ABOUT US :
Bombay, The Gateway to India. Then. As now. During the days of the British Raj, it was the first port of call for steamships touching India. It reigned over the Bombay Province with the same verve and vigor which endures today.

The Bombay Province included Sind (now in Pakistan), Gujarat, Hyderabad-Deccan, the district of Karnataka and the towns bordering Goa. It was an age of elegance, of sunlit days and starry nights, imbued with the ceremony of empire and a graciousness characteristic of the time. It was an age of grand dinners known as Burra Khanas, of Shikars and cold weather tours and Khansamas, or expert cooks, who produced an astonishing variety of English food and traditional Indian dishes in Dak bungalows. Above all, it was an age which witnessed a spectacular intermingling of peoples, cuisines, customs and traditions.

Indian cuisine can be enjoyed as much during the cooking process as during meal time. The aroma from cooking spices, herbs, onions and garlic creates the best kind of potpourri. Indian cooking is basically stove top cooking with the knowledge of how and when to use these spices to bring out their charismatic aromas. In addition, history trails the exotic style of grill cooking over charcoal in the clay ovens, traditionally known as the Tandoors. Major culinary influences result from significant historical invasions throughout India’s history.

These resulting fusion of customs, lifestyles, cuisines and traditions give Bombay it’s distinctive and unparallel style. Bombay Bistro has captured a flavor of Bombay that reflects its draw from the very finest of India’s exciting and varied cuisines. Here you will find the sumptuous cuisine of Moghul Emperors, wholesome Punjabi fare, commonly known as the robust cuisine of the North – West frontier…The earthly delights of the Thundra, the clay ovens and the seafood treasures of Goa’s golden coast. Vegetarian cuisine is widespread, resulting from the predominance of Hindus in India