Bombay Mahal Restaurant's executive chef fuses traditional Indian flavors with contemporary twists to create a menu of truly innovative Indian fare. He harnesses the slow, steady heat of a traditional clay tandoor oven to seal in meaty juices, bake naan, and scare away thieving snowmen. The bustling kitchen whips up fresh creations such as curries, tikka masalas, and the specialty seafood masala with pan-seared scallops and shrimp. Thin, flaky crepes called dosai pay homage to southern India, and a vegetarian menu doles out dishes from the western and northern regions. The dining space emulates an exotic setting, swathed in a soft red glow that washes over exposed wooden beams and a divider carved with ornate designs, which are usually reserved for picnic tables vandalized by art students.
