Bombay Bungalow – Creative. Contemporary. Classy.

Flaunting rustic interiors that exude a modern heritage charm, here’s a restaurant combines elegance with a homely appeal. I’m referring to the exquisitely beautiful Bombay Bungalow located at The Beach in JBR.

The grand trees that renounce their magnificence, but in an ever so humble manner, are quite symbolic of a traditional bungalow. The dining area, that feels like a center courtyard of a beautiful country house extends a welcoming vibe with decorative cast iron chairs, simple cycles parked along the side, bird cages that hang from the ceilings and wall paintings designed to imitate the verandah of the bungalow.

The food takes this impressive ornamentation up a notch with its colors, variety and creativity, all of which represent the very essence of Bombay. You need to visit this admiration-worthy place to understand and appreciate it’s beauty. You will definitely want to keep going back for more.

Weight of Gold & Champagne of the East

The mocktail menu at Bombay Bungalow is really impressive. And you’ll get an idea of this as soon as you see how they’ve named their signature drinks.
We started off with these two which had rather creative personalities.

Weight of Gold to the left is a refreshing mix of chilled coconut water and Indian spices topped with a little soda. The best part of this drink is the slice of passion fruit dusted with coconut powder.
Champagne of the East, placed in the ‘Eastern’ part of this photo is a picturesque blend of iced tea muddled with roasted fennel and orange. More prettiness is added with the dehydrated orange garnish.

Raita Tray

Here’s the exciting dish that really makes Bombay Bungalow stand out from the rest.

Falling in line with their colorful appeal, the Raita Tray brings about an interactive element to an otherwise sit-down dining. Prepared by your table side, this delicious dip kicks off with cooling cucumbers, tangy tomatoes, pretty pomegranate and oriental onions.

Then it’s time for the crispy boondi, roasted garlic, spicy green chillies, fragrant coriander and aromatic mint to add more flavor, texture and color.
Next comes in the deliciously creamy yoghurt with a hint of salt and pepper, followed by rigorous mixing, making sure all the flavors have blended perfectly with each other.

To finish off, the raita is garnished with more of pomegranate, boondi, coriander and mint along with some lovely red chili powder.
And the best part; it is served with crispy roasted papad on the side.

This dish is not only delicious, but makes a stylish entrance and is great for sharing.

Corn & Sprouted Mung Chaat

It didn’t take much time for this colorful dish to impress me with its presentation, take over my taste buds and create a sweet spot for itself in my heart.
Where else could you find a starter that looks as gorgeous as this Corn & Sprouted Mung Chaat. Moreover, not only is this dish so good looking, it’s quite healthy too.

A very creative take on the Dahi chaat, this one comes with tons of sweet corn, sprouts, avocado pieces and pomegranate seeds. The yogurt base mingles beautifully with the balsamic cherry tomatoes balancing sweet and sour flavors. Crunchy tortilla chips garnish finish off the look just right.
Order this!

Calamari Bhel

Here’s another fusion marvel from Bombay Bungalow. Taking you to the streets of Bombay with the chaat-esque appeal and giving you a feel of its coastal vicinity with the the addition of seafood, this Calamari Bhel was way better than I imagined it to be.

Dotted with puffed rice and Amritsari spiced calamari fritters, this chaat is quite a revelation.

Guac Pani Puri

Guac Pani Puri. This particular fusion starter was the star of the evening at Bombay Bungalow.

Perfectly imitating the regular Pani Puri, this creative contemporary counterpart of the famous chaat features fresh guacamole filling inside the puris. Pomegranate seeds, another favorite ingredient at Bombay Bungalow, also make a cameo in the filling. The puri water is a beautifully done spicy chilli and tamarind mix, with a hint of mint, that adds a tangy spin on the creamy guac.

All these ingredients so perfectly mingle with each other, from the crisp fried puris to the mushy avocado salsa to the chili dressing, such that every bite becomes a burst of multiple flavors in your mouth, activating all your taste buds and leaving you wanting for more.

Must must have, this is one dish that will push me to go back to Bombay Bungalow.

 

Zaatar Paneer Tikka

Being a non-vegetarian means more often than not you are surrounded with chicken, lamb, beef, prawns, fish and such.
This also means you very seldom get to try out paneer, which is a shame, since paneer might be famed as the “only protein” for vegetarians, but this variety of cheese can be cooked in so many different styles, some of which taste much better than its non-veg counterparts.

This Zaatar Paneer Tikka at Bombay Bungalow was a total delight. Spiced with Zaatar, these tender dense and cloud-like grilled cottage cheese pieces, alternating with charred bell peppers, were served with a creamy colorful beetroot tahini dip and a fresh side salad.
You must try this. You won’t regret.

