We understand the importance of of a well rounded concept with detail focused design, consistent food offering, great

service and value for money in todays ever growing competitive landscape. Now serve a product that appeals to the
dominant market consumer base and we have ourselves a recipe for success.

The UAE has the largest number of Indian migrants in the world. In all the Gulf countries combined, Indians
totaled 8.9 million according to a recent UN report. It is with this knowledge that we sought out to create a disruptive Indian
restaurant concept that caters not only to the largest demographic in the region, but to everyone that has an affinity to this
inherently beautiful and prominent culture.

Bombay Bungalow pays homage to the melting pot of food and culture that is Bombay, tying all the different regions of India
and its cultural diversities into a single space and offering.
A concept that sets itself apart from the herd of fast casual Indian restaurants with a more focused approach on story telling,
sense of place and a value offering through a Southern Bombay Art Deco inspired design and an approachable menu that
showcases a variety of regional favourites as well as trendy dishes presented in new formats; catering to the Indian, local
and international palette.
About The Bungalow
We are a homegrown brand created to fulfill the craving for good
quality Modern Indian food. Our influence was taken from
traditional Indian recipes and developed into a unique and
contemporary menu; a twist on the classics. Our intention was to
upgrade recipes to make the cuisine more approachable and
inviting to the melting pot of residents and tourists of the UAE.
 
We have created an ambience that is unique and inviting – a place
that feels like home whilst simultaneously enhancing Indian
cuisine’s universal appeal.

Existing venue Key Points:

๏ Location: Beach Mall, JBR, Dubai

๏ Size: 3,500 Sq Foot (Indoor)

๏ Average covers per day based on past

quarter – 300

๏ Average Gross Sale per cover – AED 130

๏ Average Table rotation – 45min

๏ Visual Kitchen

Future Units Benchmarks:

๏ Location: Indoor Malls

๏ Size: Approx 2,000 – 2,500 Sq Foot

(Indoor)

๏ Average Gross Sale per cover – AED 130

๏ Area split: 40% Kitchen / 50% Dining Are

10% Juice Bar and Grab-Go section

Visual Kitchen

Positioning Matrix
DUBAI, UAE - INDIAN CUISINE
*
A comparative matrix placing Bombay Bungalow in relation
to other Indian restaurants in the same or of similar caliber
within Dubai PREMIUM

FUNCTIONAL EXPERIENTIAL
ACCESSIBLE

CASUAL
Positioning Matrix
DUBAI, UAE - INTERNATIONAL CUISINE
*
A comparative matrix placing Bombay Bungalow in relation
to other International restaurants in the same or of similar
caliber within Dubai PREMIUM

FUNCTIONAL EXPERIENTIAL
ACCESSIBLE

CASUAL
EXISTING SPACE
 Rationale behind change

With all its success, and being our fist f&b venture in Dubai, our current

interior design is more in line with North Indian culture and architecture, and

is due for an uplift. The goal being, to create a model that can be replicated

across multiple locations.

With the brand name “Bombay Bungalow” representing Bombay, we believe

that our new proposed direction is more representative of the multicultural

melting pot that is Bombay - unmistakably defined by its art deco heritage.
 Our Vision

Bringing The Best of India To Everyone

To become a recognized, reputable, homegrown casual brand within the GCC, offering an authentic, new approach to the
traditional Indian experience - presented in a fresh, inviting and engaging way.

Our Mission

Bombay Bungalow aims to create an ambiance that is unique yet familiar - serving a product offering that is creative but
well-known to lovers of Indian food.

To develop a restaurant model that can be replicated without feeling impersonal or mechanic.

To bring to life the multifaceted characteristics of Indian cuisine and enhance its universal appeal.

To be an intimate and inviting space to all those who visit.

Unique selling points

PLAYFUL
APPROACHABLE

Both the menu offering and design strive to make COZY

CRAFTED
Bombay Bungalow approachable. The concept finds
that middle ground; family oriented, of a slightly COMFORTABLE Bombay Bungalow’s offering is designed
higher quality but unassuming. A weekly favorite for with the dynamic lifestyles of our guests in
those in the neighborhood.
CONVENIENT mind. Whether its a beachgoer coming in for
a afternoon snack, or a group of friends
Both regulars and visitors are made to feel FRESH chatting over a leisurely dinner, Bombay
comfortable. The space is designed with a Bungalow has an offering to meet their
residential appeal to welcome groups as well as NOSTALGIC needs. The menu is more modern, lighter
individuals - opening up known and unknown facets and fresher than the typical Indian
of Indian cuisine. The menu is more than just curry, HERITAGE INSPIRED restaurant, but the flavors are still authentic.
without making the experience unattainable or For those on-the-go, the lighter, more
pretentious, in fact it’s just the opposite as we strive DESIGN FOCUSED concise menu provides suitable options and
to be universally appealing. The venue is considered additional revenue streams. Recipes have a
affordable to those in our target market. The WARM signature twist and don’t compromise on
Bombay Bungalow team is friendly and welcoming, quality of ingredients. Bombay Bungalow
eager to educate those who may be new to the celebrates favorite Indian dishes but
WELCOMING
cuisine.
reimagines the presentation to fit an
Bombay Bungalow is a new approach to familiar. energetic, modern way of life.

