Travel » Bay of Bombay, Mumbai

RESTAURANT BAY OF BOMBAY - MUMBAI
‘Reminiscent of the Raj, the Bay of Bombay offers the discerning gourmand a variety of seafood from different lands. The erstwhile South Indian eatery has undergone a phenomenal transformation, its decor is now of wood and wrought metal with green velvet curtains and drapery.

The wooden tables are shaped in the form of maps and several ship lamps adorn the walls and ceilings. And near the entrance hangs a screen made from chains and portholes.

The restaurant is spread over two levels and the ground floor has a quaint bar tucked away in a corner. A staircase leads to the second level which also has a hall where private dinners can be arranged. Maps and pictures of old Bombay adorn the walls adding to the nostalgia old-timers are wont to experience.

Though the menu was not extensive, we were informed by Ashok Shetty, the owner, that all the dishes had undergone rigorous tasting by experts.
The menu had starters, soups, main dishes, Bay of Bombay specials, a choice of desserts and coffee. Ranging in price from Rs 65 for the vegetarian parmagiana, baked layers of aubergine, mozzarella and tomato accompanied bycucumber coulis and a salad bouquet with strawberry vinaigrette to the huitres (Rs 165) oysters, raw/ gratinated /steamed along with accompaniments. Flown in daily from Kerala, the oysters uplift the taste buds and do full justice to their presence as starters.

Some exotic starters worth trying are sesame lemony snapper (Rs 95), red snapper cooked in its own juice in a sesame lemon marinade served with lettuce bouquet and cherry tomatoes. We tried the dim sum (Rs 115), four servings of chicken and vegetables sauteed in soya and fried, served with a hot and spicy sauce. Prawn aficionados can sample the crevettes basket (Rs 145), crumbed king prawns which come with lemon tartare sauce and fries.

We tried the duo soup (Rs 95), a combination of creme dubarry and creme Crecy. It was quite innovative. Both the preparations were served in a single bowl, yet each retained its texture, color and flavor.

The mainstay of the restaurant is an offering of nearly all kinds of seafood. King fish, rawas, white pomfret, tiger prawns, lobster and jumbo crabs prepared in a variety of styles; Goan, Mangalorian, tandoori or Bengali or flame grilled, pan-fried, poached in white wine sauce, steamed or thermidor style; and complemented with steamed stir-fried vegetables and French fries.

We tried the white pomfret, pan-fried and served with garlic butter. The fish was fried to perfection. The salty taste of the pomfret, which was tenderness itself, went well with the garlic butter. The dishes, we were told, were designed to bring out the characteristic flavor of seafood, instead of being masked by too much spice or gravy.

Bay of Bombay Specials has 10 preparations on offer (Rs 165 to Rs 225). The cosa moi gai that we ordered was stir-fried chilli chicken with vegetables served with Thai fried rice. Although it was well prepared, it was served without the usual accompaniment of sauces. The stir-fried chilli chicken could do with some more zing, we felt.

Although priced on the higher side, the desserts (Rs 95 and Rs 115) were worth the price. This place has revived an extinct recipe for lemon souffle, which was the forte of the now defunct Byculla Club. The lemon souffle is worth a try.