How Bandras Bombay Daak Celebrates The Diversity Of Indias Daaru Chakna

“Daaru” and “Chakna” are important phrases related to Indian consuming tradition. The first is a colloquial time period for any sort of alcohol, whereas the latter refers back to the snacks/sides typically served together with the drinks. One might draw a comparability to the combo of cocktails and small plates incessantly discovered at standard bars these days, however the essence of “daaru chakna” is decidedly desi and various – and that is what is well known at Bombay Daak. This bar in Bandra is helmed by Chef Niyati Rao and Sagar Neve (the duo behind the award-winning Ekaa), with Yathish Bangera because the Head Mixologist.

The menus characteristic regionally impressed delicacies, and most have anecdotes related to them. “I have always been enamoured with the drinking ‘kissa’s’ [stories] of many relatives and close friends and people in general – and how different yet vibrant they all are,” reveals Chef Niyati. Many of those discoveries sourced from her group have knowledgeable the curation of the menu. The group additionally performed months of analysis throughout the nation to know the intricacies of regional consuming traditions, their substances and their historical past. And they targeted not solely on the alcohol but in addition on the quite a few varieties of dishes it’s generally paired with. The bar’s title comprises a journey motif too. It is a reference to Bombay Duck or ‘Bombil’ – a neighborhood fish typically consumed together with alcohol in pre-colonial instances by folks belonging to the Koli group. The fish was once transported to Kolkata (then Calcutta) through a practice service referred to as Bombay Daak (‘Daak’ means ‘mail’ in Hindi).

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Bombay Daak blends pre-colonial Indian appeal, Japanese izakaya seating and a homely atmosphere. It’s not simply the foods and drinks – each factor of the decor and atmosphere evokes nostalgia and enhances the general appeal of the bar: sugarcane juice glasses, engraved aluminium invoice bins from Gujarat, customized ceramic cups crafted by native artists, rustic metal plates, hand painted kitchen tiles, and so forth. Other distinctive components embody a Gymkhana club-style “donor board” (with names of those that contributed to the bar’s imaginative and prescient) and classic lamps sourced from Chor Bazar – the latter was once a characteristic at British gentleman’s cigar whiskey bar within the 1900s.

Photo Credit: Nikhil Vaidya

Bombay Daak’s drinks tasting menu affords an interactive and immersive expertise, permitting company to have interaction with the cooks and mixologists in an open kitchen setting. The a la carte menu contains hyper-local drinks in addition to “Swadeshi Sips” – house-made spirits that pay tribute to conventional Indian liquors in a artistic approach. Each choice has been fastidiously sourced, crafted and offered. “One of the most fascinating discoveries during our travels was in Coorg, where locals craft Bird’s Eye Chili Wine – a fiery yet fruity concoction that inspired our Parangi Malu cocktail, paired with jackfruit and coffee bitters for depth. And from Nagaland, we bring you Zutho – a drink inspired by a family-guarded recipe made with rice, ranu, and water, offering a taste of the region’s rich fermentation culture,” Yash explains. Other highlights embody cocktail variations of iconic native delicacies. For occasion, The Whistle Podu (gin, Rasam Powder Hydrosol, Amaro, Caramalised Tomato) is a ‘savoury’ alcoholic tackle South Indian Rasam. Similarly, the Pahadi (with Tequila, Spiced Gin, Whey, Cucumber Juice, Buransh, Clarified Mint Cordial, Mustard Hydrosol) has been impressed by Kumaoni raita!

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The chakna menu is an equally wealthy tapestry of flavours and tales from throughout the nation. Chef Niyati deftly transforms conventional types of these bar bites whereas placing a stability between authenticity and adaptableness. She explains, “We start by respecting the integrity of regional flavours – the spices, techniques, and pairings that define them – while thoughtfully reinterpreting them to resonate with a cosmopolitan palate. This means refining textures, calibrating spice levels, and sometimes deconstructing traditional elements.”Every visitor is obtainable some free chakna to start out with: crisp potato papad dusted with a particular masala made by Chef Niyati’s mom and crushed schezwan chakli which is one other form of nostalgic nod. There’s ample selection not simply when it comes to vegetarian and non-vegetarian substances, but in addition when it comes to different preferences.

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If you’ll be able to deal with fiery delights, the potent Zhanzanit Kakdi needs to be no problem. Instead, when you want one thing calming and healthful, go for the Tangra Hangover. This vegan providing options soy-stuffed wontons enveloped in an fragrant sesame emulsion. We’re advised it has been impressed by Chef Niyati’s stepfather, who used to move to Tangra at 3 am to relish wontons and noodle soup as his most popular “hangover breakfast” after consuming. The Wai-Wai is one other noteworthy snack and it is made with 23 totally different substances. The group calls it “A Manipuri teenager’s rite of passage to adulthood and drinking.” More particularly, it was impressed by Singju, a kachumber typically loved with the native liquor over there.

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Among the seafood, do not miss the signature Bombil, Bumaloo, Bombay Duck. The bar’s eponymous ingredient is plated as crisp fried bites topped with kismoor and crushed nori. Meat lovers can uncover the distinctive texture of Meghalayan Smoked Pork by ordering the hearty Pork & Smoke. If you are simply dropping by for a fast chew and drink, savour Chef’s twist on Parsi bakery rooster puffs – Bombay Daak’s Duck Puff with a novel duck ghee roast filling. Some of those calibrations of robust flavours – whereas fascinating – can get fairly overwhelming when you attempt too many in a single sitting. If you face such a dilemma, take consolation within the heat morsels of Maska Bread – a gorgeously tender and buttery 110% Hydration bread enhanced by inexperienced mango and three varieties of cheese. If you are in want of a candy repair, go for the Cheese Cherry Pineapple. Here, the long-lasting skewers have been reimagined as a dessert that includes cheese biscuit, pineapple softie and Luxardo cherries.

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“Indian drinking culture has long been overshadowed by international influences, but at Bombay Daak, we aim to shift that narrative,” says Yathish Bangera. So when you’re stopping by Bombay Daak, you’ll be able to count on a scrumptious journey. You get a marvellous alternative to find India by means of sips and bites that mix novelty and familiarity.

Address: Shop No – 5 / 21, ONGC Complex, HIG Colony, Nityanand Nagar, Reclamation, Bandra West, Mumbai.