Twelve hours of patience, a moment over charcoal

Tandoori cooking is one of the oldest traditions of North India. Our meats and vegetables are marinated in homemade yoghurt with delicate spices, garlic and ginger for at least twelve hours, then skewered and cooked over a flaming charcoal pit, which gives them their distinctive light, smoky flavour.

• Twelve hoursMarinated in homemade yoghurt with garlic, ginger and spice
• Charcoal fireSkewered and cooked over a flaming charcoal pit
• On a sizzlerTandoori mains arrive at the table still sizzling