Bawri, BKC – A Phenomenal Dining Experience
BAWRI, Chef Amninder Sandhu’s latest venture in Mumbai, has been on my wish list since the closure of Arth a few years ago. Despite my anticipation for its opening in Goa, I never made it there. However, when Bawri opened in BKC, conveniently close to my home in Khar, I knew I couldn’t miss it. From the moment I stepped in, I had goosebumps, especially with “Tu Jhoom” playing in the background—a first for me in a restaurant setting. We were greeted warmly with a shower of rose petals, and the staff’s hospitality and attention to detail were truly commendable.
Starting with the appetizers, we indulged in the potato basket chaat, sans the raw curd, accompanied by delectable aloo chaat cooked in homemade ghee, which added an unparalleled richness. The gunpowder paneer, stuffed in a black rice dosa and served with fresh coconut chutney, was another standout dish.
The Chittar Pittar selection comprised assorted papad and bhajiya, offering a delightful variety of flavors. The onion bhajiya evoked memories of home, and the raw mango pakoras were a delightful first-time experience.
Moving on to the mains, Chef Sandhu’s signature Dal Makhani, slow-cooked overnight, was a revelation—rich, yet not overwhelming with spices, leaving me licking my fingers in satisfaction. The Final Table Paneer Kofta, with its double-layered stuffing and subtle gravy, was equally impressive.
We rounded off our meal with the sinfully delicious Bawri Jamun—a generously sized gulab jamun stuffed with toasted dry fruits, a true delight to the senses.
Overall, my experience at BAWRI left me eager for a return visit.