Embed Size (px)
DESCRIPTION
Busaba, Bombay's first pan asian thai restaurant serving a wide range of asian cuisines including burmese, korean, cambodian and Tibetan.
Citation preview
Busaba Mumbai
Colaba | Lower Parel
Busaba, Bombay's first pan asian restaurant serving a wide range of asian cuisines
including burmese, korean, cambodian and Tibetan.
www.busaba.net
About Busaba• 2001 gave birth to Bombay’s first Pan Asian restaurant that would go on to capture the
minds and hearts of the city’s swish set of foodies. Founder and executive chef Nikhil Chib created India’s first South East Asian Restaurant giving the city a cuisine most had only heard of.
It has has held its own and carved a niche market for itself thus proving many naysayers wrong. Busaba’skitchen boasts of a past repertoire of downright phenomenal authentic Asian chefs who have been invaluable to its irreplaceable style and aura.
Having completed 12 years,Busaba remains a celebrated eatery and nightspot in South Bombay. It also continues to hold a special name in Bombay for aspecial dining experience.
Known for its Burmese Kauksweand Chocolate Fondant, Busaba bubbles with lively energy and aims at giving every customer a great value added experience coupled with outstanding palette satiating food!
Busaba, Lower parel is a replica of its elder sister but its ambience happens to have an industrial faddish sharpness as its main definition while the food and service remain alluring and warm yet soulful.
www.busaba.net
The Chef!
Nikhil Chib has been in the business of food since 1995 and has traveled the world in search of the tools and techniques to perfect his art. From catering Burmese food to the influential and powerful of Mumbai to running a bohemian grill and bar in Goa to founding Busaba, Nikhil has scaled across many plateaus working towards culinary excellence.
Nikhil Chib perfected how to make Burmese Kaukswe and Tibetan momos thanks to the help from his grandmother. With these recipes Chib launched a small catering business in 1995 and received an overwhelming response. In just 5 years the company catered to over 1000 hi-end clients. He traveled to Thailand, Vietnam, and France bringing back many dishes to add to his menu. In 1999, he opened a restaurant in Goa called Busabong.
In 2000, Busaba in Mumbai was born.Busaba lived on to become a highly acclaimed restaurant and lounge bar known for serving the best in bona fideSouth-East Asian cuisine as well as one of Mumbai’s hot spots for nightlife in the city. In 2005, Chib relocated to Paris and redefined his culinary style after attending ’Ecole Superieure de Cuisine Francais. In his time there, he had the privelege to work with top chefs such as Michel Troigros and Pascal Babbot.
www.busaba.net
Popular Dishes From Our Menu
www.busaba.net
Popular Dishes From Our Menu
www.busaba.net
Popular Dishes
Chicken Momos Corn Cream Water Chest NutsGado Gado
Pla Lat Prik Popcorn ShrimpVegetable Tempura
www.busaba.net
Busaba In The Press
www.busaba.net
Busa Unimited Lunch
www.busaba.net
Contact Us!Busaba Colaba• 4 Mandlik road
ColabaMumbai 400001
• [email protected] + 91 22 22043769/79/72
Direct + 91 22 22882808/2797Operational 7 days a week
12 pm to 3 pm and6:30 pm to 1 am
Busaba Lower Parel• Todi and Co
Mathuradas mill compoundN.M Joshi Marg Lower Parel
Mumbai 400011• [email protected]
Tel + 91 22 67478971/72/73/74Operational 7 days a week
12 pm to 3 pm and6:30 pm to 1 am
Find Us On Social Media!
www.busaba.net
/BusabaMumbai
/BusabaMumbai
/BusabaMumbai
/BusabaMumbai
gplus.to/BusabaMumbai
