Go Fusion With Bombay Vintage

Yet another post that’s long overdue, I sincerely wish I didn’t delay my posts, but when it comes to keeping a full time writing job along with the blogging (more writing), there comes a time when I want to just not type any more and chill for a bit… My laptop is perpetually in front of me… and sometimes you’d rather have people instead. You know what I mean?

Anyway, back with another post, this one’s all about my dining experience at the recently opened Bombay Vintage – a fusion-centric restaurant in Colaba, South Bombay. An ode to the good ol’ charming Bombay and vintage recipes with contemporary cuisine, Bombay Vintage is an all-day retro bar and diner. The décor boasts of classic old world charm while the food is an eclectic mix of some popular dishes with a unique twist.

For everything there is to offer, you’d wonder what it’s all going to taste like… From continental pav bhaji to makhni pasta, Chef Pradip Rozario has conceptualised a menu that you’re bound to get intrigued by.

Here’s a line up of the couple of things we tasted off this unusual menu.

The evening began with a couple of appetizers. Amongst the vegetarian options, the Sabu-dana Croquettes caught our attention. It’s as simple to taste as a sabu-dana wada, but the roasted peanut sauce that accompanies it is what brings about the expected twist.

We also checked out the Vada Pav Sliders. Served with cilantro mayo, paprika mayo and cole slaw, a true Mumbaikar like me took a while to decipher and eventually accept the burst of fusion flavours I felt on my first bite. If you like the traditional vada pav just the way it is, this one may not appeal to you. But hey, the whole idea is to experiment, so go ahead, give it a chance.

For the non-vegetarians, I highly recommend the Neer Dosa Chicken Sukka Rolls. Having grown up on similar, traditional flavours, thanks to a Kannadiga neighbour, I thoroughly enjoyed this preparation. It’s a non-messy affair with bite size portions.

If you’re seeking a meat feast, then the Bacon Wrapped Prawns is your go-to choice. Served with Prune Mayo, I love how Chef Pradip has incorporated varied combinations to flatter the experimental palate.

Moving on to the main course, we checked out the Chicken Makhni Pasta. It looks pretty much like a pink sauce pasta but smells exactly like butter chicken. Couldn’t get any more fusion than that, right? I took a bite and my first thoughts were, “I could get used to this…” So yes, as weird as the combo is, my taste buds are very accepting of unusual flavours.

Next, we tried the Pork Chop. It’s served with jacket potatoes, glazed vegetables and apple sauce. That apple sauce was something else and went beautifully with the red meat preparation. Although the meat was a bit tough to cut into, I realised they’d overcooked it. Nevertheless, the overall flavours did not disappoint.

Another interesting fusion food of the evening was the Chicken Roulade that’s served with sun-dried tomato kulchas and butter masala sauce. Everything on the plate complimented one another and it all fit like the perfect jigsaw puzzle. The chicken was well cooked, the kulchas were absolutely delicious and could be eaten as it is…

Although we were pretty stuffed after checking out so many dishes, Chef Pradip insisted we try the Thai Curry Mutton Biryani. We were obviously intrigued and when it finally did arrive on our table, I was truly amused. Infused with a whole lot of flavours and an aroma to die for, the biryani was brought in the pressure cooker it was cooked in. Talk about presentation! It couldn’t get simpler or more honest than this. J With regards to taste, we had a winner. The successful amalgamation of 2 distinct cuisines is definitely worth a try!

Ending the evening on a sugary high note is usually the most acceptable (and enjoyable) way of dealing with meals. We got a taste of the Mascarpone Sandwich with Rabdi… you read that right and the confluence was as exciting and rich to taste as the idea of this dessert.

Since I’m a fan of well made brownies, I couldn’t help but want to try the one they offered at Bombay Vintage. The Chocolate Walnut Brownie is served with Kulfi instead of the usual vanilla ice-cream. Honestly, I didn’t think it was that great a combination. Unfortunately the brownie wasn’t extraordinary either. Overall, the dessert did nothing for me.

Last but not the least and my favourite of the evening, the Jaggery Pudding with a drizzle of honey was light and not overly sweet. Personally, I prefer my desserts to not be too sweet so this one instantly worked in my favour. The bowl they serve it in looks like a kulfi mould and the dessert is easy on your stomach, which is perfect if you’ve had a heavy meal.

Recent update: My mother went to Bombay Vintage a couple of weeks ago and tried the Continental Pav Bhaji. Needless to say, even though she loves traditional flavours, she quite enjoyed the fusion finish to her pav bhaji. 🙂

PS. The blogger was invited for a preview tasting. Views are personal.

Find Bombay Vintage on Facebook | Twitter | Instagram