Is it possible to enjoy Mumbai Street Food in an elegant, fine dining space? Yes, at The Bombay Club in The Dhan Mill Compound, Chhatarpur, Delhi.
A fuss-free, urban spot to chill with friends and family over keema pav, appam, and a lot more cocooned in a chill Bombay vibe.
Perched on the second floor, this expansive café blends nostalgia and modern sustainability, echoing the essence of Bombay’s Coastal charm. The cafe’s design captures the essence of sun, sand, and sea. Warm sunlight pours in through panoramic windows, cane furniture whispers of sandy beaches, and soft blue touches carry the calm, endless feel of the ocean.
Key design highlights include two hand-crafted mosaic art pillars created using upcycled ceramic tiles from the original location, a hand-painted wall showcasing traditional Parsi motifs, and sun-drenched interiors that nod to South Bombay’s easy elegance.
Diners can spend time browsing through books as there is a Reading Pod by Kunzum. A live food counter and a retail corner offering Bombay Club’s signature condiments and snacks further enhance the immersive experience.
The Culinary Voyage
Bombay Club brings the soul of Bombay to the urban table, a one-of-a-kind café that fuses the city’s iconic street eats, rare Parsi delicacies, and bold coastal flavors, all served in an urban, relaxed setting.
Let's have a look at some of the Signature Vegetarian Dishes:
Ragda Pattice (Street Style): A classic Bombay street food made with spiced white pea curry topped over golden-fried potato patties, garnished with chutneys and sev.
Bombay Sandwich (Street Style):
A triple-decker toast filled with vegetables, chutney, and spice blends — evoking every Mumbaikar’s favourite roadside bite.
Berry Pulao (Parsi): A fragrant rice dish studded with tangy Iranian barberries, nuts, and fresh herbs, reimagined in a vegetarian version that doesn’t skimp on flavour.
Egg Sambol Hopper (Coastal): Inspired by Southern coastal cuisine, this dish features a crispy rice flour bowl filled with runny egg sambol and fiery red chutney.
Bombay Style Sizzler (Street Style): Served on a smoking hotplate, this veg sizzler comes with stir-fried vegetables, schezwan sauce, and Bombay-style noodles or rice.
For non vegetarian diners, there are more tempting options.
Signature Non-Vegetarian Dishes:
Salli Boti (Parsi): Tender mutton slow-cooked in a sweet-sour tomato gravy, topped generously with crisp potato salli — a true Parsi comfort classic.
Keema Pav (Parsi): Spiced minced lamb served with pillowy buttered ladi pavs, bringing the Irani café vibe straight to your table.
Chicken Chettinad (Coastal): A bold and fiery South Indian dish, made with freshly ground spices and coconut, served with appams or rice.
Meen Porrichatu (Coastal): A Kerala-style fried fish, marinated in spices and pan-seared to crispy perfection, served with tangy raw mango chutney.
Bombay Style Sizzler (Street Style – Chicken): Served hot and sizzling with juicy marinated chicken, grilled vegetables, and smoky sauces over rice or noodles.
At Bombay Club the Signature Drinks are very popular like -
Smoked Orange Kombucha:
A house-fermented drink with citrus notes and hints of smoky depth, perfect for a summer afternoon
Cherry Wine Kombucha:
A bold, tart, and slightly fizzy brew that makes for a great non-alcoholic aperitif.
Kokum Mary Mocktail:
A spicy and tangy homage to the Bloody Mary, with a Konkani twist using kokum extract and house spices.
Bombay Berry Soda: A nostalgic fizzy drink that blends seasonal berries with Indian spices reminiscent of a Bombay summer.
And my favourite is, no guesses here - Bombay Club Coffee. It's a special coffee, just the way you get it in Bombay.
Head Chef & Consultant -
Anahita Dhondhy -
Her curatorial vision continues to shape the menu. Her deep-rooted passion for Parsi food and Bombay’s diverse culinary landscape lends the place its signature voice; one that blends memory with bold, playful reinterpretation. From Irani-style cutlets to coastal curries, street-style chaats to Coastal stews and indulgent fruit sundaes, the menu carries forward a legacy of comfort, culture, and authenticity. She says, "At Bombay Club, our food philosophy is rooted in celebrating the incredible diversity of Mumbai’s culinary landscape from nostalgic street food and classic club bites to hearty home-style Parsi dishes and coastal Konkani flavours. We’ve brought it all together through old-school sizzlers, ragda pattice, chaat, sandwiches, and more paying tribute to the bold, vibrant spirit of Maharashtra on every plate."
Amanda Bhandari, Founder of Bombay Club
I was so happy to meet the young owner Founder of Bombay Club, Amanda .
She said, "The overwhelming love and support from our patrons have been truly humbling. At the heart of it all is our passion for making Bombay’s local food more approachable, served in a warm, urban café setting that feels both familiar and fresh. This is just the beginning; we’re excited to take this vision to different parts of the city, one café at a time."
Conclusion
Most places offer either a modern twist on street food or focus on one regional style. But here the dynamic Founder, Amanda has brought together the layered history of Bombay on one menu from a humble vada pav to salli boti, from fish fry, appams to bun maska and Irani chai. She is telling the story of Bombay through its flavors.
As she sums it up, "It’s a space that feels lived-in, not staged where food brings people together, like it always has in Bombay."
No wonder the diners often see Amanda attending tables, taking orders, or personally greeting guests at her beautifully created Bombay Club. "I don’t see myself as just the owner, but as a host. I value attention to detail, clear communication with my team, and creating a space where both staff and guests feel truly at home," she signs off.
Details
Bombay Club
Dhan Mill Compound ,
100 Feet Road, SSN Marg, Chhatarpur, Delhi
