Industry News | June 7, 2017

Indian Fast Casual Saucy Bombay Debuting in Denver

Sara Schiffer
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On Thursday, husband-and-wife co-owners Marshall Miranda and Rohini Saksena open their new iteration of Saucy Bombay, a fast-casual Indian concept offering flavorful and healthy food along with fresh-made flatbreads in an interactive café-style format. Saucy Bombay will open its doors June 8 at 10:45 a.m. at 2600 E Colfax Ave, Denver, Colorado, 80206.

From the owners of Denver dining scene mainstay Bombay Clay Oven, Saucy Bombay brings Denverites the flavors they have grown to love from the 20-plus year-old restaurant in an open, accessible, and convenient layout. The concept enjoyed success for five years in the Republic Plaza food court downtown until redevelopment forced its doors closed.

“We have taken our time looking for the new location for Saucy Bombay,” says owner Marshall Miranda. “When the space on Colfax, across from East High School, became available, we knew it was the perfect new home for the concept.”

“It didn’t hurt that our daughter started high school this year at East,” adds wife and co-owner Rohini Miranda. “Having had such success and longevity in the Cherry Creek neighborhood—quite a feat given other restaurant’s quick lifespans in the area—it was important to us to remain close to our roots but expand to an underserved area.”

Saucy Bombay is the only Indian restaurant on East Colfax to date.

Upon entering the restaurant, guests find themselves in an open and airy space animated with vibrant color and graphic Indian patterns.

A prominent feature is a large-scale wall mural and an eclectic but warm palette of wood floors, pendant lighting and industrial touches with the existing brick and wood structure. Saucy Bombay will seat 30 guests.

“The interior is designed to evoke the casual and energetic feel of a street in Mumbai with the food display being the highlight along with staff hospitality,” says Rohini Miranda who is also an architect and worked closely on the design and layout with River Studio Architects.

Taking advantage of the large windows facing Colfax Avenue, the team elected to put the kitchen and service line at the front of the restaurant.  Featuring an authentic Tandoor (traditional Indian clay oven), this layout gives patrons and passersby alike a chance to see the “Naan-Wallah,” or bread expert, handcraft fresh naan. The build-out also includes the addition of a storefront garage door. This will allow Saucy Bombay to offer a walk-up “Naash-ta” window through which customers can purchase house-made snacks and Chai all day.

At the start of the serving line, diners are given a choice of a fresh Roti Wrap, a one-entrée Rice, Quinoa, Salad or Yogi Bowl, or a two-entrée Plate for the heartier appetite.

Entrée choices include Chicken Breast, marinated, skewered then grilled in the tandoor; Steak, braised and boneless; Braised Leg of Lamb; Vegetable Medley, sautéed and seasoned with turmeric and cumin; or slow-cooked and mildly-seasoned Garbanzo Beans along with Paneer Cauliflower rounds.

Moving down the line, guests then choose their sauce from an array including Tikka Masala, Korma, Vindaloo, Kadai, Spinach, and Lentils. They then choose their side with the star being the handmade Naan, featuring a crisp exterior, fluffy core and distinctive charred flavor. The naan will be offered in a variety of flavors with garlic and cheese to start. Other side choices include Samosas, a turnover filled with potatoes and peas, or Bombay chicken; and Potato Vada, a lentil flour-battered potato dumpling.

Finally, guests will top their creation with a refreshing relish: either Katchumber, a medley of diced cucumber, tomato or onions with lemon; or Raita, a cool sauce of made-from-scratch yogurt, and grated cucumber, carrots and onions.

All sauces are made from scratch and are gluten free with a number of vegan options as well.

Completed entrees will range in price from $8 to $11, depending on size and choices.

Saucy Bombay will also offer the traditional Indian Mango Lassi and Chai Tea (iced or hot) along with specialty bottled beverages and a soda fountain.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.