Tandoori Flame Brampton

Tandoori Chicken

Whole chicken pieces marinated in yogurt and spices, charred in the clay oven until the skin blisters and the interior stays juicy — the namesake dish and the benchmark for the kitchen

Butter Chicken

A rich, velvety tomato-cream curry with well-integrated spice warmth — the version here leans sweeter and richer, dialed to crowd appeal

Dal Makhani

Slow-cooked black lentils in a buttery, cream-enriched sauce with a depth that only comes from a long braise — one of the most consistently praised items on the menu

Garlic Naan

Pulled from the tandoor and finished with butter and roasted garlic — thinner and chewier than the supermarket version, best eaten immediately

Chicken Tikka

Boneless chicken chunks with a deeper char than the whole bird preparation, served with mint chutney — shareable starter that holds up at the buffet better than most dishes

Lamb Biryani

Fragrant long-grain rice layered with spiced lamb, finished with caramelized onion and saffron — portion-generous and aromatic, though bone-in pieces require patience

Palak Paneer

Pureed spinach sauce with firm paneer cubes — a reliable vegetarian anchor on the buffet, though spice depth varies by service time

Buffet Spread (Lunch or Dinner)

Rotating selection of 8–12 curries, dal, rice, and breads at a fixed price — the most efficient way to sample the kitchen's range and the format most regulars use