While it's not meant to be an appetizer, I have somehow fallen into the habit of ordering the paper masala dosai as one. Obviously not to eat by myself... that would be downright insane. They dosai is easily the length of the table, and stuffed with potato, onion, peas, herbs and spices. While it typically comes with just two condiments (a brown veggie gravy and an almost sweet coconut chutney) I also always ask for the 'green and red'... the corriander (I think) chutney and the onions. The dosais outside crepe is super thin and extra crispy... think massive potato chip. Now stuff that giant potato chip with some delicious mashed up potato (not creamy, not too chunky... perfect compromise of each), soft onions and sweet peas and you have a dosai. In my eyes it's the perfect food. I honestly cannot think of a time when I have been to Bombay Gardens for dinner and NOT ordered it..... it has to be years now. It's a little spicy (especially with the addition of the sauces), downright crunchy, warm, and tasty.
On this particular visit we ordered the chicken makhni and the lamb rogan josh. The chicken was perfect... the sauce was a thick, gorgeous red and the meat itself fell apart on our forks. There was a very distinct, creamy tomato flavor that held some serious heat (not enough to keep me from eating it, but enough to announce it's presence). I sopped up a ton of this sauce with delicious bread, while Matt chose to stir it into his rice.... it's that good.... even when the chicken is gone you need to find a way to continue eating the amazing gravy thats left in the bowl. Too good. The same went for the lamb rogan josh.... the sauce was the shining star that accompanied the expertly cooked meat. There is nothing worse than over cooked lamb... it gets chewy and stringy and just bad. Luckily, this is not even remotely an issue at Bombay. Their lamb is so soft that you don't need a knife to cut it... just apply the slightest pressure from your fork. The lamb has been marinated in a yogurt sauce, and its juuuicy. The different spices in the sauce (cardamom, cloves, cumin plus several more) give it a distinctly authentic taste. The sauce is so thick it's almost like a stew, but it's in no way heavy, and it still somehow allows the flavor of the meat to shine through. I am addicted to these dishes. More please!
While I have been coming here for years (in fact, in high school, ieatdc's husband J and I had a standing monthly date here) please do not mistake my praise for nostalgia.... it has nothing to do with it. The food is just THAT good. Dad likes to say that it still surprises him how this restaurant can actually get better and better as time goes on, and he's right. The service is amazing and friendly and every dish is superb (from the samosas to the lassi, you need to try it all). We've recently discovered the mutton pepper fry (a mutton dish where the super thick onion based sauce is topped with thinly sliced, super hot peppers).. it's not to be missed. If you love Indian food I assure you that you will thank me when you try Bombay Gardens.Bombay Gardens
1020 Route 18 N
East Brunswick- 08816
732 613 9001
I usually don't order salmon in restaurants... I don't always care for it, and so many people tend to overcook it and make it way too dry. This changed on my last trip to BWSC with Mom. She adores salmon, and when I saw her dish come out I couldn't help but try it.... and once THAT happened I couldn't keep my fork off of her plate! Their house preparation of salmon is something I've never seen before; a gorgeous slab of Scottish salmon crusted in a horseradish and potato mixture, served over asparagus, with a creamy mustard sauce. OMG. So delicious. The fish tastes downright sweet under the crunchy, salty potato crust which is mixed delightfuly with spicy horseradish. The contrasting flavors and textures really capture the attention and focus the brain. This house specialty (and Mom ordering it!) has made a salmon lover out of me. Truly.
ND is Italian, and while I don't want to stereotype, the girl loves her pasta, loves her red sauce, and loves a little kick of heat. Enter seafood Fra Diablo. This pasta dish packs a ton of seafood into a slowly simmered, spicy marinara sauce. The portion is huge, and the dish is insanely filling. There are shrimp, clams, scallops, calamari, and mussels all stuffed into this one entree, and they're each cooked to perfection. The marinara can be served sweet, mild, or spicy, but ND usually goes for mild. She'd rather taste the seafood than the heat, and I don't blame her. The sauce is delicious on it's own, well seasoned and authentic tasting, but pairing it with the various seafoods gives it a little extra oomph. The flavors all compliment each other very well, and since there is just so damned much of it, she always has leftovers to take home for the next day!
Over the last ten years I have tried basically everything on the menu. Some other notable dishes include the pan seared Yellow Fin tuna, which is crusted in sesame seed and served with an Asian stir fry, the Chilean sea bass in a delicious mango sauce, and the spicy Buffalo style scallops. I adore everything I've ever had here, and I have yet to go home unsatisfied. The open style of the kitchen allows you to watch some of the action upon entering, the space feels inviting but not intimidating, and the staff is always friendly and attentive. It's a little on the pricey side, but there are ways to keep it cheap... order the lobster bisque and a dozen oysters and you'll be able to get out for about 20 bucks. In a town where the only other notable seafood joint is a chain restaurant, Blue Water Seafood Co. is an exceptional find.