The return of tandoori nights
For a while now, there's been a trend of hole-in-the-wall eateries that serve good Indian food sans an upscale ambience.
Such establishments cater to food lovers with the sole motive of tempting their taste buds. Ambience and the rest come later. Tandoori Kitchen falls into this category.
We began with the Chicken Malai (Rs 195) well marinated and mixed in yogurt, half butter, total cream, with delicate hints of ginger-garlic masala, and cardamom. Yummy to the last bite.
We wished for the accompanying sauces would be a tad inventive here: the traditional green chutney could have been replaced with an adventurous twist. Throw in a complimentary khasta roti and you're bound to win fans for life.
The Tawa Aloo
(Rs 120) arrived next was a slightly charred potato dish of the melt-in-the-mouth variety. Our lone complaint was that it tasted basic; like roasted aloo with a tinge of lime. If the chefs had thrown in sev and tamarind chutney it would have made it tangier. Nevertheless, a winner.
The Chicken Makhani
(Rs 205) was an excellent dish, which was nicely simmered and tossed with liberal amounts of butter, tomato and garam masala. It was spicy enough to enjoy, and yet mild flavoured. The accompanying Tandoori Roti Plain (Rs 19) and the Safed Chawal (Rs 99) were perfect accompaniments.
The staff was attentive. We had enough time in between courses to relax and chat, but we didn't have to wait too long either. Even if we did, the wait would be worth it.
AT 11, Gasper Enclave, next to Thai Ban, Pali Naka Bandra (W), CALL 65333391
Tandoori Kitchen didn't know we were there.
The Guide reviews anonymously and pays for meals.