Menu:

Chicken Tikka Masala with Basmati rice, red lentil dhal, and Naan bread.

Mango Chutney and Mint Chutney.

Vegetarian Plate: Red Lentil Dhal, Basmati Rice, and Naan bread.

Mango Chutney and Mint Chutney.

Nothing served at Tandoozy contains artificial preservatives, artificial coloring or high fructose corn syrup.

Too many words?

Check out our photos!             Or see what others are saying:

Read what Dan Savage wrote about us in The Stranger’s Blog.

Read what Meredith Tucker wrote about Tandoozy in her Blog “Essais”.

Like that left-brained kind of information?  Then Read On:

Handmade Food:

We marinate our chicken overnight in yogurt, fresh-squeezed lemon juice and freshly ground spices. At the Market, we cook the skewered chicken in our* charcoal-fired tandoors. The cooked chicken is then added to the tomato- and cream-based spiced sauce (yes, we make that also “from scratch”), and served on basmati rice, with a piece of naan bread. Our hand-made mango and mint chutneys are great to add some sweet and sour and spicy spike, and cooling mintyness to your meal.

    The Naan bread is baked on-site in our dedicated “for bread only“ gas-fired tandoor oven. We make a variety of Naans - chef’s choice - with sesame seeds, nigella seeds, garlic and cilantro and brush on some olive oil or ghee, but we do not drown the bread in oil or ghee, so it is a little different from the Naan you typically get at Indian restaurants. (Our Pakistani Food Authenticity Advisor said that’s how it’s done, and she oughta know.)

   We recently have added a wholesome and flavorful vegan red lentil dhal curry to our menu, as a vegetable side to the chicken tikka masala, and as protein source for our non-meat-eating guests.

Environment, Health & Food Preparation:

We are working on being more part of the solution, and less part of the problem:

Our food is served in compostable clamshell to-go containers, and even our forks can be composted. Please help reduce waste by composting them.

We do not sell anything that contains high fructose corn syrup.

We do not use artificial coloring, or artificial anything. The nice yellow/orange color is from colorful spices like turmeric, and paprika.

We offer bottled water and real-sugar soda for sale. Please recycle the beverage containers.

We serve real food, and this real food is “slow food” until it comes to you.

We make all of our food from scratch.

We prep and store all food in our shared Commercial Kitchen in Lower Queen Anne in accordance with Local, County and State Health regulations.

Background of the dish:

Chicken Tikka Masala is said to be the single most-sold dish in the world.

It is one of the first “fusion” dishes that was reportedly discovered in Glasgow, Scotland, when a diner at an Indian restaurant found the tandoori chicken too dry, and asked for some gravy. As the story goes, the chef heated some tomato soup, refined it with some cream, and added a bunch of Indian spices, and Chicken Tikka Masala was born!

*Our Handmade Tandoors:

Tandoors have been used for about 5,000 years (and are still being used in countries such as India, Pakistan, Afghanistan, Iran) to bake bread, and, more recently, to cook meats. They are usually charcoal-fired clay vessels.

    We developed our tandoors based on traditional concepts, but utilizing modern materials to allow us to move the tandoors frequently with less risk of breaking them. Craig, who developed the process and builds our ovens, has experience building glassblowing furnaces, and he was able to use this knowledge to make our fabulous mobile tandoors.

    This is, coincidentally, similar to what the first glass makers and later, glassblowers probably did many years ago in Mesopotamia, Syria and also India—only that they likely started out with knowledge of tandoors and went on to use them for working glass :).

    We are using different fuels to optimize the performance of the ovens and flavor of the food: The chicken is cooked in charcoal-fired ovens for the special smoky flavor component, and the bread in the gas-fired oven for best temperature control. Come stop by and ask us about the tandoors, we are proud of them and happy to talk about them.

Tandoozy Plans:

We are working on expanding our business by adding a fully mobile Tandoozy setup, with that we will pick up a few weekday locations to serve lunch, likely somewhere in Downtown Seattle, or Belltown. Stay tuned. Please let us know if you think we should bring Tandoozy somewhere near you!

Social Networks:

You can follow Tandoozy on Twitter and Facebook - look for Tandoozy. And we are a member of biznik. You can find us on yelp and Urbanspoon.

Location:

During Fremont Sunday Market,

442 N 34th Street in Fremont

(Seattle, just north and west of the Aurora Bridge)

Hours:

Every Sunday,

10:30 AM- 4:00 PM     

     

Contact us: tandoozy@gmail.com