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According to Fay Maschler, doyen of restaurant critics, “The Bombay Brasserie brought with it a sweep of grandeur and an intelligible interpretation of the regionality of Indian cooking and at a stroke altered the preconceptions of a cuisine that has long been immured in yards of flock wall paper and all-purpose sauces”. After nearly 30 years of reviewing restaurants, Fay concluded that The Bombay Brasserie had made an “indelible impression on eating out in London.”