Indian Tandoori Restaurant
4.3(200+)•
DashPass•
North Indian•
Store Info
DashPass
4.3(200+)•
$$•North Indian
Full Menu
4:00 pm - 10:00 pmFeatured Items
A$0 delivery fee, first order
pricing & fees
to see delivery time
Featured Items
Butter Chicken (Murgh Makhani)
A$28.90
•93% (43)
#1 Most liked
Special Taj Banquet for 2
A$79.80
Biryani (serves two)
A$30.90
Roganjosh
A$28.90
•85% (7)
Dhal Makhani
A$26.90
Channa Masala
A$26.90
Reviews200+ ratings • 10+ public reviews
4.3
of 5 stars
J
Jess M
18 contributionsLoved
• 10/23/22Great value and tasty food. Always arrives hot and fresh with enough for leftovers the next day which is always a win.
M
Michael M
1 contributionsDidn't like
• 3/16/24Portion sizes are too small for price, received 5 whole pieces of cut chicken in my Butter Chicken (Murgh Makhani) , naan bread was also soggy and wet.
E
Ellen J
2 contributionsDidn't like
• 11/18/23Nice flavour profile of the three veg curries I ordered but all were a little oily, and some variance in veggies offered would have been nice. All had just green beans, some zucchini and sweet potato.
Would order the Mixed Vegetable Korma again but would give Malai Kofta and Vegetable Makhani a miss. Overall- not bad
T
Tegan S
1 contributionsLoved
• 6/4/26absolutely amazing. best Indian restaurant i have ever tried
H
Hina A
1 contributionsDidn't like
• 6/30/26I had worst biryani ever today. No taste at all. Looks like plain rice. Not recommended
Most Ordered
The most commonly ordered items and dishes from this store
Banquets
For 2 people or more
Favorites of the Restaurant
From the Tandoori Oven Indian style barbecue
Shuruaat | Entrées
All entrées served with Mint Chutney.
From The Vegetable Garden
Murgh and Gosht | Poultry and Meat
From The Sea
`Indian and Chinese Fusion Specialties
Indian-Chinese cuisine emerged as a result of the migration of Chinese to the Indian subcontinent many decades ago. As with Indian cooking, Chinese cooking is provincial and the staple is rice. When Indians went to Chinese restaurants in India, they were looking for spicy Chinese food. What emerged was a cuisine that merged Indian spices, which suited the local tastes, with classic Chinese recipes and cooking techniques. So Indian-Chinese food, blended with Indian spices and seasonings overlaid.