Planet Bombay Indian Cuisine- Edgewood Ave SE, Atlanta GA

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.

Your choice of protein 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 the clay oven and cooked with cream and chef’s special spices, garnished with dried methi leaves (fenugreek) and butter.

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. Chicken slices marinated with garlic & ginger; then stir-fried and slightly sautéed with green chili and special sauce.

East-west Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and planet Bombay secret spices.

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic, and ginger. Also prepared with planet Bombay special curry spices.

Vinda-aloo is Goa's most famous export, but its origin are 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.

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

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

Minced mixed vegetables with ground paneer cheese cooked in a mild creamy sauce.

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

Triangular puffed pastry stuffed with ground chicken, medium spices and Indian herbs.

Chickpeas in a blend of spices, garnished with cilantro.

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

Homemade cheese slices breaded with chick-pea flour and deep fried with vegetable oil.

Fluffy hand-rolled deep-fried poori bread stuffed with creamy coconut based shrimp.

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. Chicken slices marinated with garlic & ginger; then stir-fried and slightly sautéed with green chili and special sauce.

Baked wings mixed with the special spicy tandoori sauce.

Deep fried wings mixed with special spicy curry sauce.

Deep fried chicken tenders served with mango-mint sauce.

Crispy deep fried thin lentil bread, seasoned with herbs.

Gobi 65 is a spicy deep fried cauliflower dish originating from Chennai, India. Cauliflower marinated with garlic and ginger, then stir fried and sautéed with green chili in a special sauce.

Lentils cooked with mild spices.

Mushroom cooked with coconut milk and Indian herbs with medium spices.

Coconut milk cooked with methi leaves (fenugreek) and medium spices.

Chicken cooked with coconut milk with medium spices and Indian herb.

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic, and ginger. Also prepared with planet Bombay special curry spices.

East Indian 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 are 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.

Lentils prepared with medium curry spices.

The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here that the last Mogul emperor retired before handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashews and fortified butter.

Eggplant cooked with medium curry spices.

Okra cooked with medium curry spices.

Mushroom cooked with brown curry sauce and touch of garlic and ginger.

Chickpeas cooked with medium curry spices.

Cauliflower 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-west Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and planet Bombay secret spices.

Spinach cooked with homemade Indian cheese in a creamy sauce.

Vegetable pastry cut into pieces and served with spicy vatana beans and topping with sauces.

Potato cubes cooked with special chaat masala, onions, tomatoes and cilantro and topped with sauces.

Flour crisps, spiced vatana beans, topping with mint sauce, yogurt sauce and tamarind sauce with other herb and spices.

Flour crisps, spiced vatana beans, topping with ground chicken, mint sauce, yogurt sauce and tamarind sauce with other herb and spices.

Crispy chicken slices mixed with onion, cucumber, green bell pepper, tomato, special Bombay chat masala, and cilantro.

Crispy shrimp mixed with onion, cucumber, green bell pepper, tomato, special Bombay chat masala, and cilantro.

Spicy potato pancakes (aloo tikki) topping with vatana beans, onions, cilantro, and sauces.

Mini crispy poori stuffed with mashed potatoes, onions, chick peas and spiced water.

Hand-rolled whole wheat bread stuffed with spicy lentils, then deep-fried.

Mini crispy poori stuffed with chopped onion, beans, yogurt, and cilantro.

Puffed wheat crisps mixed with chopped onion, tomato, chaat spices, cilantro, and topped with sauces.

Cauliflower, zucchini, yellow squash, potatoes, carrots, corns, green peas and more cooked in brown curry sauce.

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

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

Peas cooked with homemade cubed Indian cheese in a creamy sauce.

Peas and homemade cubed Indian cheese prepared in a tomato-based buttery cream sauce with methi leaves (fenugreek).

Potatoes, green peas and homemade cheese cooked with special brown sauce.

Spinach cooked with homemade cubed Indian cheese in a creamy sauce.

Minced mixed vegetables with ground paneer cheese cooked in a mild creamy sauce.

Okra cooked with onions and tomatoes.

Cauliflower cooked with onions and tomatoes in brown curry sauce.

Potatoes and cauliflower cooked with onion and tomatoes in brown curry sauce.

Potatoes, peas and cauliflower cooked with onions and tomatoes in a brown curry sauce.

Eggplant cooked with potatoes, onions and tomatoes.

Eggplant cooked with onions and tomatoes.

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

Chickpeas cooked with spinach, onions, and tomatoes in brown curry sauce.

Lentils cooked with mixed vegetables, onions, and tomatoes.

Lentils cooked with spinach, onions and tomatoes.

