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The Bombay Canteen

Mumbai, India

Mumbai gets a taste for modern nostalgia

In a nutshell: Mumbai residents love the nostalgia of this popular bar and café, which serves classic regional Indian dishes with a modern twist in a building designed to resemble an old colonial bungalow.

What's on the menu? A huge range of regional favourites from upma (semolina porridge) topped with Indian wild mushrooms for breakfast to a modern take on the street snack 'bhel', made with shellfish tossed in a sweet and sour mango and date chutney. Mains include red snapper ceviche and Goan beef olives – beef roulade stuffed with bacon.

What's the vibe? It's an airy space of high ceilings and tiled floors, which is generally filled with the buzz and bustle of large family groups during the day and young friends out for a good time in the evening.

Who's in the kitchen? Co-founder and culinary director Floyd Cardoz is a Mumbai-born chef who spent much of his career in New York opening restaurants with Danny Meyer. He is also well known as the winner of hit TV show Top Chef Masters. Thomas Zacharias, formerly of Le Bernardin in New York, is executive chef.

What else? The restaurant's classic cocktails, re-imagined with Indian spices, have built a cult following, especially the selection of colonial punches served in hand-crafted punch bowls.

Images: chef portrait by Amrita Diwanji; first dish by Heena Punwani; second dish and interior by Sanjay Ramchandran

On the pass

  • Culinary director Floyd Cardoz (pictured) and executive chef Thomas Zacharias

Style of food

  • Regional Indian

Standout dish

  • Goan beef olives of stuffed beef roulade
  • Unit-1, Process House, Kamala Mills, Near Radio Mirchi Office, S.B. Road, Lower Parel, Mumbai, Maharashtra 400013
  • http://thebombaycanteen.com/