The cooks at Bombay Coast craft authentic Indian food, recreating the flavors they grew up with. Drawing on more than 20 years spent mastering Indian cuisine in Bombay and the U.S., the culinary team creates dishes entirely from their own recipes. Chicken can be cooked in creamy spinach curry or marinated in honey, then baked in a tandoor clay pot oven. Cooks stuff naan with ground turkey, simmer shrimp in creamy tomato sauce, and stir boneless Australian lamb into spicy curry. They cater to vegetarians and vegans with meatless and dairy-less eats such as yellow split lentils or garbanzo beans dusted with special spice blends. Complement feasts with mango lassis or imported Indian beers including King Fisher, named for the first person to bait fish with a cold brew.