Review: Bombay House

Written by Kasey Yardley on . Posted in Food

I’m just going to say it: Great food brings me joy unlike anything else in this world. I know, I know, that’s a big, dramatic statement. Besides, it’s just food, right?

No, my friends — it isn’t just food. And if you find yourself rolling your eyes with a similar sentiment, then you should probably stop reading here. But if you’re like me and find some of life’s greatest delights through your taste buds, then read on, young foodies…

I’ve decided to make my inaugural article in this glorious online publication about one of my current food obsessions: Bombay House.

If you’ve never been, then here’s the low down: With locations in Provo and Salt Lake, Bombay House is an authentic Indian-style restaurant with all of the classic dishes, including everything from vegetarian dishes to chicken, lamb and seafood. The chicken and lamb are cooked in large tandoori ovens, which are basically clay pots that generate heat using charcoal or wood. The clay used to make these ovens is found exclusively in India and they are well-seasoned on the inside before use. They cook at a very high temperature (900oº F) and give the meat a delicious, seared-in barbecue flavor.

Naan is also cooked in the clay ovens, which is a chewy flatbread that is typically served in Indian cuisine. It’s puffy and buttery and goes perfect with anything. Having an Indian meal without naan is like eating cookies with no milk; like having salad with no dressing; it’s like being up a river with no paddle. Okay, bad joke. You get the point: forget your low-carb diet for once and get some naan, for heaven’s sake!

My favorite thing about Bombay House is the sauces. The incredible array of sauces makes each of their dishes unique, flavorful and fragrant. My personal favorite is the sauce for the Chicken Tikka Masala. To be honest, I can’t even tell you how to make a Masala sauce, but I can tell you that Bombay’s is the best I’ve ever had. I could eat Legos in that sauce.

I have yet to try a dish that I don’t like. Here are a few that I recommend:

Chicken Tikka Masala — Boneless chicken barbequed in tandoori oven, then cooked with bell pepper, onions, garlic, ginger, tomatoes, and cream and spices.

Saag Paneer — Spinach cooked with homemade cheese, onions, garlic, ginger, cream and spices.

Lamb Coconut Kurma — Boneless lamp cooked with coconut milk, onions, garlic, ginger, tomatoes, cashews, golden raisins, and spices.

Aside from the food, the general atmosphere is pleasant, and the service is wonderful. One thing that impresses me is that a lot of the staff have been there for a while, even as far back as 1993 when they opened. And they are good at what they do! They’re knowledgeable, they make good suggestions (when needed), and when the food arrives, they leave you alone to enjoy it.

However, make sure to come with a quick wit, they’re known to joke around a bit. One night we ordered take-out and when I went to pay the host at the register said, “Okay, that will be two hundred dollars, please.” After a mild heart attack and a good laugh, he swiped my debit card (for the actual amount) and I was on my way with a smile.

Bombay House is definitely a must try. I’m confident that you will leave with a smile also. And not just because of the jokes.

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