bombay bengal kitchen
MENU
Set Meals
Starter
Vegetarian Starters
Tandoori Main Course (served with pilau rice)
Bengal Favourites
Vegetarian Old Favourites
Biriyani
Chef’s Recommendations
Beef Special Dishes
Special Mulakia Dishes
Vegetarian Chef’s Collection
Balti Specialities
Vegetarian Sides (available as main dishes for £10.95)
Vegetable Side Dishes
Rice & Chips
Nan Bread
Vegetarian Rice and Bread
Curry Sauce
Papadam and chutneys
Raita
Ice Cream
Vegan Naan Bread
Vegan Bakhorkhani
Piri Piri Dishes
Drinks
Bombay Bengal Kitchen (FAQs)
General FAQs
A: Set meals are available for two people, four people, and specialized vegan or vegetarian options for two or four people.
A: Yes, the menu includes a Vegan Kholapuri and Vegan Vegetable Korma among other vegetarian selections.
A: Yes, the menu features a Mulakia Khumba which is a lamb shank cooked with Egyptian spinach and herbs.
A: Vegetarian starters include Onion Bhaji, Aloo Chat, Chilli Mushroom, and Chana Chat.
A: The Set Meal For Two includes starters, two mains (Chicken Tikka Masala & Chicken Bhuna), Bombay Potato, two Pilau Rice, one Plain Nan, two Papadoms, Mint Sauce, and a side salad.
A: Yes, rice options include Pilau Rice, Boiled Rice, Egg Fried Rice, Mushroom Rice, and Keema Rice.
A: Bombay Aloo is a side dish featuring potatoes cooked in a rich, aromatic blend of spices.
A: The menu lists a Devil Flamin Naga, which is explicitly described as extremely hot.
A: Bread options include Plain Nan, Garlic Nan, Keema Nan, Peshwari Nan, Chapati, and various Parathas.
A: Balti dishes are cooked with onions, green peppers, and tomatoes in a house special sauce, resulting in a consistency that is stronger and richer than basic curries.
Pricing FAQs
A: The price for a specific curry style, such as Korma or Madras, may vary slightly between the ‘Bengal Favourites’ and ‘Vegetarian Old Favourites’ sections.
A: Set meals offer a bundled price for multiple courses, which is generally more cost-effective than ordering all components separately.
A: While the price listed is the base price, items marked with customization options may see the final cost adjusted upon selection.
A: Yes, standard main courses like Korma or Madras start at £12.95 for meat/paneer options, while vegetarian Old Favourites start at a lower base price.
A: Side dish portions of Bombay Aloo are priced at £5.95, or £10.95 if ordered as a main dish size.
A: No, a standard Papadam is listed at £1.25, while a Spicy Papadam is listed at £1.50.
A: The provided menu data lists final item prices; confirmation regarding tax inclusion should be sought elsewhere.
A: The Tandoori Mix Grill is one of the higher-priced items at £19.95, excluding set meals.
A: Tandoori Main Courses generally start around £13.95, while many Chef’s Recommendations are priced at £12.95.
A: The provided menu structure does not specify items explicitly designated for children with distinct pricing.
The Bombay Bengal Kitchen menu showcases an extensive alignment of traditional Bengali culinary preparations alongside familiar Indian street food formats, fast-food items, and standard clay oven profiles.
Bombay Bengal Kitchen Menu Structure
Tandoori Main Courses
All items are heavily marinated in localized aromatic spice blends, grilled inside a tandoor clay oven, and systematically served with pilau rice as a default accompaniment:
- Tandoori Classic Components: Includes Half Tandoori Chicken, Chicken Tikka Main, and Lamb Tikka Main.
- Shashlik Preparations: Skewers featuring grilled tomatoes, bell peppers, and onions. Options cover Chicken, Lamb, Paneer, or King Prawn Shashlik.
- Tandoori Mixed Grill: A comprehensive, premium combination platter featuring multiple marinated tandoori-grilled meats.
Bengal Favourites (Curry Profiles)
A uniform category priced consistently across proteins, establishing the fundamental flavor profiles of the kitchen:
- Mild & Creamy: Korma (luxurious sweet, coconut, and cream base), Tikka Masala (spiced tomato-cream base), Passanda, and Makhani.
- Medium & Savoury: Bhuna (thick, intensely spiced sauce with onions and fresh herbs), Dupiaza (prominent seasoned chunky onions), Rogan (finished with a rich tomato top-layer), Saag (cooked directly with spinach), and standard Curry.
- Tangy & Lentil Bases: Dansak (Parsi-inspired sweet, sour, and hot profiles utilizing a lentil base) and Pathia (zesty, sweet, and hot).
- Sharp & Fiery: Madras (fairly hot with sharp chili notes) and Vindaloo (highly hot, deeply spiced tomato and garlic base).
Chef’s Recommendations & Signature Dishes
Premium dishes utilizing specialized ingredients, regional cooking techniques, or elevated heat parameters:
- Lamb Shank Specials: Mulakia Khumba or Lamb Shank Mulakia, which features tender lamb shank slow-cooked alongside Egyptian spinach and fresh green chilies in a dense, spicy sauce profile.
- Garlic-Heavy Profiles: Garlic Chilli Chicken (barbecue chicken cooked with a robust garlic sauce, sliced onions, and green chilies) and Garlic Bhuna.
- Keema Aloo: Minced lamb pan-fried with seasoned potatoes in a fairly hot sauce base.
- Devil Flamin Naga: The hottest profile listed on the signature menu, highlighting the intensely hot regional Naga chili.
Vegetarian Old Favourites
A parallel curry category explicitly designed around vegetable proteins, maintaining traditional Bengali cooking foundations:
- Vegan-Friendly Options: Distinctly includes a Vegan Vegetable Korma, providing a mild, plant-based cream alternative.
- Vegetarian Standards: Replicates classic sauces with a vegetable-only base, including Saag, Bhuna, Dansak, Madras, Vindaloo, Dupeaza, and Balti.
- Karai & Rogwan: Vegetable medleys prepared inside a traditional wok-like karai pan or finished with rich tomato-garlic topping blends.
Fast Food & Modern fusions
Expanding past strict heritage dining, the venue balances contemporary delivery preferences by integrating a dedicated selection of street-style fusions and fast-food formats:
- Piri Piri Chicken & Wings: Flame-grilled items finished with tangy, spicy glazes.
- Wraps & Calzones: Portable flatbread wraps and folded pizza dough structures utilizing tandoori or spiced meat components.