FRIENDLY

BUSTLING
CHARISMATIC

Bombay Bungalow takes a layered, diverse and vibrant culture, which can be overwhelming, and presents it in a palatable and engaging manner. Bombay Bungalow adds
charm and allure to the usually mundane traditional Indian dining experience. The menu, service style and space are full of character, bringing guests in to experience
something different. Through dynamic presentation, offerings, and design Bombay Bungalow crafts an experience that is inclusive, interesting and full of personality.

A charming, homely space, with a touch of romanticism and femininity; the curated, well thought-out, bungalow design adds an attractive appeal - both during the day and at
night.

Going forward…
Design inspiration
Mumbai has some of the finest examples of original Art Deco edifices anywhere in the
world…" Art Deco buildings comprising of residential, commercial and public
architecture created during the glamorous and optimistic era of the mid 1930s and
1940s.

Bombay Bungalow pays homage to the almost forgotten visual design trend of the
early 20th century in Mumbai. Before its abrupt end, Art Deco came to define Mumbai’s
modern urban landscape where the remnants of the architecture are still imprinted into
concrete blocks exhibiting geometry, tropical vocabulary, and love of romance.

Our aim is to create an interior that is cozy and welcoming by with a residential feel.
Design Inspiration
Design Inspiration
Space Distribution

BOH 40%

JUICE BAR
15%

FOH 45%
Interior Mood
Dining Room Mood
Feature Lassi Bar

A signature design
feature; with each
Bombay Bungalow
location, The Lassi Bar is
equally essential to the
space as the dining area
where guests can even
opt to dine counter side.
Fixtures & Accessories
Signature Vintage Jukebox

Bombay Bungalow will feature a functional vintage jukebox for guests

to engage with and choose the playlist they desire, with music ranging
from vintage Indian Jazz to more contemporary Bollywood style
favorites
Interior Renders
Interior Renders
Interior Renders
Interior Renders
Interior Renders
Tabletops
Uniform Style
Our Menu

Modern Indian that’s true to it's roots…

We didn’t want to reinvent this distinctive cuisine, but rather, re-imagine it.
 
We have created an Indian menu that is more approachable by simplifying
and modernizing popular classic dishes. We have re-visited our dishes
whether through their presentation style or with uplifted recipes; always
staying true to their unique Indian flavors and provenance. With an equal
focus on poultry, meats, fish and vegetarian dishes in a variety of spice
levels, we have ensured that our menu caters to Indians, Locals and
Expats alike. Our menu has something for everyone.
 
Playing on the senses with nostalgic dishes that will transport you on a
sensory journey through the streets of Mumbai, opening your eyes and
taste buds to a new yet familiar world of flavors.
Menu Mix

Top selling
average 2018
9% 6%

9% 19%
BUTTER CHICKEN 18,773

34%
CHICKEN TIKKA MASALA 13,360
41%

CHICKEN BIRYANI 10,384

VEG SAMOSA 7,056

28%
GUAC PANI PURI 6,523

28%
13% 0 2000040000
12%

Vegetarian
vs
Non vegetarian
COLD APPETIZERS (19%) DESSERTS (9%) VEGETARIAN (34% FISH (12%)

60% 40%
RED MEAT (13%) POULTRY (41%)
HOT APPETIZERS (28%) MOCKTAILS (9%)

MAINS (28%) TEAS & COFFEES (6%)

 SMALL PLATES BUNGALOW SIGNATURES
ONION BHAJIA (V) CASHEW CRUSTED VEG KOFTA (V≠ N)
crispy fritters, cucumber dill raita 35 tadka makhani 55
GOLDEN BUTTERFLY PRAWNS (SF) GRUYERE PAV BHAJI FONDUE (V)
crispy fried prawns, chili tomato chutney 55 served with sumac≠ coriander≠ onion salsa 75
VEG SAMOSA (V/N) MUSTARD PRAWNS (SF)
street style vegetable samosas with chutney 35 coconut lime curry 125
GUAC PANI POORI (V) FIRE GRILLED LOBSTER (SF)
avocado salsa, spicy chili tamarind dressing 35 honey chili dressing 150
GHEE ROAST COCONUT CRAB (SF)
chili garlic style crab, pickled veg, coconut rice 110
GRILLED HAMOUR
butterfly grilled Hamour with lemon, garlic & chili butter 200

