Tandoor
Tandoor clay oven with glowing orange flames and embers inside
Islington, London · Open from 5pm

Tandoor

Wood. Fire. Time.

Where whole spices crack in smoking ghee and naan blistersagainst clay walls heated to five hundred degrees.

Order the Feast Home
From the Kitchen

Plates that arrive
with memory in them

Dal makhani in a brass bowl with cream swirl and dried fenugreek leaves on top

Dal Makhani

Black lentils · 18-hour simmer · Kasoori methi cream£14
Seekh kebabs on skewers with charred marks and green chutney on a dark slate plate

Seekh Kebab

Lamb mince · Garam masala · Charred in clay£16
Freshly baked butter naan with charred blisters and melted butter on a clay surface

Butter Naan

Clay-wall baked · Hand-stretched · Smoked ghee£4
Murgh makhani butter chicken in a copper karahi with cream and coriander garnish

Murgh Makhani

Slow-roasted chicken · Tomato cream · Fenugreek£18
See the full menu at your table
The Spice Story

Every spice arrives
with a postcode

Black cardamom pods up close showing dark wrinkled skin and earthy texture

Black Cardamom

Sikkim highlands, 1,500m elevation. Smoked over pine wood. Nothing else comes close.

Dried mace blades showing orange-red color against a dark wooden surface

Whole Mace

Kerala coast. The lace that wraps the nutmeg. Floral, warm, irreplaceable in slow-cooked gravies.

Colorful ground spices in small bowls showing turmeric, paprika, and cumin

Stone-Ground Masala

Ground to order, never pre-mixed. The same ratio written in a notebook since 1987.

Inside view of a traditional clay tandoor oven glowing orange with intense heat
The Craft

Clay remembers
everything.

A tandoor is not an oven. It is a vessel built from kneaded clay, fired for days before its first use, seasoned with mustard oil and spinach to close its pores. The walls hold heat the way stone holds sun — long after the fire dies, they keep giving.

Bread pressed against clay at 500°C takes on a char that steel cannot replicate. The smoke, the ash, the mineral memory of the clay itself — these pass into the dough in the four seconds it takes to cook. That is why it tastes different. That is why you drove here.

Chef's hands stretching naan dough before placing it into a tandoor oven
Open Kitchen
500°Degrees CelsiusInternal clay wall temperature
72hMinimum prepFor our slow-built makhani
1987Original recipeWritten in a family notebook
The Room

Dim light. Warm air.
The tandoor glows orange.

Warm dimly lit restaurant interior with brass accents, candles and a glowing open kitchen in the background
Brass thali plate with multiple small bowls of curry, dal, and fresh naan on a wooden table
Restaurant guests sharing a meal at a candlelit table, warm and intimate atmosphere
What they say

The dal makhani alone is worth the drive from Wembley. I've been coming every other Friday for eight months. My wife says I've become a problem.

Portrait of Rajan Mehta, a man in his forties with warm expression

Rajan Mehta

Regular — every other Friday

We booked for my promotion dinner — twelve of us, seekh kebab platters, roomali roti, the works. The kitchen sent out a surprise dessert. That's the detail that stays.

Portrait of Priya Okonkwo, a woman smiling warmly

Priya Okonkwo

Promotion celebration · Table of 12

My mum cried when she tasted the dal. Not sad crying — the other kind. She said it was the first time in twenty years something tasted like home.

Portrait of Simran Kaur, a young woman with bright eyes

Simran Kaur

Family dinner · Brought mum from Leicester

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Feast at Home

Order the Feast Home

The complete thali experience, packed hot and dispatched within 30 minutes.

Tandoor feast thali with dal makhani, butter chicken, seekh kebab, naan, rice and accompaniments on a brass tray
£42/ serves 2

The Tandoor Feast Thali

  • ◆Dal Makhani (serves 2)
  • ◆Murgh Makhani
  • ◆Seekh Kebab × 4
  • ◆Butter Naan × 4
  • ◆Basmati Rice
  • ◆House Chutney & Pickles