Chapter Two · From the Tandoor
Every darbar dinner starts here — at the clay oven, where skewers go in raw and come out charred at the edges and smoking. Six things come off this fire, and one platter carries them all.
The Clay Oven
A tandoor's clay wall holds a fierce, even heat that a grill cannot copy. Kebabs roast in minutes — the outside chars and seals, the inside stays juicy — and naans blister against the same wall. That smoky edge reviewers keep naming (“the smoky char from the traditional tandoor added an irresistible depth”) is the clay itself, and there is no shortcut to it.
Skewers are turned by hand, judged by eye and sound, and rested a moment before they reach the table — the rest is what keeps the juices in.
Why choose? The platter carries the whole tandoor chapter at once — twenty-four pieces across the kebab line-up, built for a full table to open the dinner together.
Who it's for: families and groups who want the starters settled in one order — and it leaves room for the biryani chapter after.
Enquire on WhatsApp“The Chicken Tandoori was an absolute delight to the palate… moist, tender, and juicy — the smoky char from the traditional tandoor added an irresistible depth.”
— Farhad T, Google review · ★★★★☆
From the Clay Wall
Heat and marinade. Tikka and tandoori carry the deep red, spiced marinade and the char; reshmi and malai are the mild, creamy side of the oven. A mixed table usually orders both.
Chicken Tandoori for the signature, Murg Reshmi for the soft contrast — or settle it in one order with the 24-piece Mix Platter.
Twenty-four pieces across the kebab line-up — as starters, it comfortably opens dinner for a table of four to six before the mains.
Yes — kebabs travel well for a short ride. Call +91 75591 20848 and they'll come off the fire timed to your pickup.