MUMBAI TANDOOR was inspired by our customers who desired dishes grilled in the clay oven known as the Tandoor.
The story of the Tandoor began in the area of Egypt and Persia (now known as Iran) where the Tandoor was used for centuries.
It began to be used in India by the Indus Valley civilization (in modern-day Pakistan and northwest India) in the cities of
Mohenjo-Daro and Harappa. The Tandoor has become a mainstay of Indian cooking, its pageantry of cooking enjoyed by royalty,
the Moghuls (founders of the Mughul Empire in India in the 16th century), and the British.
The heat of the Tandoor, smoke of the charcoal and blend of spices romanced with the food cook to perfection the naans (flat breads), chicken tikka, Tandoori chicken, sheekh kabob,
lamb chops, grilled vegetables, and shrimp, lobster, or fish Tandoori. The Tandoori cannot be complete without curries! The chef skillfully prepares these dishes to delight and
titillate the senses and palate of the atithi--honorable guest.
This wonderful food will take you to the yesteryears of the royal courts of India, and is fit for royal feasting as well as small villages.
We humbly welcome you to MUMBAI TANDOOR. Enjoy the gastronomy of India and its various regions.