Bombay Darbar

Name: Bombay Darbar
Address: 2901 Florida Avenue, Miami, FL, 33133, US
Telephone: (305) 444-7272

Indian

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2901 Florida Avenue, Miami, FL 33133
(305) 444-7272
Last verified: August 2026
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Vegetable Entrees

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Dal Tadka$11.95
- Vegetarian
Dal Makhani$12.95
- Vegetarian
Aloo Gobi$12.95
- Vegetarian
Mushroom Makhani$14.95
- Vegetarian
Mutter Paneer$14.95
- Vegetarian
Paneer Makhani$15.95
- Vegetarian
Shahi Veg Korma$13.95
- Vegetarian
Malai Kofta$14.95
- Vegetarian
Saag Paneer$14.95
- Vegetarian
Channa Masala$12.95
- Vegetarian

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori Chicken Wings · From the Clay Oven / Tandoor · Tandoori Chicken.
Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Naan / Roti · Naan · Garlic Naan.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Biryani · Vegetable Biryani · Chicken Biryani.
Paneer: Fresh, unaged cheese made by curdling hot milk with lemon or vinegar and pressing the curds into a firm block. It does not melt, so it can be grilled (tikka), fried, or simmered in gravies, and it is the standard vegetarian protein on North Indian menus. On this menu as: Paneer Pakora · Mutter Paneer · Paneer Makhani.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Dal Makhani · Mushroom Makhani · Paneer Makhani.
Roti, chapati & paratha: The unleavened whole-wheat family. Roti and chapati are thin and dry-griddled (tandoori roti is baked in the clay oven); paratha is layered with ghee and pan-fried, plain (lachha, spiralled) or stuffed with potato, cauliflower or paneer; rumali is the tissue-thin "handkerchief" bread. Puri and bhatura are fried and puff up hollow; bhatura is the large, leavened one served with chole. On this menu as: Naan / Roti · Tandoori Roti · Tandoori Paratha.

How these dishes compare

Tikkatypically $15 across 372 menus
Daltypically $11.99 across 347 menus
Biryanitypically $16 across 347 menus
Samosatypically $6.99 across 347 menus
Naantypically $3.99 across 344 menus
Roti, chapati & parathatypically $4 across 336 menus
Butter chicken (murgh makhani)typically $16 across 322 menus
Tandooritypically $11.99 across 319 menus

Bombay Darbar on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

Bombay Darbar

Menu

Appetizers

Soups and Salads

Accompaniments

Biryani

Vegetable Entrees

Chicken Entrees

Lamb Entrees

Fisherman's Net

From the Clay Oven / Tandoor

Naan / Roti

Desserts

How these dishes compare

Bombay Darbar on our other sites

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