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About this Business
From Our Editors
Chefs at Bombay Chopstix give classic Chinese dishes an infusion of Indian spice, filling their menu with more than 35 casual fusion plates. For stir-fried entrees, they slather sauces such as sweet and sour or sichuan onto Indian-derived proteins such as lamb or paneer cheese as well as more traditional veggies, chicken, and shrimp. With the chicken 65 appetizer, they toss subcontinental spices such as cumin and fresh curry leaves into a sizzling wok. By prepping meals swiftly, chefs aim to provide guests with a myriad of dining options, like a Lazy Susan stacked with T-bone steaks.
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