Page 59 - UpperCrust e-Magazine Third Quarter 2024

BAWRI | EATING OUT

Litti, Smoked Baingan, Aloo
Chokha, Tamatar Chutney

Baby Palak, Grilled Baingan Salad, Pear,
Tomato, Cucumber, Imli, Yogurt, Maca-
Mix Bhajiya with Pickles damia Nuts
So her opening in Bombay was to be
expected and Bawri does not disappoint. It
is a 4,500 sq. ft. space and is cleverly sub
divided into separate areas, the central bar
which acts as the fulcrum of the restaurant
with seating, personalised two-person
seating, private areas with exquisitely
designed cane canopies which embellish
the aesthetics of the restaurant. As there
is much emphasis on kebabs and tandoori
items, guests have the opportunity of seeing
the chefs in action in an open-fire kitchen.
There is also a Koi pond which introduces
water to the restaurant. Bawri is festooned
with exquisitely woven crocheted ceilings
and the wall lighting is subtle, taking one
back in time to India before the advent of
electricity, aligning very much with the
notion of nostalgia. The welcome, which
involves the greeting with a shower of
rose petals sets the tone, the idea of being
special and being invited into a space which
is unique and singular. On being seated, the
staff would offer a traditional surai made
to look like a vintage piece being made in
copper, an invitation to use your hands.
These are some of the traditional elements
which hark back to a kinder and more
leisurely age.
The theme of the restaurant is the
exploration of nostalgia; it seeks to
recreate home-style cooking, using quality
ingredients, and is the very antithesis of Gucchi Stuffed

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