Tandu Restaurant Co., Ltd.

Roasted marinated chicken chunks (tikka) in a spiced curry sauce. The sauce is usually creamy and orange-colored. A popular dish with mild heat.

Also known as Butter Chicken. Tender chicken in a rich, buttery tomato sauce with cream. Mild and slightly sweet.

Shredded chicken stir-fried with spices and vegetables. A dry or semi-dry curry with robust flavors.

Classic chicken stew with turmeric, ginger, and garlic. A comforting, home-style dish with a thinner gravy.

A very spicy Goan dish made with vinegar, chilies, and spices. Tangy and fiery. Not for the faint-hearted.

A South Indian curry with a rich, dark red sauce featuring toasted spices and coconut milk. Spicy and aromatic.

Chicken braised in a velvety sauce made with yogurt, cream, and nut paste. Mild, nutty, and aromatic.

Chicken simmered in a smooth purée of spinach and spices. Healthy and flavorful with a distinct green color.

A curry prepared with a large amount of onions, both in the gravy and as a garnish. Savory and slightly sweet from the onions.

Chicken cooked with bell peppers and tomatoes in a wok-like pan (kadhai). Flavored with coarsely ground coriander and dry red chilies.

Chicken cooked in a sweet and savory mango-based sauce. Fruity and mild, often loved by children.

A dry mutton dish cooked with aromatic spices and sometimes coconut. Intense flavors, best eaten with flatbreads.

A signature Kashmiri lamb curry with a rich red gravy flavored with dried ginger and fennel. Aromatic and moderately spicy.

Lamb cooked in a fiery, tangy sauce with vinegar and red chilies. A spicy Goan classic.

A royal dish with lamb in a rich, creamy white gravy enriched with nuts and dairy. Mild and luxurious.

Lamb curry prepared with plenty of onions added at two stages of cooking. Rich and savory.

Lamb chunks simmered in a spiced spinach gravy. Earthy and hearty.

A rustic, spicy lamb curry cooked with simple ingredients like red chilies and garlic. Robust and flavorful.

Lamb chops cooked with spices and tossed in a thick gravy. Juicy and flavorful meat on the bone.

A mixed seafood stew in a savory curry sauce. Offers a variety of textures and sea flavors.

Shrimp simmered in a yellow turmeric-based sauce. Light and aromatic.

Shrimp in a very spicy and tangy sauce. A hot dish from Goa.

Shrimp cooked in a spicy coconut-based curry with curry leaves and mustard seeds.

Fish fillets simmered in a simple turmeric and spice curry. Mild and comforting.

Fish cooked in a rich, spicy coconut sauce. Typical of South Indian coastal cuisine.

A tangy fish curry made with coconut milk and kokum (a sour fruit). A staple of Goan cuisine.

A spicy fish curry from Maharashtra, featuring coconut and a special spice blend (goda masala).

Large prawns simmered in a savory turmeric and spice sauce.

Prawns cooked in a spicy, vinegary sauce. Intense heat and sourness.

Prawns cooked in a nutritious spinach gravy with spices.

Prawns in a hot coconut curry sauce with Southern Indian spices.

Smoky mashed eggplant cooked with onions, tomatoes, and spices. A flavorful roasted vegetable dish.

Stir-fried okra with spices. Dry and savory, without the sliminess often associated with okra.

Whole black lentils and kidney beans cooked with butter and cream. Rich, creamy, and comforting.

A dry curry of potatoes and cauliflower. Turmeric gives it a yellow hue. Simple and homestyle.

Cooked yellow lentils tempered with ghee, cumin, garlic, and dried chilies. A light and staple dish.

Mushrooms and green peas in a spiced tomato gravy. Earthy and sweet notes.

Cauliflower cooked with pickling spices like fennel, mustard seeds, and nigella seeds. Tangy and aromatic.

Assorted vegetables simmered in a spiced curry sauce. Healthy and colorful.

Spicy chickpea curry. Robust and tangy, often flavored with dried mango powder.

Potatoes sautéed with cumin seeds. A dry, simple, and flavorful side dish.

Fried dumplings made of potato and paneer in a rich, creamy, and mildly sweet white gravy.

Vegetable dumplings served in a spicy red curry sauce.

Cubes of paneer (Indian cottage cheese) in a smooth spinach sauce. Mildly spiced and creamy.

Paneer cubes in a rich, buttery tomato sauce. Similar to butter chicken but vegetarian.

A spicy North Indian vegetable dish, typically with a rich tomato-based gravy.

Chicken marinated in yogurt and spices, then roasted in a clay oven (tandoor). distinctive red color and smoky flavor.

Skewered minced meat (lamb) mixed with spices and grilled. Juicy and flavorful.

An assortment of tandoori grilled items including chicken, lamb, cheese, and vegetables. Good for sharing.

Chicken kebab marinated with spicy ingredients. 'Angaare' implies fiery hot.

Grilled vegetables with a spicy marinade, cooked in a tandoor.

Paneer (cottage cheese) prepared in a rich, royal style, often with nuts or cream in the marinade.

Creamy chicken kebabs marinated with cream (malai), cheese, and mild spices. White in color and very tender.

Indian Salmon (Rawas) marinated in yogurt and spices, then grilled in a tandoor. Smoky and flaky.

Classic boneless chicken chunks marinated in red spices and yogurt, grilled to perfection.

Fish fried or grilled with a batter of gram flour and spices. A popular street food from Amritsar.