The Bombay Canteen
Indian food is often perceived to be a monolith of spicy curries and tandoori chicken, but for those looking to shatter these snap judgments, Bombay Canteen is the place to go. In a brilliant effort to champion the sort of ingredients that rarely make it into restaurant dishes, executive chef Hussain Shahzad and its late culinary director Floyd Cardoz (once chef of New York restaurant Bombay Bread Bar) have wended their way around the country, subsuming ingredients like rat tail radish and colocasia roots into a playful menu with a global edge.
