Est. 1994 · Celebrating 30 years
Sat Sri Akal, and welcome
A family kitchen serving North Indian and Mughlai food on Coutts Street for three decades.
The family
Run by the people who cook in it
Tandoori Heritage is a family owned restaurant, run by Preetam and his wife Sarb. They have been cooking here for over thirty years.
The kitchen sets out to show the epicurean lineage of ancient India, and to prepare every dish by original traditional methods with Indian spices. That has not changed since 1994.
Menu philosophy
The heritage of India’s flavours
“Serving best North Indian and Mughlai curries.”
The cuisine at Tandoori Heritage is a synthesis of decades of research into Indian food. The menu is built from recipes that originated across the geographical landscape of India, including dishes taken from its streets, kept as they were rather than adapted.
North Indian
The core of the menu — the curries of the north, built on onion, tomato, ginger and garlic.
Mughlai
Richer, slower dishes: cashew and cream, korma and mughlai, from the Mughal kitchens.
Punjabi
The food of Punjab and the family's own table — saag, dal makhani, makki di roti.
Recognition
Winner, Best Indian Restaurant of the Year
Corban Wine & Food Challenge
Traditional cooking
Everything starts at the tandoor
The tandoor is a clay oven fired to a heat nothing domestic reaches. Breads go onto its wall; marinated meat goes down into it on skewers. It is what gives tikka its char and naan its blister, and it is the reason the restaurant is named after it.
Marinades are made the day before. Saag is cooked down slowly. The kitchen has not found a faster way that tastes as good.