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Bombay Sandwich Co. Brings The Clean Eat’s!
Founded at the Smorgasburg food festival in Brooklyn in 2012, Bombay opened their first brick and mortar shop in Manhattan in 2014 and are proud to be called ”Best Sandwich”, “ Best Bowl”, “Best Indian” and of course, “Best Chai”, according to Smorgasburg. They’ve been featured on The Cooking Chanel, Food Network and CBS, and have even fed global tastemakers like Bono, Julianne Moore, Fred Armisen, Anne Hathaway, and Yoko Ono.
Bombay Sandwich Co makes delicious and nutritious meals informed from their Indian heritage and Brooklyn roots, with the philosophy of “let thy food be thy medicine.” They roast and grind Ayurvedic spices that restore and energize the body while making your tastebuds explode with flavor bombs.
They have numerous delectable vegan and vegetarian specialties, but none are more ubiquitous with the restaurant than the Chana Masala sandwich made with slow-cooked chickpeas topped with mixed greens, pickled onions and homemade date chutney in a ciabatta roll.
Try something new with their vegan “chicken” bowl made with vegan “chicken” protein, with a hearty gravy and their own blend of spices. Served with cucumber & tomato salad apple garlic pickle, kale pesto, hot sauce, and brown rice.
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Feeling blue? Fear Not, Habanero Blues Is Here!
We’re here to put some spice back into your life with our arrival, Habanero Blues, where the colorful food selection makes it feel like every day is a Cinco de Mayo party.
Not all Mexican is created equal. Some folks are more taco heavy; some are fast-casual focusing on burritos (and their bowl counterparts); some are muy authentico; some others are modern and Westernized. No matter which way you cut it, we have endless love for guacamole and pico de gallo and don’t feel we New Yorkers will ever tire of it. At HB, there’s an explosion of flavor through things you’d expect like tacos, quesadillas, enchiladas (!), but there’s also “bolos” – which are the flavors of Mexicoin a bowl.
Signature styles include (and adamantly refuse substitutions) Monterrey: grilled corn, radish, zucchini, avocado, cilantro, red cabbage and sesame seeds (oh?). It works. Or, Durango: tortilla chip, black beans, guac, cheddar, jalapeño, authentic cream, and pico. Or Oaxaca: bacon, corn, black beans, egg, avocado, tomato, cabbage, radish, queso Fresca for a breakfast for lunch feel.
All come over a protein – even vegetarian heavy hitters like nopales (cactus!) for our green thumbs. Any bolo can be made a burrito.Other authentic hits include the antojitos (snacks) like Mexican flatuas, and pozole- a homey hominy soup.
HB is known for sporting a good time with a large space (and bar) to have a raging happy hour, but let us bring the fiesta to your desk so it’s fun o clock when the clock strikes twelve.
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As always don’t miss this week’s dessert!
Levain is back! On Wednesday skip breakfast and get Levain’s oatmeal raisin cookie, and on Thursday chocolate lovers rejoice and bite into Levain’s chocolate peanut butter chip cookie! Limited quantity available.
Also, this week’s sample in residence.
Featuring EPIC Provisions’ Meat Bars:
Less Sweet, More Meat
Savory nutrition bars to help keep you fueled throughout the workday
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