The Bombay Cartel; an Exclusive Vegetarian Restaurant Launches in Juhu

South Bombay’s much-loved resto-bar, The Bombay Cartel (TBC) opens doors at Juhu's tallest commercial space, the Tiara Building.

Spread over two-level, the rooftop offers breath-taking views of the cityscape along with a mild soothing gush of sea breeze to transport your senses into a state of calm, taking your mind off the urban chaos.

Known for their lip-smacking multi-cuisine vegetarian fare of unique small plates, wholesome large plates, comforting soul food, exquisite drinks and craft cocktails, one can expect a great modern dining space with a ravishing bar that hosts dedicated nights for Live Music and DJ Nights.

“Food is the backbone of our brand. Drinks may be the same everywhere but people will only come back only for good food. Our thought process was that the food has to be basic, good and consistent. It should make people happy and everyone should go home with a smile,” shared Rahul Bhansali, co-founder, The Bombay Cartel.

Designed by Architect Summesh Menon, the spacious interiors of the Juhu outlet represents his quintessential style, blended intricately with the design ethos of The Bombay Cartel and its founders. A sensory-rich space with meticulously crafted efficient design solutions, there is sophistication and vibrancy in everything from the bespoke pattern terrazzo tiled flooring to the pebble granite leather finish bartop to Menon’s signature arches, and cosy, comfortable seating. The signature space resonates with everyone at some level or another.

Inspired by the Narcos series that the founder and their friends were watching at the time they launched the first outlet in 2015, they came up with the name ‘The Bombay Cartel’ and thought it was apt with their vision of expanding the cartel to other places in the city and other cities as well. In no time, The Bombay Cartel became the talk of the town even after it moved to Hubtown, Breach Candy and has continued to be a favourite among SoBoites when it shifted to Kamala Mills in 2020. The new outlet at Juhu to is all set to make some noise in the city's F&B circuit.

In a world where offering non-vegetarian food helps businesses grow, Bhansali stays true to his beliefs and knows his audience as well. “For South Bombay and Juhu alike, vegetarian is the way to go and offering options to Jains is a must and that is what we are here to offer. Think of a veg dish and we have it, think of a Jain variant, and we have it,” he added by pointing that the vision is to use an interplay of a global cooking style using local, seasonal produce to make world-class vegetarian food that suits the Indian palette.

Designed by an in-house team of marketing experts, the menu looks enticing with lip-smacking pictures of the original dish, without making the design look too busy. “You get what you see, a concept inspired by the city's famous Udupi restaurants that have pictures plastered on the wall. Of course, we weren't going to do that but we wanted to add a visual appeal to the names you read on the menu,” he concluded.