Vegetarian Indian Food in Waldwick, NJ

Vegetarian cooking is not an afterthought on an Indian menu, and it should not be treated like one on a website either. At Bombay Hut, the vegetarian side of the menu is as deep as the meat side, built from the same open kitchen, the same house-ground spices, and the same made-to-order standard. Here is what to actually order, whether you are vegetarian every day or just cooking around a guest who is.

The vegetarian curries and paneer dishes

Paneer, the fresh cottage cheese used across North Indian cooking, is the anchor of the vegetarian menu here. Paneer Tikka Masala simmers it in the same tangy tomato and cashew sauce as the chicken version, so if you already know that dish, you know what to expect. Kadai Paneer cooks it with onions, bell peppers, and tomatoes in a bold spice blend, Methi Malai Paneer sets it in a creamy sauce built around fenugreek leaves, Mutter Paneer pairs it with green peas in a spiced onion-tomato base, and Paneer Makhani sautés it with onions and peppers in a rich, buttery gravy. Saag Paneer, cubed cheese in creamy spinach, is the one to order if you want something a little lighter and greener on the plate.

Beyond paneer, Malai Kofta puts soft vegetable and cheese dumplings into a mild, creamy sauce, and it is the dish we point people to when they want something that eats like comfort food. Chana Masala simmers chickpeas with onions, tomatoes, ginger, and garlic for a dish with real backbone, Chana Saag does the same chickpeas in a creamy spinach base, and Dal Fry, yellow lentils tempered with cumin and garlic, is the simplest and most essential dish on the whole menu — the one nearly every Indian household has some version of at home. Aloo Gobi, cauliflower cooked with potatoes and tomatoes, rounds out the vegetable curries.

If you want rice built into the dish rather than on the side, Veg Biryani layers basmati rice with mixed vegetables and whole spices, and Paneer Biryani does the same with cottage cheese instead. Veg Korma simmers mixed vegetables in a mild, creamy sauce for something gentler than the chana or the curries.

Vegetarian Indo-Chinese, and it holds its own

The Indo-Chinese side of the menu is unusually generous to vegetarians, mostly because cauliflower, called gobi here, genuinely stands up to a hot wok the way meat does. Gobi 65 fries it and tosses it in ginger, garlic, and red chili. Lasuni Gobi glazes it in a bold garlic sauce. Manchurian Gobi and Sesame Gobi take the same cauliflower in two different directions, one tangy, one sweet and sesame-glazed. The vegetable version of Manchurian (Dry) and Chili (dry) work the same way with mixed vegetables instead of meat.

Hakka Noodles and Fried Rice both come in vegetable form, wok-tossed with shredded cabbage, carrots, and peppers, and both are available in a spicier Schezwan version if you want more heat. The Indo Combo Veggie pairs a vegetable Manchurian with lasuni gobi and your choice of rice or noodles, which makes it an easy single order for someone who wants a sampler instead of committing to one dish.

What's actually vegan

Vegetarian and vegan are not the same thing, and we try to be specific rather than vague about it. The dishes we point to as vegan are the dal, the crispy onion bhaji, and the papad — simple, well-seasoned, and built without dairy. Vegan and gluten-free items are tagged on the menu, so if you are ordering for a group with different needs, the tags do the sorting for you instead of you having to ask about every dish.

Vegetarian and gluten-free at the same time

Most of the menu is naturally gluten-free, and that includes a good share of the vegetarian dishes: the curries, the biryani, and the dal are all built without wheat. Where gluten shows up is in the wheat-based items specifically — the naan, the aloo paratha, the samosa pastry, and the Indo-Chinese noodles. If you are avoiding gluten, lean on the curries and biryani over rice rather than the wraps and noodle dishes, and you will have plenty to choose from.

Where to start

For a first vegetarian order, we would build it like this: Paneer Tikka Masala or Malai Kofta as the main curry, Dal Fry on the side because it goes with almost anything, Lasuni Gobi if you want something from the Indo-Chinese side, and Garlic Naan to tie it together. Add Aloo Tikki Chaat or Samosa Chaat if you want something to start with while the rest of the order comes together.

None of it is a substitute dish standing in for the "real" menu. It is cooked in the same kitchen, with the same care, and it is 100% halal like everything else here. See the full vegetarian selection on the menu, or go ahead and order online for pickup, curbside, or delivery around Waldwick. If you are planning for a group with mixed diets, our catering page covers how we build a table that works for everyone.