Restaurant Tandoori Nights—Indian

 Location 106 Market Street, Kentlands

 Phone:  301.947.4007

 Hours:
      Monday-
Friday
11:30 a.m.-2:30 p.m
                                     & 5-10 p.m.

     
Saturday: Noon-11:00 p.m.
     
Sunday: Noon-10:00 p.m.


Reviewer: 
M. H. Perry

Anil and Shivani Miglani opened their restaurant, Tandoori Nights, in Kentlands at the end of 2001. A tandoor is a cylindrical clay oven, fired to a high heat by wood or charcoal, in which foods, especially meats, are cooked and bread is baked. Tandoori refers to food being cooked in a tandoor. They state on their brochure that they “emphasize healthy quality food, using less oil and the best ingredients to create a harmony of subtle flavors and taste.”

The establishment is modestly, but comfortably decorated in  earth tones with only minimal flourishes that let the patron know that the cuisine culture is Indian. In good weather, their space expands with nice outdoor dining. You can get a heavily Indian spiced meal here, as well as things that appeal to a middle-American palate. We presume that this might be why there seem to be an increasing number of families dining there. The Chicken Tikka (below), for example, will appeal to the unsophisticated as well as the sophisticated diner.

Tandoori Nights has an extensive menu. Some of those items include:

SOUPS AND SALADS:

  • Tomato Shorba [$4.95] Cream of tomatoes, with herbs and spices.
  • Mulligtawny Soup [$4.95] A spicy favorite of all, made with split peas, vegetables and chicken broth.
  • Haryali Chicken Soup [$5.95] Unique blend of spinach and chicken mixed with delicate Indian herbs garnished with coconut.
  • Chef Salad [$4.95] Combination of fresh greens, broccoli, cherry tomato, served with chutney and yogurt dressing.
  • Spicy Cucumber Chicken Salad [$5.95] Chunks of chicken, onions, peppers, tomatoes in a tangy lemon dressing.

APPETIZERS:

  • Aloo Chat Papri [$4.95] A medley of chickpeas, potatoes, flour crisps mixed with chutney and yogurt.
  • Pani Poori (Gool Gappay)[ $4.95] bite size puffed pooris filled with potato and/or chick peas and tamarind chutney and the Pani Poori spicy water.
  • Raj Kachori [$5.95] A specialty of Calcutta, Kachori filled with chickpeas, thin vermicelli with tamarind sauce, mint chutney, and yogurt.
  • Mixed Vegetable Pakora $5.95] An assortment of vegetables dipped in chickpeas flour batter and fried.
  • Garlic Shrimp [$9.95] Delicately spiced shrimps, cooked in white wine and honey.

TANDOORI SPECIALTIES

  • Tandoori Fish (Chef's Special) [$17.95] Whole fish marinated with spices and baked to perfection in clay oven. A specialty of the house.
  • Fish Tikka [$16.95] Cubes of fresh salmon marinated and grilled to perfection in the clay oven.
  • Prawn Angarey [$19.95] Large juicy prawns marinated and grilled in the clay oven.
  • Tandoori Chicken [$16.95]/ [$9.95] Half Chicken marinated in yogurt and freshly ground spices, skewered, and grilled to your order.
  • Chicken Tikka [$13.95] Boneless cubes of chicken breast marinated in yogurt and freshly ground spices, finished in clay oven.
  • Malai Kabob [$13.95] Tandoori Vegetables (Chef's Special) [$11.95] Cauliflower, broccoli, home-made cheese, bell peppers, tomatoes, apple and pineapple marinated in yogurt with mild spices and grilled in clay oven.

SEAFOOD SPECIALITIES:

  • Fish Goani [$17.95] A speciality from ex-Portuguese colony of Goa. Fillets of fish cooked in the famous fiery sauce.
  • Bombay Fish Curry [$17.95] Fish cooked in typical Bombay style in a light tomato curry sauce with tomatoes and onions.

CHICKEN SPECIALTIES:

  • Chicken Vindaloo [$ 13.95] Chunks of chicken cooked with fresh ginger, garlic, and potatoes in fiery sauce.
  • Chicken and Spinach [$13.95] Chicken cooked with chopped creamy spinach and lightly spiced.
  • Chicken Makhani [$13.95] Julienne of tandoori chicken cooked in an exquisite creamy tomato sauce.
  • Chicken Curry [$12.95] Cube of chicken cooked in traditional curry sauce.

LAMB SPECIALTIES:

  • Lamb Pasanda [$13.95] Lean chunks of lamb cooked in yogurt sauce with a blend of fragrant spices.
  • Goat Curry [$17.95] (Chef’s special) Tender cubes of goat with bone, cooked on slow heat with herbs and spices.
  • Chana Lamb Chop Masala (Chef's Special) [$17.95] Tender lamb chops marinated with ginger, herbs, and spices, cooked with chickpeas.
  • Lamb Patiala [$14.95] From the royal kitchens of Patiala State. Tender boneless lamb pieces cooked with ground onion, ginger, garlic, and aromatic Masala, cooked with potatoes.

VEGETABLE SPECIALITIES:

  • Palak Paneer [$10.95] Fresh homemade cheese cooked in a creamy spinach sauce.
  • Malai Kofta Curry [$10.95] Croquettes of fresh cheese and potatoes simmered in

MHP    
January 2009  

*Please note! Maryland 20878® has no connection with any of the restaurants reviewed.  Prices and hours are listed as a convenience and are accurate as of the date of review, but may have changed at any time.  Consider the prices to be an indication of roughly what dinner might cost at the establishment.

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