Six By Nico Liverpool have unveiled their latest culinary journey with their ‘Bombay Kitchen’ six course tasting menu launching Monday 19 October.

Food is an integral part of life in Mumbai—or Bombay, as most of its denizens still call it, where the grandest hotel dining rooms sit cheek-to-cheek with hole-in-the-wall Parsi cafés.

Inspired by the bustling metropolis of the city district, Chef Nico Simeone and his team have created a ‘Bombay Kitchen’ menu for Autumn, packed with an amalgamation of Indian food styles – recreating local dishes and reinterpreting age-old Indian traditions, to create an experience that toasts the old times and celebrates the new.

Mumbai in India is known for its incredible diversity found in its culture and geography, and the Bombay Kitchen menu presents the classic yet unexplored charm of India’s diverse regions, marrying them expertly with familiar flavours.

Each dish has a story to tell, promising guests an exciting journey on a plate. From Monday 19 October – Sunday 29 November, the Six by Nico team will transport these flavours, textures and aromas to restaurants in Manchester and Liverpool  to surprise and delight guests looking for an authentic Indian dining experience.

The Six By Nico Bombay Kitchen tasting menu includes:

Aloo Sabzi – Chickpea & Paneer Dahl, Potato Espuma & Lime Leaf Oil; Salli Boti – Spiced Lamb Boti, Crisp Potato, Cucumber & Naan; Corn Bhutta – Pressed Chicken Thigh, Pickled Mushroom, Spiced Corn, Lime & Deggi Mirch; Roasted Cod – Spiced Onion & Onion Broth, Onion Bhaji & Curry Leaf and Makhani – Loin & Belly of Pork, Sultana Biryani, Makhani Sauce, Coriander & Mint Chutney. 

In India, sweets form a major part of celebrations and guests at the restaurants will end their Bombay Kitchen food experience with a Mango Lassi – Yoghurt Creme, Alphonso Mango, Toasted Fennel, Cumin seed Tuile. 

The vegetarian alternative boasts six delicious courses of Aloo Sabzi – Chickpea & Paneer Dahl, Potato Espuma & Lime Leaf Oil; Salli Boti – Spiced Cauliflower Boti, Curry Emulsion, Cucumber & Naan; Corn Bhutta – Pressed Aloo Terrine, Spiced Corn, pickled Mushroom, Lime & Deggi Mirch; Roasted Carrot – Vadouvan, Spiced Onion, Onion Broth & Curry Leaf; Jackfruit Samosa – Sultana Biryani, Makhani Sauce, Coriander & Mint Chutney and Mango Lassi – Yoghurt Creme, Alphonso Mango, Toasted Fennel & Cumin seed Tuile. 

Chef Nico Simeone said “India is famous for its diverse cuisine. There is an amalgamation of food styles, some are authentic, some are inspired and some are discovered accidentally. Our Bombay Kitchen menu blends the diverse cooking styles of modern India while revamping classic dishes in a whimsical array of textures and flavours”. 

Diners can book a table now for ‘Bombay Kitchen’. Open from midday, Monday through to Sunday, each six-course menu will be available from noon to night. The menu is priced at £29 per person with the option to enjoy an expertly selected wine pairing for an additional £26 at each restaurant. As ever, there is a vegetarian alternative available for every course, as well as Parsi café inspired snack sides.

‘Bombay Kitchen’ will run from Monday 19 October to Sunday 29 November at Six by Nico Liverpool.

To make a reservation and to book now, visit www.sixbynico.co.uk