Tandoori and grills

The tandoor is a clay oven sunk into a steel drum at the back of the kitchen, lit at four every afternoon and at 400 degrees by five. Everything on this part of the menu is marinated overnight in yoghurt, ginger, garlic and Kashmiri chilli and cooked on skewers in it, fast, so the outside chars and the inside stays wet.

Chicken tikka is breast; tandoori chicken is on the bone, a half bird in four pieces; lamb tikka is leg; seekh kebabs are minced lamb with coriander and green chilli, made here. The mixed grill has a piece of everything: tikka, lamb tikka, a seekh kebab, a tandoori leg and a naan. They come on a bed of fried onions and peppers in a foil tray that keeps them sizzling to the door, with a salad and mint sauce.

Grills are not cooked to a heat number; the marinade is mild-medium, and a green chilli on the side is free if you ask. Naans are slapped onto the oven wall by hand and take ninety seconds, which is why they arrive blistered.

What you get

• Clay tandoor at 400 degrees, lit daily at four
• Marinated overnight in yoghurt and Kashmiri chilli
• Served on sizzling onions with salad and mint sauce
• Seekh kebabs made in the kitchen
• The mixed grill with a naan, £15.95
• Allergen codes on every line

What it costs

Chicken tikka £11.50, half tandoori chicken £10.95, lamb tikka £12.95, the mixed grill £15.95, tandoori king prawn £15.50. The menu has every price with its allergen codes; the curry builder works out a curry, rice and naan to your heat.