Drink and Dine
Laying the table.
Western India, by Chef Manav Tuli
The Bombay Club
Restaurant · Daily
Hand-painted peacocks cover the walls of a room in seafoam green, jewel-toned velvet chairs set at tables lit by red silk-shaded lamps.
Chef Manav Tuli worked with Chef Kumaran Balaji, whose own career runs through kitchens in India and Hong Kong, over countless cups of chai to build the menu together.
Kismet Recommends
- Tandoori tomahawk
- Goan fish recheado
- Bohri lamb biryani
- Tandoori lobster
- The Bombay Club guinea fowl samosa
The kitchen
Manav Tuli
Built the menu with Chef Kumaran Balaji, whose own career spans kitchens across India and Hong Kong.
Chef Manav Tuli worked with Chef Kumaran Balaji, whose own career runs through kitchens in India and Hong Kong, over countless cups of chai to build the menu together.
