It’s that time of the year when Dubai’s social calendar gets busy and the world drops by to sample the mega city’s many delights. It’s also that time of the year when some of the finest, quirkiest and most upscale restaurants spice up their menus to woo foodies. Bombay Borough, nestled between some of the most chic and exclusive restaurants in Dubai International Financial Centre, is doing just that.
If you want to try out an assortment of flavors, all in one meal, head to the Bombay Borough, an eatery which specializes in Indian cuisine with a rather unique twist. I had the chance to sample their new menu, “Beyond The Jar”, a selection of well-crafted, colorful, succulent and aromatic dishes with one element in common — each dish uses a fermentation technique. Head to the restaurant and ask the staff all about it. You’ll be greeted with a presentation of all the artisanal ferments which are going to be part of your meal, all placed in bespoke jars. It adds a rather nice touch to what will be a wholesome meal.
Truffle & Buratta Sourdough Naan
Each dish part of “Beyond The Jar” uses the ancient Indian practice of fermentation. The ferments used include Kefir, a fermented milk drink from the 19th century in the North Caucasus which entered India via Karachi; then there’s Sourdough, a naturally fermented bread, first created by Egyptians and popularised in India through Goa in the early 2000s; Inji, a pickled blend of ginger, tamarind, and spices from Tamil Nadu and Kerala, now a global flavour; Mit Mirsang, a chilli paste from Mangalorean Catholic kitchens, passed down through generations; Kanji, a nutrient-rich carrot drink from the Indus Valley Civilization, popular in Rajasthan for its cooling properties. And finally, there’s fermented Rice Batter, a sour mixture of rice and black gram, influenced by Indonesian cuisine since the 1st century AD.
My first order, the “Grilled Scallop Hooman” arrived with a Kefir and Amsul marinade. The scallop was buttery, tender and tangy because of the ferment. The dish was delightful and perfectly assembled setting the mood for what followed. I went for the “Mit Mirsang King Kish”, a spicy fish marinated in another popular ferment and paired with Idiyappams and tomato oil. The dish teases the palate with its fiery kick complemented with the richness of the fish.
The Mit Mirsang King Fish at the Bombay Borough
I would also suggest you try out the “Duck Meat Chukka” where the meat is marinated in lemon and pepper and stir-fried with Inji Chilli Honey. Each bite was the perfect balance of tangy and savory, with just the right amount of heat.
“Beyond The Jar” is the chef’s endeavor to tell a story through flavors and spices and succeeds in doing just that. Restaurant-goers are looking for more than just a good meal in 2024. They are eager to splurge on an experience, a story, or an encounter with history and tradition. “Beyond The Jar” is the perfect blend of tradition and modern dining.
The dishes are part of a limited edition menu which is available till 20th of October. Make sure to call the restaurant and reserve a table.
