PROFILED BY DE GROOTS MEDIABombay Dhaba is a small and intimate restaurant located in the midst of Brisbane’s bustling West End restaurant precinct. It offers both footpath dining, where patrons can enjoy the mood of one of Brisbane’s more interesting suburbs, or indoor dining in a quiet and intimate setting. On entering the restaurant you are struck by the beautiful carved wood tables and chairs, and the attention to detail that is put into the presentation. Relax in comfort while feasting your eyes on the various trinkets and oddities displayed on the tables, ceiling and walls.
Next direct your attention to the menu that features a range of delicious and authentic dishes from both northern and southern India. The appetisers feature chicken tikka and tandoori chicken (cooked over charcoal in the tandoori oven) and lamb samosas. There are a range of delicious breads to choose from all of which are baked in a clay tandoori oven; specialties include the cheese and spinach naan, chilli and garlic naan, or the Bombay Special (naan stuffed with homemade cheese, assorted nuts and fresh green chilli). The Punjabi lamb curry is the chef’s special, made with marinated lamb cooked with chopped onion, yoghurt, ginger, garlic, fresh herbs, spices and coriander.
LOCATIONWest End.
PROFILED BY DE GROOTS MEDIABombay Dhaba is a small and intimate restaurant located in the midst of Brisbane’s bustling West End restaurant precinct. It offers both footpath dining, where patrons can enjoy the mood of one of Brisbane’s more interesting suburbs, or indoor dining in a quiet and intimate setting. On entering the restaurant you are struck by the beautiful carved wood tables and chairs, and the attention to detail that is put into the presentation. Relax in comfort while feasting your eyes on the various trinkets and oddities displayed on the tables, ceiling and walls.
Next direct your attention to the menu that features a range of delicious and authentic dishes from both northern and southern India. The appetisers feature chicken tikka and tandoori chicken (cooked over charcoal in the tandoori oven) and lamb samosas. There are a range of delicious breads to choose from all of which are baked in a clay tandoori oven; specialties include the cheese and spinach naan, chilli and garlic naan, or the Bombay Special (naan stuffed with homemade cheese, assorted nuts and fresh green chilli). The Punjabi lamb curry is the chef’s special, made with marinated lamb cooked with chopped onion, yoghurt, ginger, garlic, fresh herbs, spices and coriander.
Meagan Hepworth, January 2007
