Bombay Club, the café known for reflecting the flavors and nostalgia of South Bombay, has shifted into a larger space within the same Dhan Mill compound after operating for three years in its original location. What began as a 28-seater café has now expanded into a 40-seater format, with a reimagined layout that blends dining, curated retail, and community engagement.
Located in the former grainhouses of The Dhan Mill, the café has steadily built a presence in Delhi’s hospitality scene with a focus on Bombay’s culinary and cultural references. The revamped space brings together several elements under one roof, including a live food counter, a retail section featuring house-made products, and a reading pod developed in partnership with bookstore and café chain Kunzum.
At the center of this evolution is Amanda Bhandari, who brings over a decade of experience in the F&B industry. Her vision for Bombay Club has been to create a space rooted in personal memory and regional identity. She continues to collaborate with Chef Anahita Dhondhy, whose expertise in Parsi cuisine and Bombay street food continues to shape the brand’s menu.
“What we’ve built here is a reflection of everything we love about Bombay – its food, stories, people, and pace,” said Bhandari, while speaking about the expansion.
The new menu, curated by Chef Anahita Dhondhy, maintains the café’s original culinary philosophy, serving familiar dishes from across Bombay’s cultural spectrum with a contemporary touch. Key offerings include Irani-style cutlets, coastal stews, and reinterpretations of street-style snacks.
The beverage menu includes Araku coffee, Kokum Mary, Bombay Berry Soda, and new additions like smoked orange and cherry wine kombucha, as part of their in-house ferment line.
With a focus on increasing engagement beyond dining, Bombay Club has introduced several new features:
Reading Pod by Kunzum: This dedicated space invites guests to slow down, read, and enjoy coffee in a quieter section of the café. Developed in partnership with Kunzum, the pod promotes literary interaction within the hospitality setting.
Live Food Counter: Drawing inspiration from Churchgate’s khau gallis, the café has introduced a live counter that serves Bombay-style street food in real time.
Retail Corner: The newly added section enables guests to buy items such as cookies, ladi pavs, house-made chutneys, and snacks. This curated selection allows the brand to extend its food philosophy into the homes of its customers.
The design of the new space incorporates coastal and Parsi motifs, blending functionality with a nod to heritage. Reclaimed ceramic tiles from the original location have been upcycled into two mosaic pillars. Hand-painted walls and traditional design elements continue to emphasize the cultural references of Bombay, while supporting sustainable reuse of materials.
“The restaurant is an extension of everything we built three years ago, only now it reflects our growth, our learning, and the community we’ve created,” Bhandari added.
As Delhi’s food and café culture matures, Bombay Club’s expanded location at The Dhan Mill exemplifies how niche culinary concepts are evolving into multifaceted hospitality formats. The larger space allows the café to retain its community-centered ethos while incorporating new verticals like retail and experiential engagement.
With a blend of comfort food, local references, and a more immersive design, Bombay Club’s updated format is aimed at offering a holistic experience in one of Delhi’s most popular lifestyle precincts.