This is a review of Assamese food festival at the Bombay canteen 3rd April 2027 to 16 th April 2017
To read more about Bombay canteen pls click here.
In a nutshell:
An Unmissable food festival in mumbai (specially for people from eastern part of india and anyone else who appreciates good, flavourful but subtle food.
Cuisine type : vegetarian & nonvegetarian
Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. http://www.yummraj.com does not have even one featured / sponsored reviews. YUMMRAJ believes in going to a restaurant in anonymity, as a normal guest, experience everything & give a honest account of the same to you.
I rate all the food items & then give a final overall rating which is a simple average of the individual item ratings. What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster
Short description- in case u r in a hurry:
We read about this festival on the social media and called in advance to book for a table. As expected, they had long reservation queues.
Gila pitha with Assam tea. A crisp chhena jalebi lookalike that is made from rice flour and jaggery – perfectly crunchy, sweet and bitter aftertaste – brilliantly balanced. Excellent. Loved it. Rate it 4.5/5
Baingan (aubergines) and Sesame seeds pithika was outstanding, unbelievable and just beyond words. Flavours of aubergines was intact while that of sesame seeds made their presence felt. The sesame paste tasted magical and elevated the roasted aubergine to a new level. Rate it 4.95/5
pumpkin leaves and tender jackfruit seeds curry was very enjoyable. The rough textured pumpkin leaves and their unique taste was so nice. The jackfruit seeds were soft and tender. The thickened thin gravy was superb. We enjoyed several spoons of it just as it is, like a soup. Rate it 4.5/5
Torai (ridge gourd) and bhetki fish thin gravy was excellent. They had added fish stock while cooking do that flavours of fish get incorporated into the gravy. Flavours of pannch phoran masala were evident and enjoyable.
Unlike at Assamese homes, the fish was cooked separately ( boneless and skinless) and served with the tenga ( thin gravy). This ensured that the fish was very flaky and unbelievably juicy. It was super fresh and tasty too. Rate this dish 4.75/5
Baby potato fry was unstoppable. The hand Wud race to the bowl to pick more and quickly transport to the mouth. Wow. The extra small potatoes (cooked with skin) were brought from Assam for this event. Very very tasty and juicy. Rate it 4.75/5
Daal with Lauki/ghia/doodhi (bottle gourd) and Assamese coriander leaf ( that is what we were told) was very good to taste – subtle, not in the face, very enjoyable texture, great taste. The lauki was a bit over cooked. Wud hv preferred it to retain its texture a bit more.
Rate the dish 4.75/5
We got a complimentary dessert by accident – someone else’s anniversary tart arrived at our table by mistake . We sent it bk to the kitchen but the chef sent it once again to us….,, well we had a faboulous kairee mango tart – tangy, sweet. Brilliant within. The tart base cud hv been better.
Overall rating of food at Assam festival averages out to 4.6/5
Wud highly recommend……