Sentences with phrase «of tandoor»

That passion translated into the establishment of Tandoor some two years ago, and since then he has never looked back.

The co-owner of Tandoor, Jaswant Singh, was our host for the evening and he certainly proved to be a most gracious and polite one...

Amanda Soule of Tandoor Chef talks National Pack Your Lunch Day and the benefits of packing your own lunch.

Indian restaurants always have amazing naan bread, usually because they make it on site, and it comes out of a tandoor oven, fresh and warm.

The only drawback is that it has to be consumed immediately once cooked and out of Tandoor, as the food tend to become hard and chewy after it cools down.

«We had to figure out how to adapt the principles of tandoor baking to a commercial enterprise so that we could manufacture more than one naan at a time,» Ajmera explains.

Not exact matches

As well, brands like Tandoor Chef are dabbling in the use of simple apps to bring consumers closer to the food.

One of my best friends comes from an Indian background and they legit have a tandoor oven in their backyard and they legit make tandoori oven pizzas... but nothing as purrty as this.

Tons of Indian food from one of our favorite places in Chicago, Tandoor.

Set near the Five Diamond Resort's new Signature Residences, the restaurant offers guests a magical atmosphere, complete with hundreds of twinkling lights, live lounge music from a resident DJ, one - of - a-kind artworks and an inspired menu of fresh seafood dishes prepared using the wok and tandoor.

Over the last few months of her staying in Argentina, we'd gone for quite a few dinners (including Indian at Tandoor twice!)

It is made out of maida, leavened with yeast, baked in a tandoor or oven.

Of course, I don't have a tandoor but pan frying naan is the next best thing.

But once you master the technique, try adding Asian flavors to your brine like «honey and soy honey instead of salt and sugar,» Swikard recommends, or marinate the bird in yogurt and tandoor spice.

Some operators even use tandoor ovens to bake different types of African breads, Malody notes.

The tandoor is made with thick walls of clay with small air holes near the bottom.

This flatbread resembles the classic nan baked by hanging the dough ball onto the walls of earthen tandoor ovens.

Naan bread, one of the world's first flatbreads, originated around 2600 BC in Tandoor ovens in India.

Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.

Take off the Missi Roti from the griddle or tandoor and spread a little fresh butter or ghee on it and serve hot with Daal Makhani, yogurt raita, pickle or chutney of your choice.

Take out form the Tandoor and spread fresh butter or ghee and serve with hot with Daal Makhani, yogurt raita, pickle or chutney of your choice.

One of the favorite kitchen mates, my electric Tandoor, quite handy and eases my work of making perfect smoky Naans, Kulchas and other such stuffs in a jiffy.

The restaurant uses a range of cooking styles including tandoor and handi (pot cooking) but also tawa (cast - iron), sigri (fire pit) and Patthar (stone).

Conveniently situated at 319 Bulwer Street, directly opposite Merchiston School, Tandoor is only a short drive away from most of the city's suburbs and only a kilometre or two away from the city's bustling CBD.

Dining: The Tandoor - loin Bordered by O'Farrell, Geary, Leavenworth and Taylor streets, a little grid in the Tenderloin has become the unlikely hub of Indian food.

DINING OPTIONS Try some fresh sushi and authentic Japanese dishes at Koisan Japanese Cuisine Restaurant or seafood specialties at Tandoor Cuisine of India Restaurant, both just a short drive away.

Dozens of noted restaurants and cafes located around the Kuta region, such as Queen Tandoor, Papas Cafe, Fukutaru Japanese Restaurant and Hard Rock Cafà © participated in this festival as well as local farmers offering fresh vegetables, various kinds of fresh fruits and byproducts such as juices and cakes and local restaurateurs with their irresistible traditional Balinese dishes such as suckling pig and tipat cantok, not to mention traditional Balinese snack and drink.

Tandoor grilled meats, sea food varieties and other vegetable dishes make the guests lost in the rich culinary tradition of the country.

Further down the soi, Royal Tandoor House deals in authentic North Indian cuisine such as masala, biryani and, of course, tandoori chicken.

The central feature of the restaurant is the tandoor show kitchen that allows the guests to see the expert chefs preparing the food right before their eyes.

The celebrated and authentic cuisines from North West frontier province are served in the premises of Jyran Tandoor Dining and Lounge.

For those who love Tandoori dishes, the Tandoor Mahal is a great gift of this resort where the conventional Tandoori cooking style brings in front of you some rich flavors such as tantalizing Biryani, curries, and several kinds of Indian breads.