And it goes a step further during the next month as it celebrates its third anniversary with a savvy bespoke menu alongside regular imaginative offerings.
It has just launched a special menu that landmarks its third anniversary in Dubai’s financial hub with clever culinary ideas that both explore and update tradition-blessed cuisine.
An extension of the venue’s reputation for contemporary Indian food, you’ll have to be quick - this alternative à la carte menu is available only until February 26.
Colour and presentation shine through everything that arrives at the table, beginning with some brilliantly named cocktails…a big hand for the playful Go Goa Gone, Thundering Thumbs Up and Chowpatty Beach Lolly, featuring an actual lolly.
First up are Community Breads, featuring moreish morsels that cherish and elevate something that forms a backbone of staple diets from region to region.
Leading the platter pack of five is a savoury kordoi crisp wheat bread from Assam brought to life with an olive and jaggery (Assamese jolphai) chutney, and a Baati - hard, unleavened bread topped with a zesty, slightly smoky heirloom tomato chokha relish. Both are a real treat.
The pairing of jungle bread - wrapped and baked around a fragrant stick of lemongrass - and a fermented chilly chutney made from bird’s eye chilies is something special. Likewise the featherlight texture versus subtle flavour of rotti rice bread crisp dipped into Kori Ghassi spiced aromatic chicken curry with a lit ghee candle. Again, small gems, big impact.
This includes the world’s rarest, most expensive mushroom from the foothills of the Himalayas, arguably the star of the show on a main of pan-seared salmon.
The combination of perfectly cooked pink fish and exotically spiced, tandoor-grilled Gucchi morels is both decadent and delicate, completed by a morel vinaigrette which further captures the umami flavour without over-powering a pretty dish completed by a base layer of katliyan potato gratin.
Rajasthani duck yields its own artistic traits, complexities and contrasts. A generous spice-rubbed breast is wrapped in pastry, cooked using a traditional slow cook fire pit (Khad) technique for a smoky hint. This is further lifted by Rajasthani lasun chutney, sirka espuma and a glass of smoked buttermilk to add further theatre to a stunning crowd-pleaser.
Miso tandoori spatchock chicken, cooked sous vide style, and charred homemade A2 paneer, also promise a deeper dive into India’s diverse flavours via regional cuisines and techniques that balance traditions and vibrant cultures with a contemporary spin that has guests cameraphone-ready before tucking in.
Shamelessly zoning in on childhood treats, a cream roll with bubblegum cream and imli candy profiteroles in particular turn back the clock with both look and texture, while a jim jam fudge bar needs you to ignore the calorie word for a little longer as you navigate a canny close to an inimitable menu experience.
The foundations of India’s culinary landscape and sassy interpretations by Bombay Borough’s progressive kitchen is delightfully curated for an occasionally action-packed, informative fine-but-fun dining experience.
The menu is rich with ideas and flavours as extensive and complex as the land from they leap and borrow…but like the art-laden Gallic brasserie-inspired interior of this two-level restaurant, all is not always what you might expect.
The stylish yet laidback venue fulfills the credentials expected of location - beside Sotheby’s and beneath the Capital Club in Dubai’s fiscal power district - but conjures something both stylish and surprising at the same time.
BOMBAY Borough is located in DIFC, Gate Village 3, opposite Gate 2.
OPENED in January 2020, it is an international off-shoot of India’s original award-winning modern restaurant with locations in Bangalore and Colombo, Sri Lanka.
GUESTS can walk in or make a reservation via (+971) 54 995 8296, email@example.com or by visiting https://linktr.ee/bombayborough_uae
BOMBAY BOROUGH is open seven days a week. Visit https://www.bombayborough.com/ for more.