History
Bombay Cuisine started as a family owned and operated restaurant in 1998. With only one chef and one server, the business did not take long to gain extreme popularity. In 2001, the restaurant moved to the heart of Eastown and since then the community has fallen in love with the flavorful dishes and unique twists on traditional recipes. Bombay has been honored by local awards for Best Indian Cuisine every year since then. People come from all over to enjoy the savory curry dishes and the delectable tandoori treasures. With an extensive menu of chicken, lamb, vegetarian, and vegan options, Bombay Cuisine has something for everyone.
Specialties
Authentic recipes, fresh ingredients, and exotic spices have made Bombay Cuisine a pillar of the Eastown community since 2001. All of our sauces are made in-house using only fresh ingredients. We follow the Mughlai North Indian style of cuisine. The main spices, herbs, and vegetables used in our sauces are: green cardamom, fennel, cumin, coriander, cloves, black cardamom, tumeric, black pepper, cinnamon, fenugreek, onion seeds, mace, nutmeg, mustard seeds, ginger, garlic, onion, jalapeno, tomato, lemon, lime, and curry leaves. All are prepared and ground in-house.