My A-Z of Mumbai Food

I found that writing my 'A-Z of Mumbai Places' to be quite addictive.  So much so, that I thought I would challenge myself with an 'A-Z of Mumbai Food'.  The good thing about doing this in a city like Mumbai, is that it is OK to cheat slightly by mentioning recipes and ingredients brought to the city by centuries of itinerant workers. After all, Mumbai is a melting-pot of regional cuisines. 

I can at least honestly say that I have experienced all of these foods for myself and enjoyed every single one of them.  I hope that you too enjoy my list - I am sure that any Mumbaikars reading it will find the recommendations a bit basic. On the other hand - I would urge any expats on this page to try everything! 

A  Aloo Gobi

As Mr Jules and I are not vegetarians, we tend to order this as a side dish to a meat curry - a simple north Indian dish of potato and cauliflower cooked with typical spices.  It is also very nice as a simple veggie lunch when accompanied by a Roti (flat bread), and is easy for the inexperienced foreigner to cook themselves. 

B  Bhel Puri

Every street of Mumbai has its own Bhelwala - Bhel Puri is one of the most popular chaats sold in the city. A chaat is basically a savoury snack and there are more mentioned in this list.  Like the other chaats, it is the blend of crunchy sev, onions, potatoes, chutneys and papad that makes this so amazingly more-ish!

C  Chicken Berry Pulav

I have mentioned this dish in quite a few blogs, especially the one about Britannia restaurant from where this dish hails.  A Parsi dish, it is a heavenly mix of scented rice, chicken balls and the specially imported barberries from Iran. 

The legendary Chicken Berry Pulav at Britannia (with Lentil Dhansak to the left)

D  Dhansak

OK, so Parsi food is one of my favourite cuisines to be found in Bombay, so there are several dishes mentioned in this list.  Dhansak (which is actually a combination of Persian and Gujarati) is a sweet and sour mutton curry made with lentils and which accompanies caramelised brown rice beautifully.  Swati Snacks do a very nice veg version.  In Parsi homes, Dhansak is usually only eaten on Sundays - or on the fourth day after the death of a relative (as no meat is eaten in the three days prior).

E  Eggs Akuri

Yet another Parsi favourite, this is simply a spicy scrambled egg dish - mostly eaten for breakfast.  Eat it with Pav or Roti.  I have sampled it at the Parsi eaterie Ideal Corner in Fort and had it several times as a hotel breakfast.

F  Farsan

Farsan is the collective term given to snacks originating from Gujarat. I first encountered them not long after I arrived in Mumbai, when someone purchased a load from Punjabi Sweet House in Bandra and brought them to our home.  I next had them at Soam where the friendly restaurant owner took us through each different type - Dhokla, Khandvi, Ragla and Samosas (being Gujarati, these are all vegetarian). 

G  Gujarati Thali

If your eyes are bigger than your stomach, then this probably isn't the meal to try! My two best experiences have been at Rajdhani in Phoenix Mills (when my belly nearly popped!) and at MG House in Ahmedabad (where else should one try at Thali but in the Gujarati capital?).  A Thali is basically a large tray on which up to six smaller dishes are placed, which are then filled by the waiter with all sorts of vegetarian goodies.  In the spaces, you are provided with rice, breads, pickles and dessert.  The Thali is repeatedly topped up until you say STOP!

Gujarati style Thali

H  Hyderabadi Biryani

My kingdom for a chicken biryani!  And the most famous of them...the Hyderabadi biryani.  Biryani is a baked rice dish made with rice, yoghurt, onions, spices, lemon and coriander leaves (to name but a few).  Usually lamb is used but I prefer chicken as does our driver Peter, who I am sure eats chicken biryani every single lunchtime!  Biryani was invented when the Mughal Emperor Aurangzeb conquered Southern India - it was the blending of Mughlai and Telugu cuisines by the Hyderabadi Nizam chefs that resulted in the Hyderabadi Biryani.  Try Golconda Bowl for some of the best Hyderabadi cuisine in Mumbai.

