By Chelsea Davis,Contributor

Copyright forbes

Indian cuisine
Bombay Darbar

Miami’s dining scene has grown at a impressive pace over the past decade, fueled by a rapidly growing economy and an influx of international residents. Today, the city ranks among the most dynamic food destinations in the country: WalletHub named Miami the number one U.S. food city in 2025, and Forbes recognized it as “Food City of the Year” in 2023, citing a 50% surge in food tourism.

That growth is reflected in numbers—depending on how you measure, the greater Miami area boasts between 4,500 and 8,500 restaurants, placing it among the densest restaurant markets in the nation.

Among the establishments that helped define this culinary shift is Bombay Darbar, a modern Indian restaurant that has steadily built a loyal following since opening in Coconut Grove in 2011.

A Decade of Growth

What began as a neighborhood favorite quickly evolved into one of South Florida’s most recognizable Indian restaurants. In 2019, Bombay Darbar expanded to Fort Lauderdale’s bustling Las Olas Boulevard, drawing a mix of longtime fans and newcomers. Now, the team—owners Anil Agrawal, Sunil Agrawal, and Solomon Hwang—has added a third location in Doral, reflecting the restaurant’s staying power and its ability to stand out in a market dominated by Latin cuisine.

“Over time, our brand recognition has gotten very strong,” says Hwang. “There are even new entrants to the market that try to imitate the name by using either a combination of Bombay or something similar. That said, we focus on is striving for the best. We always focus on fresh ingredients. Quality control is very tight, and we pride ourselves on consistency.”

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Bombay Darbar

Ambiance, Atmosphere, and Clientele

Part of Bombay Darbar’s appeal lies in its balance of tradition and modernity. Each location combines authentic Indian flavors with a lively, contemporary atmosphere. Colorful lighting and stylish décor set the stage for a range of occasions—from business lunches and family dinners to date nights.

General Manager Derek Werynski observes that the restaurant adapts to different audiences. “During the week, you’ll see a lot of professionals taking advantage of our Thali Lunch Specials because service is quick and the flavors are bold,” Werynski sayd. “On weekends, it’s a completely different energy—the space is buzzing, and you can feel it the second you walk through the door.”

The restaurant has also drawn a diverse fan base that includes residents, tourists, and celebrities such as Pitbull, Till Lindemann, and athletes from the Miami Heat. “We have some customers that order from us every single day,” Hwang notes. “That’s a true testament to our successes.”

As one of the owners explains, “It’s the kind of restaurant that works just as well for a client lunch as it does for a Friday night date. That versatility has been key to our appeal.”

Looking ahead, the flagship Coconut Grove restaurant will undergo a major renovation led by designers from the Mandarin Hotel. The remodel, expected next spring, aims to reimagine the space while maintaining the warmth and vibrancy that regulars have come to expect.

A Menu Rooted in Tradition

Bombay Darbar’s extensive menu offers something for nearly every palate, from meat lovers to vegetarians. Signature dishes include:

Chicken Tikka Masala — boneless chicken breast in a creamy tomato sauce with onions and bell peppers.

Lamb Vindaloo — potatoes and lamb simmered in a vinegar-based spicy sauce.

Fish Goan Curry — seafood cooked with coconut milk and regional spices.

Saag Paneer — house-made cheese with spinach, garlic, and tomato.

Mutter Paneer — paneer with green peas in a tomato-onion sauce with spices.

Bombay Darbar

No meal is complete without a side of fresh naan from the clay tandoor oven, whether plain, garlic-studded, or sweetened with nuts and raisins. Biryani, fragrant with herbs, nuts, and spices, rounds out the traditional offerings.

Consistency and Craft

Behind the scenes, Bombay Darbar emphasizes quality and authenticity. Masalas are prepared daily, fresh ingredients are sourced with care, and much of the culinary team hails from India to ensure dishes remain true to their roots.

“At its core, Bombay Darbar is about blending cultural traditions with modern hospitality,” say the owners. “We built the brand around four essentials—exceptional food, attentive service, a lively atmosphere, and fair value. That formula has guided us since day one.”

“I think one of the bridges that gaps lasting cuisine to Indian cuisine is that it’s kind of like a rice-based culture,” Hwang explains. “In Latin culture, you have rice and beans, different cuts of beef, and so on. For Indian food, we also have rice, but it’s paired with curries and lamb or chicken. The thing that differentiates us is the spices. Once people try the food, they quickly realize we can adjust the spice levels to their preference.”

New opening in Doral
Bombay Darbar

A Cultural and Culinary Bridge

By carving out space in Miami, Fort Lauderdale, and now Doral, Bombay Darbar has become more than just a restaurant—it’s a cultural bridge. In communities where Cuban and Latin flavors dominate, the restaurant offers a welcome addition to the city’s melting pot identity.

“We’re proud to deliver food that represents both our heritage and our community,” Hwang says. “At the end of the day, it comes down to one simple rule: pay attention to the product and make sure what you deliver is always top quality.”

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