Charcoal, spice,
and the Himalayas.

Bombay Bar and Grill was opened by the Thapa family, who cooked their way from Kathmandu to Amritsar before landing on this corner. The menu keeps both halves of that journey intact: the tandoor runs all day for kebabs, naan and tikka, while a second kitchen steams momo and simmers thukpa to order.

Nothing arrives from a jar. Masalas are dry-roasted and ground each morning, paneer is set in house, and the timur pepper for our Nepali plates is carried in from Jumla.