Bombay Spice Grill & Wine

Among many herbs, fennel is a favorite used in Indian cuisine to spice up dishes. This aromatic anise-flavored herb comes in many forms—pollen, dried seed, leaves and fennel bulb. However, fennel is not just a favorite in culinary production. Used for many medicinal purposes, fennel dates back more than 2,000 years when this popular herb was used as a weight control substance in Indian culture. As an ancient herb, fennel was thought of as a remedy for colds and coughs. In today’s world, the perennial herb is commonly believed to have a hand in aiding conditions such as indigestion, heartburn, colic and irritable bowel syndrome, and is also used as an after-dinner mint to freshen breath. 

Surprisingly enough, fennel is one of three herbs used in creating the infamous and addictive drug Absinthe, which many writers and artists, particularly among late 19^th— and early 20^th century French, were devoted to. This is just one example of how multi-faceted this herb can be. From Mediterranean dishes, to Italian sausages, to European rye breads, to German salads, Chinese five-spice powders and Indian cuisine, fennel is an all-around people pleaser.

At Bombay Spice Grill & Wine, fennel can be found in many of the dishes & drinks our menu has to offer, including Veggie Curry, Hot Chai Tea, Masala Iced Tea, Green Iced Tea, and Indian Chai Latte. Stop by soon & treat yourself to a delicious dining experience, while being kind to your health at the same time!

Many may think that Indian cuisine is full of fat & unhealthy ingredients. Unfortunately, this is a common misperception which allows many to be repelled by this delicious & unique style of cuisine. South Beach Diet’s Daily Dish gives the scoop about healthy Indian cuisine & the choices you can make to enjoy a healthy Indian meal. So the next time you are looking for a unique, superb tasting & healthy lunch or dinner—look no further!

Check out the Phoenix New Times Blog “Ask the Critic: What’s the Coldest Food in Phoenix?” by Michele Laudig. Bombay’s signature appetizer, Chickpea Ceviche, receives kudos!

http://blogs.phoenixnewtimes.com/bella/2010/07/ask_the_critic_whats_the_colde.php#more

Tea is a staple beverage within Indian culture today, not surprising as India is one of the world’s largest tea producers, with 70% of tea consumed within the country! These delicious leaves were not an item made recently popular however; the first document of the consumption of tea in India is seen in the Ramayana, an ancient Indian epic written in Sanskrit, dating back to 750-500 BC. Hanuman, a character in the epic, goes on a quest for the Sanjeevani tea plant in order to be used for medicinal purposes.

More than a thousand years later, tea leaves are still seen as a healing power. Most studies surrounding the health effects of tea have been concentrated on green tea, which is thought to help with cancer, diabetes, weight loss, liver disease, cholesterol and neurodegenerative diseases. In addition, tea is believed to boost your immune system, increase mental alertness and lower stress levels.

In India, tea is popularly prepared as Masala Chai. This delicious concoction starts with the boiling of tea leaves with spices (cinnamon, cardamom, clove, sugar, ginger). The mixture is then added to milk, creating a deliciously sweet, thick treat. The preparation of Masala Chai varies depending upon the different regions of India.

At Bombay Spice Grill & Wine, we are proud to serve such delicious & healthy creations. Stop by & try our Masala Iced Tea, Ginger Green Tea, or our Indian Chai Latte. If you feel stressed or if you need a boost, grab a cup! Enjoy the enchanting, ancient flavors that tea has to offer, and at the same time invigorate your body with its healthy side effects—what’s not to love?

Turmeric (Curcuma longa), a beautiful orange-yellow powder is used to liven up many dishes with its peppery, bitter taste and mustardy scent. Related to the ginger family (and looking like a twin to the ginger root) turmeric’s popularity is growing among physicians and scientists, acting as a natural aid. Turmeric is believed to improve gallbladder, liver and digestive functions, as well as acts as a combatant of infection, inflammation and the prevention of tumors. Studies have illustrated, per the American Cancer Society, that the plant may also prevent the spread of certain types of cancer. Additional tests are being created to determine if this natural defender prevents Alzheimer’s, and pancreatic and colorectal cancer.

The spice was once called “Indian Saffron” in medieval Europe since it was used as an alternative to saffron, which was an expensive item at the time. Growing wild in the forests of Southeast Asia, turmeric is a popular item and has been a main spice used in curries for many cultures, imparting a natural and silky yellow color to many dishes. If that is not enough to get you excited, many women in India credit this perennial plant as the source of their beautiful, smooth and youthful-looking skin!

