The owners noted the population of people seeking diverse options for healthy meals, and decided to bring a location to Northampton to fill that void. The restaurant, open daily except for Mondays, also has a location in Lee. Northern Indian food, on the other hand, often uses cream and a different set of spices, like cumin.īombay’s menu offers well-known dishes like tandoori chicken and tikka masala. It is mostly dairy-free, frequently incorporates mustard seeds and ingredients associated with an expansive coastline like coconuts and seafood. The menu for southern Indian is entirely gluten-free. Turmeric, as well as both red and green chile, are common identifying spices for all Indian food. “The spices and the taste will be different.” “If you go to India, you will see that in each and every town, the food will differ,” he said. Regional Indian cuisine is dictated by the availability of certain ingredients in an area, since the system of transporting perishables is inadequate, George explained. A tandoor is ceramic oven that uses direct heat for cooking meats that are usually lowered in on large skewers. The three head chefs specialize in three specific aspects of Indian food: tandoori, curry and southern Indian. As is the authentic cuisine of India, Bombay Royale’s menu is mostly vegan and vegetarian, restaurant manager Vince George explained. The dining room is clean, bright and airy. next to the Peter Pan bus station, serves a moderately-priced lunch buffet and a la carte dinners featuring northern and southern Indian cuisine. The restaurant, which opened a little more than a year ago at One Roundhouse Plaza at 52 Crafts Ave.
NORTHAMPTON - Bombay Royale, a South Asian restaurant downtown, is doing its best to give diners a little taste of India without leaving the borders of Paradise City.