Just steps away from the vibrant nightlife of Frankfurt’s Alt-Sachsenhausen district, the Indian restaurant Bombay Palace offers a warm dining atmosphere that blends rustic charm with intricate elegance.
The restaurant’s décor focuses on carved wooden structures, with ornate elephant carvings and statues of deities that build a touch of spirituality to this place.
The approachable, cozy ambiance is elevated by the owner’s exceptional hospitality. Cheerful and warm, they’re the kind of host who makes you feel instantly welcome—attentive but not overwhelming.
Restaurant Profile
- Name of the Restaurant: Bombay Palace (incl. Menu)
- Adress: Darmstädter Landstraße 6, 60594 Frankfurt am Main
- Style: Indian Cuisine – curry, grills, fried rice, naan bread, vegetarian options, fried tapas and dumplings
- Price: around 25 – 35 EUR per Person (incl. Drinks and Tips)
When we eat Indian food, we love to keep the spice level as authentic as possible, going for Indian-level heat or close to it. That’s where our favorite mango lassi comes in – the creamy blend of sweet, ripe mango and tangy, cooling yogurt brings a soothing intermission as we savor the fiery, exciting Indian flavors.
Our starter is hot, golden Vegetable Pakora, made with a mix of vegetables—tender potato, sweet onion, and fresh herbs—they are coated in a spiced gram flour batter and deep-fried to delicious crispiness. The flavors are savory and layered, each mouthful bursts with warm, fragrant Indian spices. A touch of heat adds an extra kick.
It’s served with a cooling yogurt mint sauce, with a hint of spice with a touch of sourness. It balances the spicy pakora with a fresh, tangy contrast. A bed of spiced cabbage adds a crunch and an aromatic note that rounds out the dish.
Naan bread here is sometimes served on the house – like a warm gesture from the kitchen that adds to the restaurant’s welcoming vibe.
This naan is brushed with a mix of olive oil, melted butter, and fresh cilantro, giving it an appetizing aroma as it arrives at the table. The outside is lightly browned, crispy and smoky, while the inside remains soft and fluffy. Each piece tears easily, perfect for scooping up the rich, flavorful Indian curries.
Speaking of Indian curry, the first main dish to hit our table is the irresistible Lamb Vindaloo from South Indian – a classic packed with rich, complex flavors. This dish is crafted from a special recipe that combines tender lamb pieces with potatoes and fresh ginger.
What makes this vindaloo unique is the tangy, slightly sour kick from the vinegar, balancing the heat from the spices. The dish is seasoned with aromatic herbs like coriander, cumin, cloves and mustard seeds, which enrich the deep, savory flavor of the lamb. The lamb is slow-cooked until tender enough to break easily in your mouth and full-bodied with that slight, gamey richness distinctive of quality lamb. The dish has a definite heat to it, although you can ask the kitchen to tone it down.
Bombay Palace pairs curry dishes with saffron rice. Its subtle floral note and a touch of luxurious sweetness nicely balance the spiciness of the vindaloo.
Our next dish, the Special Chicken Tikka, features 3 large, boneless chicken fillets, marinated for a full 12 hours in a mix of yogurt, fresh ginger, golden saffron, garlic, and other Indian spices. This long marination allows the yogurt to really tenderize the chicken, while the spices infuse it with warmth and complexity.
Grilled a traditional clay tandoor oven, the chicken develops a subtle smoky flavor while staying perfectly succulent with no char. Each piece is deeply flavorful, with a hint of saffron floral notes and a zesty kick from the ginger.
This dish is served with shredded cabbage, onions, and carrots for a refreshing crunch. We had asked for a spicy sauce, made with chili powder (or Kashmiri chilies). It adds a peppery heat that builds slowly, making each bite more exciting as we eat.
Chicken Bombay is a chef’s specialty made from his own recipe. This dish includes tender chicken breast fillets in a rich, creamy curry, enriched with cashew nuts and an array of fragrant Indian spices.
The curry itself is mild, with a slightly fruity undertone – an unexpected twist to the usual warm, earthy Indian flavors. It’s packed with various vegetables—zucchini, carrots, broccoli, and cauliflower – adding vibrant flavor and texture. A general sprinkle of cashews lends an extra creaminess and nuttiness, making each spoonful as luscious and comforting as it is unique.
Lamb Seekh Kebab is one of our favorites. Made from minced lamb marinated with finely chopped onions, fresh herbs and a medley of warm spices, the flavors get to develop fully before the lamb is grilled in a traditional tandoor oven. The high heat gives the kebabs a light char while keeping the inside tender and juicy.
What sets it apart is the complex seasoning – subtle heat from the garam masala, a warm earthiness from cumin and coriander, and a fresh zing from ginger and mint – each herb and spice elevates the deep, savory note of the lamb, making it truly irresistible.
Served with fresh carrots and onions for a refreshing crunch, and a spicy dipping sauce that adds a peppery kick to complement the smokiness, this dish is great for those who crave bald, layered flavors!
Prawn Biryani is a super aromatic dish that brings together the delicate basmati rice, juicy king prawns, tender chicken and an array of spices. Warm cumin, earthy coriander, slightly citrusy cardamom, sweet cinnamon, peppery cloves and herbal bay leaves create a complex and mouthwatering base, all enhanced by rich curry sauce.
Our Biryani has a striking red – golden hue, coming from the woody turmeric and floral saffron.
The red chili powder (optional) gives it a fiery kick, adding intensity.
What we really like about this biryani is the diverse ingredients. You’ll find green long beans, crisp carrots, and sweet bell peppers, lending a fresh sweetness to balance the heat. Cashews contribute a nutty richness to round off the fiery, aromatic curry sauce. Paired with succulent chicken, and plump king prawns, each rice grain absorbs all the flavors while remaining separate and fluffy. The mix of heat, richness and freshness makes this a comforting yet exciting dish that will leave you craving bite after bite!
Bombay Palace, one of Frankfurt’s first Indian restaurants, has been operating for over 20 years. Its walls are lined with awards, testifying to its long-standing reputation. Besides the biryani, offered with seafood, meat or as a vegetarian option, the menu boasts an extensive array of grill and curry options – from the flavorful seekh kebabs (spiced skewers) and tender malai tikka (creamy kebabs) to the richly aromatic vindaloo (fiery, tangy curry), mild korma (creamy, mild curry), and tikka masala (rich, savory curry). Each dish, available with chicken or lamb, brings its own unique taste.
At Bombay Palace, spice levels are carefully tailored to your liking. The staff thoughtfully checks your spice tolerance when you order. And for those seeking a warming kick, simply ask for an authentic, fiery sauce – it will certainly boost your circulation in winter!
Vegetarians will also find a wide range of flavorful options, reflecting the importance of “Shakahara” (vegetarianism) in Indian culture. In India, vegetarianism is often seen as a symbol of health and status, deeply rooted in religious and historical traditions.
The Indian cuisine is so rich and mysterious for its magical blend of spices and herbs that create complex, nutritious dishes. Bombay Palace showcases this beauty through its versatile dishes that promise a satisfying meal for newcomers and seasoned fans of Indian flavors alike.