I  Idli

I love these soft, steamed rice pancakes for breakfast (usually if I am staying in a hotel as I can't make them myself). Idlis are a traditional South Indian breakfast so you will commonly find them in Kerala, Karnataka and Tamil Nadu.  They are also easily found in Mumbai, especially at Matunga's south Indian eateries such as Cafe Madras and Anand Bhavan.  Made with fermented black lentils and rice, Idlis are served with chutney and sambar (a spicy, watery soup).  

J  Jalebi

Jalebis - sugar and wheat deep fried in oil...what could be more healthy? These sickly sweet chewy spirals are popular all over India and even in North Africa.  I first had them on a Finely Chopped Food Walk, and thought that I wouldn't be able to manage even one (as I don't have a particularly sweet tooth).  But I found the Jalebis to be strangely more-ish and ended up eating five in a row!  

Jalebiwala - Fort

K  Kheema 

No one seems to be sure who invented this minced mutton curry dish (usually accompanied by a buttered Pav breadbun) - it may have been the Persians; it may have been the Hyderabadi Nizams; it could even have been the South Indians.  No matter - because even though there are probably hundreds of different versions to be found in Mumbai, the basic premise is the same. There is an excellent article about Kheema and the varying styles on Mumbai Boss, with some great restaurant recommendations. (Although the recommendation I hear over and over again is the Irani version at Cafe Military, Fort.  I shall make that my next stop!)

L  Lassi

My other kingdom for a mango Lassi!  Lassi is basically a yoghurt drink which can be plain or blended with fruit (such as mango) - and can be salty as well as sweet.  Sometimes it is topped with spices such as cardamom but I am not so keen on this.  I was well versed in the Lassi before I came to India (as they are commonly on the menus of British curry houses) but nothing prepared me for the version I had at the Punjabi Moti Halval in Fort.  These Lassis were sweet and thick - so thick in fact, that you needed a spoon to drink(eat) it.  Luscious.

Lassi that you need a spoon for - Punjabi Moti Halval, Fort

M  Mysore Masala Dosa

OK, if I had a third kingdom, then I think I would definitely trade it for a Mysore Masala Dosa.  These fabulous South Indian pancakes filled with spicy potato never disappoint.  The Dosa - architectural masterpieces - are made with fermented rice and dal batter, a thin layer of which is then ladled on to a griddle (tava) greased with ghee.  The resulting pancake (which is a thin as can possibly be) is then rolled around some spiced 'aloo' (potato) and served with chutney and sambar.  An absolute must-have in Mumbai (Soam or Swati Snacks). There are other variants such as the Rava Dosa or Sada Dosa. 

N  Nimbu Pani

It's just lemonade!  Made with fresh Nimbus of course and sweetened with sugar.  Nimbus are small Indian lemons that look more like limes. Pani is Hindi for water. Very refreshing in hot Mumbai and helps to prevent dehydration, especially if you add salt instead of sugar.

O  Oh Calcutta!

I couldn't think of anything for 'O' except for Okra and that should really come under B for Bhindi.  So I will therefore mention the famous Bengal eatery Oh Calcutta!  Bengali cuisine is very distinctive from lots of other Indian cooking and has an emphasis on fish and fiery flavours.  Black mustard seeds are a prevalent ingredient and Bengalis use a freshly ground mustard paste in a lot of their cooking.  At 'Oh Calcutta', you will find a fish-orientated menu but be prepared to find the odd fish head in your meal.  

P  Pani Puri

This is probably the most fun Mumbai street food you can eat.  And I love it!  Crispy, hollow puris that you fill yourself with a mixture of potato, moong, chutneys and then minted water - and then try to get into your mouth all in one go without it cracking and slipping down your front!  See here for my in depth demonstration of how to eat Pani Puri (which can beautifully sampled at Soam, of course). For anyone who is wondering why I did not mention the Mumbai street-food staple - Pav Baji - apologies!

