Best Tandoori Restaurant in Andheri

The Art of Traditional Tandoor Cooking

A clay tandoor doesn't forgive shortcuts, which is exactly why we still use one. The intense, even heat sears the outside of each piece while keeping the inside tender, and it's this technique, passed down over decades, that gives our tandoori chicken and kebabs their signature char. It's a slower, more deliberate way of cooking, but it's the only way we know that produces real tandoori food Andheri diners can taste the difference in.

This style of cooking originated centuries ago across the Punjab region and the wider North-West Frontier, where clay ovens sunk into the ground were used to bake bread and grill meat at temperatures far higher than any conventional oven. We've kept that same principle alive in our kitchen, training our chefs to read the heat of the coals by eye rather than relying on timers, and to know exactly when a piece of tandoori chicken or seekh kebab has reached that perfect balance of char on the outside and juiciness within.

• Marination Yoghurt, ginger-garlic, and a balanced spice blend rest on the meat for hours before it ever touches the fire.
• Fire & Heat A traditional clay tandoor reaches temperatures a regular grill simply can't, locking in juices while charring the surface.
• The Finish A light basting of butter or ghee just before serving rounds off the smoky flavour without masking it.