India’s culinary history spans thousands of years, influenced by diverse cultures, religions, and regions. In the 1970s and 1980s, Indian dining was dominated by North Indian, Mughlai, and Punjabi cuisines, with limited exposure to lesser-known regional flavors. Bombay Brasserie emerged during this time, focusing on introducing a variety of regional Indian dishes.
Karan Sunil Kapur, executive director of K Hospitality, told ANI that the restaurant aimed to bring authentic regional ingredients and techniques to the forefront. However, early challenges included sourcing ingredients from remote areas and familiarizing diners with regional cuisines, as reported by ANI.
The restaurant relaunched in 2014, adapting its menu to reflect changing dining preferences while retaining regional elements. The ambiance was also redesigned to incorporate elements of Indian culture and contemporary design. Locations, such as the one in Colaba, Mumbai, feature details like handwoven textiles and antique artifacts inspired by Indian traditions.
The restaurant currently operates outlets in several cities, including Mumbai, Bengaluru, and Kolkata, with plans for further expansion. Its focus on regional cuisines continues to reflect the diversity of India’s culinary heritage.