Tandoori
Most Indian restaurants keep a tandoor in the corner for breads and one chicken dish. At Loafers Grill the tandoor is the reason the kitchen exists. Six chicken tikka marinades, chicken kebab, tandoori fish, four vegetarian skewers and tandoori momos all come off the same fire.
Clay-oven cooking is unforgiving and that is the point: the heat is high, the meat goes on the skewer raw and comes off minutes later with a dry char on the outside and the juice still in it. There is nowhere to hide a bad marinade.
At a glance
A tandoor runs far hotter than an oven or a pan. The marinade sets almost instantly against the clay wall, sealing the surface before the inside has time to dry out, and the fat that drips onto the coals comes back up as smoke. That is the flavour you cannot fake with a grill pan — it is the difference between chicken that is cooked and chicken that tastes cooked over fire.
Malai and afghani are the mild, creamy end — safe for kids and anyone who does not want heat. Haryali is green and herby with mint and coriander. Achari brings pickling spices and tang. Angara is held close to the coals for smoke. Spicy chicken tikka is the one to order if chilli is the point.
The vegetarian skewers are not a compromise dish added to the end of the menu. Soya chaap goes on plain or with a peri peri rub, paneer tikka goes on with peppers and onion, and mushroom tikka picks up smoke faster than anything else on the board.
On the menu
Straight from the board — every dish below is on the current menu.
Good to know
Chicken tikka in six marinades, chicken kebab, basa and salmon fish, soya chaap, peri peri chaap, paneer tikka, mushroom tikka, tandoori momos and the tandoori chicken wrap filling.
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.
