Indian Tandoori Restaurant Ramna

General information

Tastes
Indian cuisine is a combination of subtle tastes. Flavours are as varied as the climate of India and as exotic as the people of India. Fragrant, pungent and warm spices, from the four corners of the country are delicately blended in meticulous proportions to create the dishes we present to you.

Flavours
Each dish will have its own distinctive flavour and aroma, which cannot come from any curry powder, but from spices which have to be separately prepared each day fresh for each individual dish. The blending and the preparation of spices are a century's old craft and indispensable to Indian cuisine.

Dishes
Curry dishes are first well simmered before cooking in the saucepans, further prepared with onions, tomatoes, fresh fine garden herbs, chilli pepers, cream, yoghurt and for each dish it’s own specials spices.

The Tandoor
The Tandoor is a clay-oven, fired by hardwood charcoal. It opens at the top and the meat is lowered in to the oven on skewers while the Nan breads are baked by sticking the dough to the inner side of it’s walls. The trapped heat from the tandoor slowly and simultaneously bakes, roasts and grills food, making the tandoori meat well done yet juicy and soft with a “smoky” flavour.