As a culinary palindrome, naan tastes the same backward as it does forward, like the bananab or a Toyota. Take a bite in every direction with today's Groupon: for $15, you get $30 worth of Indian fare at Bombay Grille.
Bombay Grille's skilled spice specialists festoon plates with a menu of flavorful favorites sourced from every corner of the saucy subcontinent. Acquaint appetites and their comestible conquerors by digging into introductory eats such as crispy potato-and-green-pea-stuffed samosas ($3.95) or mulligatawny soup ($3.95 for vegetarian, $4.95 for chicken). A house specialty, the tandoori chicken swaps flavors and spicy pantry gossip during an all-night marinade in yogurt and herbs before finding culinary comeuppance in the fiery confines of a traditional clay oven (18.95 for a full chicken), and chicken tikka marsala roasts the foul-talking fowl in a clay pot filled with creamy tomato sauce ($13.95). Hungering herbivores can delight in meat-free mouthfuls with an array of vegetarian skillets ($6.95–$13.95), and spice enthusiasts can fan the flames of flavor with a plate of lamb vindaloo ($14.95). Augment an authentic entree with fresh-baked pillows of cauliflower-stuffed gobi paratha ($3.50), or soak up curries with a fluffy basket of garlic naan ($3.50), adding savory flair to meal-mopping duties and unmasking untruthful vampire dates.
Bombay Grille also pacifies parched patrons with a selection of traditional Indian potables. Pencil in a fruity finale with a mango and liche martini ($7), or brew away worries with a spice-soaked sip of massala chai ($2.50). The casually elegant interior boasts two separate dining rooms, a sleek bar, and colorful artwork, providing an inviting backdrop in which to devour a dish, or hold auditions for your upcoming Bollywood rendition of Lethal Weapon.
At Bombay Grille, diners can nosh on à la carte plates of Indian classics or dive into the weekend brunch buffet, complete with unlimited champagne. Regardless of the meal's style, however, the dishes run the gamut from chicken tikka masala in a tangy cream-based tomato sauce to assorted biryanis and tandoori shrimp, grilled in a traditional clay oven.