Cooking in a tandoor (a special frontier province open oven made of clay) dates back to the Indus Valley civilization where meats, breads and vegetables were exposed to high heat for a short period of time. Today it is the lightest and most nutritious form of cooking in Indian restaurants where meats and vegetables are marinated and lightly grilled, as also fresh breads are baked with great skill and expertise.
TANDOORI SALMON
Marinated in yogurt, ginger, garlic and cream cheese, dusted with rock salt
TANDOORI PRAWNS
Grilled in a marinade of yogurt, saffron, “ajwain,” roasted spices and chili. Also comes in JUMBO PRAWNS.
MANGO PRAWNS
Marinated with raw mango pulp and seasoning, grilled just right to combine all flavors
TANDOORI CHICKEN
Traditional: yogurt, paprika, ginger, garlic, roasted spices and lemon juice
Hara Masala: fresh cilantro, mint, turmeric, chili yogurt, fresh roasted spices and lemon juice
TANDOORI LAMB CHOPS
In a raw papaya, ginger root and spices marinade
LAL TIKKA
Boneless cubes of chicken marinated in yogurt, paprika, ginger, garlic, roasted spices and lemon juice
SEEKH KABAB
Ground and spiced lamb kebabs
HALDI CHICKEN TIKKA
Cubes of white meat chicken in a honey, fennel and fresh ginger marinade
HARA BHARA RESHMI KABAB
Ground chicken, spinach and fresh mint kebabs
PANEER TIKKA
Cottage cheese marinated in your choice of the traditional recipe (yogurt, paprika, ginger, garlic, roasted spices and lemon juice) or Hara Masala (fresh cilantro, mint, turmeric, chili yogurt, fresh roasted spices and lemon juice)
TANDOORI GOBI
Cauliflower marinated in freshly roasted gram flour, yellow chili powder and fresh roasted cumin
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