“Daaru” and “Chakna” are essential terms Associated with Indian Drinking Culture. The first is a colloquial term for any type of alcohol, while the latter referrs to the snacks/sides often served along with the drinks. One may draw a comparison to the combo of cocktails and small plates frequently found at Popular Bars Nowadays, but the Essence of “Daaru Chakna” Is Decidedly Desi and DITESE – And this is what is this Celebrated 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 as the head mixologist.
The menus feature regional Inspired delicies, and most have anecdotes associateed with them. “I have always been enamoured with the drinking ‘Kissa’s’ (Stories) of many relatives and close friends and people in general – and how difference is Yet vibrant they all are,” Reveals chef niyati. Many of these discoveries sourced from her communication have informed the curse of the menu. The team also conducted months of research across the country to understand the intricacies of regional drinking traditions, their ingredients and their history. And they focused not only on the alcohol but also on the numerous types of dishes it is commonly paired with. The bar’s name contains a travel motif too. It is a reference to bombay duck or ‘bombil’ – a local fish often consumed along with alcohol in pre -colonial times by people belonging to the koli community. The fish used to be transported to kolkata (then calcutta) via a train service knowledge as bombay daak (‘daak’ means ‘mail’ in hindi).
Photo Credit: Nikhil Vaidya
Bombay Daak Blends Pre-Colonial Indian Charm, Japanese Izakaya Seating and a Homly Ambience. It’s not just the food and drink – every element of the decor and ambience evokes nostalgia and enhances the overall charm of the bar: SUGARCARCANE JUICE Glasses, Engraved Aluminium Bill Bill Boxes from Custom Ceramic Cups Crafted by Local Artists, Rustic Steel Plates, Hand Painted Kitchen Tiles, etc. Other Unique Elements Include a Gymkhana Club -Style “Donor Board” British gentleman’s cigar whiskey bar in the 1900s.
Photo Credit: Nikhil Vaidya
Bombay Daak’s Drinks Tasting Menu offers An Interactive and Immersive Experience, Allowing Guests to Engage With the Chefs and Mixologists in an open kitchen setting. The a la carte menu includes hyper-locks as well as “Swadeshi Sips”-House-Made Spirits that Pay Tribute to Traditional Indian LIQUORS in a Creative Way. Each option has been carefully sourced, crafted and presented. “One of the most fascinating discoveries during our travels in coorg, where locals craft bird’s eye chili wine – a fiery yeet fruity constitution that inspired our Parangi Malu Cocket, Paaired 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 ‘ Culture, “Yash explains. Other highlights include cocktail versions of iconic local delicies. For instance, the Whistle Podu (Gin, Rasam Powder Hydrosol, Amaro, Caramalized Tomato) is a ‘Savoury’ alcoholic take on South Indian Rasam. Similarly, The Pahadi (With Tequila, Spiced Gin, Whey, Cucumber Juice, Buransh, Clarified Mint Cordial, Mustard Hydrosol) Has Been Inspired by Kumaoni Raita!
Photo Credit: Nikhil Vaidya
The chakna menu is an equally rich tapestry of flavors and stories from across the country. Chef niyati defttly transforms traditional forms of these bar bites while striking a balance between authenticity and adaptability. She explains, “We start by Respecting the Integry of Regional Flavors – The Spices, Techniques, and Pairings That Define Them – While Thoughtful Reinterpreting Them to Resonate a cosmopolitan Palate. This means refining textures, Calibrating Spice Levels, and Sometimes DecoConStructing Traditional Elements. Masala Made by Chef Niyati’s mother and crushed Schezwan chakli which is another kind of nostalgic nod. There’s ample variety not just in terms of vegetarian and non-vegetarian ingredients, but also also in terms of other preferences.
Photo Credit: Nikhil Vaidya
If you can handle fiery delights, the potent zhanzanit kakdi should be no challeng. INTEAD, if you need something calming and wholesome, go for the tangra hangover. This vegan offering features soy-sutfed wontons enveloped in an aromatic sesame emulsion. We’re told it has been inspired by chef niyati’s stepfather, who used to head to tangra at 3 am to relation wontons and noodle soup as his preferred “Hangover Breakfast” After Drinking. The Wai-Vai is another notworthy snack and it’s made with 23 different ingredients. The team calls it “a manipuri teenager’s rite of passage to adulthood and drink.” More Specifically, it was inspired by singju, a kachumber often enzymed with the locore liquor over there.
Photo Credit: Nikhil Vaidya
Among the Seafood, Don’T 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 discover the distinctive texture of meghalayan smoked pork by ordering the hearty pork & smoke. If you’re just just dropping by for a quick bite and drink, savour chef’s twist on Parsi bakery chicken puffs – bombay daak’s duck’s duck puff with a unique duck ghee roast four. Some of these calibrations of strong flavors – while fascinating – can get rather overwhelming if you try too too many sitting. If you face such a dilemma, take comfort in the warm moorsels of maska ââbread – a gorgeously soft and buttery 110% Hydration bread enhanced by green mango and three types of cheese. If you’re in need of a sweet fix, opt for the cheese cherry pineapple. Here, The iconic skewers have been reimagined as a descert featuring cheese biscuit, pineapple softie and luxardo cherries.
Photo Credit: Nikhil Vaidya
“Indian Drinking Culture has long been overshadowed by international influences, but at bombay daak, we aim to shift that narrow,” Says yathish bangera. So if you’re stopping by bombay daak, you can expect a delicious adventure. You get a marvelistic opportunity to discover India through sips and bites that combine novelty and family.
Address: Shop No – 5/21, ONGC Complex, Hig Colony, Nityanand Nagar, Reclamation, Bandra West, Mumbai.
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