Content
Clay Oven
The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal.
| ITEM | ||
| MIX KEBAB | ||
| TANDOORI CHICKEN | ||
| CHICKEN TIKKA | ||
| LAMB TIKKA | ||
| SHEEK KEBAB (mix mince) | ||
| SHAMI KEBAB | ||
| ALOO CHAT | ||
| CHICKEN CHAT | ||
| CHICKEN PURI | ||
| PRAWN PURI | ||
| KING PRAWN PUREE | ||
| MUSHROOM PURI | ||
| SAMOSA | ||
| ONION BHAJI | ||
| CHICKEN PAKORA | ||
| KING PRAWN BUTTERFLY | ||
| TANDOORI FISH | ||
| GARLIC CHICKEN TIKKA PUREE | ||
| RESHMI KEBAB |
Onion Bhajis
Shredded onions coated in a gram flour batter spiced with our own special spices, ginger and garlic.
