Hit of the Week - "The peshawari nan at The Bombay Club is so luscious, so aromatic, and so good that we often risk driving around and around Harvard Square in search of a parking space just to have one bite. We even dream of it. Filled with a combination of almonds, cashews, raisins, and coconut, peshawari nan is dreamy: perfect for a snack, a light lunch or a side dish with dinner."
Best of Boston 1999 - Indian food has arrived in this country, and Bombay Club stands out as a leader among its competitors in the greater Boston area.
The proud recipient of several awards for many accomplishments, including the coveted “Best of Boston” from 1994, 1996, 1998 and 2000, this resturant is especially known for its excellent tandoori fare, the assortment of oven-fresh breads and the melt-in-your-mouth kababs, including Reshmi, Barra and Seekh kebabs. Discover specials taht are as pleasing to the eye as to the palate. Bombay Club has also recieved a special “Best Value” award for its daily luncheon buffet: a sumptuous spread at a great price, Monday through Friday, and a more lavish display on Saturday and Sunday. On Sunday, for patrons who enjoy more ethnic food, there is also an authentic South Indian special “Dosa” for lunch. Enjoy any meal while listening to classical and semi-classical Indian music.
The restaurant's decor and ambience is very subtle. Located on the second floor of the Galleria with full glass-paned walls, the Bombay Club offers a spectacular view of Harvard Square. For that special get-together or a business meeting, their private dining room is perfect. Parties are easily accommodated with a dance floor and state-of -the-art audiovisual capabilities.
Bombay Club offers more than just an elegant meal; it's a place to relax and enjoy exactly what you deserve — the best of everything.
Best of Boston 2000 - "Shikha and Vinod Kapoor have been wowing the Cambridge crowd with their Indian delicacies for more than 10 years. It's Indian food that's stylish and sophisticated, with elegant rather than enormous portions. Shikha's experimental recipes-like the Tangri curry-marinated chicken legs cooked in a tandoor oven with curry sauce flavored with mustard and poppy seeds, jalapeno peppers, coconut milk, and fresh yogurt-change daily.
Kebab-N-Kurry - Predecessor to the reputed Bombay Club in Harvard Square, this legendary Indian specialty restaurant is located in the hub of Boston's Back Bay neighborhood, very close to several of Boston's five-star hotels.
Void of any frills and fancies, this restaurant is for the serious and initiated diner, and serves outstanding authentic Indian cuisine at its best. You'll enjoy the restaurant's ambience — classically Indian, with rare painting and artifacts — as well as its authentic and well-acclaimed quality of food. To start with, try the Chicken Malai Tikkas, and for vegetarians, the Dahi Papri Chaat. From its selection of entrées, the more popular are the Chicken Dopiaza, Chicken Saag, Lamb Bahar, Shrimp Bhuna, Chicken Reshmi Kebabs and Tandoori Mixed Grill. Vegans at heart savor the Shaahi Paneer and the Jeera Aloo. The aromatic basmati-cooked biryanis and the crisp oven-fresh tandoori breads are also withoutcompare. For a perfect end to a memorable meal, the selection of desserts, notably the Gulab Jamuns and the Badami Kheer, are outstanding. Enjoy your meal while listening to the soothing sounds of piped classical Indian music. For those who like to dine at home, Kebab-N-Kurry has a delivery service through a professional meals delivery agency. Enjoy the same excellent entrees and desserts in the convenience of your own home.
A Passage to Bombay -"During all of my visits to local Indian restaurants, I had never seen a tandoori oven, nor did I have any idea how Indian chefs used them. Now that the Bombay Club in Harvard Square has completed its remodeling, I no longer have to be curious. The owners of the eatery have installed a glass window along its entrance that allows would-be diners to sneak a peak at age-old tandoori cooking techniques. A visitor could probably watch endlessly were it not for the mouth-watering, exotic aromas."