About Bombay To Beijing
Since 2009, Bombay to Beijing has been animating recipes from India and China, combing the two forms for new interpretations of classic dishes. Offering meat and vegetarian options, it roots the journey of its palate in the Mughlai taste, grilling meats in a tandoor clay oven.
- Chicken lollipop: chicken wings deep fried meat-first and then glazed with a chili garlic sauce
- Vegetable Manchurian dry: balls of mixed vegetables tossed in ginger and green chili and soaked in soy sauce
- Chicken tikka masala: tender chicken breast from the clay tandoor oven marinated with tomato sauce and crunchy fenugreek
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