"Modest, excellent and affordable restaurant in Hawthorn"
Many of the best chefs can be found in the most unlikely
establishments,perhaps by choice, thus allowing their skills to be
maximised in a relaxed environment.
Raj Rawat is such a chef.
Coming from a background as executive chef in the Sheraton and Park
Sheraton Hotels in Chennai India and the Windsor Hotel in Banglore
India, Raj now applies his skills in the kitchen of the Bombay Beat
restaurant in Hawthorn.
His preparations of tradional entrees and mains stem from the best North
Indian recipes, light and delicious starters to full flavoured curris
of meat, chicken and fish.
Vegetarians are not left out, a variety of non meat dishes are part of the extensive menu.
The Bombay Beat offers an informal dining experience at a very
accessible location, an excellent wine list witout being extensive and a
menu with well known, and, interesting alternative courses
of fine Indian cuisine.
A Corporate Card discount of 10% is available for dine in only with a
minimum of six persons. Not valid with any other promotion or offer.
Reviews of the Bombay Beat are listed in Cheap Eats and Good Food Guide.
The restaurant is fully licensed for wine and beer, and. offer a BYO wine only option.
Lunch is available on Thursday and Friday from 12:00 to 2:30pm
Dinner is available from Monday to Sunday between 5:30 to 10:30pm.
Read the Food and Drink article below featuring The Bombay Beat Restaurant
Food & Drink
They hide away, some of the talented cooks, in the most unlikely kitchens.
Not too many years ago, Raj Rawat was executive chef at the Sheraton and
Park Hotels in Chennai India and the Windsor Hotel in Bangalore India.
These days he's happy in downtown Hawthorn, running an excellent Indian restaurant under the name of Bombay Beat.
Bombay Beat is a long standing, well established and well known eatery
in the heart of Hawthorn, boasting fresh off-white painted walls which
are hung with beautiful batiks and silkscreen of regal Indian scenes.
Simple tiles cover the floor and you sit on comfortable U-backed timber chairs at tables of bare craft wood.
All aspects of fine dining are provided, white fabric napkins, authentic
Indian metal cutlery and a rare but important part of dining are the
fresh, clean and hot plates provided prior to every course.
At the back of the restaurant the kitchen is exposed, this in itself
provides an attraction to the dining experience of Bombay Beat. The
authentic aromas emanating from the kitchen ensure the customer they
will be treated to something very special. The neatness, tidiness
and impeccable cleanliness add to the enhancement of this restaurant.
Raj has gathered one of the best limited wine lists available, not
extensive but covers well known and loved labels at a price which will
please everyone`s budget.
His style of cooking, North Indian tandoori and more, offers a vast
choice of traditional entrées, curries, skewered and baked delicacies.
His somosas ($6 for two) are as good as any around town, their filling
of potatoes and green peas just a little spicier than you might find
elsewhere, with a selection of roti`s and breads not seen in many Indian
In fact, Bombay Beat has a mature approach to Melbourne's palate,
believing their menu will satisfy any discerning diner who delights in
something special and different.
Chickpea-batter onion fritters (Onion Bhaji, $5.50) were delicious, thin
onion slices which retained their crunchiness, lamb-mince Sheekh Kebab
($7.15) with spices, chopped ginger, green chilli and one or two other
things provided a very exotic, herbal flavour.
Eight vegetarian mains preceded seventeen meat counterparts, what I
liked most was the finessing of complex spicy mixtures with such things
as fried mustard seeds and ground fried cumin.
The Achar Ghosht (lamb with mustards seeds, fennel and vinegar, ($13.20)
and the Chicken Tikka Butter Masala (chicken with green peppers, tomato
and chilli, $14.20) provided expertly balanced mires in which very
tender pieces of meat were submerged. Delicious rings of green peppers
and other complimentary flavours provided their part to the overall
All this with a variety of fluffy rice and a choice of breads, pickles and chutneys.
And while not departing a centimetre from the straight and narrow of Indian desserts, the finishers were of excellent quality.
Presented in a stainless steel cup on a turned brass pedestal, a
wonderful hot sweet and milky rice pudding ($4.50) was deftly enhanced
with saffron and topped with sultanas and almond slivers.
The dumplings of the classic Gulab Jamun ($4.50) were steeped in a smooth syrup with the perfect amount of rosewater.
Luck plays a big part in finding the best Indian restaurants. Some
people have their favourites and play favourites with places that
sometimes do not deserve their custom.
Do not hesitate with The Bombay Beat; this is an excellent restaurant
which stands out brilliantly in an area well served with eateries.
The menu and the wine list are a model for other restauranteurs who seek
to provide a quality product and not abuse their patrons' pockets.