Tandoori cookery began with the nomadic tribes in the Steppes of central Asia and was brought by the Moghul rulers to India. The Tandoori oven is of simple construction. Made of special clay from North India, the ovens burn mesquite which lends a subtle aroma to the delicately spiced food, making it fit for kings. Meats, fish, and fowl are skewered and plunged into the over one thousand degree heat of the ovens. The searing heat traps the spices and natural juices within the food. The food comes out cooked on the outside and moist on the inside, retaining the spices and its natural taste. In addition, breads are also baked quickly. This art of cooking has been handed down through the ages and is now popularly known as Tandoori.

India's cuisine is a combination of fragrantly subtle spices. The delicate, yet pungent, spices are as varied as India's climate and as exotic as her people. We specialize in North Indian cuisine and the centuries old style of Tandoori (clay oven) cooking. Meats, fowl and seafood are cooked quickly in the 1000 degree heat of the ovens and served sizzling, along with mouth watering breads. The curry kitchen produces magnificent dishes, including an array of vegetarian fare.