BOMBAY CURRY Menu

The city of Hyderabad in andhra Pradesh has a rich heritage of mughal cuisine. It was here the last mogul emperors retired before finally handing over power to the nizam dynasty. But the original recipe of kurma comes from Delhi, the center of mughal cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple and pure homemade butter.

The specialty of the Muslim community. Cooked with rice and special planet Bombay biryani spices. Served with our special sauce.

Pureed spinach made to perfection with fine spices.

A blend of yogurt and very mild tandoori spices, then baked in the clay oven and cooked with cream and chef's special spices, garnished with dried methi leaves and butter.

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mint leaves, cream, and chef's special saffron-colored sauce.

Traditional Indian drink with mango and yogurt.

Soft, tandoori-baked bread, generously filled with melting cheese.

Indian's favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with planet Bombay special curry spices.

A crisp, refreshing taste you know and love with zero calories.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Refreshing carbonated beverage with a fruity twist, ideal for quenching your thirst.

The cold, refreshing, sparkling classic that America loves.

Traditional Indian drink with mango and yogurt.

A soothing blend of selected leaves for a calming sipping experience.

Iced tea, choice of sweetened or unsweetened.

Onion fritters prepared with whole coriander,cumin and a variety of spices.

Fluffy hand-rolled deep fried poori bread stuffed with creamy coconut based shrimp.

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. Chicken slices marinated with garlic and ginger; then stir-fried and slightly sautéed with green chili and special sauce.

Baked wings mixed with special spicy tandoori sauce.

Crispy thin lentils flat bread.

Gobi 65 is a spicy, deep-fried cauliflower cubes dish originating from Chennai, India. Cauliflower cubes marinated with garlic and ginger; then stir-fried and slightly sautéed with green chili and special sauce.

Battered fried cauliflower tossed in burned garlic chili sauce.

Two pieces. Spiced, savory, and fried potato balls served between two toasted buns with special garlic powder, mint, and tamarind cheese.

Mashed vegetables cooked to perfection with desi ghee (butter). Served with toasted buns.

Matchstick fries topped with onions, tomatoes, cilantro, and crushed paneer tossed in chili garlic sauce and topped with fine cheddar cheese.

Chickpea curry topped with onions, tomatoes, cilantro, and drizzled with specials sauce. Mint, tamarind, and sweetened yogurt under fried, savory, and spiced potato patties.

The traditional bhel puri. Puffed rice crisps, onions, tomatoes, and diced chilies mixed with fried rice noodle and chili garlic sauce.

Indian cheese sauteed with bell peppers, onions, and chilies tossed in special chili sauce.

Fresh cauliflower sauteed with bell peppers, onions, and chilies tossed in special chili sauce.

Battered fried cauliflower tossed in aroma chili garlic sauce.

Buttered fried Indian cheese tossed in aroma chili garlic sauce.

Crunchy fried mix vegetable dumpling tossed in aroma chili garlic sauce.

Battered fried chicken tossed in aroma chili garlic sauce.

Penne pasta cooked to perfection in alfredo korma sauce with baby spinach and perfectly.

Succulent shrimp tossed with flavorful fried rice and fresh veggies.

Savory fried rice tossed with fresh garden vegetables.

Savory fried rice with scrambled eggs and fresh vegetables.

A blend of yogurt and very mild tandoori spices, then baked in the clay oven and cooked with cream and chef's special spices, garnished with dried methi leaves and butter.

Cooked with garden fresh spinach cooked with garlic, tomatoes, onion and other Indian spices.

Indian's favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with planet Bombay special curry spices.

Vindaloo is goa's most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from 'alho', the Portuguese word for garlic. Cooked in hot spices with potatoes.

East Indian's favorite brown and thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

The city of Hyderabad in andhra Pradesh has a rich heritage of mughal cuisine. It was here the last mogul emperors retired before finally handing over power to the nizam dynasty. But the original recipe of kurma comes from Delhi, the center of mughal cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple and pure homemade butter.

The korai or kadai is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion and green pepper, five spices, garlic, ginger, tomatoes and cilantro.

Chick peas cooked with potatoes, chef special spices, onions and tomatoes in brown curry sauce.

Popular lentil dish made of yellow lentils and tempered with aromatic spices.

A creamy, rich, and flavorful lentil dish made using whole black lentil and mild spices.

Spinach cooked with potatoes, tomatoes and touch of garlic and ginger.

Pureed spinach made to perfection with fine spices.

Green peas cooked with homemade cheese in onion sauce.

Potatoes and cauliflower cooked with onion and tomatoes in curry sauce.

Potatoes and green peas cooked with onion and tomatoes in curry sauce.

Minced mixed vegetables with ground paneer (cheese) then cooked in mild creamy sauce.

Boneless cubed chicken breast marinated in a sauce made with yogurt, lemon juice, grilled on charcoal in 'tandoori oven'.

Cubed cheese marinated in a sauce made with yogurt, lemon juice, grilled on charcoal in 'tandoori oven'.

Chicken, lamb and shrimp marinated with yogurt, lemon juice and special tandoori sauce, cooked in clay oven.

Jumbo shrimp (size 21/25) marinated in special sauce made with yogurt, lemon juice, grilled in 'tandoori oven.

Soft, tandoori-baked bread, generously filled with melting cheese.

Flaky, buttery Indian flatbread, perfect as a side or with curries.

Soft, stuffed naan with sweet fillings- great to snack on or to have with curries

Fluffy, spiced potato-stuffed flatbread, griddled to golden perfection.

Spicy, tandoor-baked flatbread with green chili, garlic, and cilantro for an extra kick.

Soft, unleavened whole wheat bread, freshly pan-toasted to golden perfection.

Traditional Indian sweet, milky dough fried and immersed in fragrant syrup.