Our Lamb Tikka starter features boneless pieces of lamb marinated in spiced yoghurt with garlic and ginger, then cooked in the tandoor, our traditional clay oven. The intense heat chars the edges lightly while keeping the meat tender and juicy. Served with fresh salad and a wedge of lemon, it’s a smoky, flavour-packed way to open the meal.
A dish with a story
Tikka means ‘pieces’ — small chunks of marinated meat cooked over fire, a technique brought to India by Central Asian cooks.
The tandoor oven made tikka famous in Punjab, where it remains a street and restaurant staple.
Lamb tikka is now a favourite starter on Indian menus the world over.
The tandoor itself is ancient — clay ovens have been found at Indus Valley sites thousands of years old.
Frequently asked questions
Is it spicy?+
It is well spiced but not hot.
How is it cooked?+
In the tandoor, a very hot clay oven, after marinating in spiced yoghurt.
Is it the same as the tandoori Lamb Tikka?+
It’s the same recipe in a smaller starter portion.
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