They say food is the one true way to experience Goa. And the perennial state of contentment or susegad as the Goans call it could well be highlighted by a traditional fish thali and a pint of beer. And reiterating this sentiment to the T is Panjim’s dhaba-next-door called Bombil. Named after a fish found aplenty in the Konkan waters, Bombil is intent on not just making a case but also redefining the concept of fine dining – the one that prides itself on serving an unpretentious multiple-course menu that can be truly enjoyed with hands and where second helpings are a norm, just like we would eat at home. Riding on this homely vibe, Bombil welcomes everyone on the quiet yet commercial street of Campal Bridge.
Established in 2019, a brainchild of Joseph Dias whose childhood nostalgia involved hopping to modest out-of-the-way joints for banter, feni and fish with his dad was thinning with the modern cafe culture of Goa, Bombil is his humble ode to those fond memories. Scroll on to read more about Bombil. Jo as he is fondly called has meticulously curated the menu to fulfil the paucity of authentic Goan culinary heritage. Here’s all about our experience at Bombil.
How’s the ambience at Bombil?
Nestled on an idyllic street, the eatery is hard to miss as a bright mural of a girl by the window with her cat is serenaded by a guitar-strumming guy – a homage to the classic fable of Romeo and Juliet. And as you marvel at the mural created by local Goan artists, the air hangs heavy with the aromas of home-cooked delights cooked on the wood fire. A blackboard with the specials of the day greets you. Masterfully interlaced narratives accompany a modest seating arrangement on local fishermen illustrated in murals and archival framed photographs to honour the creativity behind the traditional methods. Feted Goan songs playing in the background add to the whole immersive experience of dining at Bombil.
How’s the food at Bombil?
The breakfast fare features bhaji pao, simple egg dishes, mutton xacuti and chai. For lunch, vegetarian and non-vegetarian thalis are perpetually available. But every day, the hero fish of the seafood thali keeps changing in accordance with the freshest catch of the day. Their curries or as the Goans call them kodi too are dynamic with prawns, squid or cafreal chicken in rotation.
We gorged on a kingfish thali that featured fried kingfish, shrimp curry, dry bombil, dry anchovies, local vegetables, crushed papad, a homestyle raw Alphonso mango pickle, prawn pickle, garlic pickle, macreal salad, squid racheado and chonak head with tisreo sula – all in generous proportions. While boiled rice which is local fat rice in a boiled form accompanies the flavorful fish or prawn curry, we also ordered poi or local wheat buns to savour the delicacies. You can also choose regular steamed rice over local Goan rice.
Additionally, we ordered bombil fry, another round of prawn fry and kingfish fry. We washed it all down with their famous kokum fizz.
Give this whole-souled meal an added punch with a sol kodi and sheera with halwa or Goan bibik. Since we visited Bombil in the peak summery month of May, our dessert featured a sweet mango pudding with oodles of cream and crunchy crushed biscuits.
If you’re looking to be sated with vegetarian fare then their veg thali stirs up a storm of Goan flavours. If you’re not really looking to delve into a full-fledged thali then do give their special fry menu a tap and therein do try chonak fry which is a local fish delicacy and pork amsol.
In addition to the fish thali, you can also give their chicken or mutton thalis a try wherein the seafood is replaced by chicken curry or mutton xacuti respectively.
And what’s the verdict on Bombil?
Every Goankar’s true love is xit kodi nustea which literally translates to rice, curry and fish. The enduring appeal of a fish thali and a compassionate case for why what’s old can be new again is just how Bombil’s thriving motto is. The food resonates with the ambience and the layers of joy in the thali feel tailor-made for your Goan retreat. Also, since the menu changes every day depending on the fresh catch available, not only does it promote the smaller yet tastier lesser-known fishes that are common in Goan households but also renders itself a sustainable venture in doing so.
And remember – their lunch thalis are snapped up in a jiffy, so the best time to visit Bombil is from noon to 2 pm. Their parra pickle is a delight and you can see the owner, Jo coaxing people to give their spicy pickle a try which will you pick up a bottle on your exit.
The Piquant paid for this meal and reviewed the restaurant anonymously.
Banner image courtesy of Bombil.
