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Bombay Brasserie
3005 West Loop S
Houston, TX 77027
Uber
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Main Menu
Appetizers
Fried Pakora Shrimp
$9.00
with strawberry tamarin sweet and sour sauce
Seafood Tandoor Trio
$9.00
sampling of salmon, scallops and shrimp cooked in tandoor and served with tikka sauce
Pakoras
$5.00
vegetable or chicken fritters, delicately flavored with cumin, a hint of garlic and lemon.
Samosas
handmade crisp turnovers
- Potato $4.00
- Lamb $5.00
Chef Sampler Platter
$12.00
(veg) samosa, (veg) pakora, and paneer pakora, and (veg) seekh kabob
Paneer Tikka
$11.00
aromatic blend of homemade cheese cooked with bell peppers and tomatoes
Chicken Shaslik Tandoori
$11.00
delicacy of chicken cubes, bell peppers, onions, and tomatoes
Lamb Seekh Kabob
$10.00
tender minced lamb with grounded ginger and aromatic spices
Tandoori Sea Scallops
$12.00
sea scallops marinated in ginger and spices, cooked in the tandoor
Vegetable Seekh Kabob
$10.00
ground rolls of vegetable cooked in the tandoor
Bombay Mixed Grill
$18.00
an array of tandoori specialities (chicken, lamb, shrimp, and chicken shaslik) with yogurt and aromatic spices) .
Pan-fried Calamari With Hot Cherry Peppers
$12.00
stir-fried calamari in onions, curry leaves, spices and scallions ..........
Vegetable Cutlets
$4.00
homemade vegetable patties made with mashed potatoes
Salads And Raita
Raita
$3.00
whisked yogurt, with cucumbers, onions, potatoes and herbs
Spinach Salad
$3.00
baby spinach with red onions, nuts and vinagrette
Strawberry Blush Spinach Salad
$8.00
fresh spinach salad garnished with tomatoes, red ornions, sliced strawberries, crumbled panner
Cucumber And Tomato Salad
$6.00
seedless cucumber and tomato slices tossed in a homemade vinaigrette
Kachumber Salad
$3.00
cucumbers, tomatoes, and green peppers in black salt and vinegar
Rice
Our Basmati Rice Is Cooked With Whole Spices And Saffron. All Biryani Is Served With Raita, Chutney And Red Onion Salad
Saffron Rice Pullao
$4.00Shrimp Bhiryani
$17.00Lamb Bhiryan
$17.00Vegetable Bhiryani
$11.00Chicken Bhiryani
$16.00Tandoori Specialties
The Tandoor Is A Pit Oven, Made From Choice Clays And Natural Binding Agents. All Meats, Poultry, And Seafood Stay Immersed In Special Marinades Over Long Periods, Then Are Skewered And Broiled On Charcoal In The Tandoor, Which Is Also Employed To Turn
Out A Most Exciting Variety Of Breads
Tandoori Chicken
spring chicken marinated overnight in a prized marinade, then broiled on charcoal
- $11.00
- $18.00
Chicken Tikka
$14.00
succulent chopped pieces of boneless chicken delicately simmered in the tandoor
Rack Of Lamb
$27.00
lamb chops marinated with low fat yogurt, minced ginger and garlic with indian herbs, served with potatoes
Tandoori Prawns
$19.00
jumbo prawns marinated overnight with ginger, garlic & herbs
Murgh Malai Kabob
$15.00
breast of chicken marinated in cream cheese, ginger, garlic and spices
Salmon Tikka
$16.00
cubes of fish marinated in yogurt, indian spices, garlic and ginger, baked in the tandoor
Almond Yogurt Crusted Rack Of Lamb
$24.00
marinated new zealand lamb chops rubbed with almond yogurt
Lamb Tenderloins
$17.00
fresh cut lamb loins marinated with ginger, garlic, and yogurt served with potatoes
White Or Whole Wheat, Plain Or Stuffed
with choice of garlic, paneer, onions, nuts, lamb, potatoes, or mint baked in the tandoor
- Plain $3.00
- Stuffed $4.00
Poultry
