By Marie-Antoinette Issa.
When Bombay Bloomers’ Head Chef Varinder Singh first arrived in Australia in 2007, he carried little more than a suitcase and the ambition of an international hospitality student.
Owning a restaurant was far from his mind. He started at the bottom, washing dishes in Sydney kitchens, learning the rhythm of the back-of-house, the hiss of a stove, the clatter of plates and cutlery one service at a time. Yet it was in those quiet, late-night hours, amidst the warmth of simmering pots, that his path began to reveal itself.
"The pivotal moment came when I was cooking in a kitchen late one night and a customer came back to thank me personally. That was the spark. I knew then I wanted to create a space where people could experience my own vision of Indian food,” Varinder recalls, a smile spreading across his face as he remembers the night that changed everything.
That spark has grown into Bombay Bloomers, now a fixture in Randwick and Neutral Bay, celebrated for its fresh, balanced and thoughtful approach to Indian cuisine.
Varinder’s culinary journey began long before Sydney, in the warm, fragrant kitchens of his childhood. He learned alongside his grandmother and mother, where the air was heavy with the scent of cumin and turmeric and the rhythm of a clay stove built from wood logs.
"My grandmother always said food should be cooked with patience, respect and love. She never rushed, even if it meant waiting an extra hour for flavours to develop. That lesson has stayed with me. I still believe in slowing down to honour the ingredients and it’s why at Bombay Bloomers, every curry is cooked individually rather than from one big pot.”
It is that ethos that separates his kitchen from many others in Sydney. In a city often familiar with heavy, oily curries, Varinder’s dishes feel refined, vibrant and surprisingly light. "Spices are the soul of Indian food, but they don’t need to overwhelm. I wanted to show that Indian flavours can be light, fresh and layered.
"Just as vibrant, but with balance. In Sydney especially, people love food that feels both flavourful and clean, so this approach lets Indian cuisine shine in a new way,” he explains.
At Bombay Bloomers, modern Indian dining is about evolution, not reinvention. Tradition provides the foundation but is reinterpreted through lighter cooking techniques, seasonal produce and imaginative presentation. Each curry has its own identity, so a butter chicken will never taste like a chicken korma.
"This method takes more effort, but it respects the uniqueness of each recipe and ultimately, it’s what makes our food memorable,” Varinder says.
The nut-free butter chicken, a signature dish, is a quiet ode to his grandmother’s kitchen. Creamy tomato, fragrant spices and a silky texture evoke comfort and nostalgia. "My grandmother never used nuts in her butter chicken and that simplicity allowed the tomato and spices to shine.
"In her honour, I’ve kept it nut-free so people with nut allergies can also enjoy one of the best Indian curries. In a modern world where some people are allergic to nuts, it makes it more inclusive for diners with allergies. It’s our most popular dish because it carries a story of love and comfort.”
Other highlights, like the slow-cooked lamb rogan josh layered with Kashmiri spices, or the Bombay Bloomers thali, are sensory journeys. The thali combines creamy, spicy, tangy and fragrant flavours, offering diners a curated tour of India on a single plate.
"The thali is a journey through India on one plate. I curated it to give diners variety. Something creamy, something spicy, something tangy. I want people to leave feeling like they’ve experienced more than just a meal. They’ve had a taste of the diversity of Indian cuisine,” he says.
While Bombay Bloomers in Randwick introduced Sydney to Indian food grounded in tradition, the second location in Neutral Bay adapts the concept for the North Shore while keeping the essence intact. Lighter seafood dishes and an expanded cocktail menu complement the breezy, coastal vibe of the area.
The drinks themselves are playful extensions of the menu: the Spot Special highlights the tropical notes in the fish moilee and prawn Malabar, while the Kamasutra cocktail mirrors the tangy, vibrant heat of a jalfrezi.
The interiors of Bombay Bloomers are equally evocative, blending heritage and modernity. Deep greens, gold accents, touches of rose and bronze tableware evoke the sensory richness of Indian streets and home kitchens.
"We wanted the interiors to reflect the Bombay of today. The mix of warm colours, textures and clean lines tells a story of heritage meeting the present, just like our food.”
For Varinder, Indian dining in Australia is evolving. Once seen as takeaway or heavy curries, it now has the potential to be celebrated, refined and creative.
"Indian food in Australia has long been seen as takeaway or heavy curries. I believe we’re entering a new chapter, where Indian dining can be as refined, creative and celebrated as any other cuisine. My hope is that Bombay Bloomers helps lead that change by showing people what Indian food can be.”
