Restaurant review: Bombay Brasserie, Taj Dubai
The kaleidoscopic cushion arrangement at Bombay Brasserie is inspiring – being surrounded by this much coloured satin made me want to throw some Bollywood shapes. Luckily, I managed to restrain myself and order some ‘tawa scallops’ instead. A tawa is a griddle pan traditionally used to make flat breads. It gave my scallops a nice charred skin, and the spicy tomato dressing didn’t overpower the delicate fish as I thought it might. Top marks!
There wasn’t a bad dish among the rest that we sampled and the presentation on the plates was as impressive as the décor, but the other surprising standout was the lamb biryani. This humble dish is transformed by Bombay Brasserie’s specially-designed glass dish that it’s cooked in, which locks in the meat juices to steam the rice with stock. We devoured every last grain.
I’d like to see more variety on the cocktail menu, currently dominated by pungent spices when lighter tipples would better suit some of the headier courses, but that won’t stop me coming back to Bombay Brasserie or redecorating my pad in technicolour homage to its stunning interiors.
INFO: Taj Dubai, Business Bay, Dubai, www.tajhotels.com
Starter: Curry leaf and pepper crab, Dhs75
Main: Tandoor-smoked eggplant crush, Dhs75
Dessert: Galub jamun milk dumplings, Dhs50
Starter: BB Tasting plate, Dhs250
Main: Cochin lobster curry, Dhs210
Dessert: Indian ice cream lolly, Dhs55