Pre-constructed Pani Puri

Q  Quinoa Taboule 

OK, so Q was difficult and it isn't an Indian dish...but the Quinoa Taboule at the Yoga House in Bandra is really good! (And isn't it nice to have something so healthy after consuming all that ghee?). Made with quinoa (pronounced keenwa), tomatoes, sun dried tomatoes, spring onions, parsley and lemon - it's light on the tongue and light on the belly.  

R  Rawas

Us westerners are not going to get home-grown cod, salmon and tuna in India - but instead Bombay Duck (Bombil), Rawas and Basa fish.  Rawas - otherwise known as Indian Salmon (but nothing like pink salmon) is a seasonal fish which is probably the most popular in India. It is widely used in Malvani cuisine, which hails from the Konkan coastline of Goa and Maharashtra - and which is also easily found in Mumbai. Have a delicious Rawas Gassi at Mahesh Lunch Home.

S  Salli Boti & Sevi Puri

I was too torn to list one thing under 'S', as both Salli Boti and Sev Puri are toooo delicious!  Salli Boti is (yet another) Parsi dish consisting of a lamb stew/curry topped off with crunchy potato matchsticks Find it at Britannia, Ideal Corner and Jumjoji in Bandra.  Sev Puri is my number one Mumbai Street Food/chaat. It consists of discs of puri topped off with potato, tomato, chutney, onions and crunchy sev (vermicelli).  Even better is Dahi Sev Puri which is covered with yoghurt (dahi).  Sound weird?  Don't knock it till you've tried it - every visitor that I have taken to Soam to sample Sev Puri has found it completely addictive.

Crunchy and zingy - Sev Puri

T  Thalipeeth

Perhaps the most unusual dish on this list (to us foreigners anyway) is Thalipeeth.  I have only tried it a couple of times, one of them on a Finely Chopped Food Walk around Dadar.  It is a particularly Maharashtrian dish - kind of multi-grain patty made from roasted chickpea dal, urad dal, spices, wheat and rice.  Thalipeeth has especially stuck in my mind because you have to eat it with a great big dollop of fat - in the form of water buffalo milk butter.  

U  Uttapam

This entry is dedicated to my mate MaximumCityMadam who is addicted to Uttapam.  She loves going to the airport, just so that she can have it for breakfast!  Originating from Tamil Nadu - it is another form of pancake made from fermented rice and dal.  It is almost something in between the idli and the dosa - for the centre is soft and the outer edges crispy.  Again, it is usually eaten with sambar and chutney.

V  Vada Pav

My husband's No. 1:  The simple Vada Pav consists of a spicy fried potato patty inside a bread bun slathered with butter.  Simple, effective and cheap.  Our driver pays no more than 12 Rs for his from a street stall but you can sample this at Swati Snacks for 130 Rs for a double helping.  Delicious! (Please find an alternative V for Vindaloo described on my blog here).

Vada Pav - Swati Snacks

W  Watermelon Juice

This is really an excuse to mention the famous Haji Ali Juice Centre that adorns the entrance to the causeway of the Haji Ali Dargah.  It probably has just as many visitors as the mosque itself, if the crowds I see outside are anything to go by. Every possible juice under the sun is available here with special attention being given to seasonal fruits.  You can also get milkshakes, faloodas and snacks. A glass of watermelon juice will set you back 80 Rs though - quite expensive to the average Mumbaikar. 

X  Xacuti

Chicken (or prawn or lamb) Xacuti - is a Goan speciality.  You can often find it on British curry house menus but the first authentic version I sampled was when we stayed at the Taj Exotica in Goa. A Xacuti (pronounced Shakooti) is heavy on coconut and onion and contains lots and lots of spices! But its complexity is what makes it so interesting and tasty.  Try chicken, prawn or lamb Xacuti at the Goan restaurant, Soul Fry in Bandra

Y  Yellow Dal Khichdi

When I first started working for the NGO in my first three months in Mumbai, I would eat this daily.  I was practically addicted to the stuff and would go and collect it from the restaurant next door to the office myself. So it's got a bit of sentimental value to me.  What exactly is Yellow Dal Khichdi?  All it is, is rice mixed with moong daal (gram), ginger-garlic, onions and mild spices. You can make a version of it by simply mixing cooked basmati rice with dal tadka.  Khichdi provides comfort food to all Indians, whether they be rich or poor. Due to being nutrient dense, it is also fed to small children.  Of course - as with so many Indian foods, there are lots of different recipes and many variants in spelling.

