Indian cuisine is a combination of subtle tastes. Flavours are
as varied as the climate of India and as exotic as the people of India.
Fragrant spices, pungent and warm spices, from the four corner of the
country are delicately blended in meticulous proportions to create the
dishes we present to you.
Each dish will have its own distinctive flavour and aroma, which cannot come from any curry powder but from, spices which have to be separately prepared each day afresh for each individual dish. The blending and the preparation of spices are a centuries old craft and indispensable to Indian cuisine.
Curry dishes are first well simmer before cooking in the casserole, further prepared with onions, tomatoes, fresh garden fines herbs, chilli pepers, cream, yoghurt, curry and for each dish it’s own specials spices.
Tandoor is a clay-oven, fired by hardwood charcoal. It opens at the top and the meat is lowered in to the oven on skewers while the Nan breads are baked stuck to the inner side of it’s walls, that enclosed heat slowly and simultaneously bakes, roasts, grills and smokes food, making the tandoori meat well done yet juicy and soft with a “smoky” flavour. The other secret that makes the tandoor meat so delicious is the special herb and spice yoghurt, in which the lamb, chicken or king prawns are marinated for more than twenty – four hours.
Alas, we cannot offer you all the dishes, but you will, we promise, dine from best selection of ancient Indian cuisine.
Indian Tandoori Restaurant
Molenstraat 12, 2513 BK Den Haag.
Fax: 070 3925395