دستک تندور · Knock of the Tandoor
Juicy bone-in chicken marinated overnight in spiced yogurt and Kashmiri chilies, roasted in a clay tandoor.
Tender boneless chicken in spiced yogurt, ginger, and garlic, roasted in a clay tandoor. Served with mint chutney.
Finely minced chicken with cilantro, green chilies, and roasted spices, flame-grilled on skewers.
Boneless chicken in a rich creamy blend of yogurt, cheese, and mild aromatic spices, grilled in a tandoor.
Deeply scored chicken in Kashmiri chili, ginger, garlic, garam masala, and yogurt. Serves 2–4.
Finely minced mutton with fresh herbs, warm garam masala, and ginger-garlic paste, fire-roasted in tandoor.
A legendary Kashmiri specialty — mutton ribs blanched in sweet fennel milk, shallow-fried in pure desi ghee.
A whole leg of lamb, slow-marinated 24 hours in raw papaya, yogurt, and imperial tandoori spices.
Fresh fish marinated in hung yogurt, mustard oil, Kashmiri chilies, and tandoori spices, flash-roasted.
Plump prawns in hung yogurt, mustard oil, lemon, and tandoori spices, flash-roasted in a clay oven.