Z  Ziya 

Not much on the Z front (other than Zomato to which I have linked here many times) - so I will mention Ziya - the north Indian restaurant at the Oberoi in Nariman Point.  At Ziya, I had the most expensive - and not particularly remarkable - Indian meal I have ever eaten.  Plush surroundings, but a lack of atmosphere and ridiculous prices makes this an eatery I don't plan to return to!

Thanks for looking :-)

Gourmet Saturday : Ping Pong (BKC)

I am writing this a little ahead of Saturday in case anyone requires dining-out inspiration for this weekend. 

We tried out Ping Pong at Bandra Kurla Complex a few weekends ago, when Mr Jules and I attended an interiors show at the temporary exhibition centre there (Mr Jules rather begrudgingly obviously). Buoyed up by the triumphant purchase of some lovely cutlery (by the people who supply Good Earth but at almost a third of the price!), we decided to celebrate by lunching on Dim Sum across the road at Ping Pong.  Well it is very hard to find decent cutlery in Mumbai you know!

Chic, if standard Ping Pong interior - reminiscent of Chinese Tea Houses.

Ping Pong is actually a Chinese restaurant franchise originating in the UK.  And just like other popular foreign eateries such as Le Pain de Quotidien, Yauatcha and Pizza Express, they have chosen corporate BKC as the best location to enter the Mumbai (nay, Indian) restaurant scene.  BKC is well suited to the modern chain - with its wide pavements, glassy buildings and suited workers. 

Back home in the UK, Ping Pong was always a cheap, convenient place to go for lunch or after work with mates - where you could share simple, healthy dishes with a glass of wine and not worry about the bill. Here, the chain is almost elevated to the 'luxury' category - mostly because the prices are comparable with that of London. (Upon checking the prices, I found that most dishes to be only 25 - to 75 pence cheaper than their UK counterparts - but with service taxes and VAT that saving is negated). Bearing this in mind, I was keen to see if the place would come up to scratch.

Delicious Crispy Asparagus - cooked al-dente and to perfection (Rs 225)
Scrummy Crispy Prawn Balls (Rs 375)

With a glass of Sula Sauvignon Blanc (Rs 350), our Saturday lunch at Ping Pong did indeed make for an enjoyable diversion - it is definitely worth a detour if you are in the Bandra area.  The food was pretty well cooked with only a couple of criticisms: the steamed dumpling casings were perhaps a little overcooked and therefore a bit soggy; and the 'braised pork belly in five spice sauce' was not available. Never mess with me and my belly of pork...it is one of my favourite dishes and I was hugely disappointed not to have it! Oh, and I did find a small piece of packaging fibre in one of the dishes - but they gave us a free dessert to say sorry so I forgave them.

Honk-free zone outside

Saturday lunchtimes at Ping Pong are not busy - the place is filled with affluent office workers during the week and as yet, has not been 'discovered' by those 'Ladies Wot Lunch' (unlike, say Le Pain de Quotidien).  At 1pm the place was virtually empty, although quite a few Saturday workers from the surrounding office buildings (some very poshly suited) did start to drift in from around 1.30pm. Admittedly, we had only gone there ourselves because we had noticed it from the exhibition centre across the way.

To add to the Zen feeling, the road outside the restaurant is honk-free and there is an uninterrupted view of the wasteland from the window-tables - it is actually a great place to get some peace and quiet at the weekend!

Here are some pics of what we consumed:

Choices are made by ticking off a checklist

Prawn crackers with chilli sauce (Rs 150)

One of two steamed dim sum we ordered - Scallops & Shitake dumplings (Rs 350)

To the rear - Spicy Pork steamed dumplings (Rs 350).  Both had three dumplings so tough if there is four of you!

