Planet Bombay Catering

Chicken Curry

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spices

Lamb Curry

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spices.

Oxtail Curry

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spices. 

Salmon Curry

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spices.

Shrimp Curry

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spices.

Tilapia Curry

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spices.

Paneer Curry

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spices.

Chicken Malai Curry

East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and planet Bombay secret spices

Lamb Malai Curry

East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and planet Bombay secret spices 

Salmon Malai Curry

East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and planet Bombay secret spices 

Tilapia Malai Curry

East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and planet Bombay secret spices 

Paneer Malai Curry

East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and planet Bombay secret spices 

Chicken Bhuna

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers

Goat Bhuna

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers 

Lamb Bhuna

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers

Oxtail Bhuna

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers 

Salmon Bhuna

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers 

Shrimp Bhuna

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers 

Tilapia Bhuna

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers 

Paneer Bhuna

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers 

Chicken Dopiaaza

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers 

Goat Dopiaaza

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers 

Lamb Dopiaaza

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers 

Salmon Dopiaaza

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers 

Shrimp Dopiaaza

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers 

Tilapia Dopiaaza

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers 

Chicken Methi

Freshly Methi leaves cooked with brown curry sauce and touch of garlic & ginger 

Goat Methi

Freshly Methi leaves cooked with brown curry sauce and touch of garlic & ginger 

Lamb Methi

Freshly Methi leaves cooked with brown curry sauce and touch of garlic & ginger

Salmon Methi

Freshly Methi leaves cooked with brown curry sauce and touch of garlic & ginger 

Shrimp Methi

Freshly Methi leaves cooked with brown curry sauce and touch of garlic & ginger 

Tilapia Methi

Freshly Methi leaves cooked with brown curry sauce and touch of garlic & ginger

Chicken Madras

Also Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one also extremely popular. The particular recipe is a contribution by the area’s small Muslim community. Cooked in fairly hot spices with cilantro & tomatoes 

Goat Madras

Also Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one also extremely popular. The particular recipe is a contribution by the area’s small Muslim community. Cooked in fairly hot spices with cilantro & tomatoes

Salmon Madras

Also Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one also extremely popular. The particular recipe is a contribution by the area’s small Muslim community. Cooked in fairly hot spices with cilantro & tomatoes 

Lamb Madras

Also Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one also extremely popular. The particular recipe is a contribution by the area’s small Muslim community. Cooked in fairly hot spices with cilantro & tomatoes 

Shrimp Madras

Also Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one also extremely popular. The particular recipe is a contribution by the area’s small Muslim community. Cooked in fairly hot spices with cilantro & tomatoes 

Tilapia Madras

Also Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one also extremely popular. The particular recipe is a contribution by the area’s small Muslim community. Cooked in fairly hot spices with cilantro & tomatoes 

Chicken Kurma

The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple & pure homemade butter.

Goat Kurma

The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple & pure homemade butter.

Lamb Kurma

The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple & pure homemade butter. 

Salmon Kurma

The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple & pure homemade butter. 

Shrimp Kurma

The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple & pure homemade butter.

Tilapia Kurma

The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple & pure homemade butter. 

Chicken Kashmiri

Surrounded by the snow-capped Himalays, Kashmir is popularly known as the “Switzerland of the East” The state is renowned for its rich culinary heritage and this aromatic dish is one of the simplest among the region’s rich repertoire. Kashmir is mild curry sauce cooked with slice of banana, cashew, pineapple, cream and pure homemade butter 

Goat Kashmiri

Surrounded by the snow-capped Himalays, Kashmir is popularly known as the “Switzerland of the East” The state is renowned for its rich culinary heritage and this aromatic dish is one of the simplest among the region’s rich repertoire. Kashmir is mild curry sauce cooked with slice of banana, cashew, pineapple, cream and pure homemade butter 

Lamb Kashmiri

Surrounded by the snow-capped Himalays, Kashmir is popularly known as the “Switzerland of the East” The state is renowned for its rich culinary heritage and this aromatic dish is one of the simplest among the region’s rich repertoire. Kashmir is mild curry sauce cooked with slice of banana, cashew, pineapple, cream and pure homemade butter 

Shrimp Kashmiri

Surrounded by the snow-capped Himalays, Kashmir is popularly known as the “Switzerland of the East” The state is renowned for its rich culinary heritage and this aromatic dish is one of the simplest among the region’s rich repertoire. Kashmir is mild curry sauce cooked with slice of banana, cashew, pineapple, cream and pure homemade butter 

Chicken Pasanda

Popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word 'Pasande,' or 'the favorite one,'which refers to the prime cut of meat traditionally used within: marinated with yogurt, garlic, ginger and chef special spices. Also cooked with almond, cream and slice of pineapples.

