Tandoori Mixed Grill – Gandhi Indian Restaurant & Takeaway, Stoke-on-Trent (2025 Edition)
Introduction to Tandoori Mixed Grill
A true showstopper in Indian dining, the Tandoori Mixed Grill is more than a dish — it’s a celebration of flavor, texture, and aroma. Combining the best of India’s tandoori tradition, this sizzling platter features an assortment of grilled meats, each infused with aromatic spices and cooked to smoky perfection in a clay tandoor oven.
At Gandhi Indian Restaurant & Takeaway, Stoke-on-Trent, the Tandoori Mixed Grill has earned its place as a signature favorite — a dish that exemplifies culinary craftsmanship and passion. Served hot on a sizzling platter, it captures the essence of authentic Indian grilling — bold, aromatic, and irresistibly flavorful.
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What is a Tandoori Mixed Grill?
A Tandoori Mixed Grill is a combination of several tandoor-cooked items, often including:
- Chicken Tikka
- Lamb Chops
- Seekh Kebab
- Tandoori Chicken
- Fish Tikka
- Sometimes King Prawns or Paneer
Each piece is marinated in a blend of yogurt, spices, and lemon juice, then cooked in a traditional clay oven (tandoor) to achieve that signature smoky flavor.
The dish is typically served with fresh salad, mint chutney, lemon wedges, and butter naan — a full sensory experience that perfectly balances spice, smokiness, and tenderness.
Why It’s the Pride of Gandhi Indian Restaurant & Takeaway
Located in the heart of Stoke-on-Trent, Gandhi Indian Restaurant & Takeaway is celebrated for delivering authentic Indian cuisine made with premium ingredients and time-honored techniques.
Their Tandoori Mixed Grill stands out because:
- It uses locally sourced meats for maximum freshness.
- The spice blends are ground in-house for depth of flavor.
- Each component is marinated separately, ensuring perfect balance and texture.
- The dish is cooked to order, guaranteeing freshness every time.
Whether you’re dining in or ordering a takeaway, Gandhi’s Tandoori Mixed Grill offers a restaurant-quality experience that brings Indian culinary excellence to Stoke-on-Trent.
The History and Evolution of Tandoori Cuisine
Origins of the Tandoor in Indian Cooking
The tandoor is an ancient clay oven that originated in the Indian subcontinent over 2,500 years ago. Traditionally fueled by charcoal, it cooks food at extremely high temperatures, sealing in moisture while creating that iconic charred exterior.
The technique was popularized globally in the mid-20th century by Punjabi chefs, who introduced dishes like Tandoori Chicken and Chicken Tikka to international audiences.
How the Mixed Grill Became a Restaurant Classic
The Tandoori Mixed Grill emerged as an evolution of regional kebab traditions, offering diners a sampler of various meats in one platter. It quickly became a crowd favorite in Indian restaurants across the UK — especially at Gandhi Indian Restaurant & Takeaway, where it’s known for its smoky aroma and perfectly balanced spice profile.
Key Ingredients for Authentic Tandoori Mixed Grill
Meats and Marinades
- 250g chicken breast (for tikka)
- 200g lamb chops
- 200g minced lamb (for seekh kebabs)
- 150g fish fillet or king prawns
- 200g plain yogurt
- 2 tbsp lemon juice
- 2 tbsp oil or ghee
The Spice Blend (Masala)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric
- 2 tsp garam masala
- 2 tsp Kashmiri red chili powder
- 1 tbsp ginger-garlic paste
- Salt to taste
Optional Additions and Dietary Variations
- Replace meats with paneer, tofu, or vegetables for a vegetarian version.
- Use Greek yogurt or coconut yogurt for a creamier or dairy-free alternative.
- Add smoked paprika for extra color and depth.
Step-by-Step Recipe: How to Make Tandoori Mixed Grill at Home
Step 1: Preparing the Marinade
In a mixing bowl, combine yogurt, lemon juice, oil, and all spices. Whisk until smooth and aromatic.
Step 2: Marinating the Meats
Add chicken, lamb, fish, and kebab mixture into separate bowls. Coat each thoroughly with the marinade.
Cover and refrigerate for at least 4 hours (overnight for best results).
Step 3: Grilling the Tandoori Selection
- In a Tandoor: Grill until charred and cooked through.
- In an Oven: Bake at 200°C for 25 minutes, turning halfway.
- On a BBQ or Grill Pan: Cook on medium-high heat, basting with ghee or butter.
Step 4: Assembling and Serving
Arrange the cooked meats on a sizzling platter. Garnish with sliced onions, coriander, and lemon wedges. Serve immediately with mint chutney or tamarind sauce.
Nutritional Value and Health Benefits
| Nutrient | Per Serving | Health Benefit |
|---|---|---|
| Calories | 360 kcal | Moderate energy dish |
| Protein | 35g | High in lean protein |
| Fat | 16g | Contains healthy fats from yogurt and ghee |
| Carbohydrates | 10g | Low-carb option |
| Iron | 15% DV | Supports healthy metabolism |
| Vitamin B12 | High | Promotes nerve and blood cell health |
The Tandoori Mixed Grill is a protein-packed, low-carb option that’s perfect for those seeking a healthy yet indulgent meal. The use of yogurt and spices adds probiotics and antioxidants to your diet.
Expert Tips from Gandhi Indian Restaurant’s Chefs
- