From The Tandoor
Fire Is Our Spice
Every chicken dish starts a day early — hung curd, ginger-garlic, Kashmiri chilli and mustard oil — then meets white-hot clay. The char is deliberate; the juices stay inside.
- Free-range birds, marinated a full 24 hours
- Real clay tandoor, fired with hardwood
- Brushed with butter and chaat masala to finish
Off The Flame
From tikka bites to the half bird that built our name.
Boneless chicken fried crisp in our house masala, served with warm naan
Half a bird marinated in hung curd and Kashmiri chilli, roasted until charred at the edges
Butter Chicken
$23Tandoor chicken folded into tomato-fenugreek makhani, cream swirl
Overnight-marinated chicken pieces charred in the clay oven, served with mint chutney
Chicken 65
$17Fiery curry-leaf tossed bites with red chillies and lime
Chicken Chettinad
$22Peppery South-Indian roast with coconut, served with flaky parotta
From Marinade To Flame
Hung curd, spices and mustard oil work overnight.
Threaded by hand so every piece cooks evenly.
Eight minutes against 500-degree clay walls.
Butter brush, lime squeeze, chaat masala dust.
Craving Something Charred?
Order the tandoor box for the table — or read how we grill in our blog first.