Specialities

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.

Wok specialities

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