“Daru” and “Chakna” are essential words associated with Indian beverage culture. The first is a colloquial word for any type of alcohol, while the latter refers to snacks/sides that are often served with drinks. A cocktail and small plates can often be found in popular bars nowadays compared to combo, but the essence of “daru chikna” is definitely desi and diverse – and this is the same that is observed in Bombay Duck. In Bandra, this bar is with the Shef Nauti Rao and Sagar Neve (the pair behind the award winner Ek) as the head mixerist.
The menu facilitates regionally induced dishes, and most of them have anecdote associated with them. Chef Niyati revealed, “I have always been enamored with the ‘story’ (stories) of many relatives and close friends and people – and they are all still different,” Chef Nirati revealed. Many of these discoveries received from his community have given information about the menu’s cuisation. The team organized months of research across the country to understand the traditions of regional drinking, their content and their history. And he not only focused on alcohol, but also focused on many types of dishes, which is usually combined with. The name of the bar also has a travel figure. It is a reference to Bombay Duck or ‘Bombil’ – a local fish that is often consumed by people belonging to the Koli community with alcohol in pre -colonial times. The fish was taken to Kolkata (then Calcutta), which was known as Bombay Dak (‘Duck’ in Hindi) through a train service.
Photo Credit: Nikhil Vaidya
Bombay Dak mixed pre-colonial Indian attractions, Japanese Ijakaya seating and a domestic environment. It is not just food and drink – the decoration and every element of the atmosphere highlights indifference and enhances the overall attraction of the bar: sugarcane juice glasses, aluminum bill boxes engraved from Gujarat, Custom Ceramic Cups prepared by local artists, rustic steel plates, hand -painted kitchen tiles, etc. Vision) And the Vintage Lamp Chor Bazaar – Later in the 1900s there used to be a feature in the British gentleman’s cigar whiskey bar.
Photo Credit: Nikhil Vaidya
Bombay Dack’s drink -tasting menu provides an interactive and immersive experience, allowing guests to join with chefs and mixologists in an open kitchen setting. The Aa Carte menu includes hyper-local drinks as well as “indigenous sips”-home-made souls who pay tribute to traditional Indian wine in a creative way. Each option is carefully, prepared and presented. “One of the most attractive discoveries during our journey was in Coorg, where the locals have bird birds eye chilli wine – a fierce yet fruity concoco which inspires our decoration Malu Cocktail, added to the depth with jackfruit and coffee bits. Kinvan culture,” fame. Other highlights include cocktail versions of reputed local cuisine. For example, the whistle podu (gin, rasam powder hydrosol, amaro, carmalized tomatoes) is a ‘charming’ drunkard on the South Indian rasam. Similarly, Pahdi (with Tequila, spicy gin, whey, cucumber juice, buransh, clear mint cordial, mustard hydrosol) are inspired by Kumani Rayat!
Photo Credit: Nikhil Vaidya
The Taste menu is an equally rich tapestry of tastes and stories from across the country. The chef cleverly replaces the traditional forms of these bite, creating a balance between neutral authenticity and adaptability. She explains, “We begin by respecting the integrity of regional tastes – spices, techniques, and pair that define them – while thinking and thinking to rebuild them to resonate with a cosmopolitan palate. Mother and crushed Shizwan Chakali which is another kind of indifferent node. Not only is there sufficient variants in the context of vegetarian and non -vegetarian ingredients. Is also in the context of.
Photo Credit: Nikhil Vaidya
If you can handle the fierce happiness, then there should be no challenge to the powerful Zanzanit Kakadi. Instead, if you need something calm and nutritious, go for Tangra hangover. In the offering of this vegetarian, sleepy wantons cover in a fragrant sesame seed. We have been told that this chef is inspired by Niyati’s stepfather, who used to go to Tangra at 3 o’clock at Wantone and Noodle Soup as his favorite “Hangover Breakfast” after drinking. Y-Y is another notable snack and is built with 23 different ingredients. The team calls it “a Manipuri teenager’s adulthood and rites of passing to drink.” More especially, it was inspired by Singju, a kachper often enjoyed there with local alcohol.
Photo Credit: Nikhil Vaidya
Between seafood, do not miss the signature Bombil, Bumalu, Bombay Duck. The constituent of the bar name is made as a crisp -blowing bite, the top with Kimur and crushed Nori. Meat lover can discover the specific texture of the Smked Pork by ordering Hardik Pork and Smoke. If you are just leaving for a quick cutting and drink, taste the beef’s bend on the Parsi bakery chicken puffs – with a unique duck ghee filling with the bombay duck puff. Some of these calibrations of strong tastes – while attractive – if you try too much in the same seating, it can be heavy. If you face such a dilemma, relax in the hot morals of mascara bread – a gorgeous soft and butter increased by green mango and three types of cheese 110% hydration bread. If you need a sweet fix, choose the option of cheese cherry pineapple. Here, the iconic scars are re -designed as dessert with cheese biscuits, pineapple softty and luxardo cherry.
Photo Credit: Nikhil Vaidya
“Indian drinking culture has long been seen with international influences, but in Bombay, we aim to move that story,” says Yatish Banra. So if you are stopping by Bombay Posts, you can expect a delicious adventure. You get a wonderful opportunity to discover India, which combines novelty and familiarity.
Address: Shop no – 5/11, ONGC Complex, Hig Colony, Nityanand Nagar, Reclament, Bandra West, Mumbai.
