Planet Bombay Indian Cuisine (Atlanta) Online Ordering Menu

Triangular puffed pastry stuffed with cubed potatoes, green peas, carrots, and mildly spiced herbs.

Triangular puffed pastry stuffed with minced chicken.

Chickpeas in a blend of spices and garnished with cliantro.

Onion fritters prepared with whole coriander, cumin, and a variety of spices.

Homemade cheese slices breaded with chickpea flour and deep fried with vegetable oil.

Fluffy hand rolled deep fried poori bread stuffed with creamy coconut based shrimp.

A spicy, deep fried chicken dish originating from Chennai, India. Chicken slices marinated with garlic and ginger, then stir fried and slightly sauteed with green chili and special sauce.

Lamb kebab, shish kebab, and chicken tikka.

Baked wings mixed with special spicy tandoori sauce.

Deep fried wings mixed with special spicy curry sauce.

Deep fried chicken tenders served with mango-mint sauce.

Vegetable pastry cut into pieces and served with spicy valana beans and topping with sauces.

Potato cubes mixed with chickpeas, special chaat masala, onions, tomatoes, and cilantro, topped with sauces.

Flour crisps and spiced vatana beans, topped with mint sauce, yogurt sauce, and tamarind sauce, with other herbs and spices.

Flour crisps and spiced vatana beans, topped with ground chicken, mint sauce, yogurt sauce, and tamarind sauce, with other herbs and spices.

Crispy chicken slices mixed with chickpeas, cucumber, special Bombay chaat masala, onions, tomatoes, and cilantro, topped with sauces.

Crispy shrimp mixed with chickpeas, cucumber, special Bombay chaat masala, onions, tomatoes, and cilantro, topped with sauces.

Spicy potato pancakes (Aloo Tikki) topped with vatana beans, onions, cilantro, and sauces.

Mini crispy poori stuffed with mashed potatoes, onions, chickpeas, and spiced water.

Whole wheat hand rolled bread stuffed with spicy lentils then deep fried.

Mini crispy poori stuffed with chopped onions, beans, yogurt, and cilantro.

Puffed wheat crisps mixed with chopped onions, tomatoes, chaat spices, and cilantro, topped with sauces.

Unleavened white flour bread fresh baked in "Tandoori Clay Oven" with a touch of butter.

Unleavened white flour bread stuffed with shredded cheese, with a touch of butter.

Naan bread baked in "Tandoori Clay Oven" topped with fresh minced garlic and cilantro.

Naan stuffed with mixed fruit - sweet.

Combination of plain naan, garlic naan, and fruit naan.

Naan bread stuffed with spicy green chili.

Whole wheat hand rolled thick flat bread cooked in the clay oven.

Whole wheat hand rolled flat bread baked on a skillet.

Deep fried fluffy bread.

Whole wheat bread pan fried with butter.

Stuffed with potatoes and other spices.

Indian's favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet Bombay special curry spices.

East West Bengal favorite coconut based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and Planet Bombay secret spices.

East Indian's favorite brown and thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions, and green peppers.

Vindaloo is Goa's most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic, and black pepper. The word VIN comes from vinegar and aloo is derived from "Alho", the Portuguese word for garlic. Cooked in hot spices with potatoes.

The key ingredients being coconut, lime juice, and a specific Ceylon curry sauce, which classifies it as "fairly hot" on most guides. Its name originates from Ceylon, the former name of modern day Sri Lanka.

This is one of the most popular lamb dishes to have originated in Kashmir. Traditionally fatty meat on the bone is slow cooked until most of the fat is separated from the meat. The fat escapes from the meat in this way is known as Rogan and josh refers to the rich red color by paprika. Marinated with yogurt, garlic, ginger, and chef special spices, then cooked in medium curry sauce, topped with fried onions, green peppers, and tomatoes.

About 13 centuries ago, a small group of Persians fled their country to avoid religious persecution and landed in the state of Gujarat. They became known as Parsis and they adopted Gujarati as their language; they developed a Parsi version, which is slightly different from the local form. In native Gujarati, "Dhan" means wealth, but in Parsi Gujarati it means rice and "Sak" is vegetables. Prepared with sweet and sour curry sauce, a touch of caramelized basmati rice, and lentils.

with lashings of onions, doplaza's popularity is timeless. In the Hindi language "Do" means two and "Plaaz" is onion. Hence the popular belief that the word refers to the use of twice the amount or two different types of onions. Doplaza is essentially a Mogul dish and history has it that named after Emperor Akbar's courtier, Mullah Doplaza, prepared with lots on onions and bell peppers.