Goat Pasanda

Popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word 'Pasande,' or 'the favorite one,'which refers to the prime cut of meat traditionally used within: marinated with yogurt, garlic, ginger and chef special spices. Also cooked with almond, cream and slice of pineapples.

Lamb Pasanda

Popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word 'Pasande,' or 'the favorite one,'which refers to the prime cut of meat traditionally used within: marinated with yogurt, garlic, ginger and chef special spices. Also cooked with almond, cream and slice of pineapples. 

Shrimp Pasanda

Popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word 'Pasande,' or 'the favorite one,'which refers to the prime cut of meat traditionally used within: marinated with yogurt, garlic, ginger and chef special spices. Also cooked with almond, cream and slice of pineapples. 

Chicken Vindaloo

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes. 

Goat Vindaloo

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes. 

Lamb Vindaloo

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes. 

Oxtail Vindaloo

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes.

Salmon Vindaloo

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes.

Shrimp Vindaloo

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes.

Tilapia Vindaloo

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes.

Paneer Vindaloo

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes.

Chicken Ceylon

Ceylon is the key ingredients being coconut, lime juice, and a specific Ceylon curry sauce, which classifies it as 'fairly hot' on most guides. Its name originates from Ceylon, the former name of modern-day Sri Lanka.

Goat Ceylon

Ceylon is the key ingredients being coconut, lime juice, and a specific Ceylon curry sauce, which classifies it as 'fairly hot' on most guides. Its name originates from Ceylon, the former name of modern-day Sri Lanka.

Lamb Ceylon

Ceylon is the key ingredients being coconut, lime juice, and a specific Ceylon curry sauce, which classifies it as 'fairly hot' on most guides. Its name originates from Ceylon, the former name of modern-day Sri Lanka.

Shrimp Ceylon

Ceylon is the key ingredients being coconut, lime juice, and a specific Ceylon curry sauce, which classifies it as 'fairly hot' on most guides. Its name originates from Ceylon, the former name of modern-day Sri Lanka.

Paneer Ceylon

Ceylon is the key ingredients being coconut, lime juice, and a specific Ceylon curry sauce, which classifies it as 'fairly hot' on most guides. Its name originates from Ceylon, the former name of modern-day Sri Lanka.

Chicken Rogon Josh

This is one of the most popular lamb dishes to have originated in Kashmir. Traditionally fatty meat on the bone is slow cooked until most of the fat is separated from the meat. The fat escapes from the meat in this way is known as Rogan and josh refers to the rich red color by Paprika. Marinated with yogurt, garlic, ginger and chef special spices then cooked in medium curry sauce topping with fried onions, green peppers and tomatoes. 

Goat Rogon Josh

This is one of the most popular lamb dishes to have originated in Kashmir. Traditionally fatty meat on the bone is slow cooked until most of the fat is separated from the meat. The fat escapes from the meat in this way is known as Rogan and josh refers to the rich red color by Paprika. Marinated with yogurt, garlic, ginger and chef special spices then cooked in medium curry sauce topping with fried onions, green peppers and tomatoes. 

Lamb Rogon Josh

This is one of the most popular lamb dishes to have originated in Kashmir. Traditionally fatty meat on the bone is slow cooked until most of the fat is separated from the meat. The fat escapes from the meat in this way is known as Rogan and josh refers to the rich red color by Paprika. Marinated with yogurt, garlic, ginger and chef special spices then cooked in medium curry sauce topping with fried onions, green peppers and tomatoes.

Shrimp Rogon Josh

This is one of the most popular lamb dishes to have originated in Kashmir. Traditionally fatty meat on the bone is slow cooked until most of the fat is separated from the meat. The fat escapes from the meat in this way is known as Rogan and josh refers to the rich red color by Paprika. Marinated with yogurt, garlic, ginger and chef special spices then cooked in medium curry sauce topping with fried onions, green peppers and tomatoes. 

Paneer Rogon Josh

This is one of the most popular lamb dishes to have originated in Kashmir. Traditionally fatty meat on the bone is slow cooked until most of the fat is separated from the meat. The fat escapes from the meat in this way is known as Rogan and josh refers to the rich red color by Paprika. Marinated with yogurt, garlic, ginger and chef special spices then cooked in medium curry sauce topping with fried onions, green peppers and tomatoes. 

