Start off by selecting one appetizer such as vegetable samosas, seared eggplant or tandoori wings. Customize each entree by selecting a base of quinoa, basmati rice or brown rice. Next, select a main ingredient, including seafood, chicken or vegetables; and finally choose a sauce from masala, spinach, curry, korma or vindaloo. Complement your custom entrees with a glass of red or white wine. Finish the night on a sweet note, and share any one of Bombay Spice Grill’s desserts, including Mango Sorbet, Carrot Halawa or Rice Pudding.

Additionally, most dishes are 500 calories or less and prepared with olive oil rather than ghee or butter, providing low-fat, heart-healthy meals without compromising authentic Indian flavors. The nutritional content of each dish can be viewed at the restaurant or at www.bombayspice.com. Perfect for a health-conscious date night out!

ABOUT BOMBAY SPICE GRILL
With a motto of “Think Healthy,” Bombay Spice Grill is able to accommodate any vegetarian, vegan and gluten-free requests, as the restaurant features healthy, fresh, home-style cooked Indian Cuisine. Bombay Spice is located in the heart of Chicago’s River North neighborhood at 450 N. Clark St. It’s open for lunch from 11:30-2:30 pm Monday-Friday, and 12:30-2:30 pm Saturday & Sunday and open for dinner from
5:00-10:00 pm Sunday-Thursday, and 5:00-11:00 pm Friday & Saturday. Bombay Spice Grill also offers online ordering and delivery. For more information about Bombay Spice, please call (312) 477-7657, visit www.bombayspice.com or view the restaurant’s Facebook and Twitter pages.

Chicago’s Bombay Spice Grill is celebrating St. Patrick’s Day today, Friday, March 15 until Sunday, March 17 with $4 Jameson Shots, $4 Kingfishers, and a not-to-be-missed $6 green St. Patty’s Day Irish Whiskey Sour Punch.

With a motto of “Think Healthy,” Bombay Spice Grill is able to accommodate any vegetarian, vegan and gluten-free requests, as the restaurant features healthy, fresh, home-style cooked Indian Cuisine. In fact, 95% of the menu is under 500 calories! Meat eaters can opt for Lamb Seekh, Chicken Tikka or a seaffod dish, too.

Located in the heart of Chicago’s River North neighborhood, it’s open for lunch from 12:30-2:30pm this Saturday and Sunday and open for dinner from 5-11pm Friday and Saturday, 5-10pm Sunday.

Bombay Spice Grill
450 N. Clark Street
Chicago, IL

http://www.examiner.com/article/vegan-vegetarian-gluten-free-food-plus-whiskey-st-patrick-s-day-weekend

Saturday, March 21  |  2:00PM- 4:00PM  |  $45 per person

Learn marinating techniques for Chicken Tikka (Indian Barbecue) and how to make Chickpea  ummus, Kale Tofu Stir Fry and Sweet Mango Lassi. All of the Indian spices used in the dishes Chef Sunil Kumar will demonstrate are linked to health benefits.

Seating is limited.  Call 312.477.7657 to reserve your spot. 

The restaurant will offer a fast food service without the fatty and unhealthy components. Bombay Spice Grill will offer many vegan, vegetarian and gluten-free choices at a very low cost.

Amanda Rumore, the restaurant’s publicist, said Bombay Spice Grill will have the hottest wings in Arizona. Most food will be 500 calories or less.

Rumore is a vegetarian herself.

“We are excited to be at ASU,” Rumore said. “We have a location in Phoenix, and it really is my favorite restaurant. I am just in heaven. There is so much for me to eat, and that’s hard to find.”

If Indian food is not high on your list of favorites, the restaurant will also offer sauce alternatives. Andy Fotus, the owner’s associate, said there is a big misconception when it comes to Indian food. Many people tend to discard it from their food choices due to dislike towards spices and condiment usage, he said. This will not be the case with this new restaurant, as choices will be limitless and will cater to every taste, he said.

“As soon as you walk out of here, you get a great meal, you feel comfortable, but you’re not stuffed; you feel good about yourself,” he said. “The food we serve here is what the people of India eat at home. We don’t use butter. We don’t use cream. Any of those things that really have a high calorie count.”

Don’t have time to go out due to homework or studying? No worries, Bombay Spice Grill will deliver food to your door in custom green bikes with the restaurant’s colorful logo on them.

On the big day of the restaurant’s grand opening, there will be many fun surprises and free items. Bombay Spice Grill will not only bring a piece of India to Tempe but will also feature Bollywood dancers on special occasions and a flat-screen television that will be playing Bollywood movies and music all day.

The interior features a mural that depicts a market in Bombay. The setup is similar to Chipotle’s; the customer will build their bowl, wrap or salad, as they go down the line.

Bombay Spice Grill will also feature low-calorie desserts, such as rice pudding and delicious, hot chai tea. The selection is fairly affordable, with all meals under $9. Foodies will surely find something to munch on while taking a study break.

Bombay Spice Grill will open its doors to the public on March 4, right by Vista del Sol. Bombay Spice Grill will also be doing some special events at the MU around opening week on campus.

Courtesy of the State Press

That’s because Bombay Spice is changing from a sit-down restaurant to a fast-casual experience. A fast-casual restaurant typically has higher-quality food than a drive-through without the table service of a restaurant.

The same way customers build sandwiches at Subway and burritos at Chipotle, diners will be able to customize their rice bowls, wraps and salads at the Tempe Bombay Spice near Arizona State University.

