Tandoori Grill · Kitimat BC
Our Menu
Prices in CAD, taxes extra. Menu subject to change.
Vegetarian Starters
Spinach, potato & onion fritters · tamarind chutney.
Two spiced potato & pea pastries · tamarind chutney.
Spiced potato & chickpeas, onion, cilantro & lemon.
Crisp wafers, yogurt, chickpeas & three chutneys.
Crushed samosa, chickpea curry, yogurt & chutneys.
Non-Vegetarian Starters
Basa in ginger, garlic & ajwain, fried golden.
Frenched drumettes in Indo-Chinese chili glaze.
Dry or gravy · wok-tossed peppers & soy-chili glaze.
Yogurt-marinated, curry leaf & chili · dry or gravy.
Prawns fried, then sautéed in a lemon butter sauce.
From the Tandoor
Chargrilled in our clay tandoor · with mint chutney
Juicy chicken thigh cutlets, chargrilled.
Creamy yogurt & cashew marinade, mild & tender.
CASHEWMarinated basa, chargrilled smoky & tender.
Marinated prawns chargrilled in the tandoor.
Chargrilled paneer with bell peppers & onions.
Chennai · 1965
Chicken 65
What's in a number?
Why '65'? Sixty-five chilies? A 65-day-old chicken? Dish No. 65 on an army canteen menu? The tall tales are endless — but Chennai's Buhari Hotel says it first fried Chicken 65 in 1965, and the name stuck.
Biryani
Saffron, caramelized onion · Served with raita · DF · GW
Persia — The Mughal Court
Biryani
Fit for an empress
Biryani's name comes from the Persian biryan — 'fried' or 'roasted.' A favourite legend says Empress Mumtaz Mahal, of Taj Mahal fame, asked the royal cooks for a hearty rice-and-meat dish to feed tired soldiers. Traditionally it's cooked dum-style: the pot is sealed and slow-steamed so every grain drinks in the spice.
Vegetarian Mains
Served with basmati rice
Potato & bell pepper in cumin-scented masala.
Seasonal vegetables in a bright tomato-pepper sauce.
Potato & green peas in fragrant onion-tomato gravy.
Slow-cooked chickpeas with ginger & amchur.
Mixed lentils with ginger, garlic & curry leaves.
Black lentils slow-cooked overnight with butter & cream.
Cottage cheese, peppers & onions in crushed-spice gravy.
Paneer in a royal cashew-cream sauce with saffron.
CASHEWPaneer & green peas in fragrant tomato-onion gravy.
Paneer & peppers in a rich tomato-cream gravy.
CASHEWPaneer tikka in a smoky tomato-onion masala.
Paneer in a velvety curry of mustard greens & spinach.
Non-Veg Mains
Served with basmati rice · ask your server about the chef's special
Roasted chicken in silky tomato, cashew & cream sauce.
CASHEWSweet Alphonso mango & cream · a guest favourite.
Grilled tikka in a bold, smoky tomato-onion masala.
Tandoori basa in a bold, smoky tomato-onion masala.
Wok-tossed with bell peppers & crushed coriander.
Chicken simmered in creamy mustard greens & spinach.
Prawns simmered in a spiced onion-tomato masala.
Fiery Goan classic · pork / chicken / lamb.
Mild cashew & yogurt curry · chicken / lamb.
CASHEWTender basa simmered in a tangy, home-style curry.
Punjab in Winter
Saag
Straight from the mustard fields
Those golden fields swaying through Bollywood love songs? That's mustard — and its peppery leaves are the heart of saag. In Punjab, mustard greens and spinach are slow-cooked until silky for winter's favourite comfort food, traditionally scooped up with makki di roti, a sunny cornmeal flatbread.
Two Curries, Two Legends
Butter Chicken
Born from leftovers
Born at Delhi's Moti Mahal, opened in 1947, when cooks rescued unsold tandoori chicken with a bath of tomato, butter and cream. Two Delhi restaurants have since gone to court over who invented it.
Two Curries, Two Legends
Vindaloo
Hold the potatoes
Nothing to do with aloo (potato)! The name comes from the Portuguese carne de vinha d'alhos — meat in wine and garlic. Goan cooks swapped the wine for vinegar and added chilies, brought to India on Portuguese ships from the Americas.
Lunch Box Special
Monday – Friday · 11:00 AM – 2:30 PM · Naan extra
Chef's choice of one vegetarian & one non-vegetarian curry, two vegetable pakoras & basmati rice.
Allergies: Dishes marked CASHEW contain cashew nuts. Many dishes contain dairy or gluten, and all food is prepared in a shared kitchen. Many can be made dairy-free or cashew-free on request — please tell your server about all allergies when you order.
We acknowledge the Haisla Nation, on whose traditional territory we are honoured to serve.