In 1993, we opened one of the first ones restoring Indian in Grenoble. Our purpose was to propose to the Inhabitants of Grenoble and Inhabitant of Grenoble a sophisticated, tasteful and quality Indian food. Every day we buy fresh products and premises(places) which we associate with spices which come from four corners(places) of India to offer to our customers one of the best Indian culinary experiences(experiments).
For us, in Bombay, the Indian food is an association of fresh products and spices. Indeed all Masala dishes is prepared with onions, tomatoes, cashew nut, ginger, garlic, turmeric, fennel, cumin, fenugreek, garam masala, cardamom (black and green), coriander, cinnamon, cloves, flower of nutmeg and saffron. It is this wealth which trains(forms) our cooking(kitchen) and the control(master’s degree) of the balance between the various ingredients which brings its distinctive and unique(only) taste.
The dishes which the leader prefers
First of all our meats are marinated between 6 and 8 o’clock in a yoghurt in Tandoori spices or Tikka. It allows to move the meat while strengthening the flavors.
They are then roasted in Tandoor, oven in clay in the charcoal.
This cooking allows to stress the taste of spices and to keep at best the nourishing elements of the meat. Grills are then served on a bed of peppers and onions watered with green lemon juice.
Recipes in sauce with onions, with onions, tomatoes, cashew nut, ginger, garlic, turmeric, fennel, cumin, fenugreek, garam masala, cardomome (black and green), coriander, cannnelle, cloves, flower of nutmeg and saffron.
At the heart of India
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We speak about us
And if one of the best restaurants of the city was Indian? Reference establishment when we evoke the Indian gastronomy, Bombay is the kingdom of Sukhwinder Bath for fifteen years now. His(her,its) fine cooking(kitchen), strong in character and subtly spiced, transports us in another universe. Indian music, typical decoration and exotic atmosphere, Bombay is a restaurant to part. The Mecca of the Indian gastronomy in Grenoble.
PHILIPPE DE CANTENAC
Inescapable address from Grenoble, Bombay is installed along the course Jean-Jaurès since 1993.
“Our card puts forward the gastronomy of the North of India, and region of the Punjab in particular” … To the menu: chicken Malai Tikka, Jingha Masala and diverse grills, marinated in a sauce in the yoghurt and in the spices several hours, then “cooked in the traditional oven in clay, like that is made in India” …
A delight of papillae This restaurant m “was advised and I was not disappointed, the welcome is courteous, the fast service and the dishes are generous, greedy. The decoration is cosy and exotic.
I advise you to choose various dishes if you are several to discover their kitchen, rich in flavor.
The dish which I really appreciated it is Jingha Pakora (Doughnuts of whole gambas in the flour of chickpea, in the cumin, the coriander and the fenugreek)