Welcome to Bombay Cuisine! Authentic recipes, fresh ingredients, and exotic spices have established Bombay Cuisine as a pillar in the West Michigan community since 1998. All of our dishes and sauces are made in-house from scratch, using only the freshest, locally sourced, quality ingredients. Our owner and chef was born in India, and received additional culinary training in Toronto. We follow the Mughlai North Indian style of cuisine. As a family run business, generations are taught the authentic Bengali cooking techniques that give our food that traditional Bangladeshi aroma and taste.
Indian cuisine varies from region to region; the hotter the climate, the hotter the food. At Bombay Cuisine we strive to serve dishes that are suited for the climate of Grand Rapids. We use the full array of spices for each and every sauce and marinade. We keep the heat at a reasonable level, and offer an extensive craft cocktail, beer and wine menu to pair with each meal. In addition to our extensive menu, we offer a delicious lunch buffet on Fridays and on Sundays.
Bombay uses fresh, not frozen, chicken and leg of lamb in our meat dishes. Our seafood is flown in fresh. Our breads are handmade, and baked in our traditional clay tandoori oven. We offer plentiful vegetarian dishes. The main vegetables featured in our culinary creations are garden fresh herbs (greens, cilantro and mint), ripe hand peeled tomatoes, cucumbers, potatoes, jalapenos, chilies, onions, garlic, and more. The main spices used in our sauces and chutneys are green cardamom, fennel, dried chilies, cumin, coriander, cloves, black cardamom, tumeric, black pepper, cinnamon, fenugreek, onion seeds, mace, nutmeg, mustard seeds, ginger, garlic, lemon, lime, and curry leaves. All of which is prepared and ground in-house.