Come and celebrate the cuisine of a mystical country reflective of the intricacies of the civilization that gave birth to it. Welcome to Tandoori Times, an authentic Indian Bistro in a relaxed casual atmosphere with lounge and patio bar.
Quotes:.............Lamb is always a reliable measure of an Indian restaurant. It’s expensive, and the temptation to cut corners can be hard to resist. That’s why it’s often tough, fatty and gristly. Give Tandoori Times credit for not cutting corners. The fragrant saag ghoosht showcases tender,fat-free, gristle-free cubes of lamb cooked with spinach in a light cream sauce. The lamb in the otherwise unremarkable lamb biriyani - the spice mix is pretty tame - also is faultless.
..............I’m recommending that our neighborhood’s fussy diners give Tandoori
Times a test drive. Because it does have is that other secret (and in my book, the
only raison d’etre) behind a successful restaurant: outstanding food.
.............Other Indian establishments in the Valley utilize tandoors, but what
makes TT special is the talent of those in charge. My ardor for lamb is so passionate
that I can’t count sheep at night without salivating, so some of the first items
I ingested at TT were the tandoori lamb chops, the lamb biryani and the lamb boti
masala. I adored all, particularly those reddish, barbecued chops, heavy with cumin,
and the biryani, with basmati rice turned brownish-yellow from having been cooked
with lamb chunks, peas, bell peppers, raisins and slivers of almonds -- fit for
an Indian potentateof yore.
............We can watch the chefs at work in the Bistro’s open kitchen, with meats,
poultry, fish and vegetables marinated in a rainbow of spices, skewered, then lowered
into the fiery tandoor ovens. The result is succulent and flavorful, with entrees
complemented by a la carte chutneys, flavored rice, fluffy naan (bread) and tart
raita (yogurt).
