A uniquely decorated restaurant with a tradition of Indian and American cuisine. It is a place that blends the feeling of home with our friendly, professional staff and your choice of food. We are committed to provide the best service to our guests seeking eclectic cuisine. In addition, we also provide dishes from our Nepalese and Persian grill, which are prepared with health conscious recipes. Our selective cuisine is prepared in the same tradition since 100 years ago in ancient Asian and Persian regions. Our commitment to you will always be to provide a unique and delightful dining experience. Our management team as well as our crew members are trained professionals with extensive background in the food and hospitality industry such as Sheraton, Marriott and Oberoi hotels in Asia.
Bombay Olive Honors:
*ZAGAT RATED 2010 /11 Connecticut
*Advocate's Best of Hartford Readers Poll in 2009 & 2010 *Hartford Courant Review November 3, 2008
Bombay Olive is Connecticut’s first restaurant
offering Indian and American cuisine. Our restaurant derives its unique name from the vibrant city of Bombay in India and from the prized oil-yielding fruit cultivated in Western Europe. We offer both Indian and American cuisine so that your entire family or group can dine together regardless of their culinary preferences. We also offer a lunch buffet, as well as a-la-carte dinner. Our mission is to ensure that your dining experience is delightful and relaxing. We want you to leave even happier than when you entered.
Bombay Olive is born from the shared dream of two friends, Bishnu Lama & Hem Raj Gurung. Both men have extensive experience in the restaurant and hospitality industry. Hem Raj has ten years of experience managing an authentic Indian restaurant. He also owned his own restaurant before starting Bombay Olive. Our co-owner & executive, Chef Lama, oversees all of the culinary aspects of Bombay Olive. He began his career in hospitality industryin 1983 at the Soalte Oberoi Hotel of Thachal kathmandu Nepal where he have received his intensive and therotical and practical job training at the various out let of the Hotel and went to joint withSheraton Hotel at Baneswor, Kathmandu Nepal which were run by overseas management. While arriving to usa he begin to work at Café Max Bar at Pontaic Michigan where he spent about 5 years then went to work at elegant Banquet and Conference Center which is called Petrozzelo’s Banquet and Conference Center at Rochester Road Troy,Michigan where he served as a full time Banquet Chef for about 7 years in addition he was working as a part time server at Shalimar Indian Restaurant at Farmington, Michigan where he spent about 5 years as well.After moving to Connecticut Bishnu worked in couple Indian Restaurant as a Head Chef until he find the job at Farmington Marriott Hotel of Connecticut then he went to work for Bradley Sheraton Hotel in Windsor Locks, Connecticut where he served as a Sou Chef. He has a passion for cooking and inventing healthy new dishes. Our food reflect his masterful skills and his artful blending of spices.
We also have a kebab chef and a curry chef on staff with almost twelve years experience in the food industry. Together they prepare exquisitely flavorful meals and contribute to the efficient management of our dinner service and luncheon buffets. Our other fine chefs operate the earthen oven for grilling the meats and baking the south Asian traditional round bread called naan. Our entire team is made up of acclaimed individuals with diverse experiences in the food industry ranging from fine dining to event coordination. We all strive to provide you with quality service and an unforgettable eating experience.
