Our reservation was for 9:00. The place was packed. The decibel level was high. They were warm and gracious at the front door. The place has two rooms and a bar area. We secured a table in the back room and settled in for the night.
The clientele tends to skew young (at least the night we were there). They all seemed to be having a good time. Lots of selfie photos, cocktails and energetic conversation. The place looks great. We were told it was designed by someone who works on Wes Anderson films.
You can do well here by ordering a selection of small plates. The menu offers traditional Indian dishes with a western twist. Instead of onion bhaji you will get onion rings. Get the idea ?
Our selections were: leek and potato parantha, rosemary naan, beef samosas, crab cakes, onion rings and three lentil dahl. Like I said in the title: the flavours pop ! They were delicious.
A word about ordering: virtually all the dishes came out once. I know a kitchen likes to get dishes out quickly. So if you want a more leisurely meal tell your server to fire the dishes on a slower pace. We were told by one of the servers however that if you just have an hour to spare they will feed you and feed you well.
Our server was Pablo from Argentina. He offered advice on our menu selections, was polite and made us feel comfortable throughout. Chef Floyd Cardoz made his way to our table to insure that everything was in order. I think the chef has made a wise decision in switching over to the new concept on offer at Bombay.
We had one beer, one glass of wine and then a bottle of wine with our meal. It clocked in at $149, a fair price. Another nice thing they have done at Bombay is put very reasonably priced wines on their menu. Gentle prices generally equal full tables.
Other than the fast pace of the dishes (which can be mitigated) we have no doubt that Bombay will be a roaring success.
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