indian-spicesOver the centuries Indian cuisine has been influenced by many cultures. Bombay Garden takes the best from the culinary extravaganza of India. Herbs and spices are used not only for aroma, but also for their digestive and nutritional values. Wholesome food and good health are closely linked. In India, The Clay Oven is known as Tandoor. Tandoor is an Indian style clay oven shaped like a jar. The sides are lined with smooth clay, are heavily insulated on the outside, and used for making bread. the pit itself is used for roasting meat. Tandoor is fired by charcoal, heating its sides to 900 degrees, creating a sealed heat. Breads, seafood and meats cooked in the tandoor retain natural juices and flavors are nourishing and low in cholesterol. All vegetables, poultry, seafood and meats are prepared to order. All fat and skin is carefully removed from meat and poultry prior to cooking using no cholesterol oil.

greek-olivesTraditional Greek cuisine is typical of the Mediterranean region, sharing characteristics with cuisines of Italy, the Balkans and Anatolia. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry. Common ingredients in Greek cuisine are lamb, olives, cheese, eggplant, zucchini, and yoghurt. The desserts are dominated by nuts and honey. Some dishes use phyllo pastry (Baklava). Some traditional Greek foods, especially gyros, pita/pites, for example spanakopita (savory or stuffed phyllo dough) are often served in fast food style. Many dishes names come from the Ottoman cuisine tradition such as moussaka (layers of ground minced meat, eggplant and tomato baked in oven) and tzatziki (yoghurt with garlic and cucumber). Some dishes may be pre-Ottoman, grape-leaf dolmathes were made by the early Byzantine period. A few dishes are influenced by Venetian (Italian) cuisine, such as pastitsio, (pasta with meat) found mostly in Greece and Anatolia. Saganaki is a Greek appetizer of fried cheese, The cheese is melted in a small frying-pan until it is bubbling, topped with spices and served with bread.

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