Straight from the Tandoor: Authentic Punjabi Starters
For us, the tandoor is the heart of the kitchen. We bring you smoky, perfectly charred starters that taste exactly like the ones I started cooking in 2000.
A platter of our Tandoori Chicken, perfectly charred and seasoned. Served with fresh onions and lemon, it is a simple yet powerful starter that is a favourite among our regulars.
Our Chicken Tandoori is a romance of spices. Marinated and cooked until tender in the tandoor, it is a dish that promises love at first bite.
We believe our zaikedaar kebabs are the key to happiness. This dish of Malai Kebab is creamy, juicy, and full of flavour, guaranteed to make your meal special.
This platter shows the variety of starters cooked in our tandoor, Punjabi style. Each piece is packed with flavour, from spicy tikkas to creamy kebabs, offering something for everyone.
Our Chicken Afghani kebabs are juicy, creamy, and mildly spiced. The smoky flavour from the tandoor makes them a truly special starter.
For those who love a bit of spice, our Mutton Seekh Kebabs are a must try. We use spiced minced mutton, skewer it, and grill it to perfection in the tandoor.
Our Chicken Achari Tikka is marinated in rich pickling spices, giving it a unique tangy and spicy flavour. It is a bold starter that is full of character.
Paneer Afghani is a wonderful vegetarian starter. We use soft paneer marinated in a creamy, mildly spiced mixture with rich Afghani flavours, then grilled until golden.
The Kandhari Tikka is a tender chicken starter with bold and spicy Kandhari flavours. It is a great way to kickstart your meal with a bit of heat.
Our Tandoori Platter is perfect for sharing. It features a mix of our best kebabs and tikkas, each piece kissed by fire and loaded with flavour.
About Straight from the Tandoor
If you order our tandoori starters, know that we serve them in traditional steel or copper Balti ware, just as we did on day one. We keep the marinade consistent—our Chicken Afghani is always creamy and our tikkas always carry that distinct charcoal smoke—so the first bite you take today matches the memory you might have from years ago.
The secret to our tandoori starters isn't some secret recipe. It is simply patience and the right heat. We do not rush the process. Whether it is a spicy Chicken Tikka or a creamy Paneer Afghani, every piece goes into the clay oven to get that authentic char. When we say smoky, we mean it. The high-temperature environment of our traditional tandoors locks in the juices, ensuring that the meat stays tender while the edges get that necessary crispness.
We see many Bangalore families and groups who come to us specifically for these platters. It is a shared meal. We designed our portions to be easy to pass around a table. You get the sirka pyaaz, the mint chutney, and the green salad on the side because a tandoori starter is incomplete without that sharp, acidic bite to cut through the richness.
I, Bharat Dham, check the tadka and the masalas myself. If you are visiting our HSR or Indiranagar branches, you will find the same seasoning profile. We do not change our supplier for our core spices because that is where the Punjabi Rasoi promise lives. If you have a specific spice tolerance, just tell our server. We can adjust the heat, but we never compromise on the depth of the flavour.
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