Narin Sehgal's dream of bringing native Indian flavors to a wider American audience and Chef Robert Schaerer's desire to add a French touch to Indian cooking announced the birth of Bombay Brasserie. So alongside contemporary cuisine you could taste some fine North Indian food at this warmly lit place with exquisite murals and beautiful chandeliers.

Appetizers are designed to share, with salmon and spinach filo napoleon drizzled with balsamic glaze and Indian-spiced stuffed quail with port pears and raisins. Mains throw up their own challenges and may keep you guessing as the most unusual ingredients blend together and explode with their own unique flavor. So there is marinated New Zealand lamb chops soaked in almond yogurt; freshly sautéed rainbow trout topped with spinach, eggplant and tomato relish with wine butter sauce, and a ginger infused crème brûlée with fresh fruit. Salmon tikka and crab cakes are for those who prefer keeping things simple.