Sangam Tandoori Indian restaurant prides itself on its consistency, quality and service. Having a loyal client base since 1999, chef and owner Pardeep Verma and host Mona Verma conjure up a spicy Indian menu. The culinary journey begins with tasty 'Sangam Special Chicken Butter Cream', then travels down south to hot and spicy 'Chicken Madras'. Along the way you will find a great selection of dishes including 'Tandoori Lamb Chops', 'Bagare Baingan' (small baby egg plant cooked with coconut milk and tempered with fresh curry leaves and mustard seed).
We are proud to have you as our guest, and we are excited to offer you one of the ancient arts of India, exotic food cooked in the earthen oven. It is a large clay pot, preheated on charcoal about four hours to cook meat and fish, marinated in yoghurt, special herbs and spices. The Indian bread is slapped on the inside of the oven for baking.
Mogul Cooking: The curries embrace the whole range of dishes each distinctly different according to the type and quantity of fresh ground spices and herbs used in varying combination.
Vegetarian Cooking: It is a class by itself, it includes Onion Bhajis, Samosas and a variety of other dishes each beautiful in its own way.
Please enjoy some of the specially selected dishes from India's richly varied cuisine, opening a door to a whole new flavour, fragrance and taste. The 'Earthen Oven' has some simple treasures handed down from generation, prepared today as it was centuries ago, in the provincial district of Northern India.
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