Many of us omnivores go to dark places when we think of Meatless Monday. Namely, salads, thin vegan curries, and simpering tofu. I think I’ve done a serviceable job thus far proving that reputation to be false. Perhaps even my picks sometimes hew a little toward the austere. But there is nothing abstemious about a meal at Bombay Velvet.
With plush velvet booths and a collection of modern light fixtures, the Reston restaurant has atmosphere to spare. And the muchness of the décor prepares diners for the luscious excess they’ll find on their plates. I asked a server for vegetarian recommendations and he ran through nearly half the menu.
I chose a creamy delight of a malai kofta. The dumplings, or perhaps more accurately, vegetarian meatballs, are made with potato and paneer, firm enough to hold their shape but sufficiently soft to melt in a diner’s mouth. But the reason to order the dish is the sauce. It’s tangy with a bit of tomato, but the peppery sauce, just spicy enough to make you feel alive, is mostly creamy. A swirl of cream on top is there to remind you that it’s the star ingredient. The same can be said of the paneer makhani, which relies more on tomato and less on heat.
Both invite, nay, require, lots of bread for dipping. In the maximalist mode that the setting calls for, I say go for the white garlic naan with black garlic dust and truffle oil. It’s a mouthful in more than one way, hitting you with double the garlic (you’ll especially love the sweetness of the black garlic) and the rich, earthy truffle. That ingredient is just strong enough to remind a diner it’s there, without overwhelming. Just part of why a vegetarian meal at Bombay Velvet will never leave you feeling like you’ve deprived yourself.
12100 Sunset Hills Rd., Reston
Feature image by Alice Levitt
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