Bombay Club

Homemade turnovers stuffed with diced potatoes and peas.

Homemade turnovers stuffed with diced potatoes and peas, seasoned minced lamb.

Homemade turnovers stuffed with seasoned minced lamb.

Homemade turnovers stuffed with seasoned shrimp.

Homemade turnovers stuffed with seasoned shrimp.

Fresh marinated vegetables deep fried in a chickpea batter - a vegetarian delight from the region of Punjab.

Batter-fried chunks of marinated homemade cheese.

Pan-fried vegetable cutlets made from subtly spiced fresh garden greens.

Delicately spiced potato patties - a specialty of roadside vendors of Delhi.

A chilled salad of shredded pieces of chicken breast and cucumbers tossed in our sweet tangy sauce.

A chilled salad of shrimp and cucumbers tossed in our sweet tangy sauce.

A chilled salad of shrimp and cucumbers tossed in our sweet tangy sauce.

Marinated chicken breast baked on skewers in the tandoor.

Deep-fried delicately spiced chicken supremes.

Large shrimp dipped in chickpea batter, coated with sesame seeds and fried until golden brown.

Lean ground lamb patties - a recipe from the era of Mughal Emperors.

Our chef's very own special platter consisting of vegetarian or non-vegetarian appetizers.

Leavened bread with a touch of garlic topped with fresh cilantro.

Lentil soup made with herbs, a delicate touch of garlic and mild Indian spices; with or without shredded chicken - originally from the region of Madras.

Our family recipe from fresh organic tomatoes.

Cool whipped homemade yogurt with cucumbers, tomatoes, and fresh mint.

Finely chopped cucumbers, onions, tomatoes, and fresh coriander mixed with herbs and spices.

Onions and chiles sprinkled with homemade masala.

Sun-dried lentil crisps fried or roasted in the tandoor.

Corn tossed in a tangy fresh tomato and cumin dressing with minced onions.

Fresh leaf spinach delicately cooked with mushrooms - a springtime favorite from the Punjab region.

Steamed potatoes topped with spicy homemade masala.

Dry spicy yellow lentils.

Roasted peas topped with fresh ginger.

Whole wheat bread sprinkled with fenugreek and deep fried.

Whole wheat bread cooked on a ta "tawa" (griddle) with no oil.

Whole wheat baked with no oil.

Crisp baked leavened buttered bread.

Leavened bread stuffed with seasoned mashed potatoes.

Leavened bread stuffed with diced chicken, herbs and spices.

Leavened bread with a touch of garlic, topped with fresh cilantro.

Leavened bread topped with sliced almons, poppy seeds, and hand-peeled cantaloupe seeds.

A family-sized Badami Naan done in the tandoor - rich man's bread in India.

Soft leavened bread stuffed with your choice of seasoned onions or homemade cheese.

Leavened bread stuffed with dried fruit and topped with coconut.

Layered whole wheat bread.

Flat bread made from chickpea flour - poor man's bread in India.

Whole wheat bread topped with dried mint.

An assortment of our special breads - Rogini Naan, Garlic Naan, and Mint Paratha.

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

Basmati rice sauteed with mustard seeds and cashews with a splash of lemon - a specialty from Southern India.

Basmati rice cooked with fruits, nuts and vegetables.

Basmati rice cooked with shrimp, chicken, lamb, and aromatic spices. Served with deal, raita, and papadum - a family recipe.

Crispy rice and lentil crepes, served with sambhar (spicy lentil broth) and coconut chutney.

Filled with potatoes, peas & cashews. Crispy rice and lentil crepes, served with sambhar (spicy lentil broth) and coconut chutney.

Filled with curried chicken. Crispy rice and lentil crepes, served with sambhar (spicy lentil broth) and coconut chutney.

Steamed rice flour flavored with curry leaves, black pepper and cashews. Cakes served with sambhar and fresh coconut chutney.

Rice creps topped with chopped onions, tomatoes and cilantro, served with samghar and fresh coconut chutney.

Steamed rice and lentil cakes served with sambhar and fresh coconut chutney.

Steamed rice and lentil cakes in homemade whipped yogurt, topped with lots of tamarind chutney.

Spring chicken marinated in tandoori masal and yogurt for 24 hrs. The king of kebabs-baked on skewers until tender and juicy - from the Punjab region.

Marinated chicken breast baked on skewers over a slow charcoal fire - from the Hyberabad region.

Seasoned peppers stuffed with spicy homemade cheese - from the Punjab region.

Boneless whole trout marinated in herbs and spices - a specialty from the state of Kashmir.

Delicately seasoned tender minced lamb, mixed with fresh ground spices.

From the coast of Kerala - marinated jumbo shrimp grilled on skewers with onions, tomatoes and bell peppers.

Tender baby lamb chops marinated for three days then baked on skewers - an exceptional recipe from the Peshwar region of Pakistan.

A delicious combination of chicken, lamb and seafood kebabs.

Juicy pieces of chicken supremes in a pickled marinade - a delicacy from the Punjab region.

Squares of haddock fish marinated in very mild spices - Bengal's favorite.

Lean squares of lamb marinated for 24 hours in yogurt and delicately spiced - a favorite from Punjab region, now Pakistan.

A traditional platter of Tandoori Chicken, Lamb Rogan Josh, Minced Lamb Kebab, Palak Paneer, Bukhara Daal, Naan, Saffron Rice, Papadum, Gulab Jamun and Tea or Coffee - a combination meal from the central part of India.

A traditional vegetarian platter of Palak Paneer, Bukhara Daal, Ras Misse Aloo, Raita, Naan, Saffron Rice, Papadum, Gulab Jamun and Tea or Coffee - a combination meal from the central part of India.

