Tandoor presents a modernized take on Indian and Pakistani barbeque. The brothers’ idea: take their Pakistani mom’s passed-down-through-the- generations recipes and update them just a tad.Chicago brothers Faraz and Fahim named their Lincoln Park restaurant after an Indian charcoal-fueled clay oven that dates to the Bronze Age. In the basement of the restaurant, their tandoor bakes naan flatbread along its cylindrical sides while skewers of meat cook in the center. Naan is like a perfect pizza crust—crispy and slightly charred on the outside, doughy in the middle—and comes in a few varieties, including one cooked with chunks of garlic.
Tandoor recently opened in the former Fattoush location on Halsted and the restaurant presents a modernized take on Indian and Pakistani barbeque. The brothers’ idea: take their Pakistani mom’s passed-down-through-the- generations recipes and update them just a tad. Hence, you find things like Penne Tikkah Masala, which adds pasta to a traditional dish. Chicken Tikkah Masala and the Mix Grill Platter are tandoori meat classics. While you’re there, also try a side of achar, a spicy pickled carrot mix.
What we really love about Tandoor is it’s upscale but relaxed. It’s also BYOB and they offer delivery. “We cater to the customer,” says Faraz in a reassuring voice. Because sometimes you just can’t leave the house—or you need to bring your own bottle of hooch.
Penne Tikkah Masala, $18
Tandoori Chicken Tikkah Masala, $13
Tandoori Mix Grill Platter, $18
Side of Achar, $3
Sunday through Thursday, 11 a.m. to 11 p.m.
Friday and Saturday, 11 a.m. to Midnight