Department of FoodieDepartment of Foodie
Charming, modern eatery serving creatively presented dishes from all over India.
What to order: YOGURT KABAB · ANARKALI CHICKEN · AMMI'S LAMB CHOPS · SPICE ROASTED PINEAPPLEFrom Google Maps reviews.
Posting a late review from our visit in April, but this dining experience was too special not to share! Bungalow truly exceeded our expectations. Every dish was beautifully presented, thoughtfully prepared, and packed with incredible flavors. Some absolute must-tries are the Yogurt Kebabs, Paneer Lazeez, Daal Bungalow, Farmer’s Sattu Roti, Spice Roasted Pineapple, and the Mango Three-Way Dessert. Each dish had its own unique character, and together they made for an unforgettable meal. What mad
Banarasi Puri was good, but nothing special. Achari stuffed paneer was very good. Anarkali chicken was amazing - perfectly cooked and the pomegranate sauce was delicious. In Entrée, spice roasted pineapple was amazing - perfect sweet balance and flavor. Paneer lazeez was also really good. Chicken Amritsari was the highlight, perfectly cooked chicken and well balanced curry. All roti options were also great. For dessert, Mango three way was the best - subtle sweetness and Indian mango taste. Rose
We recently visited Bungalow to celebrate our anniversary, and overall it was a lovely experience. The ambiance is beautiful and perfect for a special occasion. We really enjoyed the vibe of the place—it feels elegant but still warm and welcoming. For drinks, we tried the Guava Lemonade and a Falsa mocktail (I don’t remember the exact name), and both were refreshing and delicious. For appetizers, we ordered the Dahi Kebab and Achari Stuffed Panner. Dahi Kebab was absolutely amazing—definitely
From the Dec 2, 2025 health inspection. Lower-priority items are listed after the serious ones.
A worker handled ready-to-eat food with bare hands.
Food was left exposed to possible contamination during storage, prep, or serving.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.