Chilled sea bass 'sev puri', podi b**f tartare and chettinad prawns 'ali-yolio' at The Bombay Canteen
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The Bombay Canteen
In Partnership With
A modern Indian dining destination that reinvents flavours of the street and royal courts with creative flair, led by chef Hussain Shahzad
The Bombay Canteen has become a must-visit for those seeking a playful yet thoughtful take on Indian cuisine. Helmed by chef Hussain Shahzad, an alumnus of Eleven Madison Park, the restaurant artfully combines traditional Indian ingredients with contemporary techniques. The seasonal menu additions range from a wholesome chicken broth during the monsoon season to a cheffed-up version of Maggi noodles. Dishes like eggs Kejriwal, ghee roast chicken seekh, and chilled seabass sev puri offer diners a fresh perspective on Indian street food and regional classics. The vibrant atmosphere is mirrored in the bar programme, with unique cocktails such as the tequila-based Waiting List and the zesty Curb Side, from the fifth edition of the restaurant’s Canteen Cocktail Book.
Tatler Tip
Pair your meal with one of their inventive cocktails for a full culinary adventure—their bar menu is as exciting as the food.
Must Try
- Eggs Kejriwal
- Ghee roast chicken seekh
- Chilled sea bass “sev puri”
Awards
2024
Tatler Best Asia 100 Restaurants
General Information
