San Antonio.- Tish Nathani, owner of Bombay Salsa in front of his truck. After the creation of the “Tandoori Taco”, Tish was inspired to mix the two worlds together in one delicious cuisine. (Photo, Amanda Lozano)
Price range-$ ($10 or less per person, including drink)
Taco trucks parked at the intersections of every street is a familiar sight in San Anto. They offer us comfort at strange hours of the night– some of the best wild nights conclude at these sacred places–chowing down a few greasy tacos a la pastor, or quesadillas with charro beans and the iconic Mexican Coke (or sometimes orange Fanta). However, there is one truck around that offers more than the tacos we are used to.
For those of you who like change, check out Bombay Salsa Co.; an unusual fusion of Indian and Mexican cuisine. This place is a healthier alternative–and doesn’t scrimp on flavor, either. They are located at 15607 Chase Hill Blvd; open Thursdays thru Saturdays, 7 p.m. to midnight.
The story goes that one night a guy named Tish (the owner) was hungry. He looked in the fridge and found nothing but pico de gallo and Tandoori chicken (chicken baked in a Tandoor, an Indian, cylindrical clay oven fired by wood or charcoal)–two foods from opposite sides of the world. Thus, the Tandoori Taco was created, and it is delicious. With his father Danny’s help, they worked together to find the perfect blend of spices that would combine the two worlds into one cuisine–the birth of Bombay Salsa!
Bombay Salsa has the usual handmade tortillas, but brings a little more to the table. The Indian equivalent of a tortillais a paratha: an oven baked flatbread made with yogurt flour and ghee (organic clarified butter). You can choose either to house your protein of choice: Tandoori Chicken or Tofu.
What really defines Bombay Salsa are the flavors they use. You may choose regular fajita seasoning, or another one of three seasonings they offer, two from India, and one from Veracruz, Mexico.
Vindallo is an Indian flavoring of spicy curry with mint infused yogurt, served with Pico de Gallo.
Tandoori is Indian gravy seasoned with gingers, onions, chili pepper and yogurt, topped with tamarind and apple butter chutney, and beet infused onions. (Sounds odd, but it is delicious!)
Recardo is from Veracruz Mexico and is red salsa with achiote and chile arbol, served on habanero infused cabbage.
The best way to guzzle down quesadillas is with a Mexican Coke, but what about a Tandoori Taco? Bombay not only has Mexican coke for the traditionalists, but “Thumbs Up”: The Indian version of Coca-Cola–with a kick! They also serve “Limca”: Indian Lemon-lime soda and hot Chai tea: black teas infused with cinnamon, ginger and steamed with milk and sugar.
“Cooking is my passion. I wanted to make good food that I love, and make it available for everyone. I wanted to mix up the two worlds I was raised in. This is defining America: a mix of two cultures that can mesh so well,” Tish Nathani, owner of Bombay Salsa Co. said.
Amanda Lozano is an intern at La Prensa de San Antonio. She may be reached at email@example.com.