March 9, 2008. Houston. Narin Sehgal, owner of  The Bombay Brasserie, is pleased to announce the opening of his second restaurant, Narin's Bombay Brasserie Gourmet Cuisine, 3005 West Loop South, March 13, 2008. “We will be serving our famous North Indian cuisine that Houstonian’s have enjoyed since 1997,” stated Sehgal, “as well as our new Gourmet Cuisine which is classic continental cuisine, spiced with the flavors of India.” For more information about Narin's Bombay Brasserie Gourmet Cuisine, contact Sanjay Sehgal at 713-622-2005.

“I am very excited about our new location,” stated Sehgal. “We will have a semi-private room for 50, a wine cellar for twelve, and a full bar. I can’t wait for you to see our new, custom-built buffer! We will be able to offer three times the selection that we offer at our Rice Village location. And for dinner, our guests can choose from two menus, our classic North Indian cuisine or our new Gourmet Cuisine.”

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 in the fall of 2006, he opened another restaurant in the Rice Village area at 2414 University Boulevard. “By 2010,” stated Sehgal, “I plan to expand my family of Bombay Brasserie restaurants to five different locations in the greater Houston area, including Clear Lake and the Woodlands. Three of them will offer my new Gourmet Cuisine, along with our very popular Northern Indian cuisine.”

Sehgal also plans to expand his catering business. “Forty percent of current sales comes from catering,” he stated. “Every weekend we cater two or three functions, many are weddings with 300 to 1,000 guests. We have catered functions in almost every hotel in Houston.”

General manager, Krishan Sardana, a native of New Delhi, India, speaks five languages, Urdu, Hindi, Gujrati, Pumjabi and English, and has more than 30 years experience working in restaurants. After high school, Sardana joined the Gaylord Hotel Group in New Delhi, India, where he spent the next four years in the kitchen achieving the rank of Master Chef. When he immigrated to New York City, his first job was working for Mr. Chatwal, the owner of Bombay Palace. Six months later, he moved to Houston to be the general manager of the new Bombay Palace, which he operated for sixteen years. Sardana joined Sehgal in 1997 as general manager at Bombay Brasserie. When asked about the secret to his success in the restaurant business, he said: “It takes very hard work, good planning, and the ability to keep your customers happy.”