The Bombay Palace on Station Road welcomes guests with ornate interiors of plush carpets and intricate carved wooden screens along with good food and attentive service. The well-chosen à la carte features a range of traditional curry favourites together with an array of regional specialities.
 
The a la carte menu is constantly reviewed and updated and recently introduced dishes include starters of pakora, tangy Goan soup with fish, spicy tuna fishcakes and crunchy tiger prawn wontons. The restaurant also offers a range of dishes cooked in a traditional clay oven including green chicken tikka, tandoori lamb chops and grilled whole trout marinated in a delicate blend of spices. There are also a number of chef's specials such as pudina gosth, a dish of lamb cooked in honey and fresh mint, and a signature biryani with chicken, lamb and prawns. Duck lovers can try whole breast of duck cooked in special medium hot sauce or duck cooked in coconut milk with curry leaves, mustard seeds and herbs. Vegetarians are catered for with a number of innovative quorn dishes including a hot and spicy jalfrezi topped green chillies and coriander.