Bombay Bread Bar, Spring Street, SoHo, New York City.

One of my favourite all time NYC meals was at Chef Floyd Cardoz & Danny Meyers (now sadly closed) “Tabla” some 10+ years ago and so when I visited NYC in 2017 I was excited to visit Pao-Walla, Chef Cardoz’s new restaurant. Pao-Walla has, since then, been converted into the Bombay Bread Bar (The Bread Bar or small plates concept being my favourite thing about Tabla all those years ago) and it was a given I would revisit The BBB during my short time in NYC.

The small SoHo restaurant was bustling with after work drinkers and diners and I grabbed a seat at the kitchen  counter with a Tamarind Margarita ($14) and tried to narrow down what to order. My jet lagged brain was somewhat overwhelmed by the choice of delicious sounding dishes, from the Paneer & Roasted Cauliflower Makhani with Fenugreek & Tomato Curry ($16) to the Goan Crab Cakes with Goan Spiced Avocado & Tamarind Chutney ($18) and just about everything in between, but in the end I settled on the Egg Kejriwal Toast, with Cheddar Cheese & Coconut-Chili Chutney ($14) as I had been such a fan when I tried it at my friend Yash’s (a business partner of Chef Cardoz) restaurant The Bombay Canteen in Mumbai.

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I was excited to see Chef Cardoz was in the restaurant that evening and after introducing myself, and extolling the culinary virtues of Burmese food (in an attempt to get him to visit Yangon on a culinary research trip!) he very kindly sent out a complimentary dish of the seasons first Ramps which he cooked in the wood burning oven with knobbly heritage carrots and the most delicious roasted lime topped with chilli & salt that you squeezed over the finished dish for an extra kick – I could have eaten another 6 straight they were so good!

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Egg Kejriwal is a retro 1960’s dish from Mumbai that has seen a return to popularity in recent years (no doubt their inclusion on the menus at The Bombay Canteen and The Bombay Bread Bar has played a big part in this)

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Whilst Eggs Kejriwal is traditionally made with sliced cheese, chopped chillis & a fried egg on toast, at the Bombay Bread Bar they have adapted the recipe to use brioche, topped with a fried egg smothered in Cheddar cheese, and a Serrano chilli and coconut chutney. They also cook the egg kejriwal in their striking wood burning oven (painted to look like a tiger!) to give it a rich, smoky flavour – oh so good!

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I would definitely go back to The Bombay Bread Bar, well, I mean I still haven’t tried the cauliflower makhani or the crab cakes, and their $49 Bombay Bread bar Experience (Bombay Bhel Puri, Bombay Three Chili Chicken Fry, Paneer & Roasted Cauliflower Makhani, Rice Flaked Halibut, South Indian Rasam Goan Pork Ribs Vindaloo, Lemon Rice, Bombay Dal Fry & Choice of Kulfi or Tapioca Pudding) sounds just amazing – although something to experience with a friend and not solo!

The Bombay Bread Bar

195 Spring St. at Sullivan,
New York, NY 10012
212.235.1098
info@thebombaybreadbar.com

Mon, Tue, Sun 5pm-10pm (bar til 11)

Wed–Sat 5pm- 10:30 (bar til 11:30)

Brunch

Sat, Sun 11am-3pm

 

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