Tandoori Flame Mississauga

Tandoori Chicken

Half or full bird marinated overnight in yogurt and spice, pulled from the clay oven with proper char and a smoky depth that defines the restaurant's identity

Butter Chicken

Rich, tomato-cream sauce with a balance of sweetness and warmth — the benchmark dish that regulars use to judge any new Indian restaurant

Dal Makhani

Black lentils slow-cooked with butter and cream until silky — a Punjabi staple done with the patience it deserves

Palak Paneer

Fresh cheese in a vibrant spinach sauce with enough body and spice to hold its own as a main, not just a side

Lamb Rogan Josh

Slow-braised lamb in a Kashmiri-style sauce with whole spices — tender when done right, and this kitchen takes its time

Biryani

Aromatic basmati layered with meat and dum-cooked — large portions that make it a table anchor for groups

Garlic Naan

Pulled from the tandoor with blistered bubbles and a generous garlic-butter finish — better than most in the area

Seekh Kebab

Spiced minced lamb skewers from the tandoor — juicy inside with a smoky char that showcases the kitchen's fire

Samosa

Crisp pastry pockets with a well-spiced potato and pea filling — solid starter but unremarkable at this level