Tellicherry Beef Ribs

 

You know that feeling you get, when meat just falls off the bone without much effort. That’s what these Tellicherry beef ribs do to you.

By now you will have a good idea of how much Bombay Bungalow loves saffron. It’s in their desserts, their drinks and their main dishes. This one comes with an saffron infused nihari sauce that perfectly complements the tender juicy ribs. Surprisingly, I liked the Paneer Tikka better than the beef, but that’s just my opinion. Their kebab and tikka section features some beautiful chicken and prawn options as well, so don’t write them off just yet.

Coconut Water & Under Fire

Let’s talk about the second round of drinks.
We all know what coconut water tastes like (well I hope we all do), but Bombay Bungalow gets in a little fusion here too. While you would expect a dusty green tender coconut, what you get is its sweet Thai variety. Stored chilled, this fresh coconut water is a great refresher.

The other mocktail in this picture is from their signature variety, and is called Under Fire. A little spicy, thanks to the non alcoholic ginger beer, this strong flavored mocktail features a blend of mango and saffron, both of which come together to give it a bright yellow summery hue.
In my opinion, I would have liked the Indian version of tender coconut better, but the mango mocktail was completely on point.

Burrata Butter Chicken

Here’s the thing about Bombay Bungalow. They take signature Indian classic dishes and add their creative twist in the form of ingredients or presentation to give them a lovely spin. All this while retaining the exact flavor that you have grown up with and crave for every now and then.
The addition of their fusion ingredient, interestingly, doesn’t change the traditional taste that your are used to, but in fact, complements it like you would have never imagined.

The dish I’m referring to is this Burrata Butter Chicken. Showcasing a buttery makhani gravy with juicy morsels of boneless chicken, this dish comes with a dollop of fresh Burrata that brings about a smooth, slightly rich texture while maintaining the sanctity of the holy grail that this dish is for many.
This butter chicken was served with a basket of plain and cheese naan.

Pav Bhaji Fondue

That is one dish I have been wanting to try since forever. Taking your regular fondue up a notch, this pav bhaji fondue at Bombay Bungalow had me smitten for more than one reason.

To start with, the gravy is made with your regular vegetable mash, pav bhaji spices and a very unexpected Gruyere cheese. While it gives you the feel of cheese pav bhaji, which is quite a famous thing back home, this one doesn’t add that tons of guilt you feel on seeing chunks of cheese being shredded on your plate. At the very best, it tries to hide all that cheesy goodness within its rich orange color.

The mash doesn’t incorporate potatoes which is otherwise a usual practice. The dish takes a step forward from the normalcy and serves roasted baby potatoes on the side. You’ll have to believe me when I say this, the potatoes are to die for. They are spiced with a unique blend of masalas that make them really addictive.
And of course, like any fondue dish, and any pav bhaji dish, there’s the bread. Cut into cubes and slightly toasted for a crunch, these buttered pav pieces are dusted with sumac giving them a touch of Middle Eastern appeal.

The non-addition of potatoes in the mash makes the gravy a little thick in texture, just enough to coat the bread piece but not drip all over the place. The cheese helps in holding it together too. Even if you are a hard core non-vegetarian, you must try this. The taste instantly reminds you of the classic back home, while at the same time adding a modern finish.

Coconut Ras Malai

Yes, I accept I never finish my desserts. But sometimes change is essential. Because a particular dish (and everything else) is exceptional.
And an experience of this calibre can only be delivered successfully when all the elements that come together to create a masterpiece are working in perfect harmony.
Indulge your senses into this distinct dessert that is Coconut Ras Malai.

Extremely moist, infused with coconut milk and layered with coconut cream, this fusion Ras Malai is a dream come true for every coconut lover like me. Every bite transports you to a tropical paradise filled with sweet dreams of pillow soft dough balls and dense fine cream.

Presented to look like a miniature garden on the plate, the stacked Ras Malai is topped with pistachio powder and salted caramel. This beautifully seeps through the layers spreading its sweetness to the very heart of the dessert. Dried berries deck the base which is further dusted with pistachio powder, garnished with micro greens and adorned with coconut icing.

Gulab Jamun Cheesecake

This one was a sweet surprise. Not listed on their regular menu, this dessert sparked much curiosity. The Gulab Jamun Cheesecake comes as a chocolate sphere that hides a sweet Gulab Jamun within.

Placed over chocolate soil and dotted with micro greens, this is yet another piece of art on a plate. Don’t miss that lovely belt of saffron yogurt at the base.
Although I’m not a huge Gulab Jamun fan, it was quite addictive, thanks to its soft, moist texture.

Fusion of two of the most famous desserts, this one is just right if you have a sweet tooth.

Bombay Bungalow

Location: The Beach, Jumeirah Beach Residence (JBR), Dubai
Contact: 04 4498595