RAITA TRAY BURRATA BUTTER CHICKEN

fenugreek tomato gravy 85
fresh yoghurt dip prepared table side, customized with your choice
of ingredients and served with crispy roasted papad 40 BBQ GRILLED LAMB CHOPS
orange pepper sauce 130
BEEF CHILI FRY
kerala style pan roasted beef, malabar paratha 70
BHUNA GOSHT
stir fried lamb, balsamic cherry tomatoes 70
SOUPS, CHAATS & SALADS CHICKEN CHETTINAD
65
CHICKEN SHORBA
35 PARMESAN CHILI BROCOLLI
peanut butter sauce 60
LENTIL SOUP
yellow dal, spices 30 TANDOORI COTTAGE CHEESE STEAK
105
WATERMELON CHAAT(N)
watermelon, pine nuts, feta cheese, coriander pesto 40
CORN & SPROUTED MUNG CHAAT (V)
balsamic cherry tomatoes, avocado, bhel dressing 40 CLASSIC CURRY
CALAMARI BHEL
45 BUTTER CHICKEN
fenugreek tomato gravy 70
BUNGALOW SALAD (V)
baby greens, summer vegetables, mint vinaigrette 45 PALAK PANEER (V)
creamed spinach with cottage cheese 50
ANCIENT GRAIN BOWL (V)
quinoa, lentils, greens, orange chutney dressing 40 VEG MAKHANWALA (V≠ N)
seasonal vegetables, tomato cream gravy 50
PRAWNS MOILEE (SF)
turmeric and ginger spiced coconut curry 90
KEBABS & TIKKAS KERALA FISH CURRY
kerala style coconut masala 85
ZAATAR PANEER TIKKA (V) served with tahini beetroot dip 45
CHICKEN TIKKA MASALA (N)
COCONUT VEG SEEKH (V) served with pineapple curry leaf chutney 45 fire roasted chicken, tomato cream sauce 70
MUTTON ROGAN JOSH
MALAI PRAWNS (SF) served with sweet mango relish 75 kashmiri style≠ slow cooked mutton, onion masala 70
HARIYALI FISH TIKKA served with passionfruit chutney 70 KHEEMA BOHRI
bohri style minced lamb 65
MALAI CHICKEN TIKKA served with young date and fig chutney 50

HARISSA CHICKEN TIKKA served with roasted garlic yoghurt 50

TANDOORI CHICKEN served with tadka laban 60

BIRIYANI BOWLS & FLAT BREADS
PESTO SEEKH KEBAB served with mint aioli 50 signature aromatic biriyanis served with a side of Raita

BOTI KEBAB served with mint chutney 80 Chicken 65 / Lamb 75 / Lemongrass Prawn (SF) 85 /
KEBAB & TIKKA PLATTER 160 Mix Veg 50 / Biryani Rice 40
non≠ veg kebabs and tikkas severed with a variety of dipping
sauces (16 pcs per portion) NAAN ≠ Plain 8 / Butter 10 / Garlic 10 / Zaatar & Olives 10 / Cheese 12
ROTI ≠ Whole Grain 6 / Mint 8 / Roomali 8 / Herb Butter 10

SIDE DISHES & SUBZI

TAWA BAINGAN (V≠ N) stir fried eggplant with pine nuts 25 DESSERTS
BHINDI MASALA (V) home style sauteed okra with onions 25
GULAB JAMUN CHOCOLATE CHEESE CAKE
TILWALI ALOO (V≠ N) turmeric potatoes with toasted sesame 25 40

DAL MAKHANI (V) charcoal cooked black lentils COCONUT RASMALAI

25
salted caramel 40
TADKA DAL (V) cumin and garlic tempered yellow lentils 25 ALPHONSO MANGO KULFI (N)
PAPAD (V) seasoned dough roasted over an open flame 10 pistachio crunch 40

PLAIN RICE (V) steamed basmati (Half OR Full Portion) SUMMER BERRIES
15 / 25 vanilla bean ice cream 40

All Prices are in AED ≠ (V) Vegetarian (SF) Shell Fish (N) Contains Nuts (Some dishes may contain traces of nuts as we are not a Nut≠ Free Kitchen)
 !!!!
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Social Media

3500 followers and rising

Keeping top of mind in todays competitive landscape by building brand
affinity and loyalty through the use of engaging content is our primary
focus. Our team of social media experts ensure that we stay ahead of the
curb by posting engaging, relevant content that converts our followers
into loyal customers.
Social Media

Always engaging with

our loyal followers…
Our Customer

Male VS Female 10% Regular operating

50% 50%
conditions
20% 40% INDIAN (40%)

LEVANT & GCC (30%)

15% EUROPEAN (20%)

