Indian food
Indian food in most restaurants means gravies. Loafers Grill takes the other half of the tradition — the fire half. Skewers, whole birds, chops, breads pulled hot off the clay wall, and fried starters that come out crackling.
It is the food you actually eat at a Punjabi dhaba or a roadside grill: fewer sauces, more char, and portions built to be pulled apart in the middle of the table.
At a glance
You will not find a long list of near-identical curries here. The menu is short on purpose and organised by how food is cooked — fried, tandoori, handheld, specials — because that is how the kitchen actually works and it is how people order when they are hungry.
Amritsari fish, Lahori fish, chaap, chaat and tikka all come out of Punjab and the wider north — food that developed around the tandoor and the fryer, and that is meant to be eaten with people rather than alone.
Goat achar is sold by the jar to take home — strong, oily, deeply spiced, and the kind of thing that does not appear on a tourist Indian menu. Alongside it sit the chaats, which do the opposite job: cold, sharp and sour against everything coming off the fire.
On the menu
Straight from the board — every dish below is on the current menu.
Good to know
A tandoori and grill kitchen. The focus is charcoal-cooked North Indian food — tikka, whole chicken, vegetarian skewers — rather than gravy-based curries.
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.