Chicken Rice Pot - makes a nice, healthy filler for Rs 350

I actually found a fibre in my prawn ball - from packaging I think.  I pointed it out to the staff and they later gave us this dessert without us asking for one.  Nice touch I thought.  Molten chocolate fondant with vanilla ice cream

The ceiling - wonder what it says?

Chef at work...stacks of dim sum baskets behind him

The glorious pavements of BKC.

Great afterwork enticement - 2-for-1 cocktails Monday to Friday 4-8pm and 11pm to close.

PING PONG

First International Financial Centre Bldg. 

Plot C-54 & C-55 G block, BKC, Bandra (East),

Mumbai – 400 051

tel: +91 22 67413333

Mon – Sun 12.00pm - 12.30am

www.pingpongdimsum.in 

Gourmet Saturday : Marie-Antoinette (Bandra)

Mr Jules and I were lucky enough to be invited over to Marie-Antoinette on Saturday to try out a selection of their delectable patisserie items.  Never ones to turn down cake, you couldn't get us there quick enough!  I was also particularly keen to visit Marie-Antoinette after learning that the patisserie was set up by two expat entrepreneurs.

Marie-Antoinette is Mumbai's self proclaimed 'first uniquely French Patisserie'. True to its word, the eaterie is French owned and purveys all-French food items.  The interior is delightful - the charming wrought-iron bistro furniture, toile backdrops, vintage bone china and colourful flower arrangements are reminiscent of many a Parisian boulevard café. 

Les Macarons....

Just like The Breakfast Club and Good Juicery expat businesses that I have written about previously, - it is again young expats who have been brave enough to set up shop in India. At the age of only 23, Severine Bresson and Marc de Vezin were in fact, on a gap year from their economics degrees at the Sorbonne (no less) when they decided to start a business in Mumbai. Spotting a gap in the market for genuine homemade macarons - small, sweet and colourful and definitely appealing to the Indian aesthetic, they decided to bring Paris to Bandra.  It is common knowledge that establishing a business in this country is challenging - even if you are local - so I utterly respect young Severine and Marc's entrepreneurial spirit and courage.

The menu at Marie-Antoinette has since been developed with a French chef to include a plethora of French classics. As well as the all important macarons, you will find 'Financiers' (gold bar shaped cakes made with almond powder); Madeleines (traditional 17th century biscuits); crème brûlées and choux buns.  The less sweet offerings include French Toast (pain perdus), tartines, quiches and the most famous of all French dishes - the Croque Monsieur.  You will also find a selection of cheeses made in the ex-French Union Territory of Pondicherry. And nothing is 'Indianised!' - no chilli where it is not needed, no masala in your tea, and everything has the correct consistency and size.  Here I have found a true authenticity which is usually so lacking in Mumbai's European-style eateries. 

Mr Jules and I tried three items from the extensive menu: a colourful plate of individually flavoured macarons (including the new 'cheese and cinnamon flavour - don't knock it until you've tried it!), the springy Financier sponges and the crème brûlées (and all washed down with some excellent cappuccinos). 

Interior of Marie-Antoinette - find locals and expats enjoying French delights here

Now, macarons are all the rage in Mumbai at the moment - mostly due to the overwhelming success of Pooja Dhingra's 'Le15' patisserie - with its perfectly smooth, elegant macarons and distinctly Parisian packaging.  But I have to say, I found the selection at Marie-Antoinette to be a little more authentic  - 'rustique' even.  Each mouthful contains texture as well as an explosion of flavour - banana and chocolate, rose, coffee, salted caramel and of course the new cheese and cinnamon flavour - in which the sweetness is pared down by the cream cheese - I loved it! Not being much of a baker myself, I was told that it is the addition of the correct amount of almond powder that creates the right texture and crunch on the outer casing, hence the more 'rustique' appearance. There are currently nine flavours and colours and I think we tried most of them!  

Multi-coloured gorgeousness

The Financier cakes (which are eggless) really transported me back to lovely weekends in Paris - a dense moist cake that goes so well with coffee and the crème brûlées were the best I've had in Mumbai (and I've tried a lot - it's my favourite dessert). A triumph!

