Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spices.
East West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste and planet Bombay secret spices.
East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.
With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers.
Freshly Methi leaves cooked with brown curry sauce and touch of garlic & ginger.
Freshly Mint leaves cooked with brown curry sauce and touch of garlic & ginger.
Also Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one also extremely popular. The particular recipe is a contribution by the area’s small Muslim community. Cooked in fairly hot spices with cilantro & tomatoes.
The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul 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 Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple & pure homemade butter.
Surrounded by the snow-capped Himalays, Kashmir is popularly known as the “Switzerland of the East” The state is renowned for its rich culinary heritage and this aromatic dish is one of the simplest among the region’s rich repertoire. Kashmir is mild curry sauce cooked with slice of banana, cashew, pineapple, cream and pure homemade butter.
Popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word "Pasande," or "the favorite one,"which refers to the prime cut of meat traditionally used within: marinated with yogurt, garlic, ginger and chef special spices. Also cooked with almond, cream and slice of pineapples.
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.
Ceylon is the key ingredients being coconut, lime juice, and a specific Ceylon curry sauce, which classifies it as "fairly hot" on most guides. Its name originates from Ceylon, the former name of modern-day Sri Lanka.
This is one of the most popular lamb dishes to have originated in Kashmir. Traditionally fatty meat on the bone is slow cooked until most of the fat is separated from the meat. The fat escapes from the meat in this way is known as Rogan and josh refers to the rich red color by Paprika. Marinated with yogurt, garlic, ginger and chef special spices then cooked in medium curry sauce topping with fried onions, green peppers and tomatoes.
About 13 centuries ago, a small group of Persians fled their country to avoid religious persecution and landed in the state of Gujarat. The become known as Parsis and they adopted Gujarati as their language; they developed a Parsi version, which is slightly different from the local form. In native Gujarati, ‘Dhan’ means wealth, but in Parsi Gujarati it means rice and ‘Sak ‘ is vegetables. Prepared with sweet & sour curry sauce , touch of caramelized basmati rice & lentils.
Cooked with Garden fresh spinach cooked with garlic, tomatoes, onion and other Indian spices.
The korai or karahi 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 & green pepper, Five spices, garlic, ginger, tomatoes and cilantro.
Garden fresh mixed vegetables cooked with medium curry sauce spices.
In India, mushrooms are traditionally grow only in the northern state of Kashmir. However Fresh mushroom cooked with brown curry sauce and touch of garlic & ginger.
Jhalfrazi was created by Indian chef during the British Raj. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British. Marinated with yogurt, garlic, ginger and special East Indian spices then cooked with butter, onions, tomatoes and green peppers.
Lentils based soup with medium spices.
Mushroom Cooked with coconut milk and Indian herbs with medium spices.
Medium spices of coconut milk with Indian herbs.
Chicken slices cooked with coconut milk with medium spices and Indian herb.
Triangular puffed pastry stuffed with cubed potatoes, green peas, carrots & mildly spiced herbs.
Chick Peas in a blend of Spices, garnished with Cilantros.
Onion fritters prepared with whole coriander,cumin and a variety of spices.
Homemade cheese slices breaded with chick-pea flour and deep fried with vegetable oil.
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 & ginger; then stir-fried and slightly sautéed with green chili and special sauce.
Lamb kabab, Shish kabab and chicken tikka.
Baked wings mixed with special spicy tandoori sauce.
Deep fried wings mixed with special spicy curry sauce.
Deep fried chicken tenders serve with mango-mint sauce.
Crispy thin lentils flat bread.
Vegetable pastry cut into pieces and served with spicy vatana beans and topping with sauces.
Mashed potato mixed with special chat masala, onions, tomato and cilantro and topping with sauces.
Flour crisps, spiced vatana beans, topping with mint sauce, yogurt sauce and tamarind sauce with other herb and spices.
Flour crisps, spiced vatana beans, topping with ground chicken, mint sauce, yogurt sauce and tamarind sauce with other herb and spices.
Crispy chicken slices mixed with onion, cucumber, green bell pepper, tomato, special Bombay Chat Masala and cilantro.
Crispy Shrimp mixed with onion, cucumber, gren bell pepper, tomato, special Bombay Chat Masala and cilantro.
Spicy potato pancakes (Aloo Tikki) topping with vatana Beans,onions, cilantro and sauces.
Mini crispy Poori stuffed with mashed potatoes, onions, chick peas & spiced water.
Whole wheat hand-rolled bread stuffed with spicy lentils then deep fried.
Mini crispy Poori stuffed with chopped onion, beans, yogurt and cilantro.
Puffed wheat crisps mixed with chopped onion, tomato, chaat spices, cilantro, and topping with sauces.
Two pieces of Onion Bhajee , Mixed Vegetables curry, Tarka Daal, Sagg Paneer (or Sagg Alo) Rice, Nan, raita and Dessert.
Two pieces of Onion Bhajee , Chicken Tikka Massala, Lamb curry, Sagg Paneer (or Mixed Vegetables Curry) Rice, Nan, raita and Dessert.
Cauliflower, zucchini, yellow squash, potatoes, carrots, corns, green peas and more cooked in brown curry sauce.
Cauliflower, zucchini, yellow squash, potatoes, carrots, cabbages, corns, peas cooked in a creamy sauce.
Cauliflower prepared in a special tomato buttery cream sauce with Methi leaves.
Potatoes, green peas & homemade cheese cooked with special brown sauce.
Green peas cooked with homemade cheese in a creamy sauce.
Spinach cooked with homemade cheese in a creamy sauce.
