Our Chef is committed to using only the freshest ingredients when preparing all dishes and has incorporated many original Indian secrets in his food preparation. One of these – cooking each dish fresh every time – may take a little longer, but the flavors reward the wait! From grinding our own spices, to making yoghurt and cheese from fresh cow milk, our chefs personally check on the products we buy in to ensure they meet their exact standards hence preparing everything from scratch. We never use any processed or packaged ingredients for our Tandoori preparations.
In Tandoori cooking, meats are marinated for 6 hours minimum in home made yoghurt with a paste made of cumin, turmeric, ginger, cayenne, coriander, garlic, oil and lemon juice and then put in an almost beehive-shaped ceramic clay oven in which food is cooked over a hot charcoal fire.
Typically, a tandoor is buried into the ground and is enclosed in order to retain heat and prevent people from coming into contact with the outside surface.
The secret to the tandoor is that heat can only escape through the top, and the ceramic sides intensify the heat from the direct flames. This creates a cooking environment that can reach soaring temperatures of around 480 degrees centigrade.
Indian breads, such as roti and naan, are stuck to the inside of the tandoor’s ceramic clay wall in order to be cooked to perfectly accompany Indian curries and tandoori dishes.
The result is delicious; soft in the center, flaky on the outside.