Main Course
Tandoor is a cylindrical clay or metal oven used in cooking and baking. 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 food juice ‘that drip on the charcoal. Entrees come with a choice of basmati rice of plain naan.
Tandoor chunks of lamb marinated in yogurt, ginger, garlic, red and green peppers, and house spices, barbecued over tandoor (6 pieces)
Chicken leg quarter marinade in yogurt, ginger, garlic, red and green peppers and house spices, barbecued over tandoor (6 pieces)
Tandoori chicken breast marinade in yogurt, ginger, garlic, red and green peppers, and House spices barbecued over tandoor (6 pieces)
Chicken tandoori, lamb boti kabob, shish kabob (1), and shrimp tandoori (2).
Jumbo shrimp marinade in yogurt, sour cream, ginger, garlic, and house spices, barbecued over tandoor (7 pieces)
Boneless chicken marinade in yogurt, ginger, garlic, red and green peppers and house spices, barbecued over tandoor (6 pieces)