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Michele Laudig says Bombay Spice is Indian cuisine for those looking for healthful instead of heavy
Continued from page 1
Published on February 19, 2008 at 2:41pm
-
Jackie Mercandetti
Bombay Spice's updated take on Indian food: (from left) veggie tofu tikka, chickpea ceviche, and lamb chops.
Where:
Details:
Seared scallops: $8.95
Chickpea ceviche: $5.95
Rice pudding: $3.95
602-371-0111, »web linkHours: Sunday to Thursday, 11 a.m. to 10 p.m.; Friday and Saturday, 11 a.m. to 11 p.m.
Subject(s):
Bombay Spice, Indian food in PhoenixAs you'd expect, desserts are on the lighter side: fresh fruit with non-fat yogurt, or homemade rice pudding. I went for the pudding, in spite of all the food I'd just eaten, and didn't regret one bite. Topped with crushed pistachios and a squiggle of mango purée, it was lightly sweet, with a distinct cardamom flavor, while the texture was creamy but not cloyingly thick. In fact, it was downright refreshing.
After that, thankfully, nobody had to roll me out to the parking lot.
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