India's Restaurant

The 'tandoor' Is Used for Tandoori Meat Preparation and Baking Tandoori Breads. It Is An Earthenware Pot Which Is About Four Feet Deep. the Upper Half Slopes Inward Thus Presenting An Opening About a Foot In Width. It Is Fired and Heated with Charcoal. the Tandoori Preparations Tend to Have a Unique "Earthy" Taste About Them!(Mixed Vegetables Are Served with Tandoori Preparations).(The Above Are Cooked On Skewers, but Served On a Hot Plate).

Since the Medieval Ages India Has Been the Cradle of Vegetarianism Therefore, It Is Not Surprising to Find the Choicest and Most Delicious Vegetable Preparations. Even the Humblest of Vegetables Are Coaxed Into a Rare Delicacy and Can Take Their Place At the Most Lavish Dinner Table.

We Use Only Swordfish for Fish Preparations

India Rice Pullao Is An Object of Exquisite Beauty. It Is the Main Attraction At the Table, Spreading Its Fragrance All Over the Dining Room. Rice Is Always Served Tastefully Garnished. the Rice Pullao Stimulates the Appetite of One, However Aloof He Might Have Been From Indian Cuisine. Biryani Is a Delectable Variation of Rice Preparation and Was Mughlai Specialty.

Indian Breads Are Unique Unto Themselves. They Have No Counterpart In English Or Continental Cookery. Unlike the Breads of Western Origin, Indian Breads Are Not All Leavened. Tandoori Roti Is Baked In the Tandoor, and Is Most Popular In Punjab Due to the Fact That They Are Real Delicious If Consumed While Still Hot.there Are Other Forms of Bread Too - Chapati, a Flat Bread Baked On a Hot Griddle; Parautha, a Shallow Fried Whole Meat Bread; and Pooris That Are Deep Fried and Are a Treat to Eat with Chickpeas.

These Are Special Drinks Prepared From Yogurt and Fruit Juice