buy antabuse disulfiram Colaba is the beautiful southern tip of Mumbai that is characterised by the old English charm of Bombay. It makes for the most picturesque part of the city – the Gateway of India, Taj Mahal hotel, art galleries, flea market and an array of pubs and restaurants breathe life into Colaba.
In this happening side of the town resides Bombay Vintage, a restaurant that serves fusion food in an ambience that reflects the Colaba vibe. The unmistakable vintage look of the restaurant is beautified with antiques. The restaurant is divided into two sections with a minimalistic bar on the ground and a cosy family seating on the upper level.
After admiring the décor, we took a table on the upper level and sat down for the real business. The menu had some fusion Indian dishes and some continental ones. We decided to give continental a miss since the fusion Indian seemed more interesting.
The first dish to arrive on our table was Vada Pav Sliders – a contemporary twist to Mumbai’s stable. The garlicky potato vada was sandwiched with the salad between soft slider buns. Accompanying the sliders was coriander based mayonnaise dip. The vada was quite hot in the first bite indicating that they were fresh out of the pan. While the vada wasn’t very spicy they were good, however, the sliders tasted better with dip.
Followed by the sliders was Continental Pav Bhaji served with crisp focaccia sticks. It was accompanied with pearl onions and jalapenos instead of the usual chopped onions and lime. The twist in the bhaji being that it was made with exotic vegetables like broccoli, zucchini and bell peppers along with the puree of tomatoes and mashed potatoes. The presentation was nice but the dish failed to impress our taste buds. In the end, it just tasted like a regular Pav Bhaji.
Next came in the Aloo ki tokri which was served with mint chutney and cabbage salad on the side. In comparison to the other dishes we tried, this one came across as a very basic one. The crispy cabbage salad did add an interesting angle to the potatoes. But overall, we found it to be just alright, nothing very innovative about this one.
Right after the appetisers, a section called “Tiffin Curries” caught our attention. Our interest deepened when he called the waiter to get more clarity on this section. Like expected, our order was served in a typical steel Tiffin a.k.a “Dabba”. The Tiffin consisted of Mangalorean curry, appam and steamed rice. The rich coconut based curry spiced with red chillies had little chunks of paneer and served as an absolute delight. A must try here.
Our second dish for the mains was cottage cheese steak – sheets of paneer with Gassi curry poured on top and served with fried rice and Tawa paratha. We enjoyed this one too. Gassi, again being a dish with Mangalorean influence, was on the spicier end but the spice levels were well balanced. Usually, the vegetarian Gassi curry is served with chickpeas and yam but the cottage cheese was equally enjoyable.
Accompanying our food were some interesting mocktails. We had the Green Apple Slider, Orange & Passion Fruit Cooler and Watermelon & Kokum Martini. The first two were quite refreshing but the third was a slight let down. That’s because we could barely taste any Kokum in it; a little extra kokum would’ve added the punch the drink required.
Ending our meal on a sweet note were Chocolate Walnut Brownie and Chocolate Fondant. The unusual part about the former was that it was topped with Kulfi instead of the usual scoop of vanilla. And it worked pretty well for us! About the latter one, who’s not a fan? A bite of molten chocolate oozing out of the cake teamed with vanilla ice cream can make you forget your worries. (even though for a few seconds but it’s worth it)
Overall, our experience at Bombay Vintage was pretty decent – a couple of hits & a couple of misses.