From the Tandoor
Marinated overnight, seared over fierce charcoal heat — chicken tikka, lamb chops, seekh kebab.
Spice, ground fresh.Nothing rushed.
Every sauce starts the same way here: whole spices toasted and ground in-house, onions cooked down slowly, and stocks built over hours rather than minutes. It is the unglamorous part of the craft, and it is the reason the food tastes the way it does.
Our kitchen borrows freely — a Punjabi grill technique here, a Goan sourness there, a touch of Persian sweetness in the rice. Fusion is not a gimmick on the sign, it is how we cook.
