Flavors of Bollywood

Just like the colorful and flamboyant movie industry headquartered in Bombay, the vibrant flavors of Indian cuisine will leave your mouth watering for more at Bombay Grill.

Most of the Indian food in Fort Worth has been introduced to us by Paul Singh. He founded Maharaja with family recipes from the Northern state of Punjab about 25 years ago. Along with his partner, Nirmal Jassal, Singh opened Bombay Grill, showcasing the same tempting repertoire 10 years ago.
Bombay Grill has a packed menu to peruse, but if you want to take the full tour, stop in for one of the very affordable buffet lunches ($6.95 weekdays or $8.95 weekends — when they add more lamb specialties to the mix).

by Courtney Dabney
Vegetable Samosa ($2.75) is like an Indian eggroll. Two triangular-shaped pockets are filled with spices, potatoes and green peas and then deep fried until golden. Try Raita, a sauce with yogurt, cucumber or mint, or sweet tamarind sauce for dipping. Other starters like Aloo Tiki will light up your taste buds with jalapeño, and Kadi Pakora are the homemade chickpea patties with yogurt and bold spices.

Classic Tandoori Chicken ($8.95) is marinated overnight in yogurt and broiled to tender perfection, with hints of garlic, ginger and mild spices. Tikka Masala ($10.95) is prepared with cubes of the same Tandoori Chicken and cooked in a tomato and herb sauce. It is one of the milder curries.

For lamb lovers, the Lamb Kofta is a combination of delicate lamb cubes stuffed with cashews and raisins in a sauce of curry and cream. We couldn't get enough. For vegetarian palates, the Vegetable Pakora, onions dipped in chickpea flour and fried, are as addictive as any plate of French fries. Sag Paneer is always a favorite side dish of creamed spinach laced with chunks of homemade cheese.
The location near Central Market is convenient, and the simple interior features walls painted yellow curry and stained concrete floors. It is not a lavish decor, but patrons have been returning for the family-run, friendly service and the consistently fresh and adventurous fare for a decade.
by Courtney Dabney