Triangular puffed pastry stuffed with cubed potatoes, peas, carrots and medium spices.

Chickpeas in a blend of spices garnished with cilantro.

Onion fritters prepared with coriander and cumin seeds and a variety of spices.

Baked wings mixed with a special spicy tandoori sauce.

Deep fried wings mixed with a special spicy curry sauce.

Crispy deep fried thin lentil bread, seasoned with herbs.

Lentils cooked with mild spices.

Lentils cooked with mild spices.

Chicken cooked with coconut milk and mild spices.

Mushrooms cooked with coconut milk and Indian herbs.

Coconut milk cooked with methi leaves fenugreek and medium spices.

Vegetable stuffed pastries cut into pieces and served with spicy vatana beans and topped with sauces.

Cauliflower, zucchini, yellow squash, potatoes, carrots, corn and peas cooked in a brown curry sauce.

Cauliflower, zucchini, yellow squash, potatoes, carrots, cabbages, corn and peas cooked in a creamy sauce.

Cauliflower cooked in a tomato based buttery cream sauce with methi leaves fenugreek.

Peas cooked with homemade Indian cheese in a creamy sauce.

Spinach cooked with homemade Indian cheese in a creamy sauce.

Peas and homemade Indian cheese prepared in a special tomato based buttery cream sauce with methi leave fenugreek.

Okra cooked with onions and tomatoes.

Eggplant cooked with onions and tomatoes.

Chickpeas cooked with potatoes, chef special spices, onions and tomatoes in a brown curry sauce.

Lentils cooked with fried brown onions and garlic.

Mushrooms cooked with onions and tomatoes.

East and West Bengal’s favorite coconut based curry with medium spices. Tofu cubes cooked in coconut milk, onions, garlic, coconut paste, and Planet Bombay’s chef secret spices.

Spinach cooked with tofu in a mild creamy sauce.

Tofu cooked with eggplant, tomatoes, green peppers, onions, cilantro, and methi leaves fenugreek.

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in our clay oven and cooked with fresh mint leaves, cream, cashew paste, and our chef’s special saffron sauce.

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in our clay oven and cooked with cream, tomato sauce, and chef special spices. Topped with methi leaves fenugreek and pure butter.

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions, and cilantro.

Chickpeas cooked with tofu and onions in a light tomato sauce.

North Indian style mild curry sauce. Tofu marinated with yogurt, garlic, ginger, and chef special spices then cooked with methi leaves fenugreek, cashew paste, cream, and pineapples.

Tofu cooked in a medium curry sauce with mixed pickles, onions, green peppers, tomatoes and cilantro.

Chicken slices marinated in yogurt, garlic, ginger, and our chef’s special spices and cooked in a creamy sauce with mixed fruits.

Chicken cooked with mangoes in a sweet and sour curry sauce.

Marinated in a blend of yogurt and mild tandoori spices, then baked in our clay oven and cooked with fresh mint leaves, cream, cashew paste, and our chef’s special saffron sauce.

Marinated in a blend of yogurt and mild tandoori spices, then baked in our clay oven and cooked with fresh mint leaves, cream, cashew paste, and our chef’s special saffron sauce.

Marinated in a blend of yogurt and mild tandoori spices, then baked in our clay oven and cooked with fresh mint leaves, cream, cashew paste, and our chef’s special saffron sauce.

Chicken marinated in a blend of yogurt and very mild tandoori spices, then baked in our clay oven and cooked with cream and our chef’s special spices, garnished with dried methi leaves fenugreek and butter.

Lamb cooked in a medium curry sauce with mixed pickles, onions, tomatoes and cilantro.

Goat cooked in a medium curry sauce with mixed pickles, onions, tomatoes and cilantro.

India’s favorite yellow curry sauce cooked with blended onions, green peppers, vegetables, garlic, and ginger and prepared with Planet Bombay’s special curry spices.

East India’s favorite brown and thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions, and green peppers.

Vinda-aloo is Goa’s most famous export, but its origin is in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word ‘vin’ comes from vinegar and ‘aloo’ is derived from ‘Alho’, the Portuguese word for garlic. Cooked in hot spices with potatoes.

Fresh mushrooms cooked with brown curry sauce and a touch of garlic and ginger.

Chickpeas cooked with medium curry spices.

Garden fresh chopped spinach cooked with garlic, tomatoes, onions and other Indian spices.

Popular North Indian meat dish, derived from a meal served in the court of Mogul emperors. The word is a variation on the Urdu word ‘Pasande’ or ‘the favorite one’, which refers to the prime cut of meat, marinated with yogurt, garlic, ginger, and our chef’s special spices and cooked with cashew nuts, cream, pineapple, and methi leaves fenugreek.

East and West Bengal’s favorite coconut based curry with medium hot spices. Cooked with coconut milk, onions, garlic, ground coconut, and Planet Bombay’s special spices.

Spinach cooked with homemade Indian cheese in a creamy sauce.

Chicken leg quarters with bone marinated with yogurt, lemon juice then grilled over charcoal in our Tandoori clay oven.

Boneless cubed chicken breasts marinated with yogurt and lemon juice, then grilled on charcoal in our Tandoori clay oven.

Jumbo shrimp marinated with yogurt and lemon juice, then grilled in our Tandoori clay oven.

Lamb cubes marinated with yogurt and lemon juice, then grilled over charcoal in our Tandoori clay oven.

Tofu marinated in with yogurt and lemon juice, then grilled over charcoal in our Tandoori clay oven.

Homemade Indian cheese marinated with yogurt and lemon juice, then grilled over charcoal in our Tandoori clay oven.

Potato cubes marinated with yogurt and lemon juice, then grilled over charcoal in our Tandoori clay oven.

Served with our special sauce.

Served with our special sauce.

Served with our special sauce.

Served with our special sauce.

Served with our special sauce.

Served with our special sauce.

Served with our special sauce. Basmati rice dish cooked with sweet mixed dried fruits.

Unleavened white flour bread freshly baked in our Tandoori clay oven with a touch of butter.

Naan bread stuffed with shredded cheese, with a touch of butter.

Naan bread topped with fresh minced garlic and cilantro.

Naan bread stuffed with mixed fruits.

Naan bread stuffed with mixed fruits.

Naan bread stuffed with spicy green chili.

Whole wheat bread pan fried with butter.

Whole wheat bread stuffed with potatoes and herbs.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Indian ice cream.

Sponged pastry in flavored syrup.