Bombay Spice serves up this delectable spice in many dishes, including Biryani, a delicious vegetarian starter, the Spinach and Tofu entrée, and the oh-so-good Lamb Curry. Come try out this delicious spice and tempt your taste buds! And, on top of loving the flavor, you will be rewarding yourself with a natural and healthy ingredient—the best of both worlds!

Approximately 0.5 to 1% of the United States population suffers from Celiac disease, also known as gluten sensitivity.  A gluten-free diet can also be beneficial to those suffering from autism or type 1 diabetes.  Gluten, most commonly found in wheat, barley and rye,  is a grain protein that some people are unable to tolerate.  The sensitivity is genetically inherited, and can result in weight loss, abdominal problems, and/or vitamin and mineral deficiencies.  This limited diet can present problems for those who enjoy going out to eat, as most restaurants offer few gluten-free options.

Fortunately for the aforementioned people, the offerings at Bombay Spice are almost entirely gluten-free.   With the exception of our breads, those who avoid gluten in their diets can safely eat anything on our menu.  All of our salads, entrées and desserts are fair game, as are most of our appetizers.  Check out our menu–any item with a star next to it is safe to order.

Health-conscious diners should note that all of our cuisine is prepared with minimal amounts of 100% virgin olive oil instead of butter, cream or ghee.  The fresh herbs and spices that we use minimize the need for salt in our dishes without sacrificing flavor, and provide many added health benefits, as you can see in our previous Spotlight on Spice blogs on coriander, ginger and cardamom.

Quick: what is the first dish that comes to mind when you think of Indian food?

Did you say chicken tikka masala?  While many people would, what few realize is that the dish may not actually be of Indian origin.  In fact, it has become the source of heated debate between two nations.  This curry dish consisting of roasted chunks of chicken in a creamy, rich, lightly spiced tomato-based sauce may actually have originated in Glasgow, Scotland.

One  man who lays claim to the title of tikka masala’s creator is Ali Ahmed Aslam, then-proprietor of Glasgow’s Shish Mahal restaurant.  He alleges that when a British diner complained decades ago that his chicken tikka was too dry and requested gravy, he threw together a tin of Campbell’s tomato soup with a pinch of spices, unwittingly creating one of the first “fusion” dishes.  Chicken tikka masala has become so popular in the UK that the Glaswegian government petitioned the European Union in 2009 to award the dish EU Protected Designation of Origin status–a move that would have made chicken tikka masala to India what Champagne is to Champagne, France.

And how do India’s most revered chefs feel about this claim?  Outraged.  Chef Zaeemuddin Ahmad of Delhi’s Karim Hotel, which was established by the last chef of the last Mughal emperor, says the recipe for tikka masala has been passed down in his family for generations.   According to him, it is an authentic Mughali recipe, prepared by his forefathers who spent months traveling in the jungle and enjoyed roasting chickens with spices.  Meanwhile, Rahul Verma, the leading expert on Delhi’s street food, insists that the dish is of Punjabi origin dating back forty to fifty years, and was likely the result of accidental discovery.

Another thing chicken tikka masala afficionados have a hard time agreeing on is the recipe.  One study found that out of 48 different recipes, only one common ingredient was shared by all: chicken.  But despite all the debate, the consensus between Scots, Indians and just about everyone else seems to be that chicken tikka masala is delicious.  To see why two countries have exchanged vicious words over this dish, come to Bombay Spice and try it out!  For an interesting variation, order our shrimp or beef tikka masala.

Just like in America, families all over India celebrate Mother’s Day on the second Sunday in May each year. to celebrate their mothers, known as maata in Hindi.  Although this is a fairly new tradition for India, historically the country has long celebrated mothers, in various religious festivals.  Durga Puja is a day devoted to honoring mother Durga, a Hindu goddess, and the day of Kali Ma is set aside to celebrate the eponymous Great Mother.  A more secular festival is observed in Bombay and parts of southern India called the Festival of Pâthâre Prabhu.  It is based on a legend about a mother whose children kept dying after only one year of living.  Celebrants intend to honor her courage and soothe her grievance on this day.  Although it is also referred to as ‘Mother’s Day,’ it has no relation to the modern holiday, now celebrated throughout India thanks to globalization.

Mother’s Day in India is quite similar to its American counterpart.  Children present their mothers with gifts in the form of candy, flowers and cards.  Sometimes they will prepare a special meal or go out to eat in order to give their mothers a day off from the kitchen.  In a very ethnically and religiously diverse country, Mother’s Day transcends these boundaries, as everyone can relate to the idea of honoring the woman who has worked so hard to raise them.

