As a small boy growing up in Punjab, India, Narin Sehgal would have never imagined his life 40 years later as a successful restaurateur in Houston.

But after years of hard work and perfecting the difficult task of blending the spices of his homeland, in 1997 Sehgal opened his signature restaurant, The Bombay Brasserie.
After almost 10 years of tremendous success, the location burned to the ground. While most would be devastated, the former chemical industries engineer and hotelier instead turned tragedy into triumph.  He quickly rebuilt his second location in the Rice Village.  That location was such a success Narin’s Bombay Brasserie followed.

Today, Narin’s Bombay Brasserie is one of the hottest spots for traditional Indian cuisine with a twist of innovation. It blurs the line between French cooking and the Indian flavors that define Seghal’s childhood.  It’s been voted the Best Buffet and Best Indian Restaurant by the Houston Press.

"My goal in opening my restaurant was to bring a touch of India to America, by the food we serve," says Sehgal.
Through his restaurants, Sehgal wants to share the diversity of flavors that were and are India today.
Sehgal has tapped his son Sanjay to help open five more Bombay Brasserie restaurants in the greater Houston area by fall of 2010.
Because with family, great things and food happen.

Sehgal is also showcasing the skills of renowned Chef Gary Grewal.
Under Grewal’s guidance, The Bombay Brasserie maintains the tradition of sumptuous cuisine featuring the curries and spices of a much loved homeland -- but with a modern spin. And fresh ingredients are always the focus.
When asked about his secret to success, Sehgal says it takes hard work, good planning, family and a little spice in life.