House of Tandoor

Three gas-fired clay tandoors anchor the open kitchen, casting a smoky, incense-like aroma across the dining room. The signature bone marrow naan is a technical triumph, hand-stretched and slapped against the oven walls until the dough bubbles into a charred, airy landscape lacquered with rendered fat. Amritsari lamb chops are treated with a complex dry rub of cardamom and mace before being fire-roasted to achieve a mineral-rich crust and tender interior. The culinary personality is defined by a balance of heat and fragrance, best exemplified in the house black dahl, which is slow-simmered for twenty-four hours to reach a buttery, silk-like texture. Technique is paramount here, from the precise fermentation of the breads to the careful tempering of whole spices in the lamb rogan josh. Each dish is presented with a modern aesthetic that avoids clichés, focusing instead on the vibrant colors of turmeric and fresh coriander against dark, polished wood.