After nearly thirty years of reviewing London's scene, The Evening Standard asked its top critic to consider the restaurants that had made an indelible impression on eating out in the capital. Of the fourteen named, the only Indian restaurant was the Bombay Brasserie!

The critic recounted "Back in 1982, The Bombay Brasserie brought with it a sweep of grandeur and an intelligible interpretation of the regionality of Indian cooking and at a stroke altered the preconceptions of a cuisine that had long been immured in yards of flock wallpaper and all purpose sauces."

From the beginning, the quality of the cooking and the ingredients presented by the Bombay Brasserie were to be significantly superior to any Indian restaurant before it.

The restaurant was designed to be a European-influenced space with menus, wines and cocktails; Indian food presented Brasserie style. The Bombay Brasserie would make a difference to the way Indian cuisine would be regarded.

No longer the all purpose sauces methods. The Bombay Brasserie introduced the diversity of the sub-continent with a wide range of culinary influences: Parsi, Goan, Bengali, Gujerati, North and South India, together with Portuguese and Raj tastes....     continued