The inner south is getting a refreshing new taste of Indian cuisine courtesy of undeniably accomplished owner and chef Dheeraj Varma.
Varma has been cooking for the last twenty years in many different formats, industries and cuisines. Up his sleeve is experience in five-star hotels, cruise liners, even Michelin Star restaurants. Since beginning his professional career in 2006, Varma has turned his time in the hospitality industry into an extraordinary adventure.
On December 21st of last year, after a considerable stretch of planning, testing, and most of all, dreaming, he finally opened his fresh new concept restaurant, Bombae Spritz & Kitchen.
“Hyde Park is a great crowd to serve up a somewhat experimental product.” Varma said. “The main idea behind Bombae is to showcase elevated global cuisine, because in the last 20 years I have worked around the world.”
“I am an Indian who has done Indian food a very different way, but at the same time my cooking style has been influenced by the various industries and places I’ve worked. My food, I would say, is a very evolved style of food. I don’t necessarily relate to straight up Indian food.”
On the menu is crispy pork skin with tomato mustard relish, Vindaloo chicken pie, vegetable potsticker dumplings with tiger sauce, and plenty more. Then for dessert grab a mango sorbet, chocolate basque cheesecake, or a selection of local cheeses. Enjoy a delightful glass of wine or a delicious mix of spirits, including 78 Degrees Gin or Archie Rose Vodka.
Varma is confident that Bombae will bring an intriguing new flavour and experience to King William Road, citing the thought processes behind the the menu: elevated, exciting, local, and travelled.
The fit-out and overall space was of high importance to Varma. He wanted to create an atmosphere that worked hand-in-hand with the menu and experience he intended to create. “Are you positioning yourself as a fun hangout space, is it casual?” Varma asked. “A lot of the Hyde Park clientele is somewhat feminine focused, and I wanted to honour that.
The name, Bombae, comes firstly from his Indian home city Bombay, with the ‘bae’ referencing the fun, playful term of endearment.
“What I am to do,” Varma said, “is showcase my interpretation of food, where I combine food inspirations from around the world.”
The majority of Varma’s work has been outside of Australia, only moving to Adelaide a few years ago. Soon he began to head the Lobethal Bierhaus in the Adelaide Hills, where he worked for just under a year before branching out and founding his small business, Elemental Kala.
“I saw a lot of gaps in the market and I felt there was definitely space for a good product tailored to what clients need,” Varma said. Operating for around six months now, the business had its first gig cooking for 1,400 people over a seven day period for the Por Por’s Big Fat Surprise Wedding at Adelaide Festival Centre.
Varma speaks remarkably proudly about opening his restaurant. “It is quite an achievement for me!” he said. “We’ve had some great organic reviews online where people have understood what we’re trying to offer.”
Head in to Bombae Spritz & Kitchen for a unique global Indian fusion feast in a lovely bright, casual setting.
Bombae Spritz & Kitchen
Where: 115 King William Road, Hyde Park, Adelaide, South Australia 5061
When: Seven days – Lunch: 11am – 3pm, Dinner: 5pm – 9pm
For more information, click here.
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