Bandra's 'The Boston Butt' offers something deliciously unique for meat lovers

India's first Smokery, Charcuterie & Bar, The Boston Butt, shifts from Kalaghoda to Bandra, with an aim to offer a range of unique slow cooked meat and a lot more for food lovers in the city

  • Bandra's 'The Boston Butt' offers something deliciously unique for meat lovers
  • Bandra's 'The Boston Butt' offers something deliciously unique for meat lovers
  • Bandra's 'The Boston Butt' offers something deliciously unique for meat lovers
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Not many of us are not aware of the term Charcuterie, as the concept is quite new to the country. But introducing the same to meat lovers, and the people of Mumbai is India’s 1st Smokery, Charcuterie and Bar, The Boston Butt. Designed with a new version, this cozy-chic place has a fun and easygoing vibe with references from the French quarters of New Orleans.

The spine of the new restaurant in Bandra is the healthy signature ‘Smokies’ which is quite unique to the country, where all the meats and veggies are being slow-smoked at low temperatures. The rubs for the same are prepared in-house and are used as marinades when the meat is cooked on an authentic Southern American offset smoker, with particular types of woods and coals.


Talking about the same, Sooraj Rao, one of the co-founders of The Boston Butt said, “Unfortunately, the restaurant industry today has many pseudo smokehouses. But we are true to it. We use the traditional American technique of slow barbeque, where we cook the meat for more than 7 hours. We start cooking at 4 or 5 am. We want to bring the true American culture in our cooking, and stay honest to it, by using the best wood and other materials. There are certain risks that we have to take, especially the concept. We in India have a very staple diet, and we identified the market with this. So, we believe that focus is to serve the best with this technique. We age and cure our meat up to 2 months before serving it to the guests. Our chefs meticulously look at it every day to ensure that the quality is maintained.”

The Charcuterie section at the restaurant serves a variety of local cheese, larder boards along with both vegetarian & non-vegetarian options. Besides these, the team also serves unique traditional BBQ experience popular in America, where references have been taken from many different states and styles of cooking.


The menu at this new Bandra eatery offers a wide range of food and beverages for both vegetarians and non-vegetarians. On being asked, if it was difficult to curate the options for vegetarians, Sooraj added, “We have plenty of options for vegetarians, and that's what we learned from our South Mumbai outlet. Bandra is full of meat lovers. But we realised what was loved with the feedback we received, and we did not find it then to curate the menu. Since the cuisine is meat-based largely, it was initially challenging though, as it took some time to understand what needs to be served. But we realised that serving nutritious options work. Keeping the Bandra crowd in mind, we have also curated some vegan options on the menu.”

Many items on the menu like the Sandwiches, Sliders & Thin crust mini Pizzas such as Roasted Pepper & Zucchini Sandwich, The Half Pounder Slider, Philly Cheesesteak Roll, Cheese Chili Garlic Pizza and BBQ Chicken Pizza made from bread that are baked in-house.

The restaurant also offers a lot of options in the Bar Bites section which includes signature Bloom Bread, Tikka Tacos, Bourgeois PIG, Nachos Mezze, New Orleans style BBQ Shrimp, Mac-a-Pav and Crunchy fried Chicken & Waffle bucket amongst others. The Large Plates include 4 Cheese ‘Mac & Cheese’, Tenderloin Steak, Seafood Jambalaya and more.


The authentic South experience is completed with their extensive selection of well-heeled Californian wines, Southern-inspired House Cocktails, locally crafted beers, trendy Gin offerings, and non-alcoholic house brews. The much-boasted House Cocktails at The Boston Butt, are served with an added twist, such as the smoky flavors of Star Anise and Bourbon Whiskey. For the ones who are conscious about the weight and calories, the bar has also curated the special Beach Bod Cocktails made using natural sugar-free house Tinctures, thereby ensuring that one doesn’t sip more than 100 calories.

The restaurant was earlier located in South Bombay, but due to certain factors, the team decided to move to Bandra and resume their services in a new locality. Sharing his thought on the new location, Sooraj said, “Kalaghoda is one of the important art and cultural hubs of Mumbai and we were very excited when we opened there. But what made us move from Fort was the fact that the corporates, embassies, and other offices with our target audience moved to BKC, Parel and the areas nearby Bandra. Moreover, Bandra is more as a central location today. It's filled with youngsters, expats, and enthusiastic people, and we are equally excited as before. This is an experimental market as well.”

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