REVIEWS

Hit of the Week - "The peshawari nan at The Bombay Club is so luscious, so aromatic, and so good that we often risk driving around and around Harvard Square in search of a parking space just to have one bite. We even dream of it. Filled with a combination of almonds, cashews, raisins, and coconut, peshawari nan is dreamy: perfect for a snack, a light lunch or a side dish with dinner."

Best of Boston 2000 - "Shikha and Vinod Kapoor have been wowing the Cambridge crowd with their Indian delicacies for more than 10 years. It's Indian food that's stylish and sophisticated, with elegant rather than enormous portions. Shikha's experimental recipes-like the Tangri curry-marinated chicken legs cooked in a tandoor oven with curry sauce flavored with mustard and poppy seeds, jalapeno peppers, coconut milk, and fresh yogurt-change daily.

A Passage to Bombay -"During all of my visits to local Indian restaurants, I had never seen a tandoori oven, nor did I have any idea how Indian chefs used them. Now that the Bombay Club in Harvard Square has completed its remodeling, I no longer have to be curious. The owners of the eatery have installed a glass window along its entrance that allows would-be diners to sneak a peak at age-old tandoori cooking techniques. A visitor could probably watch endlessly were it not for the mouth-watering, exotic aromas."