Two years after shutting down their fast-casual branch on the 16th Street Mall, the owners of Bombay Clay Oven Marshall and Rohini Miranda re-tooled and re-opened Saucy Bombay at 2600 E. Colfax Avenue last week. The bright space, which has room for 30 patrons, is located across the street from East High School, where the Mirandas’ daughter is a student.
Anyone familiar with the service model at Chipotle will understand how it works at Saucy Bombay: Guests choose a base (chicken breast, steak, lamb or the vegetable medley), then a sauce (tikka masala, korma, vindaloo, kadai, spinach or lentils), a side (naan, samosas, Bombay chicken or a potato dumpling), and finally either a yogurt- or vegetable-based relish. All this will typically cost between $8 and $11.
Breaking from the fast-casual forerunner’s example, the Mirandas decided to put their kitchen at the front of Saucy Bombay, hoping to entice passersby with the sights, smells and sounds of their “naan-wallah,” or breadmaker. This also allows the team to open the location’s walk-up window, which serves smaller snacks and chai tea.
Saucy Bombay is open every day, 10:45 a.m. to 9:30 p.m.