Lentils cooked with fried brown onions and garlic.

Mushroom cooked with onions and tomatoes.

Mushroom and spinach cooked with onions and tomatoes.

Spinach cooked with potatoes, tomatoes, and touch of garlic and ginger.

Spinach cooked with onions, tomatoes and cilantro.

East Indian style tofu cooked in a medium brown curry sauce.

East and West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and planet Bombay's chef secret spices.

Tofu cooked with mixed vegetables, onions, tomatoes and cilantro.

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 the clay oven and cooked with fresh mint leaves, cream, cashew paste and chef special saffron color sauce.

Tofu marinated in a blend of yogurt and very mild tandoori spices then backed in the clay oven and cooked with cream, tomato sauce, and chef special spices. Topping with mathe leaves (fenugreek) and pure butter.

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

Tofu and chickpeas cooked with onions in a light tomato sauce.

Tofu cooked with cauliflower, tomatoes, green peppers, onions, cilantro and methi leaves (fenugreek).

Mushroom cooked with tofu, onions, and tomatoes in brown curry sauce.

North Indian style mild curry sauce. Tofu marinated with yogurt, garlic, ginger and chef special spices. Also cooked with mathe leaves, cashew paste, cream and a slice of pineapples.

Tofu cooked in medium curry sauce with mixed pickle, onion, green peppers, tomatoes, and cilantro.

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

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

Your choice of protein 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 the clay oven and cooked with cream and chef’s special spices, garnished with dried methi leaves (fenugreek) and butter.

Lamb cooked in a medium curry sauce with mixed pickle, onion, tomatoes, and cilantro.

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

Chicken, lamb, shrimp prepared with planet Bombay special curry spices.

Stir-fried chicken cooked with green bell peppers, soy sauce, garlic and ginger, green chili, dry red chili, chopped onion, and special indo-china chili sauce and spices.

Stir-fried tilapia fish cooked with green bell peppers, soy sauce, garlic and ginger, green chili, dry red chili, chopped onion, and special indo-china chili sauce and spices.

Stir-fried shrimp cooked with green bell peppers, soy sauce, garlic & ginger, green chili, dry red chili, chopped onion, and special indo-china chili sauce and spices.

Stir-fried tilapia fish cooked with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion, and special indo-china Manchurian sauce and spices.

Stir-fried chicken cooked with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion, and special indo-china Manchurian sauce and spices.

Stir-fried shrimp cooked with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion, and special indo-china Manchurian sauce and spices.

Tofu marinated in a special sauce made with yogurt, lemon juice, grilled over charcoal in 'tandoori oven’.

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

Potato cubes marinated in special sauce made with yogurt, lemon juice, garlic and ginger then grilled over charcoal in our Tandoori clay oven.

Cauliflower cubes marinated in special sauce made with yogurt, lemon juice, garlic and ginger then grilled over charcoal in our Tandoori clay oven.

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

Shish kebab or Seekh kebab is a popular meal of skewered ground lamb marinated with yogurt, ginger, garlic, lemon juice, cilantro, then grilled on 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.

Salmon fillet marinated in a special sauce made with yogurt, lemon juice, grilled over charcoal in Tandoori clay oven.

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

Lamb cubes marinated in a special sauce made with yogurt, lemon juice, grilled over charcoal in Tandoori clay oven.

Juicy lamb chops marinated with yogurt, garlic and ginger, then grilled on charcoal in our Tandoori clay oven.

Chicken, lamb, shrimp and fish marinated with yogurt and lemon juice, then grilled over charcoal in our special tandoori sauce, then cooked in our Tandoori clay oven.

Basmati rice dish cooked with sweet mixed dried fruits.

Spicy.

Unleavened white flour bread freshly baked in ‘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.

Nan stuffed with mixed fruit. Sweet.

Combination of three naans: plain, garlic and Peshawari/shahi.

Naan bread stuffed with spicy green chili.

Whole wheat hand-rolled thick flatbread cooked in the clay oven.

Whole wheat hand rolled flatbread baked on a skillet.

Whole wheat bread pan fried with vegetable oil.

Whole wheat bread stuffed with potatoes and herbs.

Stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese chili sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese chili sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Manchurian sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Manchurian sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese chili sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Manchurian sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese chili sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Manchurian sauce and spices.

Pizza topped with grilled boneless tandoori chicken slices.

Pizza topped with chicken kebab cooked in a creamy tomato sauce and garnished with cilantro and butter.

Pizza topped with cubed homemade Indian paneer cheese in a creamy spinach sauce.

Indian ice cream.

Sponged pastry in flavored syrup.