Bombay Brasserie's design, with its carved-wood ceilings and peacock wall paintings, revitalizes the dining experience in Union Square, blending luxury with comfort.
Chef Thomas George successfully merges Indian and French cuisines, offering innovative dishes like compressed melon salad and duck samosas, alongside classic Indian comforts.
The standout items include artichoke-edamame korma and prawn mango curry, demonstrating mastery of Indian cooking while incorporating personal touches from the chef.
The restaurant invites culinary explorers to enjoy a unique menu that appeals to both adventurous palates and diners seeking familiar comfort food.
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