Of all the celebrity hook ups in 2019, this conscious coupling has to be our favourite. The Bombay Canteen spoons Chettinad's The Bangala, and they commit to staying together From May 6 to 19.
For you, this meansgetting to reserve a seat at the Canteen Chettinad Table, a meal that offers the unique flavours of the Chettinad community in Tamil Nadu. For those who need a cheat sheet, The Bangala is an award-winning heritage hotel that will bring to Bombay champion cooks Pandian and Kasi and their timeless recipes, inviting you to "eat like a Chettiar"!
Prep your taste buds for a special multi-course gourmet feast, with over two dozen vegetarian and non-vegetarian options (available only for dinner), while a set of classic Chettinad delicacies including Vazhaipoo Kozhambu (chickpea-coated banana flower in a tamarind, shallot gravy) and Chettinad Lamb Chopsare will be available on the a la carte menu for both, lunch and dinner. Chef Thomas Zacharias will be collaborating with The Bangala cooks, of course, and here, too many cooks will not spoil the broth. You'll know this when you try their intriguing pineapple rasam or crab flavoured pepper broth, as well as Kheema Meatballs, traditional Chettiar sambhar and curd rice; a rainbow of Chettiar specialty mandis (curries) and pachadis (raitha) and more. The feast will be served as it should be - on banana leaves and in traditional thalis.
Over at the bar, the mixologists twist tradition a bit more, and this is not a bad thing; see the Bangala Old Fashioned (a mix of Singleton Glendullan, house-made pepper bitters, tamarind water and palm jaggery) for reference. There's also a Sarsaparilla Fizz made with vodka, sarsaparilla, rose & lime peel syrup topped with soda; the Chettinad G&T, featuring gin, house made nannari tonic water and watermelon cordial; and a Great State Aleworks' Simple Millet, a clean and crisp beer using local bajra, that pairs well with Chettinad spices.
That's everything you need to know; now you best curry up and make that reservation.
Getting there: The Bombay Canteen, Unit 1, Process House, Kamala Mills, S.B. Road, Lower Parel, call 49666666, www.thebombaycanteen.com, May 6 to 19, 2019, lunch: 12 pm to 3.30 pm (a la carte) and dinner: 7 pm to 11:30 pm (a la carte); Chettinad Meal (limited seats; minimum two people; only on pre-order; only available at dinner) Rs. 1,600 plus taxes per head for vegetarians, and Rs 1,800 plus taxes per head for non-vegetarians.
*This post is sponsored by Bombay Canteen*
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