Green peas & homemade ‘Paneer’ (cheese) prepared in a special tomato based buttery cream sauce with ‘Methi leaves’.
Minced mixed vegetables with ground paneer (cheese) then cooked in mild creamy sauce.
Cauliflower cooked with onions & tomatoes in brown curry sauce.
Potatoes and cauliflower cooked with onion and tomatoes in brown curry sauce.
Potatoes, green peas and cauliflower cooked with onion and tomatoes.
Egg plant cooked with potatoes & tomatoes.
Potatoes cooked with ground coconut in ,sweet and sour brown curry sauce.
Okra cooked with onions and tomatoes.
Eggplant cooked with onions and tomatoes.
Chick peas cooked with potatoes, chef special spices, onions and tomatoes in brown curry sauce.
Chick peas cooked with spinach, onions and tomatoes in brown curry sauce.
Lentils cooked with mixed vegetables, onions and tomatoes
Lentils cooked with spinach, onions and tomatoes.
Lentils cooked with fried brown onions & garlic.
Mushroom cooked with onions and tomatoes.
Mushroom & spinach cooked with onion, tomatoes and medium spices.
Spinach cooked with potatoes, tomatoes and touch of garlic & ginger.
Spinach cooked with tomatoes, cilantros, and onions with medium spices.
East Indian style Tofu cooked in a medium brown curry sauce.
East and West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste and planet Bombay’s chef secret spices.
Tofu cooked with lentils, mixed vegetables, onions, cilantros and tomatoes.
Spinach cooked with tofu in a mild creamy sauce.
Tofu cooked with eggplant, tomato, green papers, onions, cilantros and Mathe leaves.
Tofu marinated in a blend of yogurt and mild tandoori spices then baked in the clay oven and cooked with fresh mint leaves, cream, Cashew paste and chef special saffron color sauce.
Tofu marinated in a blend of yogurt and very mild tandoori spices then backed in the clay oven and cooked with cream, tomato sauce, and chef special spices. Topping with Mathe leaves and pure butter.
South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions and cilantros.
Mushroom cooked with tofu, onions and tomatoes in brown curry sauce.
Chickpeas cooked with tofu, and onions in light tomato sauce.
North Indian style mild curry sauce. Tofu marinated with yogurt, garlic, ginger and chef special spices. Also cooked with Mathe leaves, cashew paste, cream and slice of pineapples.
Tofu cooked in medium curry sauce with mixed pickle, onion, green peppers, tomatoes and cilantros.
Chicken slices marinated in yogurt, garlic & ginger with Chef’s Special Spices; and cooked in a creamy sauce with mixed fruits.
Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mint leaves, cream, cashew paste, and Chef’s Special saffron colored sauce.
Chicken marinated in 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 & butter.
Lamb cooked in a medium curry sauce with mixed pickle, onion, tomatoes and cilantros.
Goat cooked in a medium curry sauce with mixed pickle, onion, tomatoes and cilantros.
Goat marinated with yogurt, garlic, ginger and chef special spices. Also cooked with cashew paste, cream and slice of pineapples.
Chicken, Lamb, Shrimp prepared with Planet BOMBAY special curry spices.
Stir-fried chicken cooked with green bell peppers, soy sauce, garlic & ginger, green chili, dry red chili, chopped onion and special Indo-China Chili sauce and spices.
Stir-fried Tilapia Fish cooked with green bell peppers, soy sauce, garlic & ginger, green chili, dry red chili, chopped onion and special Indo-China Chili sauce and spices.
Stir-fried Shrimp cooked with green bell peppers, soy sauce, garlic & ginger, green chili, dry red chili, chopped onion and special Indo-China Chili sauce and spices.
Stir-fried Tilapia Fish cooked with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.
Stir-fried Chicken cooked with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.
Stir-fried Shrimp cooked with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.
Tofu marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven’.
Home-made cheese marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven’.
Cauliflower OR Potato cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.
Cauliflower OR Potato cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.
Chicken leg quarters (with bone) marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven’.
Shish kebab or Seekh kebab is a popular meal of skewered. Ground lamb marinated in a sauce made with yogurt, Ginger & garlic, lemon juice, cilantro, grilled on charcoal in 'Tandoori oven'.
Boneless cubed chicken breast marinated in a sauce made with yogurt, lemon juice, grilled on charcoal in 'Tandoori oven'.
Salmon fillet marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.
Jumbo Shrimp (size 21/25) marinated in special sauce made with yogurt, lemon juice, grilled in 'Tandoori oven'.
Lamb cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.
Juicy lamb chops marinated with yogurt, garlic & ginger, grilled on charcoal in 'Tandoori oven ‘ then cooked to your taste. An all time favorite.
Chicken, Lamb, Shrimp and Fish marinated with yogurt, lemon juice and special tandoori sauce, cooked in clay oven.
Basmati rice dish cooked with mixed dried fruits, sweet.
Unleavened white flour bread fresh baked in tandoori clay oven with a touch of butter.
Unleavened white flour bread stuffed with shredded cheese with a touch of butter.
Naan bread baked in 'tandoori clay oven' topped with fresh minced garlic & cilantro.
Naan bread baked in tandoori oven' with a medley of fruits.
Combination of plain naan, garlic naan & fruit naan.
Nan bread stuffed with spicy green chili.
Whole wheat hand rolled thick flat bread cooked in the clay oven.
Whole wheat hand rolled flat bread baked on a skillet.
Deep fried fluffy bread.
Whole wheat bread pan-fried with butter.
Stuffed with potatoes and other spices.
Indian ice cream.
Sponged pastry in flavored syrup.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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