“The combination of spices in our good recipies and our good service is what makes us stand out,” said Bombay Palace manager Harvinder Balu who’s restaurant was recently named Best Indian restaurant in the 2012 Daily Republic Readers Choice awards, “Our naan bread has been made the same traditional style way for over 100 years and the difference in our dishes like the palak paneer, our aloo gobi or the chicken tikka masala is achieved by the quality of our ingredients and how we mix them. In order to be successful you need to know what you are doing.”
“The combination of spices in our good recipies and our good service is what makes us stand out,” said Bombay Palace manager Harvinder Balu who’s restaurant was recently named Best Indian restaurant in the 2012 Daily Republic Readers Choice awards, “Our naan bread has been made the same traditional style way for over 100 years and the difference in our dishes like the palak paneer, our aloo gobi or the chicken tikka masala is achieved by the quality of our ingredients and how we mix them. In order to be successful you need to know what you are doing.”
