Tandoor Chop House

Tandoor Chop House

There’s so much to love about TCH, I don’t really know where to start. So let’s kick off with the food. It’s basically a twist on what you’d get in an old-fashioned Brit ‘chop house’, only using Indo-Punjabi spices and swapping the grill for the tandoor. It’s meaty, fiery and smoky. Plates are small. Well of course they are.

Then there’s the vibe. Picture a turn-of-the-century Irani café in bustling Bombay: all dark wood panelling, monochrome floor tiles and old photos on the walls. Nagging feeling you’ve seen this before? You’re right. It’s like a slightly less hectic, more refined mini-me of the original (St Martin’s Lane) branch of Dishoom. Is it derivative? Probably. Is that a reason to get sniffy about it? Absolutely not. Especially when they’re playing Minnie Riperton. 

 

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