHibiki Harmony
Glenfiddich 18 Yrs
Glenfiddich 12 Yrs
Glenmorangie 10 Yrs
The Glenlivet 12 Yrs
The Glenlivet 15 Yrs
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55 | 1350
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65 | 1500
Desi Cocktails
Chowpatty Beach LollyTequila, lime bitter and orange ice lolly.The classic margarita turns into fun with the additionof the local pushcart ice lolly.
Fauji Party Special5 dark spirits, cola and lime. An Indian Army party special,served with ’masala peanuts’, as no party here is completewithout it.
Royal MaharajaSa�ron infused whiskey, absinthe mist, home spunapple syrup and fresh ginger. An ode to the royal aromas& flavours at the Indian palace bars.
Sahebs & BabusBourbon, absinthe, co�ee & orange bitters.An Indian oak barrel aged cocktail inspired by the drinksof the sahebs and babus of the British era.
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Our desi cocktails combine the best Indian ingredients with that
infamous twist; an inventive, exciting way to sample what India
has to o�er.
LassiAam Ki LassiMangoes and creamy yogurt.
Punjabi Namkeen LassiFresh yogurt, rock salt and roasted cumin.
Mint LassiMint and creamy yogurt.
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Pauwa Cocktails‘Desi Daaru’ - Indian country liquor usually fermented and distilled
from orange, papaya, banana or pineapple, is traditionally served up
in a ‘Pauwa’, or quarter bottle. pauwa is extra-special: 180ml of a
killer cocktail, paired with just the right ‘Chakhna’ crunchy, tasty bar
snacks that were just made for “sharaab”.
Angrezi Gin & Tonic
Bengal BlossomGin, blueberry extract, blossom bitter and tonic.
Memsaab’s Pink GinGin, aromatic bitters and tonic. The ever-popular
afternooner and a traditional welcome during the British Raj.
ShalimarGin, pink grapefruit tincture and tonic.
Summer CapitalGin and bitter soda. This classic is a tribute to the bitter
soda created in 1918 in the British summer capital of Shimla.
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Tonic water originally existed as a way to deliver quinine,an anti-malarial. The ‘angrezi’ soldiers started mixingtonic water and gin & in the early 1800’s, a British o�cerin colonial India invented gin and tonic when he realizedthat alcohol helped the medicine go down in the mostdelightful way.
Refreshing & cooling, our desi mocktails are all about seasonality,
taking full advantage of the wide range of ingredients that pop up
across India through the year.
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