Tandoori Haveli Bar and Grill

Tandoori Chicken

Bone-in chicken marinated in yogurt and spice, cooked in the clay oven until the skin blisters and chars at the edges with a juicy, smoke-kissed interior

Butter Chicken

The Punjabi classic done in the rich, cream-forward Toronto style — a velvety tomato-based gravy that coats the tender chicken without overpowering it

Garlic Naan

Tandoor-baked flatbread slicked with garlic butter, arriving table-hot with the telltale char bubbles that signal a properly worked clay oven

Dal Makhani

Slow-cooked black lentils with cream and butter — the Punjabi benchmark dish that rewards patience; deeply savoury and satisfying alongside any bread

Lamb Chops

Marinated rack-cut chops out of the tandoor, smoky and deeply spiced — the kind of dish that explains why the restaurant carries its name

Biryani

Layered basmati rice with well-spiced meat — generous in portion and fragrant from whole spices; a solid rendition in the Mughlai tradition

Seekh Kebab

Minced spiced meat pressed onto skewers and grilled in the tandoor until lightly charred outside and still moist within — a reliable appetizer order

Paneer Tikka

Cubes of fresh cheese marinated in spiced yogurt and charred in the tandoor — the go-to vegetarian appetizer with good smoke when the oven is hot