Tandoor goes beyond boundaries of taste

Yang Di
The Tandoor's finely prepared dishes and welcoming ambience has been a comfort to all those wanting to indulge in the restaurant's North Indian cuisine since its 1994 inception.
Yang Di

The Tandoor’s finely prepared dishes, seamless service and welcoming ambience has been a comfort to all those wanting to indulge in the restaurant’s fine North Indian cuisine since its 1994 inception.

The establishment, a prime choice for Indian fare, was honored as a  Michelin Bib Gourmand restaurant on the 2019 list. But the Tandoor’s ambition didn’t just stop there. A six-month team and decor upgrade ensure the first-class eatery remains ahead of the game.

The restaurant has also added cultural and food references to its new menu. Terms such as “Marwari,” “Lotus-kamal” and “Ayurvedic holy basil” are widely known in India but rarely known to outsiders. Introducing these terms helps a diner understand a food’s diversity beyond merely taste and texture.

“Every bite should be a moment of celebration at The Tandoor,” chef Sanjay Tyagi said.

Tandoor goes beyond boundaries of taste
Yang Di / SHINE

Lamb shanks with caramelized onions and tomatoes 

 “My kitchen is my haven where I create and believe in simple dishes cooked with tradition that bring out the individual flavors without using a lot of masalas, an aromatic mixture of ground spices used in Indian cookery. It is about adding organic, healthy, whole-food ingredients with no artificial colors or preservatives and approaching food with an open mind and a conscious cooking technique.”

With a modern presentation, the meticulously prepared food by chef Tyagi is truly sensational.

 He serves the finest North Indian cuisine, only found in the country’s luxury hotels and palaces.

From small plates to mains, each dish is distinctive in its own way.

Try the all-time Tandoori favorites. Tandoori is an ancient style of cooking which creates a searing heat of up to 400 degrees Celsius. And this healthy cooking seals in flavor giving food its characteristic smoky aroma.

Tandoor goes beyond boundaries of taste
Yang Di / SHINE

Bharwaan guchchi

I tried Malai broccoli — antioxidant florets of broccoli with intensely aromatic green Indian cardamom and fresh cream.

Another chef’s specialty not to be missed is Bharwaan guchchi. Three  handpicked Himalayan morels (mushrooms) stuffed with Indian cottage cheese, nuts, flavored with rose petals and served in saffron yogurt with toasted almonds.

A meal at The Tandoor will leave you fully satisfied. And you can’t leave without trying their lamb shanks with caramelized onions and tomatoes, balanced with a sweet and tangy curry gravy. Pair it with tandoori naan or the fragrant basmati rice with Himalayan morels and golden corn. For those who prefer chicken, try the creamy chicken seasoned with fenugreek leaves — equally satisfying.

Info

Opening hours: 11:30am-2pm, 5:30pm-10:30pm

Tel: 5448-8002

Address: 59 Maoming Rd S.

Average price: 250 yuan (US$36.33)

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