Financier Cake

For a corner of Paris right here in Bandra, you need to get yourself along to Marie-Antoinette.  There is a charming garden out front (complete with child-friendly astro turf!) and the vibe is very relaxed. Needless to say...the French delicacies are ...delicious! 

Bon Appétit!

...and again!

View from the mezzanine seating area

whoops...can't get enough!

Upstairs, Tasneem demonstrates her macaron making skills.....and it doesn't look easy!

Nutella flavoured macarons in progress

Soft, squidy insides

French style furnishings

Beautiful gift packaging

Chocolate chip Financier cakes

Tea and coffee is served in 'proper' bone China at Marie-Antoinette.

The perfectly executed creme brûlées

I love the toile backdrops to the outside seating...ooh la la!

Paris-en-Bandra !

Marie-Antoinette
Sherley Rajan Road
Nr Rizvi College
Bandra West

Open Tuesday to Sunday 9.30 am to 11.00 pm
www.facebook.com/marieantoinetteahouse

Sample prices:

Macarons 6 for Rs 275, 12 for Rs 550 and 24 for Rs 1,100.
Salads start at Rs 210
Croque Monsieur Rs 199
Cheese Plate Rs 380
Cappuccino Rs 99

Gourmet Saturday : Nico Bombay

I'd read about Nico Bombay in Mumbai Boss and the mere mention of Vitello Tonato had me salivating. (Veal in a tuna sauce - and one of my favourite Italian staples). So last Saturday, Mr Jules and I took ourselves off to Kala Ghoda where Nico's is located, for a bit of culture and nice food.  

In the morning we checked out a couple of art galleries.  The Jehangir was full of the usual rubbish so we went on to visit the newly opened Delhi Art Gallery (just across from the bright blue synagogue) - which is currently showing "Mumbai Modern: Progressive Artists Group 1947 to 2013". Of course, the art was on another level altogether when compared to what was showing at the Jehangir but not really to our taste.  Too much angst and naked women. 

There was nothing for it after that - we'd have to have lunch (that Vitello Tonato was beckoning!)  We turned left into Apollo street and immediately saw the sign to Nico's and an arched window with voile curtains gracefully draped within.  Looked promising so far.

As usual, we were the first in (at this point you also never know whether you will be the only customers during the whole of lunch service) and had the choice of seating - any table out of their 11 or so.  As we sat down on the suede director style seats I glanced around at the interior.  Very elegant yet contemporary with its huge bespoke glass chandeliers, wooden panelling and Victorian lamps. We immediately felt at home.

Nice homely but elegant feel to Nicos

In the reviews, some people have complained about the foreign bottled water at Nico's but the cold, sparkling Veen water from Finland was very welcome after walking for only a few minutes in the searing heat.  I say, if you want Bisleri, go to MacDonalds - plenty of it there!

It didn't take long for us to make our selections from the mostly Italian-French menu - the starters didn't yield much in the way of choice for Mr Jules so he went for the 'pulled goat meat, red onions and micro greens'.  I of course went for the 'veal tenderloin, tuna tonato'.  If I hadn't gone for that, I may have chosen the Kadaifi wrapped prawns, citrus mousseline'.  For the main course - Mr Jules opted for the 'roasted confit duck leg, pea puree' and I went for the 'oven roasted pumpkin ravioli, amaretti crumbs'.  We requested bread but were told there wasn't any (bizarre considering that there were side plates were on the table!).

There is one thing that no western-style restaurant seems to be able to get right - and that is bringing out people's food all at the same time.  Mr Jules's goat thingy arrived first and then my veal a few minutes later. As his goat dish was warm, he would have to go ahead and start without me.  They also brought out our requested side dish of a quail egg salad (actually chicken's egg as they had no quail eggs) with the starters.  Oh, and we received four slices of bread!

Bread - and very nice it was too! Wonder why they didn't want to let us have it ahead of the meal?

