Review: Bombay Borough
Bombay Borough is a chic culinary destination in DIFC Gate Village 3 that offers an explosion of Indian flavours. It officially opened its doors on February 1, 2020, and we were invited to sample its delectable menu a couple of days ago. The Indian bar and eatery offer guests a carefully curated selection of India’s unique ingredients, spices, and flavours, reinvented.
From small bites to large feasts, Bombay Borough’s eclectic menu comes with a twist and enables armchair travellers to embark on a culinary adventure that serves up the very best of India, in a way they have never experienced before. The restaurant claims that it sources its Bhoot Jolokia ghost pepper from the North East, Aam Papad from Amritsar in the North West, pink salt from the Himalayas in the North, and some unique Podi Masalas from the South.
The menu of the restaurant includes Guntur Podi Chicken, Haleem Pate with Saffron Sheermal, Aam Papad Paneer, Naga Ghost Pepper Wings, Panch Phoran Chargrilled Prawns, and more. The menu also includes unique highlights such as Bombay Lunch Home Veg Curry and Banana leaf Rice, Mario’s Mango Prawns and Coconut Rice, Chennai Crab Roti, and Smoked Jodhpur Mutton.
The Gully Kitchen meanwhile is for those who want to experience fresh Indian food to go. It is the restaurant’s fast-casual kitchen, offering Indian originals, alongside new interpretations, made from scratch. From gluten-free Dosa Pockets to grab-and-go Biryani, expect some great options for the fast-paced DIFC crowd throughout the day.
The bar at Bombay Borough is a well-travelled one: a botanist-inspired space where old favourites, from a diverse range of cultures and countries, comfortably sit alongside refreshing new brews. With Desi cocktails that combine local Indian ingredients and killer Pauwa cocktails served up in local Bombay bar quarter 180ml bottles, paired with Chakhnas bar nibbles, as well as an extensive wine list, guests will find the ideal elixir to enjoy each evening after work or play. Bombay Borough also offers an extensive dessert selection.
During our tasting session, we ordered Chilli Cheese Kulcha (AED 50), Fiery Thecha Prawn (AED 75), and Malai Chicken Roast (AED 95) as starters. The Chilli Cheese Kulcha were essentially mini kulchas stuffed with chili cheese, which reminds one of Bombay’s chilli cheese toast. These were very soft and the melting chilli cheese inside the mini kulchas were just brilliant.
The Fiery Thecha Prawns were succulent prawns tossed with a fiery ‘mirch ka thecha’, which was coarsely-pounded green chilly chutney with crunchy peanuts. The prawns itself were quite juicy and delicious, but the amount of peanuts added to this preparation was a bit too much for me.
The Malai Chicken Roast included chicken marinated in creamy yogurt, grilled to perfection. The yogurt and Thalassery black pepper butter base was such a delicious addition to the whole preparation. The chicken was soft and tender and my tummy begged for more!
For the main course, we ordered Bombay Dabba Gosht (AED 125), Mario’s Mango Prawns and Coconut Rice (AED 145), and Tikka Kebab Biryani (AED 95). The Bombay Dabba Gosht, is lamb marinated in yoghurt, brown onions and green cardamom. It is then baked in “bohri” style, topped with a fried egg. It is then served with crisp chur chur paratha.
The lamb was very soft, possibly due to the excellent marination base, while the gravy was creamy, with the right spiciness. The paratha was a perfect combination for the Bombay Dabba Gosht, though it also goes well with naan and rotis. Many may not like the fried egg topping on the dish, but for me, it was an interesting culinary twist.
Mario’s Mango Prawns is a Goan-style prawn curry that is made using ‘ambot tik masala’, with added ripe mango, which brings in the right amount of sourness and spiciness to the whole dish. The gravy is served with Coconut Rice, which is packed in banana leaf. The prawns were juicy, while the gravy was spicy and tangy, and went well with the coconut milk-infused rice.
Next up, was Tikka Kebab Biryani, which is served in a “handi”, a small Indian metal serving pot, covered with roti dough to seal the aroma into the serving pot. You then have to scrape the roti off the top of the pot to get access to the tikka kebab biryani inside.
Roasted chicken kebabs is “dum” cooked with biryani rice and spices for this dish. And it shows, as soon as you scrape the roti off the top of the pot. Be ready to get your table filled with the awesome aroma of the biryani. The biryani tasted as good as it looked!
For the Dessert, you can’t go wrong with the Ras-E-Aam (AED 50) – Bengali “roshogulla” nestled in rich “rabdi” topped with Gujarati “aamras” made using the king of mangoes, Alphonso! The roshogulla went really well with the rich, creamy rabdi, while the aamras added personality to the overall dish.
The overall ambience of the place is quite upmarket and the location is central. The prices are a bit on the higher side, and while the pricing includes a 5% VAT, it does not include a 7% DIFC Authority Fee.