The Bombay Brasserie has served authentic Indian cuisine to Houstonians since 1997. Owner, Narin Sehgal, perfected blending the spices from his homeland in Punjab, India, to create one of the hottest spots in Houston for traditional Indian cuisine with an unparalleled twist of innovation. Narin’s Bombay Brasserie blurs the line between traditional French cooking and the Indian flavors that define Seghal’s childhood.
"My goal when I opened my restaurants was to bring a touch of India to America through the food we serve," says Sehgal. Through his restaurants, Sehgal wants to share the diversity of flavors that represent past and present Indian cuisine.
In 2007, after almost 10 years as a Houston favorite, the original Bombay Brasserie location burned down. The restaurant soon returned bigger and better than ever when it re-opened its doors in Rice Village, and because of its continued popularity, a second location ensued in the Galleria area, Narin’s Bombay Brasserie.
With the expertise of Chef Gary Grewal, also from Punjab, The Bombay Brasserie maintains the tradition of sumptuous cuisine featuring the curries and spices of their beloved homeland--with a modern spin. Chef Grewal has over 25 years of experience, and fresh ingredients remain the focus of his fine Indian dishes at The Bombay Brasserie.
Narin’s Bombay Brasserie has been named “Best Buffet” by the Houston Business Journal, rated “Excellent” and “Top Indian Restaurant” by Zagat, and recognized as the “Best Buffet” and “Best Indian Restaurant” by the Houston Press.
About Chef Gary:
Chef Gary Grewal is currently the Executive Chef at the award-winning Narin’s Bombay Brasserie in the Houston Galleria-area.
Starting on his culinary path in 1985, Chef Grewal worked as a line cook at Royal Gaylord. He perfected his craft and moved to Bombay Palace and landed the role as Sous Chef at Bombay Brasserie in Rice Village in 2002.
With over 25 years of experience working at top Indian restaurants in Houston, and being exposed to the delicate spices of his native Punjab, India, Chef Grewal has acquired all of the skills and knowledge to earn the title of Executive Chef at Bombay Brasserie.
Chef Grewal specializes in authentic Indian fare including Manchurian and tandoori dishes. His passion for cooking fine Indian cuisine comes out in the flavorful dishes he creates, with his most popular dish being Chicken Tikka Masala.
About Narin Sehgal:
Narin Sehgal is the owner of the Houston-area upscale Indian restaurant Bombay Brasserie, with locations in Rice Village and the Galleria. A native of Punjab, India, Sehgal immigrated to Canada in 1972, where he worked for International Chemical Industries for ten years, before changing careers and entering the hotel business. In 1997, Sehgal decided to follow his life-long dream, and opened his first restaurant, Bombay Brasserie, at the corner of Richmond and Sage. After that location burned down in the fall of 2006, he opened another restaurant in the Rice Village area at 2414 University Boulevard. Narin began cooking in his mother’s kitchen in India, and through years of perfecting blending the curries and spices of his homeland, has created one of the hottest spots in Houston for traditional Indian cuisine-- with a modern spin. Today, Narin’s Bombay Brasserie has been named “Best Buffet” by the Houston Business Journal, rated “Excellent” and “Top Indian Restaurant” by Zagat, and recognized as the “Best Buffet” and “Best Indian Restaurant” by the Houston Press.