Classic Chicken Tikka
The gold standard. Succulent leg pieces marinated in our signature spice blend.
Traditional Indian Delicacy
The Art of Tikka
A symphony of smoke, spice, and heritage refined through centuries of tandoor mastery.
From Persian Plains to Indian Clay
The story of Tikka begins not in the kitchens of India, but along the ancient spice routes of Persia. Originally known as tikka meaning bits or pieces, the concept of skewered meat was brought to the Indian subcontinent where it underwent a profound transformation.
It was here, within the subterranean heat of the Indian tandoor, that the dish found its true soul. The delicate Persian flavors merged with the bold, earthy spices of the Punjab, creating a culinary bridge between two civilizations.
The Alchemy of the Marinade
A precise ritual of spice and time
The Yogurt Base
The secret lies in the hung curd, thick creamy yogurt that acts as both a tenderizer and a canvas. The lactic acid gently breaks down fibers while creating a lush coating that captures every grain of spice.
- • Kashmiri Chili
- • Garam Masala
- • Turmeric
- • Ginger-Garlic
Marination Time
12 to 24 hours is the sacred window where the marinade penetrates to the core of the protein.
The Clay Heartbeat
"A tandoor does not just cook; it transforms. It is a portal between the raw and the divine."
At temperatures exceeding 900°F, our clay tandoors perform a dual miracle. The intense radiant heat sears the exterior instantly, creating the signature charred leopard spots, while the trapped steam inside keeps the interior succulent.
The dripping juices from the marinade fall onto burning embers, creating a fragrant smoke that infuses the meat with a complexity no modern grill can replicate.
The Collections
View Full MenuCurated Varieties
Heritage Paneer Tikka
Hand-pressed cottage cheese with roasted capsicum and carom seeds.
Amritsari Fish Tikka
Delicate river fish chunks, infused with ajwain and lemon zest.