Mother’s Day was founded in 1909 by Anna Jarvis, a particularly devoted daughter who wanted to honor her mother after her death.  She succeeded in achieving national recognition for the holiday but soon became disappointed with its commercialization and began to regret its founding.  She spoke out against those who did little more than send their mother a printed card, believing that mothers deserved much more than that.  Make Anna Jarvis (and your own mother) proud this Mother’s Day by taking the time to recognize  mom’s hard work.  Treat her to a special meal at Bombay Spice, where we will be offering a complimentary appetizer of Bombay Chaat along with your meal.  She’s certain to feel both satisfied and appreciated!

In America, the leaves of the coriander plant, more commonly known as cilantro, seem to get all of the attention.  With a zesty, pungent flavor, cilantro is generally loved or hated, but never ignored.  However, cilantro’s quieter cousin (conjoined twin?), the coriander seed, adds a subtle backdrop to Indian cuisine that can be appreciated by all.  The seeds are dried, sometimes briefly heated, and freshly ground to add a warm, nutty, citrusy taste to garam masala, curries, and other dishes.  Their subtle flavor helps to bring out the best in the bolder spices that frequently accompany coriander, like cinnamon and cumin.

These savory little seeds are good for more than just flavor, though.  Their use, for purposes culinary, medicinal and otherwise, has been documented by many different cultures across the globe, dating as far back as 5000 B.C.  Coriander was used by Hippocrates and other ancient Greek physicians, it was found in the tomb of Tutankhamen, and even makes an appearance in the Bible, where its color is likened to that of Manna from heaven.  Many health benefits have been attributed to coriander, including anti-oxidant properties, appetite stimulation, digestive aid, insomnia treatment, and circulation enhancer.  It is also employed in some cultures to prevent skin infections and treat minor cuts.  In the Middle Ages it was commonly used in love potions–in Europe, when mixed with dill, it was said to fill its imbiber with desire (particularly if the coriander was picked in the last quarter of the moon).  The ancient Chinese believed its consumption would bestow upon them the powers of immortality.

Other uses for coriander include pickling solutions, distillation of gin, brewing of beer (especially Belgian whites), incense and perfumes, and even flavoring cigarettes–this plant is a real multi-tasker.  But at Bombay Spice, we like to keep it simple.  You won’t find any coriander incense burning here, but you will find some tasty dishes.  Next time you come in, order our chicken keema, lamb curry, or spinach and tofu and see if you can pick out that subtle lemony flavor.  Even if it doesn’t aide in your quest for eternal life, you’re certain to enjoy your meal!

Bread is one of the world’s most common staple foods.  But beyond just having nutritional value, its significance expands to social, religious and political arenas as well.  In order to see how important bread is to our culture, just think of all of the everyday phrases in which it appears: revolutionary inventions are often referred to as “the greatest thing since sliced bread,” one who provides for his or her family is a “breadwinner,” and money is often referred to as “bread” or “dough.”  In India, it is said that life’s basic necessities are “roti, kapra aur makan”–bread, cloth and house.

For such a simple food, bread comes in a remarkable number of varieties.  Most nations of the world have their own unique form (or forms) of bread, owing to cultural and geographic diversity.  In India, bread can take many different forms, the most common being flatbreads and crepe-style breads.  In the northern part of the country, bread is generally made up of a simple mixture of milled flour and water.  One of the most popular of these is naan, which takes its name from the Persian word for bread.  While it is most often associated with Indian cuisine, naan is actually common all over South-Asia and the Middle East.  Similar in appearance to pita bread, naan is cooked in a tandoor, the oven that gives tandoori cooking its name.  It is served hot, either plain or brushed with ghee or butter.  It can also be used to scoop up other foods.

Roti is a similar type of bread, although unlike naan, it is unleavened, and instead of a tandoor it is cooked on an iron griddle called a tawa. Roti is generally served with curries or vegetables, often actually serving as a carrier for these dishes.

Another type of Indian bread is paratha, Hindi for “layers of flour.”  Also cooked on a tawa, paratha is often stuffed, with either vegetables or meat.  In India, it is a popular choice for breakfast, served with yogurt and pickles.

Papadum crisps, as the name indicates, are crispy Indian flatbreads.  These thin “crackers” make a great snack on their own or can be the perfect crunchy accompaniment to a meal.  In northern India, they are usually made from lentils.  As many businesses run by women produce papadum, this type of bread has become representative of the empowerment of women in India.

Bombay Spice offers all of these different types of bread, and our nutritious versions are prepared without butter or ghee.  Try our popular garlic naan with your next meal, or perhaps a paratha stuffed with potatoes and peas and topped with our deliciously tangy raita yogurt sauce–or try a side of papadum crisps and reflect on bread’s remarkable ability to convey meaningful aspects of a culture despite its simplicity.