Built on the tandoor and the dough

Tandoorstory cooks in a clay tandoor, the way Punjabi kitchens have long done, so every Chur Chur Naan comes out flaky, layered, and blistered at the edges. Our kitchen in Ahmedabad keeps that method at the centre of the menu.

We fold and stretch the dough by hand, brushing it so the layers separate in the heat. Each Chur Chur Naan is then torn open and ready to carry a curry to the table.

Our Dal Makhani is simmered slowly until the lentils turn rich and smooth, built on balanced spices rather than heavy cream. The gravies are the foundation of every vegetarian plate we serve.

Dine with family, catch up with friends, or grab a takeaway. Our vegetarian standards run through the kitchen, and our team keeps service warm and generous.