Indian cuisine is as varied as the country itself. The Oven specializes in Tandoori cooking and Northern Indian cuisine. The Tandoor is a special clay oven which uses an open flame. Chicken, shrimp and fish are first marinated in a yogurt and spice mixture and then cooked quickly in the high temperatures of the Tandoor to seal in the rich flavors and assure the tenderness of the meat.       

The Tandoor is also used to bake our breads which are all made by hand by our chefs. Northern Indian cuisine, perhaps the richest and most lavish of the country, features Moghul cuisine which derives it s reputation from the superb variety of its lamb dishes. Although Indian cooking uses a wide array of spices such as cumin, turmeric, coriander, cloves and cardamom as well as cayenne pepper, garlic and ginger, not all dishes are “spicy”. Each dish has its own distinct flavor and combination of spices. A typical North Indian meal would consist of chappatis, parantha or pooris (unleavened flat breads), pilafs, dals, curries that are mild and made in ghee, thick, creamy dals, vegetables seasoned with yogurt or pomegranate powder, lots of greens like spinach and mustard greens cooked with paneer, north Indian pickles, fresh tomato, mint, cilantro chutneys and yogurt raitas.

DINNER:
5:30-9:30 Sunday-Thursday
5:30-10:30 Friday & Saturday
LUNCH:
11:30-2:00 Monday-Saturday