Smoked Paneer Tikka$14
Charcoal-grilled cottage cheese in a hung-yogurt marinade, mint chutney, pickled onion.
Since 2011 we have cooked the way North India does at its best — charcoal, clay and patience. Our tandoor is fed all evening, our curries simmer for a full day, and nothing on the menu has ever seen a freezer.
Fully halal · Vegetarian & vegan menus available · ★ 4.8 from 3,400+ guests
"The tandoor doesn't negotiate. It is 900 degrees of honesty — you learn to respect the fire, or the fire teaches you."
Chef Rohan Kapoor
Founder & head chef — trained in Delhi, Amritsar & the London fire kitchens
Rohan Kapoor opened Tandoor Nights in 2011 with one clay oven, two cooks and a stubborn belief: Indian food deserves the same respect as any grand cuisine — precise technique, honest ingredients and no shortcuts.
Today the same recipes — and the same stubbornness — run three kitchens across London, Mumbai and New York. Our gravies still rest overnight, our breads are still slapped onto the tandoor wall by hand, and the fire is still lit fresh every single afternoon.
We cook for the neighbourhood first and the guidebooks second. That order has never changed.
Now booking — tonight's fire is already litFriday and Saturday tables go quickly — book ahead and we'll keep the corner banquette warm. For parties of nine or more, call the restaurant directly and we'll plan something proper.