Time to tantalise your taste buds with our Tandoori Nights Offer !

When we were designing the new Burnside Hotel and planning the layout for the new kitchen, we were determined to bring something new to Stratford upon Avon cuisine.

In addition to all the regular equipment you will find in a state-of-the-art commercial restaurant kitchen, our new kitchen was designed with a tandoor. The term tandoor, refers to a cylindrical clay or metal oven used in cooking and baking in Northern Indian subcontinent. The tandoor is the main method of cooking in India and is also used throughout Southern, Central and Western Asia.

The tandoor can be dated back as far as 3,000 BC, argued to have its origins in the Indus Valley and is central to dishes that feature traditional Mughlai flavours included in biryani, kebabs, kofta (meatballs), pulao (or pilaf), and tandoor.

Examples of these traditional dishes include Mughlai chicken, Mughlai biryani, Mughlai paratha, malai kofta, reshmi kebab, kadhai gosht, and murg tandoor.

Chef Adam came on board ready for the hotel opening and has been integral in designing and creating the menu to showcase our tandoor centre piece! The spices we use are from India and the recipes are from ancient times perfected over the years. Adam has been honing and developing his skills for Murglai cooking – testing and refining his dishes on the Burnside team until the flavour, texture and appearance was exactly right!

The menu had a pre-launch to the staff with a trial meal night – each dish was cooked in the Burnside tandoor and all the staff tried it and the comments were taken on board. Then it was presented to selected guests which included many tandoor cooking “aficionados”.

Last weekend, all tandoori dishes were sold out so we feel it is safe to say the menu is appealing and “hits the spot”!