Bombay Grand Indian Cuisine - Brickfield Branch

Fragrant basmati rice cooked with tender chicken pieces, aromatic spices, and fresh herbs in a sealed pot.

Cubes of fresh paneer simmered in a creamy, subtly spiced tomato and cashew nut gravy. A vegetarian delight.

Fresh barramundi fillets cooked in a tangy and spicy coconut milk-based curry with tamarind and curry leaves.

Slow-cooked lamb shank in a rich, aromatic Kashmiri chili and yogurt gravy, served with saffron basmati rice.

Jumbo prawns marinated in a spicy yogurt and tandoori masala, grilled to perfection and served with a tangy homemade mango chutney.

Spinach and paneer dumplings deep-fried and simmered in a rich, creamy tomato and spinach gravy.

Crispy fried cauliflower florets tossed in a spicy and tangy Indo-Chinese sauce, garnished with spring onions.