4 Decadent Desserts to End Your Meal at Bombay Velvet
Traditional flavors, modern artistry, and a touch of indulgence.
There’s something special about ending a meal on a sweet note—especially when that dessert has roots in centuries-old traditions and the finesse of fine dining. At Bombay Velvet, we’ve reimagined classic Indian sweets with bold flavors, unexpected textures, and a little bit of theatrical flair.
Whether you’re celebrating a birthday, enjoying a night out in Reston Town Center, or just want something sweet to finish your evening, these four signature desserts are more than worth saving room for.
Nimish
Delicate milk foam chaat, inspired by Delhi’s street-side traditions.
This one’s unlike anything you’ve likely tried before. Nimish is a light-as-air dessert with a rich history. It’s made from gently whipped saffron-infused milk, lightly sweetened, and topped with a dusting of edible gold leaf. Traditionally enjoyed during North Indian winters, it’s now a rare find—even in India.
At Bombay Velvet, we’ve brought it back with elegance, adding a floral undertone of rose and cardamom to enhance the ethereal texture.
“So delicate and refined. It’s like eating a soft, golden cloud.”
Malpua Gajar Halwa
Soft, syrup-kissed pancakes with warm carrot pudding.
This dessert brings together two beloved Indian classics in a way that feels both nostalgic and new. We start with our house-made malpua, a soft, golden pancake soaked in spiced syrup. Then we add a rich quenelle of gajar halwa, made with slow-cooked carrots, milk, and ghee.
The result? A warm, cozy dessert with a soft crunch and just the right amount of sweetness.
“It tastes like something your grandmother might’ve made—if she had a culinary degree.”
Badshah of Delhi
Fennel-sugar crisp with paan kulfi made from condensed milk.
This is where tradition meets playfulness. We take the bold flavor of paan—a North Indian post-meal staple—and transform it into a smooth, frozen kulfi. To add contrast, we pair it with a crisp, sweet tuile made from fennel and sugar. It’s fresh, aromatic, and just a little bit unexpected.
A perfect way to cleanse the palate and satisfy your sweet tooth.
“It’s dessert and digestive rolled into one—refreshing, nostalgic, and beautifully made.”
Chocolate Caramel Soufflé
Warm chocolate cake with a molten caramel center, served with pistachio ice cream.
Not everything on our dessert menu is traditionally Indian—and that’s by design. This modern favorite blends rich chocolate with a hint of sea salt. Cut into the cake, and you’ll find a silky caramel center waiting inside. The pairing with our house-made pistachio ice cream brings a nutty finish that keeps the dish balanced.
This one is for the true dessert lovers—the ones who believe the night isn’t over until the chocolate shows up.
“It’s dramatic, indulgent, and so worth the extra calories.”
A Sweet Note to End On
At Bombay Velvet, dessert isn’t an afterthought. It’s a part of the experience—rooted in Indian heritage, shaped by global influence, and designed to leave a lasting impression.
Located in Reston Town Center West, we’ve built a reputation as one of the best Indian restaurants in Virginia not just for our savory dishes, but also for our ability to surprise and delight—right up to the final course.
So the next time you dine with us, say yes to dessert. You might just find your new favorite.
📍 12100 Sunset Hills Road, Reston, VA