Bengal Tiger Cuisine of India

Back in 1997, Chef Muhammad Uddin, took on the challenge of turning around a struggling Indian restaurant in Seattle's Roosevelt Neighborhood. The project was daunting; overhaul the menu, bring back lost patrons, and reclaim the reputation of the restaurant. He closed the restaurant down to remodel and to create a brand new menu. By 1998 he was ready to relaunch, and the 'Bengal Tiger' was born. O

ver the course of the next 10 years, Chef Uddin turned Bengal Tiger into one of Seattle's premier Indian restaurants. In the summer of 2009, he decided he needed a bigger kitchen, more seating, and additional staff to handle the growing popularity of the restaurant. He quickly found the perfect new location; right across the street! The new space was lovingly remodeled to include a full bar, greatly expanded seating capacity, all new buffet, warmer color-scheme, and most importantly, a much larger and well equipped kitchen. Today the menu offers dishes from a variety of regions all across India. Our famous Madras Curry is named for the southeastern city of Chennai in Tamil Nadu, and our Vindaloo dishes originate from the southwestern state of Goa. Chef Uddin's family is originally from Bangladesh and Bengal. This brings many Northeast Indian influences to his cooking, and includes many homestyle recipes. Bengal Tiger patrons have become our extended family, and we thank you all for the years of friendship and support. Without you we would never have been able to realize our dream of reopening in such a grand abode. It has truly been an honor to serve you over the last fourteen years.