Classic Lamb Seekh
Robust spices, house-smoked over neem wood charcoal.
A Culinary Legacy
The Art of Seekh
Witness the transformation of simple spice and fine mince into a masterpiece of the Royal Tandoor.
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Origins
The Story of the Skewer
Long before the marble palaces of the Mughals, the Seekh was a meal of necessity. Nomadic warriors across Central Asia would thread chunks of meat onto their swords, roasting them over open campfires under the vast midnight sky.
It was in the royal kitchens of Delhi that this rustic technique was refined. The swords were replaced by slender iron rods, the Seekh, and the meat was finely minced and infused with aromatics, transforming a soldier's staple into a delicacy fit for emperors.
The Secret of the Mince
Crafting the perfect Seekh requires more than heat; it requires an alchemist's touch with flavor and texture.
The Prime Selection
We use only the most tender cuts of lamb and chicken, hand-minced twice to achieve a texture that is silky yet retains its structural integrity on the rod.
The Signature Blend
Our secret spice blend remains a guarded heirloom. Fourteen spices toasted individually before being hand-ground daily.
Fresh Aromatics
The sharp bite of ginger, the warmth of garlic, and the brightness of fresh coriander leaves folded in at the very last second.
The Master's Touch
The Skewer Technique
Unlike a grill rack, the iron rod heats from the inside out, ensuring the kabab stays incredibly juicy while cooking evenly.
The Smoke Whisper
Dripping fat hits the charcoal, creating that iconic tandoor smoke that can never be replicated by gas or electric ovens.
The Menu
Varieties on the Grill
Spicy Chicken Seekh
A lighter, zestier mince with hints of black cardamom and lime.
Soya Seekh
Our vegetarian masterpiece. High-protein soya, textured to echo the classic.
