This Bombay eatery has been named the Best Indian Restaurant

The Bombay Canteen competed with Delhi’s Indian Accent, Olive Bar & Kitchen, and Plum by Bent Chair, along with Bombay’s Masque and Masala Library, among other names. Last year, Indian Accent took the top spot.

 

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The vision behind the Bombay Canteen

Founded by the late Chef Floyd Cardoz, Yash Bhanage, Sameer Seth, and Thomas Zacharias — who has since stepped down as chef-partner and has been overtaken by Chef Hussain Shazad — The Bombay Canteen was conceptualised with the idea of celebrating India’s diverse regional flavours. The team’s mission was clear: to present familiar Indian dishes with a contemporary twist while using seasonal, locally sourced ingredients. Their goal was not just to serve food, but to offer a cultural experience through every plate, drawing from the traditions of home-style cooking across India’s many states.

From the outset, The Bombay Canteen distinguished itself by serving a menu that reflects the diversity of Indian culinary traditions, from the coastlines of Kerala to the streets of Punjab. Every dish, while grounded in tradition, is reimagined in creative ways that surprise and delight guests.

A menu rooted in Indian tradition

What sets The Bombay Canteen apart is its commitment to using indigenous ingredients and ancient cooking techniques in inventive formats. The restaurant’s rotating menu celebrates India’s regional diversity, featuring dishes inspired by local flavours, lesser-known recipes, and seasonal produce.

Some of the restaurant’s signature dishes are Chilled Sea Bass Sev Puri, a playful take on classic Bombay sev puri, featuring crispy fried chapati topped with cured sea bass, raw mango, nimbu chunda chutney, pickled Bhavnagri chilies, and sev; and Coffee Rasgulla Sundae, an Indian-style Tiramisu made of coffee-soaked rasgullas, rum-mascarpone cream, salted caramel ice cream, and almond brittle.

The restaurant also focuses on lesser-known ingredients like foraged greens from tribal regions, rare grains, and ancient vegetables that add authenticity to the menu.

 

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The Bombay Canteen’s focus on seasonal ingredients is further exemplified through its “Canteen Calendar,” which introduces new dishes throughout the year, depending on what is fresh and abundant in the market. For example, during the monsoon season, diners might find bhutta (corn) prominently featured in their dishes, while summer months bring in the vibrant flavors of mangoes, kokum, and jackfruit.

In just under a decade, The Bombay Canteen has not only become a mainstay of Mumbai’s culinary scene but also a symbol of India’s evolving food landscape. Its emphasis on reinvigorating traditional Indian cuisine and commitment to using local, seasonal produce has earned it numerous awards and accolades, including spots on prestigious restaurant lists globally.