Behind Bombay Clay Oven’s castle-like façade lies a gateway to the Mughlai style of Indian cuisine, which features yogurt, cream, fruit, and a wide range of spices lending silky textures and delicately distinct flavors to roasted meats and vegetables. In the kitchen, kebabs of lamb and beef sizzle in the eatery’s traditional tandoor oven, balanced by a lengthy bill of vegetarian fare.
On Fridays and Saturdays, Bombay’s dining room fills with live music, which diners can enjoy from the confines of Middle Eastern–style booths draped in curtains and padded with basmati rice.