Chicken Dhansak

About 13 centuries ago, a small group of Persians fled their country to avoid religious persecution and landed in the state of Gujarat. The become known as Parsis and they adopted Gujarati as their language; they developed a Parsi version, which is slightly different from the local form. In native Gujarati, ‘Dhan’ means wealth, but in Parsi Gujarati it means rice and ‘Sak ‘ is vegetables. Prepared with sweet & sour curry sauce , touch of caramelized basmati rice & lentils. 

Goat Dhansak

About 13 centuries ago, a small group of Persians fled their country to avoid religious persecution and landed in the state of Gujarat. The become known as Parsis and they adopted Gujarati as their language; they developed a Parsi version, which is slightly different from the local form. In native Gujarati, ‘Dhan’ means wealth, but in Parsi Gujarati it means rice and ‘Sak ‘ is vegetables. Prepared with sweet & sour curry sauce , touch of caramelized basmati rice & lentils. 

Lamb Dhansak

About 13 centuries ago, a small group of Persians fled their country to avoid religious persecution and landed in the state of Gujarat. The become known as Parsis and they adopted Gujarati as their language; they developed a Parsi version, which is slightly different from the local form. In native Gujarati, ‘Dhan’ means wealth, but in Parsi Gujarati it means rice and ‘Sak ‘ is vegetables. Prepared with sweet & sour curry sauce , touch of caramelized basmati rice & lentils. 

Shrimp Dhansak

About 13 centuries ago, a small group of Persians fled their country to avoid religious persecution and landed in the state of Gujarat. The become known as Parsis and they adopted Gujarati as their language; they developed a Parsi version, which is slightly different from the local form. In native Gujarati, ‘Dhan’ means wealth, but in Parsi Gujarati it means rice and ‘Sak ‘ is vegetables. Prepared with sweet & sour curry sauce , touch of caramelized basmati rice & lentils. 

Paneer Dhansak

About 13 centuries ago, a small group of Persians fled their country to avoid religious persecution and landed in the state of Gujarat. The become known as Parsis and they adopted Gujarati as their language; they developed a Parsi version, which is slightly different from the local form. In native Gujarati, ‘Dhan’ means wealth, but in Parsi Gujarati it means rice and ‘Sak ‘ is vegetables. Prepared with sweet & sour curry sauce , touch of caramelized basmati rice & lentils.

Chicken Saag

Cooked with Garden fresh spinach cooked with garlic, tomatoes, onion and other Indian spices.

Goat Saag

Cooked with Garden fresh spinach cooked with garlic, tomatoes, onion and other Indian spices. 

Lamb Saag

Cooked with Garden fresh spinach cooked with garlic, tomatoes, onion and other Indian spices. 

Shrimp Saag

Cooked with Garden fresh spinach cooked with garlic, tomatoes, onion and other Indian spices.

Chicken Korai

The korai or karahi is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion & green pepper, Five spices, garlic, ginger, tomatoes and cilantro. 

Goat Korai

The korai or karahi is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion & green pepper, Five spices, garlic, ginger, tomatoes and cilantro. 

Lamb Korai

The korai or karahi is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion & green pepper, Five spices, garlic, ginger, tomatoes and cilantro. 

Salmon Korai

The korai or karahi is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion & green pepper, Five spices, garlic, ginger, tomatoes and cilantro. 

Shrimp Korai

The korai or karahi is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion & green pepper, Five spices, garlic, ginger, tomatoes and cilantro. 

Tilapia Korai

The korai or karahi is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion & green pepper, Five spices, garlic, ginger, tomatoes and cilantro. 

Chicken Shabzi

Garden fresh mixed vegetables cooked with medium curry sauce spices.

Goat Shabzi

Garden fresh mixed vegetables cooked with medium curry sauce spices.

Lamb Shabzi

Garden fresh mixed vegetables cooked with medium curry sauce spices.

Shrimp Shabzi

Garden fresh mixed vegetables cooked with medium curry sauce spices.

Chicken Mushroom

In India, mushrooms are traditionally grow only in the northern state of Kashmir. However Fresh mushroom cooked with brown curry sauce and touch of garlic & ginger.

Goat Mushroom

In India, mushrooms are traditionally grow only in the northern state of Kashmir. However Fresh mushroom cooked with brown curry sauce and touch of garlic & ginger.

