Indian cuisine is typified by the variety of spices that are used to cook it and these spices are the ones that impart a rich aroma and inimitable taste to the food. Given the length and breadth of the country, the differences in geography, culture, and history, the food differs greatly from one part of the country to the other. Each region has its specialty and though we may broadly classify them as North, South, East or West India, these are by no means a fair classification. South Indian food in itself contains several different kinds of foods and regional cuisine and to go over each of them in detail and understand the differences would be mindboggling. The variety in Indian food is, indeed staggering.
Salaam Bombay restaurant salutes this variety and attempts to recreate the same taste and aroma in a foreign land; with great success, may we add here. It is one of the most popular Indian restaurants in Lower Manhattan. For more than 8 years, it’s served the finest in Indian cuisine to its patrons using the purest spices and ingredients. Their menu tries to accommodate the variety one finds in the country with Maharashtrian dishes, Goan delicacies, Punjabi fare, and Gujarati items, along with the usual mughlai kebabs and tandoori specialties.
If you are used to the hurried preparations most Indian eateries offer, Salaam Bombay will be a pleasant change for you. Take your seat in the dining room modeled after an Indian ceremonious hall complete with traditional mirror work on fabric with vibrant colors. The staff is courteous and knowledgeable and they will be able to offer any assistance you require in choosing the most delectable items off the menu, according to your taste.
For lunch, opt for the “all-you-can-eat” buffet which is great value for money. You are allowed to choose from a selection of vegetable and meat dishes, which are accompanied by salads, pickles, chutneys, basmati rice, and tandoori naans. If you wish to try dishes from the a la carte, specially recommended is the Murg Xaccuti – tender pieces of chicken cooked in coconut based sauce flavored with aromatic spices. The Jhinga Bagharela or shrimp sauteed with mustard seeds and curry leaves is also exceptional while the tandoori lamb will have you singing praises.
Round off the meal with a sweet dish such as Gajjar Halwa (grated carrots cooked in milk and garnished with dry fruits) or phirni gulabi (ground rice pudding with rosewater). Binging is guaranteed and even forgiven. We all know how difficult it can be to resist temptation.
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