A tandoor is a clay oven that is used in many parts of the world, but particularly in India.
The delicious unleavened naan bread utilizes this "appliance." My favourite naan resists the teeth when a bite is pulled away, but is soft and yielding when chewed. The little spots of char, produced when the dough touches the heat, adds the finishing, satisfying touch. At the Tandoor House, garlic naan can also be requested.
When a restaurant claims that they have the best "Tandoor" in town, I am assuming that the word describes a style of cooking as well. Word definitions aside, I am more than fond of Indian cooking as I love the complexity of a curry and the exotic results when applied in various manners to chicken, potatoes and my all time favourite, eggplant!
On the day of my visit, I was accompanied by a colleague who had to make contact with a student who was volunteering at the restaurant. I can speak highly of Tandoor House’s willingness to participate in projects which benefit the greater community.
My lunch date tasted goat for her first time but decided that the butter chicken was her preference. In fact she declared the dish to be "wonderful — in fact, the best that I have ever tasted". She loved it to such an extent, that she placed a to-go order to take home, to feed her family that evening.
I was a bit less adventurous and passed up the goat for the tandoori chicken, curry chicken, zucchini and eggplant, samosas and both potatoes and rice (carb lover that I am). These were all available on the lunch buffet. I understand that a dinner spread is also laid out in this way.
We were delighted to meet the owner and understand that he also has a second location on Pembina at Ebby, in a building where my office was once located. What a small world.
Unit 1-998 Keewatin St.
Paioam Uppal Owner
Adjacent parking lot available
Lunch, dinner and take-out from Monday-Sunday 10 a.m. - 10 p.m.
Kathryne Grisim’s foodmusings.ca blog was named best local blog in Uptown Magazine’s Best of Winnipeg readers’ poll.