Tandoor specializes in North Indian curries that usually have thick, moderately spicy and creamy gravies and the use of dried fruits and nuts is fairly common even in everyday foods. Dairy products like milk, cream, cottage cheese, ghee (clarified butter) and yogurt play an important role in the cooking of both savory and sweet dishes. We make these available at all times of the year for our beloved exotic food lovers.
Every plate achieves that elusive, cuisine-defining balance of spices, meats, and veggies to deliver a sensation for your tastebuds.
History & CUISINE
Tandoor first opened its doors to serve the University Of Pennsylvania students and staff in Summer of 1991. Tandoor's dishes are derived from traditional Moghul cuisine where fish, meat and game are cooked in the authentic Tandoor (ClayOven) style of North West India. At Tandoor our food philosophy is driven by a desire to present the eclectic and expansive Indian repertoire, bursting with flavor and originality, as a multi-sensory dining experience.
Tandoor is located in Passyunk (South Philly) & Fishtown, Philadelphia's oldest and historic districts. The Chef's mastery of traditional spices and flavors makes each dish an opportunity to experience classics and delicacies in new and exciting ways. Every plate becomes a culinary journey.