Chicken korma is on the new menu at Taja Indian. (Provided by Taja Indian.)
In the cluster of restaurants located at Lincoln Street and East Sixth Avenue in central Denver, Bombay Bowl has disappeared — and Taja Indian is in its place.
Founder and chef Amar Singh has rebranded Bombay Bowl, which opened in 2011.
“We’ve evolved as a company,” said director of marketing Autumn Singh.
The goal is to become the of Indian cuisine, and while there are a few entrepreneurs across the country trying to do the same thing, it hasn’t been easy.
Bombay Bowl had a build-your-own style, but the problem was that many people weren’t familiar enough with Indian food to know what ingredients to put together.
As an experiment, the Singhs opened Taja Indian in Lakewood, and the concept worked so well they decided to rebrand.
“We decided Taja is the face of our brand going forward, because itap easier ordering for customers,” said Autumn.
There’s a streamlined menu, with descriptions of the dishes, and the focus is on fine-casual dining, with real silverware and plates instead of plastic.
Taja, which means “fresh” in Hindi, focuses on healthy eating.
The tofu is organic and , the basmati rice is non-GMO, and the chicken is locally sourced, hormone- and antibiotic-free.
Customers also asked for lamb dishes, so they added antibiotic-free, grass-fed lamb for entrees like lamb tikka masala, served with a creamy tomato, ginger and garlic sauce.
“Taja food is made from scratch for under $10 and served in less than 10 minutes,” she said.
Taja Indian, 575 Lincoln St., 303-645-4680 and 180 S. Union Blvd., Lakewood, 720-328-6158.
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