New Menu alert: Moombai & Co. launches exciting and delicious food items to its menu
Moombai & Co. brings in additional variety to its #newfashionedandhonest food selection with much more options for entrée, main course and a separate non-alcoholic section for drinks.
Dubai, United Arab Emirates, December 10, 2018: Moombai & Co. located in the famous H Dubai launches its new menu range giving a refreshing edge to the Mumbaiya food served here. The new additions to this Indian Gastro Bar are introduced keeping in line with its #newfashionedandhonest motto.
Adorning the flavors of Mumbai, the new additions are a mix of traditional and innovative creations including Bharwan Mushroom, Tandoori Brocolli, Ajwaini Paneer Tikka, Veg Kolhapuri, Paneer Hari Mirch for the vegetarians and Pepper Calamari, Coconut Prawns Curry, Anda Bhurji, Shrimps and Beetroot Salad, Shrimps Biryani for the non-vegetarian lovers. The dessert selection now serves Bhapa Doi with saffron dust, Choco Pudding and Pistachio Biscuit Crips with flavored Ice Creams along with the classic Kulfi Platter and Baked Gulab Jamun.
Moombai & Co. now also has a dedicated section covering the non-alcoholics and additional cocktails, infused with the taste of favorite beverages tea and coffee like Chai Martini, Baba Budan Martini, Tara Chandi. There is something for everyone in the new menu, inclusive of Cocktails inspired from the Indian Street Club, Cocktails with Desi Tadka and Bottle Aged Cocktails. The new addition of, what does your sign say is a great fun way for recommendation of what items one should try out.
Commenting on the launch, Ashish Kumar, Head Chef at Moombai & Co. said, “The new introduction comes as a move to celebrate our anniversary and add to our offerings. With time, we have understood and explored the taste preferences of our valuable guests and this menu is crafted to suit and satisfy their tastebuds. We want to make it more fun, innovatively delicious and flavorsome. On the menu, a spice-o-meter is placed on each picture which clearly demonstrates the spice level of the very dish.”
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