Bombay To Burgh Menu

steamed lentil and rice cake, butter seared and tempered with spices, chutney

hung yogurt, raisins, spices, mint, lightly breaded

smashed turnover, braised chickpeas, yogurt, spices, mint, tamarind, sev

marinated and deep-fried, signature chili-curry leaf-onion tempering

potato and pea turnover, mint and tamarind chutney

caramelized onion, bell peppers, charred tomatoes, ginger-garlic, spices

traditional favorite, soaked and blended cashews, tomato, spices

blanched spinach and fenugreek puree, ginger-garlic, spices

mushroom, roasted garlic, tomatoes, spices

mustard seeds, coconut, curry leaves, tomato, ginger, onion, spices

Kashmiri alkanet "ratan jot" yoghurt, spiced with ginger, fennel, nutmeg and chili

zesty blend of chili, tomato, vinegar, bell peppers, onion, ginger and garlic

yogurt marination, char-grilled onions and bell peppers, smoked paprika, tomato-onion puree

cashews, tomato-onion paste, coconut yogurt, ginger-garlic, spices

mixed vegetable dumplings in a poppy seed, cashew gravy

flaky layered flatbread

marinated chicken layered with basmati rice, fried onions, aromatics, spices, raita

marinated, boneless lamb layered with basmati rice, aromatics, spices, raita

tandoor cooked flatbread, cilantro garlic butter

creamy slow-cooked pudding with broken rice, milk, nuts, saffron, coconut and cardamom

soft, fried dumplings made of milk solids, soaked in fragrant sugar syrup infused with cardamom and rose

Coke / Diet Coke / Sprite / Fanta / Pepsi

hot tea spiced with cardamom, cinnamon, mace, peppercorns, ginger & clove

mango pulp whipped with churned yogurt, saffron & spices