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'Bambaiyya' cuisine enthrals Bangalore

A new cuisine is trending the food-scape of Bengaluru. It's called Bambaiyya or the cuisine of the city of Mumbai.

ET Bureau|
May 21, 2015, 01.50 PM IST
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A new cuisine is trending the food-scape of Bengaluru. It's called Bambaiyya or the cuisine of the city of Mumbai.
A new cuisine is trending the food-scape of Bengaluru. It's called Bambaiyya or the cuisine of the city of Mumbai.
By Smitabalram Kumar

Maximum City food dominates even the premium F&B space of Bengaluru.

A new cuisine is trending the food-scape of Bengaluru. It's called Bambaiyya or the cuisine of the city of Mumbai. In fact, the word's started figuring in the country's culinary dictionary alongside Mughlai, Bengali and Chettinad.

Bambaiyya is an amalgamation of several influences ­ Parsi, Maharashtrian, coastal and street food spanning the gamut of pav delicacies, sandwiches, juice centres, kebabs and chaats. Bengaluru has been receiving whiffs of it through the Sagar restaurants. Outlets like Khan Saheb Grills & Rolls is answer to Mumbai's iconic Bade Miyan late-night eatery .

The Empire chain here is a take on Mumbai's Delhi Darbaar, which serves comfort food late into the night without alcohol.Mumbai's popular Mangalorean sea food restaurant , sea food restaurant Mahesh Lunch Home, forayed into Bengaluru a couple of years ago.

Now, Bambaiyya has catapulted to the fine-dine or premium F&B space of Bengaluru. The most recent entrant has been SodaBottleOpenerWala on Lavelle Road. It is the quintessential Bombay Irani cafe with a menu completely dedicated to Bambaiyya ­ Parsi, Irani specialities and Mumbai's street food ­ and décor inspired by legendary Iranian tea houses of Mumbai.

From bun-maska, Parsi cutlets, Chicken Baida Roti, Goan Fish Curry, Bombay Raasta Sandwich, Bade Miyan's special Bohri Keema Pav to Bhendi Bazaar Sheekh Paratha from the Bartan Market of Mumbai ­ make the menu.

Owner and restaurateur AD Singh says: "Bengaluru has emerged as the biggest melting pot of different cuisines, influences, cuisines, influences, huge expatriate population and the second generation of top families who have returned rich with experience rom studying from studying abroad. Concept food is the new big trend. With Indian food making in-roads into our pubs and bars, reinterpreting Bambaiyya cuisine will be the next big opportunity".

Interestingly , Bambaiyya has forayed into the city's pub menus too. Like gastropub Monkey Bar serves dishes like Dabeli, Vada Pav and Chicken Berry Pulao.

Owner and chef Manu Chandra says: "When I look at Mumbai, I am reminded of sandwiches and anything pav-based ­ vada pav, misal and usal pav.Dosa is as integral to Mumbai as it is to Bengaluru. Mumbai is a melting pot of cuisines which they have made their own. Like Mumbai embraced our dosa, Bengaluru is embracing Berry Pulao, Dhansak and Keema Pav ."

Bengaluru has been home to a Parsi restaurant called Daddy's Deli. Zarine Kharas, the restaurant's partner, said: "Parsi cuisine is integral to the cuisine of erstwhile Bombay . It's the city with the largest number of Parsis and restaurants like Britannia & Company , Paradise, Victory Stall and Ripon Club."
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