Indian restaurants are well known for being vegetarian friendly, but Bombay goes a step further, offering not only vegetarian dishes but also a list of vegan options made without animal products – even excluding ubiquitous ingredients such as yogurt, cheese and ghee (clarified butter). Among these extensive lists, vegetarians will find Malai Kofta, dumplings in a rich sauce studded with cashews and almonds; Navaratam Korma, vegetables, pineapples and nuts in a creamy sauce; or Palak Chana, chick peas in spinach sauce. Vegans can opt for Green Beans and Lentils in a coconut sauce redolent of curry leaves and mustard seeds; Lassoni Gobi, like Chinese sweet & sour shrimp with fried cauliflower filling in for the shrimp; and Kunduapur Vegetables, plantains and other vegetables cooked with coconut milk, red chilies, curry leaves and mustard seed.

But meat-lovers are not forgotten. Bombay’s specialties include Tabaz-Maz, tandoori-cooked New Zealand rack of lamb; fish-of-the-day marinated, wrapped in banana leaf and pan grilled; and Meen Molee, coconut-crusted salmon or mahi-mahi cooked with curry leaves, mustard, tomato and spices. Other unfamiliar yet alluring fare includes Bombay’s signature Chicken Ammwala, a variation of the more common Chicken Tikka cooked with mango and spices; Chemeen Pappas, a shrimp specialty from Kerala with sautéed with dry chilies, coriander and coconut in a spicy tamarind sauce; Dalcha Lamb from Hyderabad, cooked in a yellow lentil sauce with tomato, bay leaves and ginger; and Malabar Addu Curry of goat with potato, carrot and coconut. Those are just a few of the more exotic selection; the menu also includes favorites such as tandoori-cooked kebabs, spicy vindaloo dishes and various curries.