Quail Chicken Egg salad with asparagus, new potatoes, 'edible flowers'

With the egg broken - lovely and runny yolk to be mopped up by that elusive bread

The pulled goat meat was presented in small pitta type pockets on a slate platter.  Yes - slate has arrived in Mumbai - whatever happened to the good old plate?  My veal also arrived on a slate platter - chunky tender pieces of soft and springy veal topped with what looked like tuna straight from the can.  The oil had not been drained off and was dripping off the edges (unless it was the dressing and was supposed to be like that?).  And disappointingly it was not the tuna tonato as I was expecting - tonato has a lot more ingredients in it resulting in a creamy mayonnaise like consistency. Having said that - the veal itself was delicious and being a tuna fan would definitely order this again.  Mr Jules enjoyed his goat thingy - I wouldn't taste it as I have a phobia of (knowingly) eating goat.

Pulled goat in soft, delicate pittas.

Veal topped with tuna rather than tonato but tasty nevertheless

I opted for a glass of white wine with my meal - a Grover Viognier - not too expensive at 275 Rs per glass (so I had two!).  And for the first time ever, Mr Jules managed to get a bottle of imported beer at the first request (restaurants tend to put imported beers on the menu but not actually have any in stock). Kronenbourg I think it was.

By now the restaurant was starting to fill up - with a table of glittery ladies-wot-lunch; a couple sharing one of Nico's pizzas (sorry "Neopolitan Flat Breads'); two blokes prodding away on their respective I-phones and a jolly family of four.  A nice bubbling atmosphere was developing. 

When Mr Jules's duck was brought out, I immediately knew that I'd made a mistake ordering pasta.  It looked heavenly!  Absolutely beautifully presented, with a big 'cheffy splodge' of pea puree.  Bizarrely there were no potato side dishes on offer (perhaps this is a low-carb restaurant?) so he made do with the small potatoes in the egg salad. Mr Jules let me have a taste of his confit and I have to say - to die for!  

That duck!

And again!

Unfortunately I was to be massively disappointed with my pasta.  For what was presented to me - although very pretty - was in fact large tortellini and not ravioli.  Seriously, roasted pumpkin ravioli is a classic dish (best served with a sage butter) - so why the misdescription on the menu?  I am guessing that the pasta was freshly made - so it's not like they would have 'run out' of ravioli.  The pumpkin mush inside the pasta - although it tasted OK was watery and bulky.  I wasn't keen.  And I didn't like the way it was served with slivers of raw tomato. Some work to be done there - I pulled the waitress over to complain about the misdescription but she just looked at me blankly.

When is a ravioli not a ravioli? When it's a tortellini silly!

I was hoping for better luck with the dessert.  The portions at Nico's are just dainty enough that you can squeeze one in without feeling guilty.  I went for the chocolate fondant (chef's worst nightmare!) and Mr Jules - the creme brûlée.

The creme brûlée strangely arrived in what looked like a lasagne dish big enough for six. But Mr Jules still managed to polish off the whole lot.  He said that the top was under-caramelised and the consistency a little runny to make it an excellent example.  My chocolate fondant was lovely - served in an expresso cup - the top was spongy and the inner shiny and silky.  It was served with an orange granita and a small dollop of chocolate mousse.  A very nice trilogy. 

A creme brûlée? Or a lasagne for six?!!

The inside of the chocolate fondant - shiny and silky. Heavenly.

By the end of the meal - and despite a couple of culinary upsets - we were feeling warm and fuzzy inside (helped along by a couple of brandies).  We decided that we liked the restaurant very much and would definitely come back.  Nico Bombay hasn't been open long so I am sure when we return - these little problems will have been ironed out.  The bill was just over 6,000 Rs (£60) but half of that was down to Maharashtra's heavily taxed alcohol.  

More pics:

I was surprised to see so many cooks!

Head Chef Sinclair Pinto in action

Such a lovely interior

Can I have a smaller version of that please?

Nico Bombay

105 Apollo Street
Bombay Samachar Marg
Kala Ghoda

PHONE022 2262 4466

HOURSDaily, from 11.30am to 3.30pm and from 6pm to midnight

Facebook Page here