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Bombay The Indian restaurant in Copenhagen Lavendelstraede 13, next to the Grand Teatret. Book hotels in Copenhagen online. Article added on April 1, 2004 Restaurant Bombay, Copenhagen The family owned Restaurant Bombay in Copenhagen offers authentic North Indian cuisine. The owner and kitchen chef Gurjit Singh (*1948) comes originally from a small town in the Indian province of Panjab. He moved to Denmark in 1974 and worked in another Indian restaurant as a chef before opening his own in 1987. Originally near Israelplads, the Bombay restaurant moved to Lavendelstraede next to the Grand Teatret in 1998. In addition to several Indian chefs, Gurjit Singh also employs his daughter and son as well as a nephew. The restaurant is in an ancient house built in 1799, owned by Gurjit Singh. The current interior was designed by the Danish interior architect Reidar Georg Jensen in 2002 and 2003 (the bar). The ancient wooden beams on the ceiling and the wooden panels on the walls give it a warm atmosphere. The cool blue cushions and upholstery on the chairs and benches give it a contemporary twist. Gurjit Singh regularly exhibits works for sale by well-known Indian artists. In 2003 the colorful paintings by Professor Niren Sengupta, in various styles, all with a message, were on show. Born in Jamalpur (at present Bangladesh), he graduated from Government College of Arts & Crafts in Calcutta and taught at Post Graduate College in Malda. He is a member of Calcutta Painters and a founding member of Gallery 26. Works by Professor Niren Sengupta can be found in famous collections such as the National Gallery of Modern Art and the Lalit Kala Academy, both in New Delhi, the famous Taj Mahal Hotel in Mumbai (Bombay), the College of Art in New Delhi as well as at the Indira Gandhi International Airport in India's capital. The other artist exhibited at my passage in the restaurant in 2003 was Rameshwar Singh (not related to the restaurant owner), a freelance artist from Jaipur, born at Deogarh in 1948 who post graduated in Drawing & painting from Udaipur in 1982. Since then, he has had over 34 solo exhibitions in India. A vegetarian dinner at the Bombay Restaurant Copenhagen Tested in 2003 My dinner was composed of a variety of vegetarian specialties. First came a Dum Aloo Masaledar, fresh potatoes with (medium-strong) Indian spices, accompanied by Birbali Kofta, cottage cheese and excellent vegetable dumplings stuffed with almonds in rich tomato cream. They were followed by Sukhi Sabzi, seasonal vegetables of the day, and Dal Makhnai, spicy black lentils simmered in cream. A fine Tandoori Roti, a round Tandoori baked bread of whole wheat flour, and Kashmir Pullav, steamed rice cooked Kashmir style accompanied the vegetarian specialties. In addition to still water, a refreshing chilled mango juice accompanied me through the dinner. It was a rich and well-flavored meal, which made me feel alive. In order to get it spicier, I added green chili sauce, if I needed to take away a bit of the heat, I added yogurt. The only course I did not fully appreciate was one dessert, a home made milk ice, slowly cooled down over ten hours. I rejoiced with the final mango ice. The Bombay is not a gourmet restaurant, but a fine, well-visited and recommendable one offering authentic North Indian cuisine, to locals, tourists and Indians alike. |
    All four photographs © Bombay Restaurant Copenhagen. |