Skewers
Chicken tikka is the dish a grill kitchen gets judged on. Boneless pieces, a marinade that has to do all the seasoning, and about eight minutes of very high heat to get it right. Get it wrong and it is dry; get it right and it is the best thing on the table.
Rather than one house tikka, there are six. They are genuinely different dishes, not heat levels of the same thing — different bases, different spice families, different reasons to order them.
At a glance
If it is your first time, order two: one from the mild end and one from the sharp end. Afghani with achari is the pairing that shows the range best. Feeding kids, malai is the safe answer. If you want the thing that tastes most like the fire itself, angara is it.
There is no gravy hiding anything here. All the flavour has to be in the marinade and the char, which means the yoghurt, the acid and the resting time do the work. It is a more honest way to cook chicken, and it is why tikka travels well — it is just as good twenty minutes later in a box as it is on the plate.
The same tandoori chicken goes into the Tandoori Chicken Wrap with onions and sauce, rolled and pressed hot. It is the easiest way to eat tikka one-handed on the way home.
On the menu
Straight from the board — every dish below is on the current menu.
Good to know
Malai chicken tikka — a cream-based marinade with no chilli heat. Afghani is the next mildest.
Taste of Togetherness
One call and it goes on the fire. Tell us how many people you are feeding and we will tell you what to order.
