OUR CUISINE
The Bombay Club’s classic cuisine is based on a complete Indian culinary experience reflecting the country’s regional tastes, style, and nuances, using the best ingredients.
Parsi Cuisine
Parsis originally came from Persia and settled in Bombay. Parsi food mainly consists of meat, however, vegetables are included in their meat preparations. The cuisine uses a variety of dry fruits and can be spicy, but it is rarely chili hot.
Goan Cuisine
Goa is a state along the western coastline, just south of Bombay. Goa was long colonized by the Portuguese and the cuisine, like the culture, blends elements of Portugal and India. Ingredients such as chilis, coconut, and wine vinegar are used extensively in Goan recipes. Occasionally the cuisine can be hot.
Mughlai Cuisine
The rule of the Mughals in Northern India began in 1526 and lasted 300 years. During this time, the royal kitchens of the Mughal emperors used exotic imported spices and new ingredients like nuts, which were not used Indian cooking before. These nuts were used to added body to dishes and to create gravies. The tastes of Mughlai cuisine are mostly mild. Today, a number of dishes from Northern India retain a strong Mughlai influence.
Coastal Cuisine
The four states of the Southern Indian Peninsula – Andhara Pradesh, Tamil Nadu, Kerala, and Karnataka – are located on the coast and their cuisine has a seafood focus. Keralites use black pepper, ginger, and coconut in most of their preparations. In Tamil Nadu red chilis, fresh coriander, and black pepper are used in abundance. People in Karnataka use cinnamon, cloves, and cardamom along with tamarind and coconut to spice up their food. In Andhra Pradesh, they use a combination of red and green chilis in their traditional basic mixture of onions, tomatoes, and ginger.