Don’t get me wrong, I’m a big fan of Polish cuisine: it’s a good, honest, hearty deal, generous and edifying. However, after a few weeks of subsisting solely on local fare, the idea of a curry can seem like an oasis in the midst of a dumpling desert. Furthermore, after one too many a fine Polish lager, my masochistic English genes invariably kick in and send me on a beeline for the spiciest, greasiest nosh money can buy. It wasn’t long before I discovered Bombay Tandoori. As a former resident of Brick Lane, I consider myself something of an expert when it comes to over-priced, over-hyped, lager fuelled curry, being shoved down your throat by insolent touts. Bearing that in mind, Bombay Tandoori came as a pleasant surprise. While the food falls down in the noxious heat and copious grease stakes, it makes up for this by being, well, quite nice. After many a return, I can personally recommend the aubergine based ‘Bengen Bartha’, the ‘Dupiaza’, and ‘Bhuna Gosht’, while they claim to have the best lamb in Krakow, though I can’t say I’ve tried it myself. One of only two Indian restaurants in Krakow (the other being Indus Tandoori, on the other side of town), and in my view, the marginally better, if only for seeming slightly the fresher, though perhaps less authentically spiced. The decor is suitably Eastern, the music bearable, and in summer, sit back in the dappled shade of the terrace, overlooking one of the more scenic squares in Kazimierz.

5 / 5

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