Where fire meets flavour.
There is a primal magic about the tandoor — an ancient clay oven that has been at the heart of Indian and Mughlai cooking for over 5,000 years. At The Sultani, our tandoor is not just an appliance, it is the beating heart of our kitchen.
Traditional Clay Oven. Our tandoor is hand-crafted from clay and fired with charcoal, reaching temperatures up to 500°C (930°F). This intense radiant heat seals in the juices instantly, creating a smoky, charred exterior while keeping the inside perfectly moist.
Signature Marinades. We marinate our meats for a minimum of 6 to 12 hours in yoghurt, ginger-garlic paste, fresh herbs, and a carefully guarded mix of spices.
Perfect Timing, Every Time. Our tandoor chefs know exactly when to turn each skewer, when to baste with melted butter, and when to pull it out at that golden moment of perfection.
Tandoori Murg (Chicken) in three styles — Tandoori Chicken, Chicken Tikka, and Chicken Malai Tikka. Mutton Seekh Kebab, minced mutton with onions, green chilies, and aromatic spices. Paneer Tikka for our vegetarian guests. And Tandoori Prawns, succulent tiger prawns in a zesty ginger-garlic marinade.
No tandoori meal is complete without breads straight from the clay oven: Butter Naan, Garlic Naan, Rumali Roti, and Kulcha stuffed with spiced potatoes or cheese.
When you order a tandoori dish at The Sultani, you are witnessing a performance — skewers plunged into the fiery depths, flames licking the meat, and the aroma of smoke and spices filling the air. Come let the fire of the tandoor ignite your taste buds.