Indian Tandoori Restaurant
Restaurant in Wangaratta

Indian Tandoori Restaurant in Al bury, now situated at 437 Dean Street, Al bury, was established in 1998 has since become a local favorite. This award-winning restaurant caters for customary North Indian Goa cuisines, has a menu which is changed from time to tickle the taste buds. This correspondence has enabled us to understand and confront our customers’ expectations. We have also recently introduced electronic billing in our restaurants. Chefs We have fully competent chefs from India. Our chefs have worked in honest hotels and restaurants in their country of origin, ensuring you have only the best creative recipes to enjoy. Indian Tandoori Restaurant was established in 1998 has since become a local favorite.

Amongst the several restaurants in this state, the Indian Tandoori Restaurants are entirely unique in real cuisine of ancient India, Land of Kings, and once ruled by the famous Mughal Emperors. From the seemingly infinite diversity of culinary creations that exist throughout the Indian subcontinent we have chosen to give some of the more characteristic yet legendary dishes. This award-winning restaurant caters for conventional North Indian Goa cuisines, has a menu which is changed from time to tickle the taste buds. Accompaniments: rice and mixed breads, tea or coffee, and dessert of the evening per person. Accompaniments: rice and mixed breads, tea, coffee and dessert of the evening per person. Tandoori Prawns (4 piece) King prawns marinated with garlic, ginger and lemon juice in Tandoori masala and cooked in the Tandoori oven. Chicken Shahjahani Gentle pieces of chicken breast fillet marinated in white wine and cooked in notable sultana and cashew not sauce and garnished with parched fruits. Chicken Casandra Mild chicken curry cooked in aromatic almonds and cashew not sauce with a touch of cream. Tandoori Chicken (2 segment packed meal) The traditional Tandoori chicken with a saffron scent, served with salad, baby Nan, and Rita. Mixed Vegetables' Combination of mixed vegetables cooked in traditional style. Sang pander Traditional North Indian dish of cottage cheese and pureed spinach with spices. pander Makhini Gentle cottage cheese cooked with raw cashew nuts, butter and tomato based in a creamy sauce and garnished with nuts. Prawn Malabar Prawns cooked delicately in a creamy coconut milk sauce with curry leaves, tomatoes and capsicum. Chicken Dahiwala Boneless pieces of chicken cooked with garlic, onions, tomatoes and new yogurt. Subzi Ghost Lamb, beef or chicken cooked in customary kashmui style with new vegetables. Beef Bombay Healthy seasoned diced beef cooked with potatoes, onions, tomatoes and spices in a lenient tomato based sauce. When Indians went to Chinese restaurants in India, they were looking for spicy Chinese food. What emerged was a cuisine that merged Indian spices, which qualified the local tastes, with classic Chinese recipes and cooking techniques. So Indian Chinese food, blended with Indian spices and seasonings overlaid with Chinese techniques was added to the other culinary traditions. Special Fried Rice (serves two) Fried rice mixed with egg, chicken, prawns, and a touch of sauces. Briyani (serves two) Long grain rice steamed together with boneless pieces of lamb, beef or chicken, new herbs and aromatic spices, accompanied by raita. Milk Shakes All flavors: strawberry, chocolate, mango, lime, caramel, coffee and roohafza. Vedas are a ordinary street food in the Indian Subcontinent. A variety of pumas can be made with either vermicelli thick, brown wheat grains.