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Our tandoori preparations are based on kasmiri recipes. Everything is marinated overnight in yoghurt with garlic, ginger, fresh coriander, selected ground spices and then slowly cooked in a clay tandoor to give that barbecued taste. To finish of cooked in special sauces.
Is a dish of many herbs & spices which create a distinctive flavour & fragrance
A tandoor is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in India, Turkey, Iran, Pakistan, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asia as well as Burma and Bangladesh. The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking.
A classic dish with spice and flavour that dances on your palate, simmered in rich masala sauce, with a touch of spice, ground almonds, yoghurt and cream
Biryani was brought to the Indian subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries. The dish is created using fragrant rice and using our special biryani sauce. (all served with a side of the biryani sauce)