Everything we cook

The mild one — a pale, creamy marinade that stays rich against the char.

• Tandoori
• Mild

Built on pickling spices, so it lands tangy and sharp rather than simply hot.

• Tandoori
• Tangy

The straightforward one. Red, hot, and finished hard against the coals.

• Tandoori
• Spicy

Green with mint and coriander — herbaceous, fresh, lighter on the palate.

• Tandoori
• Herby

Held close to the coals until the edges go dark. Angara means ember.

• Tandoori
• Smoky

Cream and cheese in the marinade. Soft, mild, the one children go for.

• Tandoori
• Creamy

Grilled chicken finished with a bright, herb-heavy chimichurri.

• Grill
• Herby

Wings marinated and cooked in the tandoor rather than the fryer.

• Tandoori

A single tandoori drumstick — the easiest way to try the marinade.

• Tandoori
• Single piece

Basa fillet marinated and finished in the tandoor. Soft, mild, quick.

• Fish
• Tandoori

Salmon on the skewer — richer, and it takes the smoke well.

• Fish
• Tandoori

Minced chicken kebab, shaped onto skewers and grilled.

• Tandoori

Cubes of paneer marinated and charred at the edges, soft in the middle.

• Tandoori
• Paneer

Soya chaap on the skewer — dense, chewy, and it holds a marinade properly.

• Tandoori
• Chaap

Whole mushrooms marinated and grilled until they take on smoke.

• Tandoori

Chaap with a peri peri rub — hotter and sharper than the plain version.

• Tandoori
• Spicy
• Chaap

Momos coated and fried until the outside crackles.

• Momos
• Fried

Steamed momos finished in a smooth, mild cream sauce.

• Momos
• Creamy

Momos marinated and put through the tandoor for smoke and char.

• Momos
• Tandoori

Tandoori chicken rolled with onion and sauce. The default order.

• Wrap

Garlic-forward chicken in the same roll.

• Wrap
• Garlic

Charred paneer, onion and sauce, rolled.

• Wrap
• Paneer

Fried paneer instead of grilled — more crunch in the roll.

• Wrap
• Paneer

Creamy malai chaap rolled into flatbread. Vegetarian and filling.

• Wrap
• Chaap

A spiced potato tikki patty in a bun. The cheapest thing on the board.

• Burger

A crisp noodle patty in a bun — texture-led and unusual.

• Burger

Grilled tandoori paneer, stacked in a bun.

• Burger
• Paneer

Fried paneer patty — the crunchier vegetarian option.

• Burger
• Paneer

Tandoori chicken in a bun, smoke and all.

• Burger

Fried chicken fillet, sauce, bun. Straightforward and good.

• Burger
• Fried

Fish in a spiced Lahori-style batter, fried until the crust shatters.

• Fish
• Fried

The Punjabi classic — ajwain-scented gram flour batter, golden and crunchy.

• Fish
• Fried

Chicken in spiced gram flour batter, fried in small craggy pieces.

• Fried

Wings from the fryer — crisp skin, spiced through.

• Fried

A whole roasted chicken. The one to order when there are several of you.

• Whole chicken
• Sharing

Chaap from the fryer rather than the tandoor — crisp outside, chewy in.

• Fried
• Chaap

Potato tikki broken up under chutney, yoghurt and crunch.

• Chaat

Crisp papdi, yoghurt, chutneys and sev. Sweet, sour and salty at once.

• Chaat

Crisp fried spring rolls with a dip.

• Side
• Fried

Fries tossed in masala. Order two.

• Side

Fries under toppings and sauce.

• Side

Buttered sweet corn in a cup.

• Side

Boiled eggs, seasoned.

• Side
• Egg

Layered flaky paratha. The right thing to eat tandoori food with.

• Bread

Chilled canned soft drink.

• Drink

Fresh lemonade over ice.

• Drink

Non-alcoholic mint mojito, tall and cold.

• Drink

Blueberry mojito, sweet and sharp.

• Drink

Passionfruit mojito — the most fragrant of the three.

• Drink

Goat achar in a jar. Strong, oily and it keeps — a little goes a long way.

• Jar
• Take home