Naan Indian Breads
Plain- leavened
bread
Garlic- topped
with fresh garlic & cilantro
Sesame- naan
topped with roasted sesame seeds
Poppyseed- naan
topped with poppy seeds
Mint- topped with
fresh mint
A Feast of Spices at Bombay
By Delia Castro
Cleverly placed on 5th Avenue in the midst of the
well established restaurant district of Hillcrest, Bombay restaurant
offers a variety of dishes in the flavorful Northern India tradition.
The exotic aromas of coriander seeds, cardamom and cinnamon among other
Indian spices are the first mix of fragrances to greet us as you make
your way in.
The restaurant is designed for
comfort offering outdoor tables, roomy booths in the periphery of the
dining room, and traditional tables, all dressed in elegant white linen
with sparkling stemware. You can also sit at the bar to enjoy
appetizers and cocktails while you wait for your party.
The
light from graceful crystal chandeliers lends a stylish mood to the
large dining room which is complemented by a beautiful bar reminiscent
of the whimsical Taj Majal while a gallery wall of festive and elaborate
Indian turbans adds eye-catching exoticism. The ambiance is further
complemented by the sounds of contemporary Bollywood tunes mixed with
the gentle tinkling of a nearby cascading waterfall.
The
Sapphire room, a spacious salon that accommodates 75 to 100 guests,
offers an elegant and versatile venue for groups. It features a
projecting screen for photograph or video presentations and also has a
buffet table should you prefer this form of serving over the sit down
dinner format.
After a warm “Namaste” greeting
at the door by a handsome Maharaja guard, garbed in classical Indian red
and gold silks, we are greeted by manager James Lao who shows us to our
spacious booth. We are barely over the awe of the graceful monsoon rain
curtain and the understated elegance of the dining room, when
Priscilla, our server, places a trio of sweet, non alcoholic drinks in
front of us. The Mango Lassi, a smooth yogurt milk, is a carnival of
sweet tartness in your mouth. The Goa Sunrise is a silky drink where the
coconut bouquet blends with the tropical sweetness of ripe passion
fruit make a party of flavors. Our third drink, the Masala Night, is a
luscious cocktail of passion fruit mysteriously delicious with the spice
of masala.
In addition to the delightful fruit
drinks, Bombay’s full service bar offers an array of fascinating
libations such as the Mumbai Mojito, which features a taste of mango
that fits well with the tropical theme of this fashionable rum and mint
cocktail. Another specialty cocktail is the Bindi Drop which is a lemon
drop martini laced with exotic spice. These drinks combine the formulas
of established cocktails with tropical flavors and exotic spice to
create new and tasty results!
The wine list
offers a variety of excellent pairings. It covers the map of California
wineries offering red and whites like the Sequoia Grove Cabernet
Sauvignon of Napa Valley, the Fess Parker Pinot Noir from Santa Barbara,
or a Dry Creek Sauvignon Blanc from Sonoma County. It also features
Delas, a French Merlot and some alluring reds from Italy and France.
Bombay’s
commitment to customer satisfaction doesn’t end at the attention to
quality food and the generous selection of wines but extends to offering
many ways to enjoy the array of foods and drinks, like the chef tasting
menu, the buffet brunch offered daily from 11 to 3 pm and the Monday
dinner buffet from 5 pm to 9:30 pm.
The parade
of dishes that follows our refreshing drinks is an experience I will
savor for a long time. A rectangular tray of white ceramic holds a warm
Desi Chatt of peas and potato samosas. The crisp pockets are bathed in
three types of cold sauces: sweet tamarind chutney, tangy mint sauce,
and raita of tomato and cilantro. Together, the tamarind and mint sauces
meld with the zesty peas and potatoes to satisfy every spot in my
palate while the yogurt cools the heat of these spicy savory triangles.
The
plate also presents a pair of golden crisp Coconut Shrimp on a bed of
velvety orange mango chutney. Each tender bite of shrimp is contrasted
by the crunch of the golden batter and the flavor is intensified as it
mixes with the tartness of the mango chutney.
Our
appetizers are paired with a sweet and bright house Riesling that
complements the fragrant tanginess of the sauces with its own fruity and
delicate floral tones. For the sake of variety I try a Martin Ray Pinot
Noir and discover that its intrinsic earthy flavor and hints of berries
bring out the exotic bouquet of the chutneys and sauces on the
samosas.
