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Home  Dining Al-Hambra Tandoori Palace
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Al-Hambra Tandoori Palace |
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| Address: |
No. 25, Lorong Mayang Pasir 5, Taman Sri Tunas, 11950, Bayan Baru, Penang |
| Contact: |
04-210 1786/04-210 1788 |
| Air Conditioned: |
Yes |
Pax: |
40 |
| Music: |
Yes |
Business Hours: |
Lunch:
11.30am - 2.45pm
Dinner:
6.30pm - 10.45pm |
| Reservation: |
Yes |
| Type of Food: |
Northern Indian |
Car Park Facility: |
Public |
| Smoking Area: |
No |
Contact Person: |
Mr. Gafoor |
| Halal Food Served: |
Yes |
Fax: |
04-210 1787 |
Dear friends,
We have opened our new restaurant called the “Al-Hambra Tandoori Palace” located at No. 25, Lorong Mayang Pasir 5, Taman Sri Tunas, 11950, Bayan Baru, Penang, Malaysia.
Open for 7 days a week, from 11.30am – 2.45pm for lunch and from 6.30pm – 10.45pm for dinner, our new menu features more exciting items from our Masterchef, Chef Aruldass and his team.
You will find some of your old favourites such as our Juicy & Delicious Tandoori Chicken, Sheesh Kebab, Garlic & Butter Naan, Mutton Shahi Quarma, Fish Jal Frazi, Prawn Masala, and our ever famous Kulfi Indian Ice Cream and Manggo Lassi drink.
Should you also decide for a quick lunch, we also serve our New Set Lunch Menu. For only RM10.00 nett, you can get to savour a Soup Dish, Starter, Main Course and a Dessert.
So, we would like to invite you, your family and friends to come over and try our delicious Tandoori Cuisine as how you have enjoyed it before but at a very reasonable price.
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Originating from North Eastern Persia, now Iran, the Tandoori oven has become the hallmark of North Indian cuisine. It was initially built for baking bread, pieces of dough would be slapped onto the sides of the oven where it adheres. In about five minutes, the bread is baked, and would be peeled off with long metal rods. It was only in the early 19th century that the tandoor came to be used for cooking meat; this ‘novel’ idea came from Peshawar, a city in what is now Pakistan. Chunks of meat or kebabs – mainly chicken and lamb – were threaded on long skewers and lowered into the oven. Food thus cooked came to be known as Tandoori dishes.
Meat cooked in the clay oven are generally moist and tender, with an earthly aroma from the clay lining in the oven. The heat of the fire is so immense that even when the flames die down, other dishes can be prepared. A most versatile implementation for a kitchen, the Tandoori roasts, bakes and grills at the same time.
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