Busaba

With a tagline like "Eat. Drink. Chill" you immediately get into the mood Busaba is trying to get you into. The loft-like space across Blue Frog in Lower Parel is much bigger than Colaba's Busaba. It has soaring ceilings and exposed ducts, steel grey walls and red highlights. Though it could do with brighter lights, it is already drawing regulars. Definitely a Chib of the old block. Meanwhile the ten-year-old tiny, wooden-floored, contemporary and pleasant (with a glassed-in terrace) Colaba Busaba continues to hold its own. Affordable and approachable, both Busabas have an exuberance and earnestness that has given it, its well-deserved popularity. The best of Asian flavours from Burma, Korea, Thailand and Vietnam can be relished at investment banker-turned-restaurateur Nikhil Chib's charming and contemporary Colaba restaurant which is housed in a bungalow (behind the Taj and just next to Indigo).
Some of Chib's old favourites are the plump Tibetan momos with home-style chilli sauces, the unbeatable Burmese Khauswe (best in the city!) and the unerringly Steamed Fish with Lemon and Garlic. Succulent Korean Bulgogi, Subtle Steamed Prawns spiked with lemon grass and rock salt and Vietnamese Sizzling Fish with coconut milk and tamarind are a diner's delight. Do order the Steamed Baramundi with wine, soy and ginger; Popcorn Shrimp; Aubergine Carpaccio; Button Mushrooms; stir-fried duck Cointreau Souffle.

Plenty of options for veggies too, and the oozing Callebaut Chocolate Fondant is simply superlative.rnP.S. Set meals for lunch Mon–Fri (Rs.600, inclusive of all taxes) come with a choice of appetizer, salad, main course and dessert along with a Kingfisher beer. Sunday Brunch: Rs.1,450 (only food), Rs.2,185 (with alcohol). Dinner is only a la carte. From Monday to Friday, they have happy hours 6.30pm to 8.30pm with only domestic alcohol in the lounge.