Bombay Blussi

Fine Indian dining is what’s promised at glitzy Bombay Blussi – all white booths and banquettes with twinkly lights – and the menu is certainly packed with plenty of classics, signature dishes, “tasty teasers” and grand dinners perfect for sharing with friends and family.

All the favourites are here, from balti to vindaloo, with lesser-spotted fairly hot samber and super hot Bombay naga also popping up. There are separate tandoori, massala and puff pastry dhoom biryani sections, and fish dishes (aside from king prawns) get their own listing and include monkfish cooked in fresh mango sauce with green chillies, herbs and coriander. Under the heading of signature dishes, diners are signposted to the chef’s recommendation of nawabi lamb, described as “succulent lamb in roast spices”; there’s also a haandi, Bengal style and topped with fried onions, which has a chicken option too. Chicken shashlick koari is roasted with onions, peppers and tomatoes in a clay oven for a full flavour, and Red Fort chingri dhonya shows king prawns (with or without shells; we recommend with for more bite) the ginger, cumin, coriander and spring onion treatment, and you can ask for medium or hot. Bombay garlic massala, Bombay Blussi and Blussi mango chicken are all cooked to your taste, so mild is an option, if that’s your preference. Alternatively, the sondia will see you right if you like to feel the burn. Bread wise, there are six types of naan along with paratha, rotti and chapatti; rice wise, you have ten to pick between, from plain steamed to dishes in themselves including chickpea-laden channa chilli and kashmere pilau rice with dried fruit, raisins, nuts, bananas and sultanas.

If you think you’ll have space, the garlicky tarka dhall or saag aloo are always safe bets, or start with an entree: pakoras and puris, samosas and chaats are all present and correct, and the deep-fried shingara pastries sound tempting, as does the “mouthwatering” amritsari fried fish in spices.

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