| Tandoori specialities
 The
Tandoor clay oven’s roots span hundreds of years in history. It was
invented in Afghanistan in order to bake bread and prepare meat in it. It
started its long journey from there to India and Pakistan, where during
the Muskal dynasty the maharajas took to the bread and meat prepared in
the oven for its exquisite taste and flavour.
Tandoori meat is seasoned for a whole night in special spices and then is
roasted on low fire on skewers. The tandoori bread wins its shape with the
help of the cook’s hands, and gets baked by being stuck to the wall
of the  oven.
Steak on a Wooden Plate
Steak in its present form was invented in America, on the West Coast
in the middle of the 19th century. It is usually served in the most simplistic
way, which inevitably causes it to lose its allure. We use a special wooden
plate to serve our steaks in so that our guests can savour this peculiar
dish - which has well earned its popularity - in a special form.
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