CT Review: At Gurugram’s SOBOMBAE, Bombay’s Streets, Homes & Memories All Show Up On The Table

It’s not every day that you sit in Gurgaon and feel like you’ve taken a flight to Bombay. But that’s exactly what happened to me at SOBOMBAE, the newest restaurant by Chef Ajay Chopra. In a city where Mughlai gravies and Punjabi classics dominate most menus, walking into a space dedicated to Bombay’s layered food culture felt refreshing and, honestly, exciting.

SOBOMBAE Is Delhi NCR’s New Taste Of Bombay

Helmed by celebrity chef Ajay Chopra, SOBOMBAE isn’t just another new opening in Delhi NCR. It feels like a love letter to old Bombay. And the experience starts much before the first bite. From the outside, SOBOMBAE looks elegant and contemporary. But once you step in, the energy shifts. The space is clean, spacious, and beautifully lit.

There’s a comforting hum in the room. Conversations float through the air. The décor balances nostalgia and modern design. You sense Bombay’s personality, its chaos, warmth, and character, but presented in a polished, relaxed setting. It’s the kind of place where you can come with family, celebrate with friends, or even sit back with a cocktail and let the evening unfold slowly.

And then the food begins.

Also Read: CT Review: At Grammie, Delhi’s New Wafu Spot, I Enjoyed Brothless Ramen And Pistachio Tiramisu

The Loud, Bold Flavours Of Old Bombay In Gurugram

The evening started with something simple yet deeply comforting, a welcome drink that looked like tomato soup but tasted like rasam. That first sip instantly warmed me. It had that South Indian touch that makes you relax into your chair. The Tender Coconut Ceviche was refreshing in the most beautiful way. There was sweetness, spice, acidity, and crunch, all in one bite. It felt coastal and playful, like a modern twist on a nariyal paani memory. 

Momos are everywhere in Delhi. But these? These were different. The East Indian Moilee Momos came filled with mock duck and coated in a rich East Indian moilee gravy. The gravy was the star here. It felt comforting and experimental at the same time. The Chicken Cafreal was intense, in the best way. Marinated in cilantro, green chillies, Goan vinegar, and coastal spices, it delivered layers of flavour.  The rechado baby potatoes soaked up all that flavour beautifully. Every bite felt strong and confident.

The Malvani Chicken Sagoti with Wade was comforting and deeply satisfying. The gravy was bold with spices but balanced. It wasn’t overwhelming or overly oily. Just rich, slow-cooked flavour that made you want to scoop up every bit with the wade. The Ghee Roast Mutton Haleem was flavourful and aromatic. The ghee added richness. The spices were beautifully balanced. But haleem is all about texture. Ideally, the mutton melts completely into the mix. Here, the texture could have been smoother. That said, the taste was still enjoyable, especially with the puffed pita on the side.

If I had to choose one dish to go back for, it would be this. The Pancham Poori Edit, inspired by Pancham Pooriwala, came with roasted pumpkin mattar and masala poori. This was my personal favourite. The curry was bold, spice-forward, and beautifully balanced. The Byculla White Mutton Bohri Biryani was easily one of the stars of the evening. Unlike heavily spiced biryanis, this one was subtle yet deeply rich. The rice was fragrant and perfectly cooked. The mutton was tender and infused with flavour.

The Cocktails Inspired By Bombay

The cocktail menu deserves its own moment. Each drink felt inspired by a part of Bombay.

• Tamarind Margarita

This wasn’t your basic margarita. The tamarind added tanginess, while the hint of curry leaf spice gave it an Indian twist. 

• Oh Alfonso!

This drink felt tropical and smooth. The basil added freshness, and the mango wasn’t overly sweet. It was balanced beautifully.

• Dadar Market Picante

Spicy tequila highball with brined chilli and jaggery-lime. This one had heat. But it was controlled heat. The jaggery added depth, making it more complex than a regular spicy cocktail.

• Opera House Martini

A saffron-kissed gin martini with orange bitters, it was elegant, aromatic, and refined. It’s perfect for someone who enjoys a classic but wants something slightly different.

• Ballard Estate Boulevardier

Made with whiskey, spiced vermouth, and bittersweet Campari, it was deep, rich, and slightly intense.

What I appreciated most was that the cocktails weren’t gimmicky. They were thoughtful, balanced, and designed to pair with the food.

Desserts – Ending On A Nostalgic Note

The Chai Biscoot Ice Cream was exactly what I hoped it would be. You could taste the tea clearly in the ice cream. The biscuits were soft and buttery and paired beautifully with the creamy scoop. Sagla Bagla was textured and beautiful. It was inspired by Bohri-style mille-feuille with rabri mawa crémeux, hazelnut praline crumble, and raspberry coulis. Creamy, nutty, slightly tart, every spoonful had contrast.

Dining at SOBOMBAE feels like taking a short trip to Bombay without leaving Gurgaon. It’s rare to find Maharashtrian flavours done authentically in Delhi NCR. And SOBOMBAE doesn’t try to tone them down or “refine” them for the North Indian palate. It serves them as they are, and that’s what makes it special.

Cover Image Courtesy: Mallika Khurana