Lamb Mushroom

In India, mushrooms are traditionally grow only in the northern state of Kashmir. However Fresh mushroom cooked with brown curry sauce and touch of garlic & ginger.

Salmon Mushroom

In India, mushrooms are traditionally grow only in the northern state of Kashmir. However Fresh mushroom cooked with brown curry sauce and touch of garlic & ginger.

Shrimp Mushroom

In India, mushrooms are traditionally grow only in the northern state of Kashmir. However Fresh mushroom cooked with brown curry sauce and touch of garlic & ginger.

Tilapia Mushroom

In India, mushrooms are traditionally grow only in the northern state of Kashmir. However Fresh mushroom cooked with brown curry sauce and touch of garlic & ginger.

Chicken Jalfrezi

Jalfrezi was created by Indian chef during the British Raj. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British. Marinated with yogurt, garlic, ginger and special East Indian spices then cooked with butter, onions, tomatoes and green peppers. 

Goat Jalfrezi

Jalfrezi was created by Indian chef during the British Raj. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British. Marinated with yogurt, garlic, ginger and special East Indian spices then cooked with butter, onions, tomatoes and green peppers. 

Lamb Jalfrezi

Jalfrezi was created by Indian chef during the British Raj. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British. Marinated with yogurt, garlic, ginger and special East Indian spices then cooked with butter, onions, tomatoes and green peppers.

Shrimp Jalfrezi

Jalfrezi was created by Indian chef during the British Raj. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British. Marinated with yogurt, garlic, ginger and special East Indian spices then cooked with butter, onions, tomatoes and green peppers. 

Vegetable Samosa

Triangular puffed pastry stuffed with cubed potatoes, green peas, carrots & mildly spiced herbs.

Chicken Samosa

Triangular puffed pastry stuffed with cubed potatoes, green peas, carrots & mildly spiced herbs.

Onion Bhaji

Onion fritters prepared with whole coriander,cumin and a variety of spices.

Paneer Pakora

Homemade cheese slices breaded with chick-pea flour and deep fried with vegetable oil

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. Chicken slices marinated with garlic & ginger; then stir-fried and slightly sautéed with green chili and special sauce

Meat Platter

Lamb kabab, Shish kabab and chicken tikka

Tandoori Hot Wings

Baked wings mixed with special spicy tandoori sauce

Curry Hot Wings

Deep fried wings mixed with special spicy curry sauce

Chicken Pakoras

Deep fried chicken tenders serve with mango-mint sauce

Chicken Roll

Papadum

Crispy thin lentils flat bread

GOBI 65

Gobi 65 is a spicy, deep-fried cauliflower cubes dish originating from Chennai, India. Cauliflower cubes marinated with garlic & ginger; then stir-fried and slightly sautéed with green chili and special sauce

Samosa Chaat

Vegetable pastry cut into pieces and served with spicy vatana beans and topping with sauces

Aloo Chaat

Mashed potato mixed with special chat masala, onions, tomato and cilantro and topping with sauces

Papdi Chaat

Flour crisps, spiced vatana beans, topping with mint sauce, yogurt sauce and tamarind sauce with other herb and spices.

Chicken Papdi Chaat

Flour crisps, spiced vatana beans, topping with ground chicken, mint sauce, yogurt sauce and tamarind sauce with other herb and spices

Chicken Chaat

Crispy chicken slices mixed with onion, cucumber, green bell pepper, tomato, special Bombay Chat Masala and cilantro

Shrimp Chaat

Crispy Shrimp mixed with onion, cucumber, gren bell pepper, tomato, special Bombay Chat Masala and cilantro

Ragda Patties

Spicy potato pancakes (Aloo Tikki) topping with vatana Beans,onions, cilantro,and sauces.

Daal Poori

Whole wheat hand-rolled bread stuffed with spicy lentils then deep fried

Mixed Vege Curry

Cauliflower, zucchini, yellow squash, potatoes, carrots, corns, green peas and more cooked in brown curry sauce

Vegetables Kurma

Cauliflower, zucchini, yellow squash, potatoes, carrots, cabbages, corns, peas cooked in a creamy sauce

Gobi Makhani

Cauliflower prepared in a special tomato buttery cream sauce with Methi leaves

Aloo-Matar-Paneer

Potatoes, green peas & homemade cheese cooked with special brown sauce

Mattar Paneer

Green peas cooked with homemade cheese in a creamy sauce

Saag Paneer

Spinach cooked with homemade cheese in a creamy sauce

Mutter Paneer Makhani

Green peas & homemade ‘Paneer’ (cheese) prepared in a special tomato based buttery cream sauce with ‘Methi leaves’.

