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(Banana) leaf through The Bombay Canteen’s big book of Canteen Pop-ups and be careful not to drool when you get to the newest chapter. 

After their Assamese and moms-who-cook collaborations, make way for The Canteen Karnataka Feast, on until November 15. 

For this spread, Vishal Shetty and Divya Prabhakar of The Bengaluru Oota Company have travelled to Mumbai, bringing with them Gowda and Mangalorean cuisines of Karnataka. Their two-week collaboration with Bombay Canteen chefs has resulted in an authentic Karnataka feast served on banana leaves, with a rainbow of dishes ranging from meat to moong.

Begin with the traditional Kosambri, a breezy salad of cucumber, coconut and moong dal tempered with mustard seeds; and hot, crunchy Goli Baji, deep fried Mangalorean fritters. Other delicacies include crisp Kane Fry; succulent Mamsa Saru a mutton cooked in a dark gravy; Karamani Palya, amaranth leaves cooked with green chillies and black eyed peas; and of course, shots of tangy rasam. End with Chiroti & Ghasaghase Payasa, a festive flaky pastry served with a poppy seed pudding. To add to the experience, The Bombay Canteen has created a few fancy drinks, so go ahead and try the Kokum Spritzer, sparkling wine with white rum, kokum syrup and cranberry juice or the Red Rice Cooler, red rice infused vodka, spiced Grenadine, Angostura bitters with orange and pineapple juice.

Commitment phobes can order the specials as and when they like off an a la carte list, and those who’d rather fall head over heels in love with Karnataka’s kitchens, opt for the Yele Oota or banana leaf experience, a curated vegetarian or non-vegetarian meal (priced at Rs 2,400 and 2,800 respectively for 2 people), featuring 13 dishes! 

One for each month of the year, plus another for when you don’t want to let go. 

Getting there: Canteen Karnataka Feast at The Bombay Canteen, Kamala Mills, Lower Parel, call 49666666 or click here for reservations, Rs 2,400 and 2,800 + taxes, respectively for 2 people. On until November 15. 

***This post is sponsored by The Bombay Canteen***


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