Bombay's bindaas bite
Tongue teasing delicacies waiting to be savoured.
TITILLATION AND nothing more that's the essence of Bombay Kabaabs (since 1959), a two-month-old, no-frills café on Miller's Road. With the easy-does-it eatery, Shabaz found that Bangalore can bite Bombay's bindaas bait. Fine dining frills are out. Fun's in, and with it, the new menu that attends it. Frankies, Beja Fry, Baida Roti, and Gurda Fry all make for a new eating-out experience in Bangalore. The men scripting these delights are no pretenders either. They have been catering to Bollywood parties for more than 40 years, and so, must know a thing or two about titillation.
On the restaurant's spartan stucco walls hang large photographs of "scenes" from Bollywood parties with the "lead actor", Haji Oomer, a common denominator, posing with stars such as Shatrughan Sinha, Sanjeev Kumar, Raj Kapoor, Amjad Khan, Dara Singh, and Pran.
Haji Oomer's Kabaab stall on Hill Road, Mumbai, used to be a hit.
Mr. Shabaz's profession is real estate. His passion is food. And so, with wife Jahanara, who designed the interiors, he brought to Bangalore another joint which can satisfy about 30 hungry hangers-out at a time and many more takers-away and munchers on the move. "With Bombay Kabaabs, Bangaloreans, who can't stop for a bite, now simply pick up a frankie and dine while they drive," says Mr. Shabaz, who adds that Fridays, Saturdays, and Sundays are usually the "house-full" days.
It's only the word-of-full-mouth that has been bringing in eager eaters, and is proof that Bangalore is ready for something new. Sadiq Mulla Shariff on Bombay Dum Mutton and Chicken Biriyani, Pappu on the Tawa with his Beja and Gurda Fry, Anwar Bhai on Sheekh Kabaabs, Fahim Ahmed on Baida Roti and Mohammed Mukhtiar on Egg Kachumber means it's novelty on the menu and still easy on the pocket.
Aromatic Biriyani with it basmati fragrance and raitha is just Rs. 40, the Gurda Fry, Rs. 25, Sheekh Kababs and Kheema Baida Rotis, Rs. 30. A foursome can feast till they feel fulsome for a mere Rs. 150. The kabaabs are mildly spiced and allow for do-it-yourself detonation with the accompanying sauces and tamarind chutney.
This feasting is now possible only between 6 p.m. and 11.30 p.m. but Mr. Shabaz plans to throw it open from 11 a.m. to 3 p.m. once he manages to rope in an exponent going by the name Ustad and a reputation to match from Mumbai. This is when he will be able to dish out Paya (trotters) besides rotis and parathas.
Like the frills, Mr. Shabaz and Ms. Jahanara have kept out artificial colours and have replaced them with loads of good humour and warmth. Mr. Shabaz's next step could be to the terrace where he plans another section in three months from now and then on to Kuala Lumpur.
Bombay Kabaabs can be contacted on 3333448.
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