Charcoal - Indian Kitchen + Bar

Tandoori Chicken

Charcoal-kissed whole-leg chicken marinated overnight, arriving with the smoky crust and juicy interior the name promises

Seekh Kebab

Minced lamb or chicken packed around skewers and charred directly over the coals — the char and spice balance is the test of any tandoor kitchen

Paneer Tikka

Thick-cut paneer char-blistered in the tandoor with peppers and onion, a reliable benchmark for the kitchen's heat management

Butter Chicken

The crowd-pleaser benchmark — a tomato-cream sauce that should be velvety and gently spiced, carried by well-marinated tandoor-cooked chicken

Biryani

Slow-cooked layered rice with aromatic spices — at a kitchen of this caliber, the dum-sealed version is worth ordering if on the menu

Naan (house-baked)

Pulled fresh from the tandoor to order — the char blisters and slight chew distinguish oven-baked from steamed, and a good tandoor kitchen's bread is worth ordering on its own

Indian-spiced cocktails

Bar program built around masala-adjacent flavors — cardamom, mango, tamarind — a notch above the standard Indian restaurant bar