Taj Dubai’s Bombay Brasserie expands menu
New dishes include aash soup, bamboo chicken biryani and chilli kulfi
The menu is inspired by traditional cooking methods intertwined with modern culinary techniques and flavours.
The dishes introduced by the restaurant’s chef Vikas include the aash soup, the wild rice tuna salad, the deconstructed samosa chaat, kale and smoked cheese kebab, pathar-ka-gosht and the bamboo chicken biryani.
Desserts include kulfi, in flavours such as chili, rose, mukhwas and gulab jamun.