ASIAN (5%)
30%
40%

0 25 50 75 100

5% Durning KSA
45% 23%
18% public holidays
INDIAN (25%)

Age group LEVANT & GCC (60%)

21 YEARS OLD & UNDER (15%)

EUROPEAN (20%)

21 TO 35 YEARS OLD (45%)

ASIAN (5%)

55%
35 TO 60 YEARS OLD (40%)
Meet The Team

PALLAV PATEL
(SHAREHOLDER / DIRECTOR)

Following in his fathers’ footsteps, Pallavs’ role as an Industrialist has

been integral to the extraordinary development that Dubai has
undergone. 38 years in the making, with an education in architecture
and a post graduate degree in business studies, his well rounded
approach is a testament to the success of the diversified portfolio of
businesses he owns and operates - with over 10 enterprises, factories
and plants across the GCC, India and the US, ranging from real
estate, infrastructure and construction, concrete block manufacturing,
industrial coatings, concrete repair as well as a chemical plant that
employs a global sales force that caters internationally to the
automobile, cosmetics and plastics industries.

But it is Pallavs’ life long passion for the F&B industry that set the
foundation for his more recent endeavors. Being of Indian descent, he
always dreamt of a concept that would elevate the perception of Indian
cuisine to be on par with French, Italian and Japanese; a dream that is
now a reality with the success of Masti and Bombay Bungalow.
Pursuing his passion for food, he founded MP creative, a hospitality
management company that owns and operates a portfolio of
successful home grown concepts across the city with a vision to
continue expanding through the Middle East, as well as to open in
other major international cities such as New York, Hong Kong and
London.
Meet The Team

KARAN SINGH PUROHIT

(GM & OPERATIONS DIRECTOR - MP CREATIVE RESTAURANTS)

With over than 19 years of experience in the hospitality industry Karan

has held various positions from working the kitchen, to operations and
consulting. Coming from a family of hoteliers, he has trained at various
Taj properties and studied at the Taj Institute of hospitality. His journey
in the industry began at the Marriott international as a management
trainee. At the early age of 23, Karan opened his first venture followed
by couple of more award winning concepts in Mumbai. After spending
a few years in the industry, he decided to upgrade his skill and
knowledge along with making sure he has a global view of the
industry, so he moved to New York to attend the prestigious Culinary
institute of America (CIA). During his time at The CIA he worked at
various restaurants and farms in an around New York state gaining
vital experience about trends, food and concepts.

Over the years, internationally Karan has worked under famous

names like Heston Blumenthal (The fat Duck) and Jose Andreas
(Think food group) which have been his most memorable experiences.
After which he moved back to India managing / consulting boutique
hotels in various parts of the region. In 2014 he joined a boutique
consulting company based in Dubai and after 2 years decided to take
up a more challenging role moving to MP creative restaurants as
Director of operations.

As director operations and GM, Karan reports to the Board of directors

while coordinating day to day operations of the outlets. He also
represents the company for new opportunities to grow the business
and assists the general managers in overcoming everyday challenges
of running an efficient operation.
Meet The Team

CHEF HARI NAYAK

(CONSULTANT CHEF - MP CREATIVE RESTAURANTS)

Hari started his journey as an international restaurateur, chef and

author in Manipal, India where he studied at the ITC Hospitality
Management school, graduating in 1994. As his first job, he joined the
ITC Sheraton group of hotels as a kitchen management trainee,
including Bukhara- recognized as one of the top 10 restaurants in
Asia, before securing a place in the very prestigious Culinary Institute
of America, New York.

He graduated from CIA with honors in 1998. Thereafter, Hari continued

to build his knowledge and skills under the guidance of world
renowned chefs - like Daniel Bolud, Marcus Samuelson, Albert Adria
and Alain Ducasse. Hari made his own debut venture into the culinary
world by opening America’s first patisserie in Princeton, New Jersey.
He then joined Sodexo one of the largest food service companies in
North America as their Group Executive Chef to further enhance his
experience in the corporate hospitality industry.

Hari has written 6 books and has been recognized as one of the top
Indian chefs and cook book authors in North America.

Hari is globally known as a pioneer of Modern Indian Cuisine and his

vision is to bring Indian culture and cuisine to the forefront on the
global culinary map.

Awards & Achievements: Books:

• ITC Chairman’s Award 2014 • Modern Indian Cooking
• Pride of the Profession Award 2015- (2006)
National Restaurant Association, • My Indian Cooking (2012)
India • Spice (2012)
• H o n o re e - G l o b a l & E m e r g i n g • Easy Indian Cooking (2013)
Leaders: Inspirational Achievers of Cafe Spice Cookbook (2015)
South Asia (Roshni Media Group) • Spice Trail (2017)
THANK YOU