Bombay Tadka is known in the area for its authentic Indian cuisine. Despite the challenging year restaurants experienced in 2020, Bombay Tadka continued to thrive and has expanded its menu to include Indo-Chinese offerings. We wanted to know more.

 

EEDC:  I guess the first question is, what exactly is Indo-Chinese food?

 

Rohit Shinde (RS): Here are the basics: Indo-Chinese cuisine doesn’t use too much soy sauce, so the food is less salty. We use different rice than what is used in Chinese cooking, and we use Indian spices in the sauces. The food is also stir-fried in a wok.

EEDC: How did you make this decision to add to your menu?

 

RS: We were already serving an Indo-Chinese appetizer, Gobi Manchurian, and people really liked it. We talked about it and said, why not put other Indo-Chinese items in our menu, offer more appetizers and entrees.

 

EEDC: Will there be two menus?

 

RS: No. We’ll have one menu with two sides–front and back. We will take a few items off the Indian menu and add some new things, like kababs and fried Tikki, and new snacks. We realized that people prefer white chicken meat, so we’ll be replacing some of the dark chicken meat dishes. Also, for the Indo-Chinese side, we’re going to have more vegan and vegetarian varieties.

 

EEDC: Indian restaurants are known for their buffets, an opportunity to try a variety of options. Will you be continuing the tradition of a luncheon buffet?

 

RS: We don’t have a luncheon buffet right now because I don’t know what will happen with the new CDC guidelines. We are going to do a one-day buffet for Sunday brunch. It’s not going to be big but will give people an opportunity to try various things. The other five days, we’re going to have a combo meal.

 

It will be different every day, and it will appeal to people who want a quick option with smaller lunch-sized portions.  It’s kind of a buffet, but a to-go buffet.

 

EEDC: What do you anticipate being popular items?

 

RS: Definitely, everybody should try the Manchow soup. This soup is very popular and is found at every Indian-Chinese restaurant. It is wonderfully hot and spicy and has a lot of flavorful ginger and garlic. It just opens your mind and is great comfort food for the winter.

 

I think people will also like the fried rice noodles, Sweet and Sour Soup, Kung Pao Chicken, and Pepper Fried Chicken.

 

EEDC: A lot of changes, anything else that is different?

 

RS: We have our liquor license, and we will start serving our fancy cocktails, wine, and beer. Of course, the inside now looks like an Indian restaurant, and we’re going to keep our painted wall that shows an Indian city, but we’re also making changes to make it look more Asian.

 

One more thing: People still don’t know there’s a restaurant on Idlewild Avenue because they think we’re a doctor’s office. So we’re going to make it look more like a restaurant from the outside as well, we’re going to paint the windows and make it colorful.

 

EEDC: Will you be hiring a new chef?

 

RS: Oh no, I have the same chefs from the beginning. I’ve known them since when we lived in Mumbai. Our chef knows how to cook Indo-Chinese because we were introduced to Chinese food when we were kids.  There is a big influence of Chinese food in India.

 

EEDC: Do you also cook?

 

RS: During COVID, I worked in the kitchen. I know how to use all of the equipment, and I can make naan bread from scratch. I am learning how to make curries, like butter chicken. I mean, I know how to make it, but I don’t have a lot of speed. So when it’s busy, it takes experience to keep up. However, I can make 100 naans per day, that is for sure.

 

But I’ve missed my real job. I like to be in front.

 

EEDC: You used to have a restaurant in Cambridge. What made you decide to come to Easton?

 

RS: I chose Easton because I’ve lived on the Eastern Shore for the past six years. And I kept my eye on Easton. There is a lot to do here with all the events, such as the Waterfowl Festival, and all these festivals bring a lot of visitors to the area.  Besides that, there are many businesses in Easton, big offices, doctor offices, a lot of educated people. It was a perfect place for me, that’s why I chose it.

 

EEDC: Despite COVID, your story is one of success. What did you learn from the COVID experience?

 

RS: People were really supportive when we opened in Easton. It was on January 2. The COVID restrictions came on March 15. So we just had two months to establish ourselves. Thanks to the Cambridge restaurant, I had enough people who know that we were here.

 

So business wasn’t bad, but I lost the connection to people because they weren’t able to come to the restaurant. I enjoy having people come in and just talk. I like introducing people to Indian food. Indian food is excellent and even better when you eat it right in the restaurant, from the heart of our kitchen.

 

EEDC: What is the dream for your restaurant?

 

RS: I want it to be a one-stop for a variety of meals. People can choose Indian; they can choose Chinese or even Thai.  We’re going to serve red and green Thai curry.

 

EEDC: What’s your background, Rohit?

 

RS: I was born in a small town outside of Mumbai, India, and I went to school there. I attended Glasgow University in Scotland and got an HND (Higher National Diploma) in Hospitality Management. After three years, they asked me where I wanted to go: Stay in Europe, work in the UK, or go to the USA.  Because I have family in the USA, I decided to come here. I worked with my uncle in New Jersey for a year, but I was not myself. I was just working for someone. So I thought, why don’t I start something, work toward something for myself. There was no Indian restaurant in the area, so I decided to open one in Cambridge because it was affordable. I started slowly, and it’s all starting to come together. It’s been a wonderful experience.

 

EEDC: When can we expect to see all the changes?

 

RS: Within a couple of weeks. We are waiting to get permission from the town of Easton to expand the kitchen because we need additional equipment, like a wok range. I know we’re going to be slammed busy for the first two days, and we don’t want to be below our standards. We want to make sure that it’s all perfect.

 

EEDC: Will there be a big celebration?

 

RS: The Chamber of Commerce is coming for a ribbon-cutting. We’re going to be doing some contests on social media, so watch for that.

 

(This interview has been edited for clarity and length.)

 

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