On the skewer
Boneless tikka in afghani, achari, spicy, haryali, malai and angara marinades. Fast cooking, high heat, and the version of chicken that best carries a marinade.
Chicken
Every way we cook chicken
Chicken is the backbone of this menu and it is cooked four distinct ways: on the skewer in the tandoor, whole on the bone, deep-fried, and rolled into wraps. Same bird, four completely different meals.
Overview
That is deliberate. A kitchen that does one chicken dish well is fine. A kitchen that can char it, roast it, fry it and wrap it is more useful when six people with different appetites are ordering at once.
At a glance
- Six tikka marinades on the skewer
- Full chicken, tandoori or steamed-then-roasted
- Wings, pakoda and garlic chicken from the fryer
- Three chicken wraps plus chicken momos
More detail
On the bone
Full Chicken from the tandoor for char, or the Roasted Full Chicken from the specials — steamed first, then roasted, for softer meat. Both feed a group.
Fried and wrapped
Wings, chicken pakoda and garlic chicken cover the fried side. The tandoori, garlic and egg chicken wraps cover everything you want to eat with one hand. Chicken momos sit between the two.
On the menu
Order these
Straight from the board — every dish below is on the current menu.
Good to know
Chicken — questions
More than a dozen — six tikka marinades, two whole-chicken preparations, wings, pakoda, garlic chicken, chicken momos and three chicken wraps.
Taste of Togetherness
Hungry yet?
One call and it goes on the fire. Tell us how many people you are feeding and we will tell you what to order.