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Chooza Tikka – Boneless chicken fillets marinated overnight with spices and yogurt, then put on skewers and roasted in the tandoor.
Barrah Kebab – Tender rack of lamb cutlets marinated with yogurt, garlic, ginger, lemon juice and Manjit’s special spices and roasted to perfection.
Lamb Seekh Kebab – Lamb mince marinated with Manjit’s special herbs pressed on a skewer and smoked roasted in the Tandoor.
TANDOORI MACHHALI – Manjit’s special spices and yogurt marinated overnight with mouth-watering fish fillets and roasted to perfection in the Tandoor.
JHINGA – TANDOORI (Prawn) – Shelled jumbo prawns marinated with exotic Manjit’s special spices and yogurt; traditionally cooked in a tandoor which makes the prawns appetising and delicious.
Do you know how Tandoori Chicken was born?
It was born 100 years ago in Gora Bazar in Peshawar, where a man named Mokha Singh Lamba started a small restaurant.
The restaurant’s chef Kundan Lal Gujral decided to experiment by skewering yogurt marinated pieces of chicken and sticking them into the tandoor (which was previously used only for bread). Then the incredibly popular, Tandoori chicken was born.
Did you also know that Tandoori chicken is the parent dish of Butter Chicken?
Our special version of a full chicken, marinated in Manjit’s special spices, ginger and garlic extracts, lemon juice and yogurt. It is then roasted to take your palate to the next level. (or even half tandoori chicken)
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