Despite the forgettable service, a thriving two-year-old salad bar in Bandra reminds us why we fell in love with greens and chorizo bowls in the first place
This time, The Goan was loaded with more flavoursome chorizo chunks
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Circa December 2014: Over soba noodles and pork chorizo bowls, we had warmed up to the idea of a salad binge for dinner when we visited the newly opened hole-in-the-wall Bombay Salad Co, one of the first salad bars in the city. This week, we revisited the eatery — supposed to be stacked between two shops in a bylane in Bandra — only to discover that it had moved (this January) and rooted itself next to Hawaiian Shack, on the opposite stretch of the street.
Revamp and redo
The familiar setting (read: owner Karishma Dalal manning the cash counter and a long salad bar) greeted us when we stepped into the brightly lit bigger space, comprising an indoor and an al fresco section. We liked the additional touches of upside-down plants that hung from the ceiling, kitschy fruit paintings and a vertical garden in the al fresco section.
Turkey & Caramelised Onion Wrap
Unlike the last time when we had most of the eatery to ourselves, we had to endure a 15-minute wait before we could grab a table. It was claustrophobically close to one with two friends discussing health benefits of kale, and a couple sharing sweet nothings over a salad bowl.
The 2.0 version of the eatery is bigger with additions like a vertical garden and upside-down plants
While most varieties have stayed on the menu, we spotted a few additions. Turkey and za’atar lamb mince had replaced shredded beef in make-your-own-salads, a soup section had been introduced and prices were hiked too (roughly by '30-'50 per dish).
The Guide first reviewed Bombay Salad Co. in December 2014. We conduct select, anonymous follow-ups to assess maintenance of standards
The Goan 2.0
Having fallen in love with it the first time, we re-ordered The Goan ('270). Like a romance that gets better with age, it charmed us once again with a mix of bocconcini, greens, cherry tomatoes, zucchini, peppers and chunks of Goan pork chorizos, which packed in more flavour than its original version.
On the other hand, The Moroccan ('260) disappointed with a lack of the tahini yogurt dressing and dry and crumbly lamb mince. Instead, we foraged for a few crispy ragi crackers in the bowl.
Say it with socca
After vying for a staffer’s attention for over 10 minutes, we requested for an empty glass (which never arrived till we left) and placed the order for Roasted Vegetable Soup ('190) and Banana Peanut butter Milk Smoothie ('170). The watered down smoothie was below average and the pepper-spiced soup only tasted of roasted beetroot.
Staying away from the sandwiches, we tried the Turkey & Caramelised Onion Wrap ('310) in the newly introduced gluten-free socca base made with organic chickpea and lentil. Soft and light, the nourishing base complemented the sweet-spicy stuffing of egg-wrapped turkey, gouda cheese and caramelised onion. Served with salad and a tangy-spicy dip, it reinstated our faith in the establishment as we polished off the delish wrap.
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