After the above appealing introduction
of flavors, we taste a selection of five carefully crafted curries
presented in hand hammered copper and stainless steel bowls. The
assortment includes Sagwala, a creamy curry of fresh spinach with a
harmonizing taste of cashews, peanuts and turmeric. The herby and tart
taste of spinach comes together with the sweetness of the nuts and the
spices in a symphony of flavor and texture.
The
Tikka Masala is a sweet, exotically spiced, creamy yogurt sauce served
with large chunks of tender chicken cooked in a and seasoned with the
secret masala spices revealing a complexity of aromas that burst in your
mouth in a festival of flavor. Chef Popat skillfully works a magic
formula that rejoices my palate.
The Vindaloo, a
velvety and toothsome dish of mock duck and potatoes is simmered in a
smooth curry with the zesty taste of cumin and zingy ginger. The
combination of flavors and textures is a pleasure to the palate in every
bite of masterfully balanced hot chilies, and zesty ingredients: we eat
it slowly, savoring every morsel.
The flavorful
show continues with chicken and onions in Korma sauce, a savory curry
flavored with the flowery aroma of saffron. Every piece of soft chicken
is filled with the pungency of onions and further complemented with the
sweetness of raisins, rendering a marriage of tastes in every fork full.
Our taste buds hunger for more of these delicate flavors, tantalizing
them as they linger in our mouths.
The symphony
of flavors approaches its finale with the Masala Pasta, a dish of penne
pasta cooked al dente in a red, creamy masala sauce flavored with fresh
ginger and bell peppers. The tender diced chicken is enveloped in the
zest of Indian spice, providing a delicate contrast of textures for
every sweet and fiery bite.
As the last note, we
are served Tandoori Lamb which is marinated in aromatic herbs and
spices and baked in the classic tandoor clay oven, which assists in the
melding of aromas. The succulent lamb is complemented with the
refreshing taste of mint chutney, unmasking its distinctive taste while
it melts in the herbs and spices to fill the senses with delight.
While
the pungent spices are tamed with a bowl of basmati steamed rice
garnished with fresh cucumbers, careful consideration is offered to meet
every guest’s taste and tolerance as to the degree of piquancy in every
dish. You can request mild, medium, spicy or “tikhi (extreme
spiciness)…if you dare.” You can also dunk savory sesame seed, garlic or
plain naan bread while pretending that you’re dining in exotic Mumbai.
The
dessert selection is an imaginative assortment of sweet treats: the
Bombay Sunset is an airy mousse of ripe mango that fills your mouth with
tangy sweetness, the classical Indian Kheer, an earthly confection of
rice cooked in milk and cinnamon, reminds me of childhood desserts; and
the pistachio and the mango Kulfi ice creams, which are delicately sweet
and remarkably fruity.
Since we want to freely
enjoy our Chocolate Samosas, we leave them for last. As we break the
golden and crisp pastry with our fork, the luscious chocolate runs loose
onto the plate. We scoop it with anticipation and our mouths discover
that a sweet and smooth heaven exists in the form of this confection.
We
leave Bombay restaurant with the certainty that the dishes we savored
have the ability to fulfill the requirements of comfort food by virtue
of the simple everyday ingredients which are cooked in familiar
techniques like sautéing and baking. At the same time, the exotic spices
take us out of the familiar, making for an enjoyable voyage out of our
comfort zone.
Banana Curry
The sweetness of the banana (with the peel on for a contrast of textures) will come alive on your taste buds when balanced with the piquancy of the chilies and spiced with this traditional Indian spices.Enjoy!| Serves: | 6 | Vegetarian: | Yes |
|---|---|---|---|
| Preparation Time: | 20:00 | Cuisine: | Indian |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | bananas | Dish Type: | Side Dish |
| Main Cooking Method: | Sauté | Season/Occasion: | Any Occasion |
Banana Curry
Ingredients
- 2 Tbsp. vegetable oil
- 1/2 tsp. whole cumin
- 1/2 tsp. mustard seeds
- 1 thinly sliced onion
- 1 each tomato cut in 12 wedges
- 1 each sliced green chili
- 1/2 C. water
- 3 each unpeeled yellow bananas
- 1 bunch(es) cilantro, diced
Directions
Method
1. Heat oil on a large non-stick pan over low heat
2. Add cumin and mustard seeds. Let them crackle for 5 seconds
3. Add onions and tomato to the pan and sauté for 3 minutes
4. Add salt, chillies and spices. Cook for about 3 minutes
5. Add water and let the sauce thicken over medium heat.
6. Add bananas and cook for 2 minutes on medium heat.
7. Stir in cilantro and serve on a bed of steamed basmati rice.
Note
Make a lenghtwise slit and cut each banana in three parts.