Served With Basmati Rice Pullao
Chicken Curry
$16.00
original chicken curry, cooked in onions, yogurt and spices
Chicken Tikka Masala
$17.00
tender roasted chicken tikka, in a tomato and butter sauce
Chicken Vindaloo
$16.00
boneless chicken and potatoes, cooked in a spicy hot sauce
Mango Duck Breast
$16.00
sauteed duck breast in a spiced mango sauce and served with grilled vegetables
Chicken Saagwala
$16.00
boneless chicken cooked with spinach and spices
Lamb
Served With Basmati Rice Pullao
Rogan Josh
$17.00
the perfect lamb curry, cooked in yogurt and onions
Lamb Vindaloo
$17.00
chopped pieces of lamb cooked in a fiery hot sauce
Karai Gosht
$17.00
pan broiled meat cooked in browned onions and yogurt
Lamb Saagwala
$17.00
juicy chopped pieces of lamb, in creamed spinach
Vegetables
Saag Paneer
$11.00
homemade cheese in creamed spinach
Saag Aloo
$11.00
fresh homemade cheese with potatoes
Navrattan Curry
$11.00
carrots, peas, potatoes and cheese in an exotic blend with nuts and cream
Daal Makhani
$11.00
black lentils cooked overnight on a slow fire with herbs
Yellow Daal
$11.00
yellow lentils garnished with butter, flavored with fresh herbs
Malai Kofta
$11.00
dumpling of carrots, peas, potatoes, and cheese in onions & tomatoes
Chana Masala
$11.00
chickpeas and onions, spiced sharp with ginger and garlic
Bengan Bhartha
$11.00
broiled eggplant cooked in browned onions, tomatoes and ginger
Okra Masala
$11.00
freshly cut okra cooked with onions and tomatoes
Paneer Makhani
$11.00
chopped pieces of cheese simmered in a creamy tomato sauce
Bombay Aloo
$11.00
boiled potatoes cooked in onions, tomatoes and yogurt
Aloo Gobhi
$11.00
fresh cauliflower and potatoes, cooked dry in onions, tomatoes and herbs
Saag Aloo
$11.00
spinach stirfried with sauteed potatoes and spices
Seafood
Served With Basmati Rice Pullao
Prawn Masala
$19.00
select white prawns, in tomato and cream sauce
Prawn Bhuna
$19.00
pan broiled prawn, with browned onions and tomato .
Prawn Madras
$19.00
white prawns cooked in hot onions and mustard sauce
Mahi-mahi Masala
$19.00
mahi-mahi baked in the tandoor, then cooked in spices
Scallop Curry
$19.00
fresh sea scallops cooked in a goan style sauce
Desserts
Rasmalai
$5.00
sponge of homemade cream cheese, in reduced milk, almonds and pistachios
Kheer
$5.00
rice pudding layered with chamboire marinated raspberries and garnished with pistachios
Gulab Jamun
$5.00
cinnamon flavored doughnut holes in rosewater
Mango Mousse
$7.00
rich and light mango mousse served with fresh berries and coconut macaroons
Ice Cream Trio
$7.00
trilogy of mango, pistachio and cinnamon ice cream served in phyllo-cups and fruit painting
Bombay Creme Brulee
$7.00
ginger creme brulee en crolite served with vanilla raspberry painting
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General Info
About Us
As a small boy growing up in Punjab, India, Narin Sehgal would have never imagined his life 40 years later as a successful restaurateur in Houston. But after years of hard work and perfecting the difficult task of blending the spices of his homeland, in 1997 Sehgal opened his signature restaurant, The Bombay Brasserie. After almost 10 years of tremendous success, the location burned to the ground. While most would be devastated, the former chemical industries engineer and hotelier instead turned tragedy into triumph. He quickly rebuilt his second location in the Rice Village. That location was such a success Narin’s Bombay Brasserie followed.