However, although Arora plans to unveil a new and innovative menu, long-term fans of the Bombay Brasserie need have no fear.While updating and modernising dishes with his unique touch, he promises to retain the traditional heart of the Gloucester Road institution.
Most recently, Arora was the sous chef at Masala Bay Restaurant at Taj Landsend, a specialty fine-dining restaurant with interactive cooking and a display kitchen. It was here that his reputation as a culinary innovator with a passion for exciting and creative dishes developed, leading to his new position as executive chef at the Bombay Brasserie. Arora brings with him a vast knowledge of authentic Indian cooking and a flair for flawless presentation that will ensure that the Bombay Brasserie remains the pre-eminent Indian restaurant in London.
And the menu…
Some dishes, such as Sev Batata Puri (small puris topped with cubed potatoes, gramflour straws, sprouted lentil covered with mint, tamarind and chilli chutney) and the irresistible Lamb Chops with Ginger and Green Herbs, have been on the menu for 25 years and are as enduringly popular as the Bombay Brasserie itself. New dishes will include exciting starters such as Kashmiri Chilli and Curry Leaf Prawns together with main courses like Karwari Fish Curry from the coastal region cooked in coconut milk and spiced with Bedki Chillies. The menu will also include a whole host of new vegetarian dishes such as Lasooni Palak, Baingan Bhartha, Paneer Khatta Pyaaz and Dahi Pakodi Kadhi. Conscience of changing attitudes and healthy lifestyles, the Bombay Brasserie is also introducing a more interactive menu, giving diners the choice of dishes prepared with a light oil or traditionally with ghee.
The new menu will make its debut on 26 June, kicking off the 25th Anniversary Celebrations that will continue until December. Look out for the upcoming Celebration Table, spectacular give-aways, visiting chefs, a fashion show and much more!