Fresh methi leaves cooked with brown curry sauce and a touch of garlic and ginger.

Fresh mint leaves cooked with brown curry sauce and a touch of garlic and ginger.

Also madras is renowned for the best vegetarian food in the country, meat based recipes such as this one also extremely popular. The particular recipe is a contribution by the area's small Muslim community. Cooked in fairly hot spices with cilantro and tomatoes.

The city of Hyderbad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nuts, pineapple, and pure homemade butter.

Surrounded by the snow capped Himalayas, kashmir is popularly known as the "Switzerland of the East". The state is renowned for its rich culinary heritage and this aromatic dish is one of the simplest among the region's rich repertoire. Kashmir is mild curry sauce cooked with slices of banana, cashews, pineapple, cream, and pure homemade butter.

Popular North Indian and Pakistani meat dish, derived from a meal served in the court of the Moghul Emperors. The word is a variation on the Urdu word "Pasande" or "the favorite one", which refers to the prime cut of meat traditionally used within: marinated with yogurt, garlic, ginger, and chef special spices. Also cooked with almond, cream, and a slices of pineapple.

Cooked with garden fresh spinach cooked with garlic, tomatoes, onions, and other Indian spices.

The korai or karahi is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onions and green peppers, five spices, garlic, ginger, tomatoes, and cilantro.

Garden fresh mixed vegetables cooked with medium curry sauce spices.

In India, mushrooms are traditionally grown only in the northern state of Kashmir. However fresh mushrooms cooked with brown curry sauce and a touch of garlic and ginger.

Was created by an Indian chef during the British Raj. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British. marinated with yogurt, garlic, ginger, and special East Indian spices then cooked with butter, onions, tomatoes, and green peppers.

Cauliflower, zucchini, yellow squash, potatoes, carrots, corn, green peas, and more, cooked in brown curry sauce.

Cauliflower, zucchini, yellow squash, potatoes, carrots, cabbage, green peas, and more, cooked in a creamy sauce.

Cauliflower prepared in a special tomato buttery cream sauce with methi leaves.

Potatoes, green peas, and homemade cheese, cooked with special brown sauce.

Green peas cooked with homemade cheese in a creamy sauce.

Spinach cooked with homemade cheese in a creamy sauce.

Green peas and homemade "Paneer" (cheese) prepared in a special tomato based buttery cream sauce with methi leaves.

Minced mixed vegetables with ground paneer (cheese) then cooked in mild creamy sauce.

Cauliflower cooked with onions and tomatoes in brown curry sauce.

Potatoes and cauliflower cooked with onions and tomatoes in brown curry sauce.

Potatoes, green peas, and cauliflower, cooked with onions and tomatoes.

Eggplant cooked with potatoes and tomatoes.

Potatoes cooked with ground coconut in sweet and sour brown curry sauce.

Okra cooked with onions and tomatoes.

Eggplant cooked with onions and tomatoes.

Chickpeas cooked with potatoes, chef special spices, onions, and tomatoes, in brown curry sauce.

Chickpeas cooked with spinach, onions, and tomatoes, in brown curry sauce.

Lentils cooked with mixed vegetables, onions, and tomatoes.

Lentils cooked with spinach, onions, and tomatoes.

Lentils cooked with fried brown onions and garlic.

Mushrooms cooked with onions and tomatoes.

Mushroom and spinach cooked with onions, tomatoes, and medium spices.

Spinach cooked with potatoes, tomatoes, and a touch of garlic and ginger.

Spinach cooked with tomatoes, cilantro, and onions, with medium spices.

Tofu marinated in special sauce made with yogurt and lemon juice, grilled over charcoal in a "tandoori oven".

Homemade cheese marinated in special sauce made with yogurt and lemon juice, grilled over charcoal in a "tandoori oven".

Cauliflower marinated in special sauce made with yogurt and lemon juice, grilled over charcoal in a "tandoori oven".

Potato cubes marinated in special sauce made with yogurt and lemon juice, grilled over charcoal in a "tandoori oven".

