Bombay Brazier

Most of the menu at this fine-dining Indian spot is mix ‘n match, with a dozen-plus northern-Indian style sauces available (vindaloo, madras, samber, mango, saag, rogan josh, and more) to pair with nine proteins (chicken, lamb, beef, salmon, scallops, shrimp, prawns, lobster, and paneer). House-made paneer (a tofu-like cheese) is marinated on the spot and—for the marvelous appetizer Paneer Afghani—grilled over the 400-degree clay tandoor oven, giving it a wonderful smoky flavor and a hit of black pepper. The chicken tikka is moist and flavorful; tilapia filets marinated, baked in the tandoor, and served over sour cream and onions are tender. Vegetarians will find plenty of legumes, mushrooms, paneer, and vegetables dispersed among sauces redolent with garlic, ginger, herbs, and spices.

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