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Bombay Bustle

Address29 Maddox Street
Web Addressbombaybustle.com
Telephone0207 290 4470
[View Menu] 
Members and their guests (up to a party of 4) receive a complimentary welcome champagne cocktail or non-alcoholic cocktail on arrival on days shown. Please quote Luxury Restaurant Guide membership at time of booking.

Afternoon Tea
  £28 avg
(Based on two people enjoying three courses)
Standard exclusions apply.
Monday - Saturday: Lunch - 12noon - 2.30pm; Dinner - 5.30 - 10.30pm and Sunday: Lunch - 11am - 3pm and Dinner 5.30pm - 9.30pm
The kitchen team is led by Executive Chef Rohit Ghai who is of revered culinary pedigree having led several Indian Michelin starred kitchens, including most recently Gymkhana, Trishna and prior to that, Benares. The menu tasting plates are inspired by his travels to India, and the signature Jamavar dishes are based on his deep dive into the culinary wealth of The Leela, with its Corporate Chefs de Cuisine.


Inspired by the Dabbawalas, the institution of men who use Mumbai's famed local railway to deliver home cooked meals across the city, Bombay Bustle will pay homage to the culture and people, whose expanse of origins from across India have influenced its culinary history. 

Designed by Fabled Studio, the space reflects erstwhile Bombay's train system, built as an offshoot of the first railway in British India, and vibrant art deco buildings juxtaposed with the organised chaos of modern Mumbai. Split over two levels, the dining room on the ground floor features two areas. The first, inspired by an old first-class railway coach, houses a pewter dining bar, complemented with pale green leathers and a terrazzo and Marmoleum floor. The second room draws on the strong art deco presence in the city, contrasting combinations of vibrant pink clay plaster walls with bottle green and candy pink leather upholstery, with tables that are marked with the legendary alpha-numeric markings, produced for the restaurant by the Nutan Mumbai Tiffin Box Suppliers Association. 

Inspired by the retiring rooms seen at Indian railway stations, the lower ground floor is enveloped with brilliant-cut glass screens and a timber panelled ceiling, with a seated dessert bar and deep booths for larger groups. The menu will see Rohit re-create some of the city's most loved dishes alongside his own family recipes, passed down by his mother. Seasonal delights, inspired by Mumbai and the surrounding areas, will include Misal pav topped with potato salli, Kolhapuri spiced spit roasted chicken, Seabass and scallop Tawa Pulao along with Kerala style ishtew with idiyappam and a sweet double ka meetha with tutti fruity masala milk and almonds. Reminiscent of Samyukta's school days, where lunch was delivered by the Dabbawala, there will also be tiered tiffin dabbas.

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