1 bunch of washed and dried cilantro
Copyright: http://www.sandiegorestaurants.com/recipe.cfm/restaurant/168/Bombay
1 bunch of washed and dried cilantro
Copyright: http://www.sandiegorestaurants.com/recipe.cfm/restaurant/168/Bombay
Bombay Executive Chef Ashley Popat
If you had asked Ashley Popat, 15 years ago where she envisioned herself today, she never would have imagined she would be running three successful restaurants. Born in Uganda, and raised in London, her foray into the restaurant business started in the early 1990’s, when she came to San Diego after graduating college to join her brother and future restaurant partner, Rakesh Popat. Rakesh, who often goes by Rick, had, like Ashley, come to San Diego after graduating college a year earlier. Shortly after Ashley joined Rick, the brother and sister team bought a small storefront in Hillcrest and opened their first business, a frozen yogurt and juice bar they called Cool Corner.
It was at Cool Corner they began to see an interest in Indian food. “We didn’t have a kitchen, but we would set up a little rice maker in the store and sell samosas,” Ashley explains. Two years later, they opened a restaurant called Monsoon, a fully vegetarian restaurant that served world cuisine. “I learned everything [about running a restaurant] there,” Ashley claims, “It was just me and my brother, sometimes just me in the kitchen for 15 hours a day.” While hard work—Ashley was often at the restaurant from 6:00 a.m. to 11:00 p.m.—the restaurant world appealed to the duo, and three years later they decided to try their hand at a more formal Indian restaurant. Closing Monsoon to renovate the space and the concept, they opened Bombay: Fine Cuisine of India in its place, an elegant Indian restaurant that continues to be successful today.
Ashley designed the menu at Bombay based on recipes she learned growing up, from years spent helping her mother in the kitchen. The past several years of Ashley’s career has seen consistent expansion, not only in cuisine but in location. In 2004, after seven years of success with Bombay, Ashley and Rick opened Monsoon downtown, a more upscale Indian restaurant on Fourth Avenue. In April of 2006, they opened Masala: Spices of India on Fifth Avenue, and on October of 2006 they moved Bombay: Fine Cuisine of India to an expanded location across Fifth Avenue in Hillcrest and reinvented itself as Bombay: Exotic Cuisine of India. Currently, the Popat’s are anxiously awaiting the opening of their newest restaurant, Banana Leaf: South Indian Kitchen.
Ashley has worked to ensure some typical Indian dining traditions are replicated at her restaurants. All three—Bombay, Monsoon, and Masala—offer the popular Thali style of dining, inspired by traditional Goan dining, where diners feast on a variety of Indian dishes off a single banana leaf. While plates replace banana leaves, diners who select this dining option are treated to 3-4 entrées served with rice and chutneys, allowing them to taste the variety of exotic spices and flavors in Ashley’s dishes. Diners also have a chance to sample variety at each of the restaurant’s daily Lunch Buffets, which feature a rotating selection of 16-20 menu items.
Ashley also steps out of the kitchen to ensure the complete dining experience is as enjoyable as the food. “Many Indian restaurants don’t put much [effort] into the ambiance, or the service,” she explains. Stepping foot into any Popat restaurant, it is clear that Ashley has made a conscious effort to see that each of her restaurants offers a stunning setting in which to enjoy equally stunning food.
Copyright: http://www.sandiegorestaurants.com/chef.cfm/restaurant/168/Bombay
About Our Company
If you ask anyone in town where they can find the best Indian food, chances are they will send you to Bombay Exotic Cuisine of India. The restaurant offers an enchanting experience with exotic North Indian Cuisine and Exotic Mixed Drinks. Bombay is quite unique if you are looking for something above the ordinary. Located in the heart of Hilllcrest, the restaurant is more than 7,000 square feet. Come enjoy the beautiful décor, vaulted ceilings, 20 foot waterfall and state of the art audio and visual system. The Sapphire room is the newest addition to the restaurant, the room is perfect for your next private party. You can also savor a variety of new tastes during the lunch buffet everyday. There is also a tantalizing dinner buffet on Monday nights which is a local favorite. Reservations are strongly suggested for this restaurant.
Subscribe to:
Posts (Atom)