From Mumbai to the heart of Maine
Bombay Bistro was born from a simple, stubborn belief: that Maine was ready for food that told the whole story of India. It still is — and we're still telling it.
Bombay Bistro | Our Story
A city that said it was ready
The founders believed Maine was ready for the full, layered story of Indian cooking — and they opened a door to prove it.
Antonio Kanickaraj's twenty-year journey
Antonio Kanickaraj spent two decades across Asia, the Middle East, and the US absorbing Mughlai kitchens and fine-dining hospitality. Bombay Bistro is his vision: a destination, not merely a restaurant.
Trained where butter chicken was born
Chef Yashpal Rawat trained at Moti Mahal in Delhi — the kitchen that gave the world butter chicken. That lineage and refusal to rush a sauce lives in every pot on our stove.
The dal that takes all day
Our Dal Makhni simmers for twenty-four hours — because that's how long it takes to coax real depth from whole black lentils, tomato, and cream. Guests from India call it the best they've found.
140 seats, one family table
Five thousand square feet of brass light, green walls, and a second-floor event space — built for celebrations as much as weeknight dinners. Eat, social, repeat.