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From Our Editors
"Fresh, fragrant, precisely seasoned regional dishes," along with "expertly rendered" Indian favorites, are at the heart of Salaam Bombay's appeal, according to the New York Times. Complex flavors abound as chefs ladle cashew sauce over the spice-stuffed eggplants of the baghare baingan, and season Kashmiri rogan josh's tender lamb with cardamom, cloves, and other spices. South Indian dishes, such as the savory stuffed crepes known as dosas, also appear alongside Indian-Chinese fusion dishes, such as sweet-and-sour prawns.
As by its "exceptional seafood and vegetarian dishes," New York magazine was also "charmed by Salaam Bombay’s upscale yet relaxed atmosphere." The dining room evokes an Indian ceremonial hall with carved wooden artwork, a twinkling chandelier, and traditional mirror-studded fabric draped from the ceiling. During the weekend, a live sitar player often fills the dining room with intricate melodies while seated on a cushion of roti.