The Bombay Canteen Ranks Among India's Top 50 Restaurants

Led by Hussain Shahzad, Executive Chef, Hunger Inc. Hospitality’s The Bombay Canteen aims to bring diners closer to their roots through food and flavours. The core philosophy of the restaurant which is located in Kamala Mills, Lower Parel, is to showcase the incredible diversity of regional cuisines of India, and its many local and seasonal ingredients, indigenous to our soil, many of which have been forgotten. The dishes and ingredients are presented in a fun, playful way that gets diners all diners excited about their experience. 

What Makes The Bombay Canteen Special

Long before regional Indian food exploded on the dining scene, The Bombay Canteen was one of the first restaurants in Mumbai to shine the limelight on lesser-known regional ingredients and give them a fine-dining style makeover. Expect dishes like kathal biryani (jackfruit biryani) or pork vindaloo tacos, which showcase the restaurant’s ability to innovate while respecting tradition. The star attraction, however, is their reinterpretation of forgotten classics, such as thepla nachos—a Gujarati staple transformed into a fun, shareable snack.

Their approach to regional Indian food is unique because it is both familiar and innovative in a way that traditional recipes and seasonal ingredients are reimagined and showcased in a contemporary way. The award-winning restaurant and bar was also featured on Asia’s 50 Best Bars and on Asia’s 50 Best Restaurants in 2024.

Also Read: Avartana, Chennai Ranks 1 In The Top 50 Indian Restaurants; Know More

What To Eat And Drink

The menu is divided into Chhotas and Badas - a selection of small and large plates features along with signature dishes. Favourites on the menu include the Butter Garlic Crab Kulcha with butter-garlic crab meat, narthangai orange zest, and a gently poached egg. There’s also Chettinad Prawns Ali-Yolio - cooked in prawn oil with ginger, garlic and tamarind. The restaurant has its own take on Mumbai’s all-time favourite Eggs Kejriwal made with a single fried egg, melted cheese and green chili chutney. 

Don’t miss the Ghee Roast Chicken Seekh served with pear and radish koshambir or salad; The Begum’s Baked Brie with a dollop of freshly-made seasonal persimmon jam with Naga hot honey, smoked almonds, and red corn crackers to scoop it all up and Chilled Seabass Sev Puri with a zesty nimbu chunda, kairi chutney, and pickled chillies.

The place effortlessly transforms itself from day to night with the lights getting dim and the music a tad louder. The cocktail program is inspired by Indian roots. You’ll find seasonal ingredients that are used in infusions, bitters, shrubs, and tonics to create signature cocktails. Some of the popular cocktails include Waiting List, an aromatic coconut fat washed, tequila-based cocktail, the Paparazzi, a glamorous combination of vodka, Aperol, rhubarb and burrata and Papa’s Palmetto with dark rum, maraschino, Amaro Montenegro liqueur and sweet vermouth.