For those who like it hot! Red chili vinegar, marinated chicken, stewed in a spicy potato gravy - from Southern India

For those who like it hot! Red chili vinegar, marinated lamb, stewed in a spicy potato gravy - from Southern India

For those who like it hot! Red chili vinegar, marinated shrimp, stewed in a spicy potato gravy - from Southern India

Delicately spiced haddock cooked with onions - a specialty of Bombay Harbor.

A traditional fish dish. Pieces of haddock cooked in a mild blend of freshly ground spices in a tangy curry sauce - from Bengal in Eastern India.

A combination of lobster, shrimp, and scallops prepared in a special masala sauce - from Bombay.

Spicy jumbo shrimp cooked with pureed spinach.

A zesty shrimp dish from the state of Goa. Marinated, barbequed jumbo shrimp tossed with fresh tomatoes, mustard and onions.

Jumbo shrimp smothered in a blend of Indian spices, onions and green peppers.

Shrimp cooked in a tomato based sweet and sour sauce lightly spiced with eggplant. Served with yellow daal - from the city of Bombay.

Boneless pieces of tandoori chicken cooked in a delightfully delicate, tangy and spicy paprika sauce - original recipe from Northern India.

Tender pieces of chicken breast delicately spiced and cooked with spinach.

Boneless pieces of chicken cooked in a rich almond and cream sauce.

Sliced chicken breast simmered with bell peppers, diced onions and spices.

Slices of Reshmi kebab sauteed with grilled onions and green peppers - served in a copper karahi (wok).

Boneless pieces of chicken sauteed with green chiles and coriander, finished with exotic Indian spices - served in a copper karahi (wok).

Chicken breasts marinated for 24 hours, barbequed and cooked twice with diced onions.

Tender pieces of chicken cooked with fresh fenugreek, cumin and coriander - a specialty from Hyberabad.

Chicken Tikka cooked in a special lemon curry sauce - Shikha's secret recipe.

Juicy boneless chicken roasted with onions, tomatoes and ginger.

A light chicken curry flavored with cumin and fresh coriander.

From the state of Kerala - a popular dish sauteed chicken curry flavored with coconut, onions and spices.

Boneless cubes of chicken sauteed and then stewed in an aromatic curry flavored with fresh mint - from the Punjab region.

A mouth watering chicken dish dating from 16th century Muslim recipe. Made with aromatic Hyberabadi masalas and saffron - served in a copper handi.

Lean pieces of lamb marinated for 24 hours in yogurt and spices, naked on skewers in the tandoor and then finished in a tangy, spicy red sauce - a speciality from Lahore, Pakistan.

Succulent pieces of lamb delicately spiced and cooked with spinach.

Lean pieces of lightly spiced lamb cooked with minced lamb and masala - a delicacy from the Hyberabad region.

A delicious Parsee favorite from Bombay. Tender cubes of lamb cooked with fresh ginger, gounr spices, herbs and apricots topped with crisp straw potatoes.

A mouth-watering lamb dish dating from a 16th century Mughal recipe - made with aromatic Kashmiri masala, yogurt and saffron served in a copper handi.

Tender pieces of lamb marinated in lemon juice and delicately spiced with whole black peppers.

A Kashmiri delight - tender pieces of lamb spiced with onions, fresh ginger, a touch of garlic and yogurt.

Diced barbequed lamb cooked twice with diced onions.

Steamed and roasted baby potatoes simmered in yogurt and fennel - a delicacy from the state of Gujrat.

Slow cooked black lentils - a speciality from Afghanistan.

Fresh spinach and homemade cheese cooked with a touch of diced onions, fresh tomatoes and a variety of herbs and spices.

Homemade cheese cooked with bell peppers, onions, tomatoes, and freshly ground spices in an authentic karahi (wok) - a favorite from the Punjab region.

Cheese and vegetable croquettes cooked in a light vegetable sauce - from the Punjab region.

Cauliflower florets delicately spiced and cooked with fresh spinach or potatoes - a family favorite.

Gently cooked chickpeas, onions, herbs and tomatoes - from Pakistan.

Whole eggplant smoked over charcoal, seasoned with herbs and spices - a specialty from the Punjab region.

A delectable entree of eggplant fingers stewed in a tomato gravy flavored with fenugreek, tempered with mustard seeds - from the state of Kashmir.

Nine selected vegetables with nuts and fruit cooked in a cream sauce - from the Gujrat region.

Baby potatoes roasted and laced in mustard flavored pickles, fresh herbs and spices - a renowned dish from central India.

Baby potatoes cooked with sun-dried fenugreek - a selection from the Punjab and Rajasthan regions.

Seasonal. Fresh okra delicately spiced and cooked with diced onions and tomatoes - from the Gujrat region.

Sweet, Salted or Mint. A cool, refreshing lightly sweetened yogurt drink, flavored with rose water, or salted and spiced with crushed cumin seeds, or flavored with fresh chopped mint.

Non alcoholic. Mango or Lime.

Mango, Vanilla, Pistachio, or Coconut.

Hot spiced Darjeeling tea.

Chilled coffee blended with cream and milk.

Chilled homemade rice pudding flavored with cardamom, almonds, and raisins.

Hot cream dumplings dipped in rose water syrup.

Seasonal. Milk syrup condensed - topped with fresh mango pulp.

Chilled cheese dumplings served in a very mild milk syrup, topped with a shower of pistachio nuts.

Ginger, Pistachio, Vanilla, or Coconut.

A spiced ice cream made with pistachio nuts and crushed almonds.

Seasonal. A rice flour dessert enriched with powdered nuts and dates.

Ideal for celebratory occasions.