The Bombay Havelli or TBH as they refer to it, opened a couple of months back and I was invited for the launch; however since I rarely do Launches, instead prefer the place to settle down and then visit.
So off we went on a Monday night, with me wanting to surprise N with the menu there. She pestered and found it out by the time we reached there and was excited to see how it fared against Firki, that we visited, read here. And amongst the old stalwarts like Swati, Soam, Tosa in Bombay.
Fo once the traffic supported and reaching quickly, we met one of the owners Parth Dalal, who alongwith Marzy Parakh is hands on at the place.
Seated, the first question of Bawa soda was answered in the affirmative and we began the journey.
Looking at the menu, I shared with both of them (Marzy had also come in by then) that it would take a minimum of 3 visits to go thru the entire menu. However, today’s focus would be Gujarati food and how it compares with the other four location in Bombay.
Mixed Farsan Platter: Normally consisting of 3-4 items, was made into a tasting platter consisting of
Patra – quite nicely balanced with the sweet and sour taste, typically of south gujarat. Went perfectly with the green dry chutney. (⚡️⚡️⚡️⚡️)
Coconut Pattice – There are a few farsan places in Bombay which does this well, but they either run out when you want them etc. A must have. Piping hot with the spicy chutney or add a bit of the khajoor chutney. (⚡️⚡️⚡️⚡️⚡️)
Rajwadi Dhokla – were basically plain khaman – dhokla in bombay parlance fried. Did not really work for me (⚡️⚡️)
Kand Pattice – I hate Kand. But walloped it hot, spicy and just the thing to be washed down by soda. It tasted of kand and not the normal besan taste. (⚡️⚡️⚡️⚡️)
Cheese Tukdi & Paneer Lifafa – both were pretty good and the vegetarians would love it, but both N and me are purists and did not appreciate it intruding into the gujarati food 🙂 (⚡️⚡️⚡️⚡️)
Sev Khamani – Another favourite of mine, but like it cold with sev sprinkled on it. The taste was perfect, as good as Trupti, but served hot which makes it very soft like the Khaman lochha, allowed it to cool and had it (⚡️⚡️⚡️⚡️)
We were actually done, however when Parth learnt that I avoid Baigan or Ringna or (Aubergine) he took a bet with me trying it out with rotlo and deciding.
Ringana no Olo and Bajra no Rotlo – This is typically made by smoking the baigan on chulla or now the gas and then mixing it in a spicy tomato, onion masala thick gravy. Served with thick bajra no rotlo and some jaggery with a dash of ghee (None of the organic stuff) He added a side of aathela marcha which were mind blowing. By this time K had joined and we demolished it quickly. (⚡️⚡️⚡️⚡️⚡️)
Dal Dhokli – N’s favourite and given that she had just tried it a week ago, ordered – both her and K’s eyes lit up with the first spoonful of taste. The dal perfectly thick like maharaj or home preparation spicy with a touch of sweetness, peanuts and the dhokli thick that absorbed the dal well. (⚡️⚡️⚡️⚡️⚡️)
Rassa Batata nu Shak with Phulka – This was actually served with Phulka, Saat padi rotli and thepla. Phulka and Saat padi were perfect; however theplas were too thin for my liking. But a perfect match. (⚡️⚡️⚡️⚡️⚡️)
Remember to try out the papad or khichiyu churi whilst perusing the menu.
Finally, the desserts.
Tasting Platter – It had little of the entire range – moong dal sheera / mohanthal / Sev ravo / Rabdi Jalebi / Singhar Barfi / Motichoor Gulab Jamun Parfait. Since I do not like Rabdi, I did not taste but in my pref – Mohanthal, sheera, singhar barfi, jalebi, motichoor gulab jamun parfait. If you’re a sweet lover, heaven. (⚡️⚡️⚡️⚡️⚡️)
The pricing is a tad higher but given the quantity, worth it.
(⚡️ = is the rating out of 5 that I am currently playing with)
Disclaimer : This review was done on an invitation from the restaurant. As usual my bias for good service will prevail 🙂 Please use your discretion.