The story
Bombay BBQ brings a fresh wave of Indian cooking to Brussels with a space that immediately catches the eye. The flashy pink exterior frames a dining room packed with flamboyant posters, shimmering string lights, and neon street lamps. Tim Van Eden Heuvel and Pavan Bajwa developed this Bollywood-inspired setting as part of their broader Mission Masala project. Guests step inside a lively environment designed for sharing plates and swapping stories.
Chef Ela Waraja leads the kitchen with a focus on traditional techniques adapted for modern sharing tables. She sources spices directly from different provinces to build layered flavour profiles across every dish. The menu leans toward small plates that encourage diners to try multiple combinations rather than committing to a single main course. This approach keeps the pacing relaxed and the portions generous enough for groups.
The fish tacos arrive with a curry leaf tartar sauce that balances richness against crisp textures. Grilled chicken transforms into the Old Delhi butter chicken, resting in a creamy sauce built from slow-cooked tomatoes and clarified butter. Vegetarians often gravitate toward the extra crispy fried cauliflower coated in a sticky spicy glaze or the tangy masala potatoes served alongside mint and fennel chutney. Butter naan and saffron rice pilaf anchor the spread while a two-person prix-fixe option simplifies ordering for couples.
The restaurant earned a spot on the Le Fooding list for 2026, acknowledging how the team translates regional Indian recipes into an accessible Brussels format. Critics note the seamless blend of theatrical décor and straightforward, ingredient-led cooking. The consistent attention to spice balance and portion sizing keeps regulars returning throughout the year. It remains a reliable stop for travellers seeking robust flavour profiles without heavy formality.
Recognition
Ambience
Location
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