Ingredient choices, from the naan bread to the tikka masala sauce, are inspired by Indian cuisine. But, everything has been tweaked to appeal to an American palate, said John Kapoor, who founded parent company JNK Concepts in Scottsdale in 2008.

“The objective when we started was to try to popularize Indian food in the U.S.,” he said. “In order to popularize it, we felt we needed to make it even easier for the American public to experience, and fast casual was the way to go.”

Diners could choose to build a bowl with white rice, steak and spinach sauce. Or they could have vindaloo chicken with brown rice wrapped in naan (an Indian flatbread), or a salad with tofu, quinoa, mixed vegetables and curry dressing.

The menu will feature hummus and soups, and most items are under 500 calories. Meats are grilled, olive oil is used rather than butter and nothing is fried.

Diners will be able to order online, for pickup and delivery.

Details: Bombay Spice Grill, 681 E. Apache Blvd., Suite 103, Tempe. 480-921-2077. Also, 10810 N. Tatum Blvd. Phoenix. 602-795-0020, bombayspice.com. Hours: 11 a.m.-9 p.m. Sundays through Thursdays; 11 a.m.-10 p.m. Fridays and Saturdays.

Courtesy of AZCentral

And if it’s happening near a college campus, that means it’s probably happening all over. And if it’s happening in a dorm, then you really know this whole “healthy-eating” thing is more than a trend.

The student-housing complex at 6th St and Apache in Tempe (across from ASU) just got a spinoff of the popular Bombay Spice Grill and Wine called similarly: Bombay Spice Grill. It’ll serve the fast-casual Indian food that customers of that biz are used to, but with some tweaks.

For one, there’s no wine (it’s in a dorm). You can order things under 500 calories, you can get them gluten-free, you can choose between vegan and vegetarian items, you can order online for fast pick-up or delivery, and you can basically do this everyday because it looks affordable, too. Although some of the more elaborate dishes from the original concept will be offered, this pared-down version will focus on quicker wraps, salads, hummus apps, and soups. It’s focused on students who pass by everyday, but accessible to everyone in the ‘hood. Doesn’t sound like something worth driving for, but we hear these things will start popping up everywhere, so there will likely be one near you soon.

This one opened just about a minute ago, so check it out. Hooray for hummus!

Courtesy of EaterAz

Recipe for Veggie Biryani with quinoa (serving 4)

· 1lb cooked quinoa =(1 cup of quinoa uncooked)

· 1 tablespoon vegetable oil

· 1 cup carrot, diced

· 1 cup green beans, cut in 1-inch pieces

· 1 cup cauliflower floret

· 1 cup broccoli floret

· 1/2 cup green peas

· 1 medium onion, sliced into rings

· ½ cup tomato sauce

· 1/2cup of water

· 2.5 tsp. Biryani Marsala (in the ethnic aisle of grocery store)

· 1/4 cup cilantro, chopped

· ¼ cup- coconut milk

· 1 tbsp. of garlic & ginger (fresh minced)

Directions:

· Cook Quinoa- To cook 1 cup quinoa, just need 1 ½ cup of water, Bring the water and quinoa to a boil in a small saucepan over medium heat.

· Reduce heat and simmer, covered, until quinoa is cooked (about 12-15 minutes).

· Now on a separate pot add ¼ oil warm up for 30 seconds

· Add all vegetables sautéed 3-5 minutes

· Then add ½ cup of water and ½ cup of tomato sauce

· Stir and then cook for 2-4 minutes

· Add Salt & Biryani Masala

· 1 lb. cooked Quinoa

· 1 cup of assorted Craisins, almonds & raisins

· Then put pot on low heat and cover for 2 minutes

· Top off with handful fresh spinach stir and serve.
Read more at http://wgntv.com/2013/01/28/lunchbreak-veggie-biryani-with-quinoa-from-bombay-spice/#xPKpEiyqkA3vPj6I.99

Recipe for Veggie Biryani with quinoa (serving 4)

· 1lb cooked quinoa =(1 cup of quinoa uncooked)

· 1 tablespoon vegetable oil

· 1 cup carrot, diced

· 1 cup green beans, cut in 1-inch pieces

· 1 cup cauliflower floret

· 1 cup broccoli floret

· 1/2 cup green peas

· 1 medium onion, sliced into rings

· ½ cup tomato sauce

· 1/2cup of water

· 2.5 tsp. Biryani Marsala (in the ethnic aisle of grocery store)

· 1/4 cup cilantro, chopped

· ¼ cup- coconut milk

· 1 tbsp. of garlic ginger (fresh minced)

Directions:

· Cook Quinoa- To cook 1 cup quinoa, just need 1 ½ cup of water, Bring the water and quinoa to a boil in a small saucepan over medium heat.

· Reduce heat and simmer, covered, until quinoa is cooked (about 12-15 minutes).

· Now on a separate pot add ¼ oil warm up for 30 seconds

· Add all vegetables sautéed 3-5 minutes

· Then add ½ cup of water and ½ cup of tomato sauce

· Stir and then cook for 2-4 minutes

· Add Salt Biryani Masala

· 1 lb. cooked Quinoa

· 1 cup of assorted Craisins, almonds raisins

· Then put pot on low heat and cover for 2 minutes

· Top off with handful fresh spinach stir and serve.

Courtesy of Chicago Sport News