News

Fast casual Indian brand opening in Denver

June 7, 2017

Saucy Bombay, a fast casual Indian concept created by husband-and-wife Marshall Miranda and Rohini Saksena, opens Thursday at 2600 E. Colfax Ave., in Denver.

The couple also owns a 20-year-old full-service restaurant, Bombay Clay Oven. They opened the first Saucy Bombay five years ago in the Republic Plaza food court downtown, but redevelopment forced its doors closed, according to a company press release.

"We have taken our time looking for the new location for Saucy Bombay," Marshall said in the release. "When the space on Colfax, across from East High School, became available, we knew it was the perfect new home for the concept."

The Restaurant
Upon entering the restaurant, guests will be in an open and airy space animated with vibrant color and graphic Indian patterns, Miranda said. 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," said Saksena, 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, Miranda said.

The Menu
At the start of the serving line, diners are given a choice of a 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, Miranda said. 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 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, Miranda said. 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 along with specialty bottled beverages and a soda fountain.