Tandoor Specialties

Boti Kabob (Skewered Lamb)

Boti Kabobs are cubed lamb marinated in yogurt with cardamoms, cinnamon, coriander seeds, garlic, lemon juice and red chili powder for a period of up to 24 hours. The lamb is then skewered and grilled over an open flame or baked in a tandoori oven. While cooking, the Kabobs are continually basted with the marinade which has had vegetable oil added to it. The dish is usually served with basmati rice, a variety of grilled vegetables and garnished with cucumber, lemon wedges, lettuce and sliced onions.

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Murg Tandoori (Tandoori Barbeque Chicken)

Murg Tandoori is quartered chicken or boneless cubed chicken marinated in yogurt, chili powder, garlic, ginger, garam masala powder, lemon juice and mustard oil for a period of up to 24 hours. The chicken is then skewered and grilled over an open flame or baked in a tandoori oven. While cooking, the chicken is continually basted with the marinade which has had ghee or oil added to it. The dish is usually served with bas-mati rice and garnished with lemon wedges and sliced onions.

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Murg Tikka (Yogurt Marinated Chicken)

Murg Tikka is cubed boneless chicken marinated in yogurt, lemon juice, cumin, cinnamon, black pepper, ginger, red chili powder and salt for a period of up to 24 hours and grilled over an open flame or baked in a tandoori oven. To give the chicken a red color, red food coloring or tomato sauce may also be added. While cooking, the chicken is continually basted with ghee or oil. The dish is usually served with basmati rice and garnished with lemon wedges and sliced onions.

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Seekh Kabob (Skewered Minced Lamb)

Seekh Kabobs is lamb, ground or minced, with cashew powder, chickpea flour (besan), caraway seeds, coriander, eggs, fenugreek, garlic paste, ginger paste, garam masala powder, green chili pepper, nutmeg powder, onions, papaya pulp and tomato paste or red food coloring. The mixture is then formed around skewers and grilled over an open flame or baked in a tandoori oven. The dish is usually served with basmati rice and dipping sauces, usually raita and some type of chutney. It is typically garnished with lemon wedges and sliced onions.

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