Bombay Brasserie takes diners on a journey of Indian flavors with the elegance of French culinary techniques

Chef George Thomas (second from left, bottom row) combines Indian and French culinary traditions at the Bombay Brasserie in San Francisco, California. (Collage photos courtesy: Mona Shah)
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Chef George Thomas (second from left, bottom row) combines Indian and French culinary traditions at the Bombay Brasserie in San Francisco, California. (Collage photos courtesy: Mona Shah)

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A collage of several dishes and a man seated on a chair. Chef George Thomas (second from left, bottom row) combines Indian and French culinary traditions at the Bombay Brasserie in San Francisco, California. (Collage photos courtesy: Mona Shah)

Bombay Brasserie: An Utsav of Refined Tradition

San Francisco’s dynamic culinary scene has a new gem, and it’s as radiant and flavorful as the spices that inspire it. Tucked into the elegant Taj Campton Place in Union Square, Bombay Brasserie has made its U.S. debut, where the vibrant tapestry of Indian cuisine meets the elegance of French culinary artistry. Each month, in addition to the regular a la carte menu, they have a rotating, resplendent dining experience called “Utsav”—an apt name for what feels like a festival of flavors, emotions, and nostalgia.

At the helm is Chef Thomas George, a name that will resonate with many who know India’s finest kitchens. A Kerala native, Thomas grew up amid the rich spices and seafood traditions of the Malabar Coast, where pepper vines and cardamom pods were as familiar as childhood friends. Now, with his arrival in San Francisco, he brings with him a culinary philosophy rooted in authenticity yet expressed with the precision and creativity that defines French technique. “Bombay Brasserie is a celebration of Indian heritage and a testament to the endless possibilities that arise when two culinary worlds come together,” he says. And the menu—curated with precision and heart—tells that story, plate by plate.

The space itself is a visual tapestry of muted colors and curved booths. Anchored by a beautiful chandelier, lotus flowers swirl through the space, from hand-painted wallpapers to sculptural sconces. The color palette reflects an elegance with shades of gold ochre, sea foam green, creams and grays, punctuated by rich red accent pillows, and gold foil ceilings that add a regal yet welcoming glow. The effect is a sensorial journey through India that feels like a celebration, not just of food, but of culture, beauty, and belonging.

Swatantra Diwas Special

The menu is a gastronomic journey across India—one that’s deeply familiar to the Indian palate but layered with contemporary technique and presented with Parisian flair. Each section of the menu is thoughtfully curated, with ample attention to vegetarian, vegan, gluten-free, and dairy-free options. You can pick from a 3-course prix fixe, the 5-course Utsav menu ($95 per person), or from the a la carte main menu. This month features the Swatantra Diwas menu I dined on.

The journey opens with Shuruvat, a trio of vibrant starters that set the tone for celebration. Rasam shots with just the right amount of spice balanced with the sweet tanginess of pineapple, rice and lentil dumpling on a bed of chunky tomato chutney, and a refreshing crispy kale chaat (a riff on spinach patta chaat) served on a bed of pomegranate yogurt.

Shuruvat, a trio of starters, was part of the Swatantra Diwas menu at the Bombay Brasserie, San Francisco. (Photo by Mona Shah)

The next course, Echoes of Pre-Independence, offers a choice between tawa lamb chops with panchporan-spiced pumpkin and silky celeriac purée, or a vegetarian plate of edamame tikki with earthy Kodo millet, smoked tomato, and apricot choka. Here, the kitchen leans into India’s agrarian roots—millet, pumpkin, and pulses—elevating them into refined, layered flavors.

Then, we dive into Colonial Era Coastal Comforts. Seafood lovers will gravitate toward the scallop moilee, bathed in coconut cream curry and paired with delicate string hoppers. The vegetarian option, asparagus moilee, mirrors those coastal flavors with a lighter, greener profile. These dishes speak to the centuries of culinary exchange along India’s coasts — Sri Lankan, Portuguese, and South Indian influences fusing into something timeless.

1947 – A Milestone on the Plate is the centerpiece course that brings India’s post-independence culinary icons to the table. Butter chicken and tandoori morsels arrive in a smoked tomato makhani, while the vegetarian alternative pairs kofta with squash blossoms and Bellwether Farms ricotta in the same creamy sauce. Served alongside dal makhani and soft naan, this course is indulgent, soulful, and unapologetically celebratory.

The finale is a playful reimagining of tradition. Elaneer payasam mousse — tender coconut pudding reinterpreted — meets raspberry gelato and a bright chilly and passion fruit gel. The result is tropical, tangy, and just a touch daring, capturing the vibrancy of contemporary Indian cuisine.

A few stand-outs that you should not miss tasting are:

Truffle Paneer at Bombay Brasserie, San Francisco (Photo by Mona Shah)
Duck Confit Samosa at Bombay Brasserie, San Francisco (Photo by Mona Shah)
Avocado Bhel at Bombay Brasserie, San Francisco (Photo by Mona Shah)

Truffle Paneer: Marinated with garlic yogurt and plated with olive tapenade and a hint of truffle, marrying the humble paneer with French indulgence. The King Salmon—glazed with mustard and served with tobiko beurre blanc, creating an umami-rich bridge between Punjab and Provence.
Avocado Bhel: Takes the crunch and tang of classic Indian bhel and gives it a creamy, modern edge. Fried poha and quinoa mingle with fresh chutneys, while buttery avocado adds a silken richness that turns this street snack into a refined, fork-worthy starter. It’s nostalgia dressed for the dinner table—fresh, vibrant, and utterly addictive.
Duck Confit Samosa: Stuffed with tender duck confit studded with apricots, perfectly balancing traditional French and Indian flavors.

A conversation, past & present

The cocktail menu is equally inventive, infused with Indian ingredients and global technique. The Bombay Spritz, with rose-citrus mist and Aperol, is a refreshing nod to Indian summers. The Adraki Punch, a fig-infused vodka, lemon, grapefruit, honey ginger syrup and a cider foam, is as refreshing as it is spirited.

The Peepli, made with mezcal and turmeric tincture, is perfect for the diasporic diner eager to see traditional ingredients used in unexpected ways. If you are a whisky drinker, then you must try the Paan cocktail with paan nectar and served table-side with a paan tea smoke, subtle and smooth.

San Francisco diners are in for a singular, flavor-packed celebration in Chef Thomas George’s hands. Here the flavors of home don’t just travel well—they arrive transformed, celebrated, and unforgettable. Every dish feels like a conversation between past and present, between the kitchens we grew up in and the culinary capitals of the world. For the Indian diaspora, it’s a place to taste nostalgia dressed in elegance; for everyone else, it’s an invitation to discover India’s culinary heritage in its most refined form.

The post Bombay Brasserie: Of Indian Roots & Global Refinement appeared first on India Currents.

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