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  • Writer's pictureTeam Bombay

Friday Night Indian 'Fake-out'? Serving Restaurant Quality Food at Home!

We continue to live through a COVID-19 new norm. Many people are craving a sense of purpose or ‘normality’ whilst being stuck indoors and with a lack of purpose.

What better than to kick off your weekend with a fun spin by preparing your own Indian take-out at home? Not only will you be able to improve your chef-skills & knowledge of Indian cuisne in the kitchen, but you will also be able to kick your feet up and relax (after the food prep, of course!) welcoming the weekend in style.

Bombay Mahal, a multi-award winning Indian restaurant with over 30 years in the the Indian food segment alongside Rupee Beer a beer specially crafted by industry heavyweights in beer brewing for Indian & spicy cuisine share their expert advice on how to create the perfect ‘Friday Night Fake-out’.


What will you be eating? Are you a tikka masala or a biryani kind of person? Consider who else you’re cooking for before deciding on your chosen dish as the spice level of your menu will vary depending on your fellow diners! We recommend our famous Lobster Tikka Masala family favorite – the perfect combination of tasty...but not too spicy!

Lobster Tikka Masala Recipe: Ingredients (feeds 4)

▪ 32oz fresh Maine diced lobster meat▪ 45 oz of tomato puree ▪ 4 teaspoons of Butter ▪ 8 oz heavy cream ▪ 1 medium red onion ▪ Garlic paste, 3 teaspoons ▪ Ginger paste, 3 teaspoons ▪ Cumin seeds, 1/2 teaspoon ▪ Caraway seeds, Ajwain, 1⁄2 teaspoon ▪ Cilantro, 1 oz ▪ Garam masala, 1 teaspoon ▪ 1⁄2 teaspoon turmeric ▪ Salt to taste, 1 teaspoon ▪ Sugar, 1 teaspoon ▪ Black ground pepper, 1⁄2 teaspoon ▪ 5 whole cloves

▪ Crushed fenugreek leaves, 1⁄2 teaspoon

▪ 2 bay leaves ▪ 2-inch cinnamon stick ▪ 3 whole green cardamom ▪ 1 green chili pepper (optional)

Method: ▪ Bring a medium sized non-stick pan to medium heat.

▪ Add in butter once pan is hot. When butter starts to melt, add in cumin seeds, cloves, caraway seeds, cinnamon stick & bay leaves until they become a golden brown colour and you start to smell the fragrance.

▪ Next add in ginger/garlic paste and sauté for 1 minute, followed by your chopped onions. (1 chopped chili optional).

▪ Once the onions start to become translucent in color, usually after 2 minutes, add in your turmeric, salt and sugar. Add in 3 cups of room temperature water to dilute the mixture followed by tomato puree.

▪ Continue mixing everything and bring to a boil for thickness for 15 minutes on high heat.

▪ After the 15 minutes are up, add in your fresh lobster and heavy cream, lightly stirring it so as to not break the meat for 5 minutes.

▪ Cover with a lid and let sit for 3 minutes allowing lobster to cook further

▪ Garnish with freshly chopped cilantro, a pinch of garam masala, and a few dollops of melted butter

▪ Serve with basmati rice and your favourite Indian flatbread such as naan or chapatti!


Once you’ve decided on your menu, it’s time to start cooking up a storm in the kitchen! Make sure you leave yourself enough time to ensure everything is marinated and bubbling away for long enough to maximise flavour.


It’s drink time! It’s important that you find a drink that compliments your curry perfectly to ensure you are getting the most out of your efforts. Rupee is the only logical choice! Premium lager beer designed to pair with your favourite curry,

Rupee is slow brewed to a traditional Indian recipe using all-natural rice, maize, malted barley and three types of hops. Found in many Indian restaurants, it will help elevate your ‘fake-out’ to restaurant standard!

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