Hong Kong’s culinary luminary chef Manav Tuli has brought his magic touch to Dubai with the soft opening of The Bombay Club at Jumeirah Marsa Al Arab.
In the chef’s second restaurant venture, The Bombay Club at Jumeirah Marsa Al Arab is a homage to India’s rich culinary heritage and showcases the talents of a chef that brought one Michelin star to CHAAT at Rosewood Hong Kong.
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The glamorous design of The Bombay Club, as envisioned by AvroKO, seamlessly transitions from day to night. By day, the soft green tones and exquisite fabric accents invite guests to savor breakfast in a setting reminiscent of an old-style mansion with a contemporary twist, reflecting the charm of British Raj India.
As night falls, the operable ceilings open, and a chandelier inspired by peacock feathers descends into the space. The ambience shifts further as the lighting feature of the one-way mirror reveals columns adorned with artwork that captures the opulence of a bygone era when travel and fashion flourished.
At The Bombay Club, guests will embark on a sensory voyage through India’s past, reminiscent of the Gymkhana lifestyle during the British Raj era. Transporting diners to a bygone era of opulence and refinement, the new restaurant will present a menu that’s a culinary ode to the vibrant coastal city of Mumbai, offering an array of traditional Indian delicacies designed for sharing.
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Signature dishes will include succulent Tandoori Wagyu Beef Cheek, featuring tender Wagyu with warming notes of cinnamon and ginger; exquisite Bohri Lamb Biryani made with aged basmati rice, saffron and rose water; and new Mumbai-inspired dishes such as the Chicken Baida Roti or chicken mince and egg parcels; Konkani Lamb Chop with pomegranate, garam masala, and kopra; and a Malwani Prawn Curry infused with byadagi chilli and coconut.
The drink menu at The Bombay Club features a selection of notable choices, including the Amrut Fusion India Single Malt Whisky and Roots Kanela Liqueur. From the bold and flavorful Masala Fashion, banana-infused bourbon, Masala tea syrup, and bitters, to the refreshing pineapple and turmeric-infused Golden Serenity, each cocktail is a perfect blend of carefully selected ingredients.
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Joining The Bombay Club’s team as resident Head Chef is Kumaran Balaji, a distinguished culinary professional with 17 years of experience in leading award-winning kitchens. His career includes roles at prestigious establishments such as Oberoi Hotels & Resorts in India and Black Sheep Restaurants in Hong Kong, where he showcased cuisines inspired by Indian royal kitchens.
Kumaran’s expertise in Indian cuisine, with a focus on heritage dishes and culinary traditions across India, aligns perfectly with The Bombay Club’s vision of offering a unique dining experience inspired by India’s rich history and flavours.
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