“We are most passionate about our team of energetic, driven individuals who make the restaurant tick and give our guests an incredible experience every time they visit. We’re also very passionate about the incredible, rich, and diverse culture, history, cuisines, and traditions spread across our country. We wish to highlight these at our restaurant in fun, new ways that get the current generation of Indians excited and brimming with pride. It is our constant endeavour to move forward by going back to our roots and heritage.”

Sol Kadhi ceviche of local red snapper; fried egg on brioche with chutney; and corn fritters with sea purslane.

Chef Thomas’s vision is to determine the direction of The Bombay Canteen’s food. He has expanded the menu beyond Mumbai food, travelling to small towns to try the local food and to discover dishes that are unknown in the rest of India. Much of the food is ingredient-driven and seasonal. One famous dish – masala oyster mushroom – was created because Thomas decided to do something original with the humble mushroom that chefs don’t usually have time for.

“This groundbreaking restaurant has changed the way city diners perceive Indian restaurants. Chef-partner Thomas Zacharias travelled extensively across most of India to explore the rich culinary heritage of India and the lesser-known ingredients that inform much of regional cooking. The changing seasonal menu at The Bombay Canteen reflects this richness.” –Jasreen Mayal Khanna, Condé Nast Traveller India