Every now and then, circumstances collide to yield something extraordinary
And so it was with the birth of Bombay House, arguably Utah’s most authentic and outstanding ethnic restaurant.
Here’s how it happened.
The owner and one of the founders of Bombay House, Daniel Shanthakumar, grew up in the city of Chennai, in the state of Madras, India. There, he enjoyed life, and he had the unique perspective of one who has a foot planted in two cultures—one in his own ancient culture of India, and the other in the realm of the Western religion he and his family had adopted.
Later, Daniel graduated from Brigham Young University-Hawaii with a degree in hotel and restaurant management. After coming to Utah, he joined with Harpal Toor and Ajmer Singh from Punjab, India, and started Bombay House.
On February 5, 1993, Bombay House opened its doors to the public for the first time. Customers, unaccustomed to Indian food and culture in Utah, came wide-eyed and curious, and found themselves warmly welcomed as they were ushered into a different world. Once seated at their quiet, cozy, tables, and served dishes of delicious and succulent food, warm with spices, the people of Utah knew that they had discovered the next great restaurant.
Thanks to word of mouth and sterling reviews, our reputation has grown, and our core of enthusiastic regulars grows every year.
Reviews:
"Every now and then circumstances combine to bring about something extraordinary. Such is the case with what could be all Utah's most authentic, most outstanding ethnic restaurant, BOMBAY HOUSE."
Susan Evans McCloud
Bombay House is an "exotic and different dining experience complete with authentic spices and traditional flavors…A visit to India without leaving Provo."
Sharon M. Haddock, Food Critic
Provo Daily Herald
"Bombay House did heighten our appreciation for complex and intricate seasonings that spice up our lives." (The review gives Bombay House a 4-star rating.)
Al Church
Deseret News
"The Bombay House is one of Salt Lake City's preeminent ethnic eating places—arguably one the best."
Diners Anonymous
Salt Lake Tribune
"The food never misses and the service is polite and courtly, say savvy surveyors who sum it up as a 'great Indian Restaurant destination in Utah.' The authentic fare conveys the flavors and sounds."
Zagat 2002
It's a flurry of curry…. "Head to Bombay House for tantalizing Indian food and a relaxing, friendly atmosphere."
Ted Scheffler
City Weekly
Awards:
- Best Indian City Weekly — 1998 to 2005
- Best Indian Salt Lake Magazine — 1998, 1999, 2000, 2003.
- Best overall restaurant Utah Valley Magazine —2003
- Best restaurant Dine.com —2002
| Indian Culture and Cuisine |
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The enchantment of India is real—it is a vast, exotic land with hundreds of languages, thousands of dialects, Hindu temples, Islamic mosques, sitars, sarods, swamis, and beautiful women with dark, alluring eyes in luscious saris, swaying in the graceful movement of India’s ancient classical dance.
Our cuisine is as divine and diverse as our culture. Every major region of India brings its own unique dishes, as well as its own subtle variations to popular dishes
Aromatic spices, skillfully and subtly blended, provide the heart and soul true Indian cuisine. Coriander, cumin, fenugreek, cardamom, and fennel all help give our food its distinctive flavor.
Milk products like yogurt, cream, and ghee (clarified butter) along with a variety of dals (lentils), regional vegetables, and meats like lamb, chicken, and seafood are staples in our diet.
As you probably know, the cow is considered sacred in India, and that is why we do not serve any dishes with beef. To most Indian families, the cow was regarded as one’s mother because it sacrificed the milk meant for its own calf to provide for the people. The cow became symbolic of a nurturing mother. Also, since many families kept cows at their homes for milk, the animals became part of the family, and therefore, taboo to eat.
We prepare all of our dishes following the oldest traditions of vintage Indian cooking, including the use of the Tandoori oven—a clay oven, in which the charcoal is kept aglow at all times.
In the Tandoori oven we cook lamb, chicken, and shrimp, all skewered and grilled over the charcoal. We also bake many of the flatbreads by slapping them on the hot internal wall of the oven.