Malai Kofta

Minced mixed vegetables with ground paneer (cheese) then cooked in mild creamy sauce 

Gobi Bhaji

Cauliflower cooked with onions & tomatoes in brown curry sauce

Aloo-Gobi

Potatoes and cauliflower cooked with onion and tomatoes in brown curry sauce

Aloo-Mutter-Gobi

Potatoes, green peas and cauliflower cooked with onion and tomatoes 

Aloo-Baingan

Egg plant cooked with potatoes & tomatoes

Planet Bombay Aloo

Potatoes cooked with ground coconut in ,sweet and sour brown curry sauce

Bhindi (Okra) Bhaji

Okra cooked with onions and tomatoes

Eggplant Bhaji

Eggplant cooked with onions and tomatoes

Chana Massala

Chick peas cooked with potatoes, chef special spices, onions and tomatoes in brown curry sauce

Chana Saag

Chick peas cooked with spinach, onions and tomatoes in brown curry sauce. 

Daal-sabzi

Lentils cooked with mixed vegetables, onions and tomatoes

Daal-Saag

Lentils cooked with spinach, onions and tomatoes

Tarka Daal

Lentils cooked with fried brown onions & garlic 

Mushroom Bhaji

Mushroom cooked with onions and tomatoes

Mushroom Saag

Mushroom & spinach cooked with onion, tomatoes and medium spices

Saag Aloo

Spinach cooked with potatoes, tomatoes and touch of garlic & ginger

Saag Bhaji

Spinach cooked with tomatoes, cilantros, and onions with medium spices. 

Paneer Tikka Masala

Homemade cubed Indian paneer (cheese) deep fried then cooked with fresh mint leaves, cream and our chef's special saffron sauce

Tofu Curry

East Indian style Tofu cooked in a medium brown curry sauce

Tofu Malai Curry

East and West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste and planet Bombay’s chef secret spices

Tofu Dal Sabji

Tofu cooked with lentils, mixed vegetables, onions, cilantro and tomatoes

Tofu Saagwala

Spinach cooked with tofu in a mild creamy sauce 

Tofu Eggplant

Tofu cooked with eggplant, tomato, green papers, onions, cilantros and Mathe leaves 

Tofu Tikka Massala

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in the clay oven and cooked with fresh mint leaves, cream, Cashew paste and chef special saffron color sauce

Tofu Makhani

Tofu marinated in a blend of yogurt and very mild tandoori spices then backed in the clay oven and cooked with cream, tomato sauce, and chef special spices. Topping with Mathe leaves and pure butter 

Tofu Vindaloo

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions and cilantro

Tofu With Mushroom

Mushroom cooked with tofu, onions and tomatoes in brown curry sauce

Tofu & Chickpeas Massala

Chickpeas cooked with tofu, and onions in light tomato sauce 

Tofu Passanda

North Indian style mild curry sauce. Tofu marinated with yogurt, garlic, ginger and chef special spices. Also cooked with Mathe leaves, cashew paste, cream and slice of pineapples

Tofu Achari

Tofu cooked in medium curry sauce with mixed pickle, onion, green peppers, tomatoes and cilantro

Mughlai Chicken

Chicken slices marinated in yogurt, garlic & ginger with Chef’s Special Spices; and cooked in a creamy sauce with mixed fruits 

Tikka Masala

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mint leaves, cream, and Chef’s Special saffron-colored sauce

Butter Chicken

Chicken marinated in a blend of yogurt and very mild tandoori spices, then baked in the clay oven and cooked with cream and Chef’s Special spices, garnished with dried Methi leaves & butter

Lamb Achari

Lamb cooked in a medium curry sauce with mixed pickle, onion, tomatoes and cilantros

Goat Achari

Goat cooked in a medium curry sauce with mixed pickle, onion, tomatoes and cilantros

Goat Rezala

Goat marinated with yogurt, garlic, ginger and chef special spices. Also cooked with , cream and slice of pineapples

Mixed Meat Curry

Chicken, Lamb, Shrimp prepared with Planet BOMBAY special curry spices

Paneer Tikka Masala

Homemade cubed Indian paneer (cheese) deep fried then cooked with fresh mint leaves, cream and our chef's special saffron sauce

Tofu Tandoori

Tofu marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven’

Paneer tandoori

Home-made cheese marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven’

Aloo Tandoori

Potato cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.