East Indian style tofu cooked in a medium brown curry sauce.

East and West Bengal favorite coconut based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and Planet Bombay's chef secret spices.

Tofu cooked with lentils, mixed vegetables, onions, cilantro, and tomatoes.

Spinach cooked with tofu in a mild creamy sauce.

Tofu cooked with eggplant, tomatoes, green peppers, onions, cilantro, and mathi leaves.

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in the clay oven and cooked with fresh mint leaves, cream, cashew paste, and chef special saffron color sauce.

Tofu marinated in a blend of yogurt and very mild tandoori spices then backed in the clay oven and cooked with cream, tomato sauce, and chef special spices. Topped with mathi leaves and puree butter.

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions, and cilantro.

Mushrooms cooked with tofu, onions, and tomatoes, in brown curry sauce.

Chickpeas cooked with tofu and onions in light tomato sauce.

North India style mild curry sauce. Tofu marinated with yogurt, garlic, ginger, and chef special spices. Also cooked with mathi leaves, cashew paste, cream, and slices of pineapple.

Tofu cooked in medium curry sauce with mixed pickles, onions, green peppers, tomatoes, and cilantro.

Chicken slices marinated in yogurt, garlic, and ginger, with chef's special spices; and cooked in a creamy sauce with mixed fruits.

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven, and cooked with fresh mint leaves, cream, cashew paste, and chef's special saffron colored sauce.

Chicken marinated in a blend of yogurt and very mild tandoori spices, then baked in the clay oven and cooked with cream and chef's special spices, garnished with dried methi leaves and butter.

Lamb cooked in a medium curry sauce with mixed pickles, onions, tomatoes, and cilantro.

Goat cooked in a medium curry sauce with mixed pickles, onions, tomatoes, and cilantro.

Goat marinated with yogurt, garlic, ginger, and chef special spices. Also cooked with cashew paste, cream, and slices of pineapple.

Chicken, lamb, and shrimp, prepared with Planet Bombay special curry spices.

Stir fried chicken cooked with green bell peppers, soy sauce, garlic, ginger, green chili, dry red chili, chopped onions, and special Indo-China chili sauce and spices.

Stir fried tilapia fish cooked with green bell peppers, soy sauce, garlic, ginger, green chili, dry red chili, chopped onions, and special Indo-China chili sauce and spices.

Stir fried shrimp cooked with green bell peppers, soy sauce, garlic, ginger, green chili, dry red chili, chopped onions, and special Indo-China chili sauce and spices.

Stir fried tilapia fish cooked with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and special Indo-china Manchurian sauce and spices.

Stir fried chicken cooked with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and special Indo-china Manchurian sauce and spices.

Stir fried shrimp cooked with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and special Indo-china Manchurian sauce and spices.

Chicken leg quarters (with bone) marinated in special sauce made with yogurt and lemon juice, grilled over charcoal in a "tandoori oven".

Shish kebab or seekh kebab is a popular meal of skewered. Ground lamb marinated in a sauce made with yogurt, ginger, garlic, lemon juice, and cilantro, grilled on charcoal in the "tandoori oven".

Boneless cubed chicken breast marinated in a sauce made with yogurt and lemon juice, grilled on charcoal in the "tandoori oven".

Salmon fillet marinated in special sauce made with yogurt and lemon juice, grilled over charcoal in the "tandoori oven".

Jumbo shrimp (size 21/25) marinated in special sauce made with yogurt and lemon juice, grilled in the "tandoori oven".

Lamb cubes marinated in special sauce made with yogurt and lemon juice, grilled over charcoal in the "tandoori oven".

Juicy lamb chops marinated with yogurt, garlic, and ginger, grilled on charcoal on charcoal in the "tandoori oven" then cooked to your taste. An all time favorite.

Chicken, lamb, shrimp, and fish, marinated with yogurt, lemon juice, and special tandoori sauce, cooked in the clay oven.

Two pieces of onion bhaji, mixed vegetable curry, tarka daal, sagg paneer (or sagg aloo) rice, naan, raita, and a dessert.

Two pices of onion bhaji, chicken tikka masala, lamb curry, sagg paneer (or mixed vegetable curry), rice, naan, raita, and a dessert.

Basmati rice dish cooked with mixed dried fruits, sweet.

Sponged pastry in flavored syrup.