The Tandoori Kitchen | Tandoori Hut
Fired in clay, finished with char
The tandoor is a 900°F clay oven. Yogurt-marinated chicken goes in raw and comes out smoky, charred at the edges, and impossibly juicy.
Naan, pulled straight from the oven
Each round slaps onto the tandoor wall and blisters in seconds. Pillowy inside, spotted with char outside — it's never sat under a lamp.
Tandoori seafood and tikka
Salmon tikka, chicken malai tikka, seekh kabab — every protein gets the same treatment: spiced, threaded, and kissed by fire.