Gobi Tandoori

Cauliflower cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.

Tandoori Chicken

Chicken leg quarters (with bone) marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven’

Lamb-Shish-Kabab

Shish kebab or Seekh kebab is a popular meal of skewered. Ground lamb marinated in a sauce made with yogurt, Ginger & garlic, lemon juice, cilantro, grilled on charcoal in 'Tandoori oven'

Chicken Kabab

Boneless cubed chicken breast marinated in a sauce made with yogurt, lemon juice, grilled on charcoal in 'Tandoori oven'

Salmon Tandoori

Salmon fillet marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.

Shrimp Tandoori

Jumbo Shrimp (size 21/25) marinated in special sauce made with yogurt, lemon juice, grilled in 'Tandoori oven'

Lamb Kabab

Lamb cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'

Lamb Chop

Juicy lamb chops marinated with yogurt, garlic & ginger, grilled on charcoal in 'Tandoori oven ‘ then cooked to your taste. An all time favorite

Mixed Tandoori Kabab

Chicken, Lamb, Shrimp and Fish marinated with yogurt, lemon juice and special tandoori sauce, cooked in clay oven

Goat Biryani

The specialty of the Muslim community. Meat or poultry Cooked with Rice and special planet Bombay biryani spices. Served with our special sauce.

Lamb Biryani

The specialty of the Muslim community. Meat or poultry Cooked with Rice and special planet Bombay biryani spices. Served with our special sauce.

Chicken Biryani

The specialty of the Muslim community. Meat or poultry Cooked with Rice and special planet Bombay biryani spices. Served with our special sauce.

Chicken Tikka Biryani

The specialty of the Muslim community. Meat or poultry Cooked with Rice and special planet Bombay biryani spices. Served with our special sauce.

Shrimp Biryani

The specialty of the Muslim community. Meat or poultry Cooked with Rice and special planet Bombay biryani spices. Served with our special sauce.

Vegetables Biryani

The specialty of the Muslim community. Meat or poultry Cooked with Rice and special planet Bombay biryani spices. Served with our special sauce.

Kashmiri Rice

Rice cooked with mixed dried fruits, sweet

MIXED Biryani

The specialty of the Muslim community. Meat or poultry Cooked with Rice and special planet Bombay biryani spices. Served with our special sauce.

Plain Rice

All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

Brown Rice

All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

Peas Fried Rice

All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

Spinach Fried Rice

All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

Lemon Fried Rice

All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

Tamarind Fried Rice

All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

Chicken Fried Rice

All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

Shrimp Fried Rice

All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

Vegetable Fried Rice

All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

Mushroom Fried Rice

All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

Egg Fried Rice

All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

Garlic Fried Rice

All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

Naan

Unleavened white flour bread fresh baked in ‘Tandoori Clay Oven’ with a touch of butter

Cheese Naan

Unleavened white flour bread stuffed with shredded cheese, with a touch of butter

Garlic Naan

Naan bread baked in ‘Tandoori Clay Oven’ topped with fresh minced garlic & cilantro

Peshawari Naan

Nan stuffed with Mixed Fruit - Sweet

Bullet Naan

Nan bread stuffed with spicy green chili

Chef Special Naan

Tandoor Roti

Whole wheat hand rolled thick flat bread cooked in the clay oven

Chapati

Whole wheat hand rolled flat bread baked on a skillet

Poori

Deep fried fluffy bread

Paratha

Whole wheat bread pan-fried with butter

Aloo Paratha

stuffed with potatoes and other spices

Mango Lassi

Mango Drink

Indian Spicy Tea

Bottled Water

Orange Juice

Sparkling Water

Lemonade

RedBull

Root Beer

Coke

Diet Coke

Coke Zero

Sprite

Gingerale

Sweet Mango Chutney

Spicy Mango Pickle (Spicy)

Onion Chutney

Yogurt-Cucumber Raita

Gulab Jamun

Sponged pastry in flavored syrup

Rice Pudding

RAS MALAI

Rasmalai is a Classic Indian dessert consisting of juicy cheese discs served with thickened milk

50 pieces

Jumbo wings Served with blue cheese or ranch or siracha ranch, carrots & celery

Blue Cheese

Jumbo wings Served with blue cheese or ranch or siracha ranch, carrots & celery 

Ranch

Jumbo wings Served with blue cheese or ranch or siracha ranch, carrots & celery