Bombay Brasserie was founded in 1982 in Kensington, London, by the Indian Hotels Company (IHCL), South Asia’s largest hospitality brand, with the aim of redefining Indian fine dining and showcasing the authentic flavours of Bombay and Indian cuisine.
After opening branches in Dubai and Cape Town, it has ventured into Singapore, setting up a Paris-style chic outlet at South Beach.
“Unlike our other locations which emphasise Indian fine dining, Bombay Brasserie in Singapore offers a selection of Indian and Continental cuisines within the sophisticated setting of a Parisian brasserie,” said Mr Taljinder Singh, senior vice-president and brand Custodian, IHCL.
“Located in the heart of the city, it harmonises classic and contemporary culinary elements, drawing inspiration from Parsi cafes, seafood eateries, renowned chaat vendors and the subtle nuances of European gastronomy.”
Bombay Brasserie’s concept in Singapore pays homage to Bombay’s eclectic dining scene while infusing it with the elegance of a European brasserie.
Helmed by chef Nilesh Ambedkar, the restaurant features signature dishes like chatka crab legs and butter chicken, each meticulously crafted with authentic ingredients and cooking methods.
A menu highlight is the specially curated chaat selection, featuring the popular Indian street food reinvented for a refined dining experience.
The tandoor menu presents a unison of flavours cooked using century-old techniques.
“This unique combination of tradition and innovation sets Bombay Brasserie apart as a destination for culinary enthusiasts seeking an extraordinary dining experience,” said Mr Singh.
“With a legacy spanning four decades, our extensive menu ensures our offerings resonate with the diverse tastes of our patrons.”
While preserving classic Indian favourites such as Kashmiri rogan josh, patrani macchi and rajma chawal, the Singapore outlet has introduced an array of European dishes, such as lobster thermidor and steak au poivre.
The tandoor items include prawns, crab and cauliflower.
“From seafood platters to crepes suzette and snake coffee (speciality coffee roasted to exhibit flavours such as caramel, hazelnut and chocolate), our menu has both traditional and innovative flavours,” said Mr Singh.
“The ambience captures the essence of Bombay’s Parsi and Anglo-Indian heritage, creating an inviting space for intimate dinners, casual lunches or joyous celebrations with loved ones.”
The restaurant’s beverage range includes cocktails such as The Bombay Blazer and Queen’s Necklace, all inspired by the colonial era of Bombay and telling tales of the vibrant neighbourhoods they hail from.
Its design combines the aesthetic of Bombay’s Parsi and Anglo-Indian elements with the classic charm of a French brasserie.
“This is not a restaurant that conjures up Indo-French or a fusion menu,” said Mr Singh. “It is steadfast on quality of the taste of the comfort foods that it serves.”
