The magic of King Tandoori cooking is in the blending of the exotic Indian spices. It is important therefore to know which spices are ideally suited to a particular food. We prepare fresh spices and herbs on a daily basis for each individual dish. The blending and preparation of spices and herbs is a century old craft and indispensable to Indian cuisine.

Our every dish we prepare fresh daily has its own distinctive flavour and aroma which cannot be created with simple “curry power.” All the tandoori dishes are cooked in the clay oven when they are ordered. Meats and seafood are juicy and flavourful.


About the food and how we prepare it:

A "Tandoor" is a clay oven and is fired by charcoal embers which spread radiant heat throughout the clay.

North India's traditional oven is probably the most versatile kitchen equipment in the world. One cannot make a decent bread without one, nor can one savor the popular Kebab. It would be no exaggeration to say that it is the tandoor which has helped popularize Indian cuisine around the globe.

The art of cooking curried food is different. Preparing exotic curry sauce is an art in itself. We prepare curry sauce with onions, ginger, garlic, fresh and dry spices. When we prepare the order we add fresh meats or vegetables and other spices depending on the order. Our food can be cooked mild, medium, hot or extra hot. Breads fresh baked in the Tandoor are delicious.

Tandoori fish at King Tandoori:

Tandoori fish at King Tandoori is the best, and it's no fluke. Chef Surinder spent most years of his life cooking in the top ranks in India, most notably at an international level, and he's not the type to cut corners. He uses fresh fish searing it in his authentic charcoal-fueled Indian made clay tandoor to render an incomparably complex, sweet pungent, smoky flavour