Tandoor provides a unique dining experience for locals and visitors alike.

The cuisine of Pakistan is a mixture of Arab, Turkish, Persian and Indian influences. Roti (bread), chawal (rice), sabzi (vegetables) and gosht (meat) are the four main components of a Pakistani meal.

• Naan is the most popular form of bread and is eaten at almost every meal. It is flat, leavened bread made in a Tandoor or clay oven and is normally purchased to supplement the home-cooked meal. Parathas and chapattis (both flat round breads) are also favorites. 
• Samosas are a very popular snack in Pakistan and India. Potato and beef samosas are the most popular.
  
• Rice (chawal) is normally prepared simply by boiling. For special occasions, biryani is made by cooking rice in a yogurt and meat sauce and serving with saffron.
  
• Kheer, a richer and more liquid version of the rice pudding, is cooked with cardamoms, cloves and cinnamon.
• The most important/frequently used spices in Paksitani cuisine are red chili powder,  cumin (zeera), turmeric (haldi), fenugreek (methi), ginger (adrak), coriander (dhania), and garlic (lassan).
• A popular spice mix is garam masala, which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive blend of garam masala. Some leaves are commonly used like bay leaves, coriander leaf, fenugreek leaf and mint leaf. 
• The base for most curries starts with onions, along with yogurt or tomatoes.
  

Come join us for a great tasting meal!