Grilled mustard shrimp with tomato chutney and a sensational seafood mulligatawny are just a couple of the new Bombay-on-the-Gulf of Mexico seafood dishes you'll find here. All of the food is remarkably innovative. Owner and head chef Anita Jaisinghani once worked as a pastry chef at Cafe Annie, and the sensibility shows. This isn't a typical Indian restaurant with a couple of special dishes, this is a complete departure from the all-you-can-eat lunch buffet concept of Indian cuisine. Try the crab samosas with papaya ginger chutney, and the Maple Leaf Farm duck grilled tandoori-style and served in a toasted almond curry with fluffy white basamati rice. And don't miss the exquisite nan bread and the unassuming yellow lentil dahl, which is flavored with garlic, ginger and cumin. Renowned sommelier Paul Roberts, now of the French Laundry in Napa, put together the short but intriguing wine list.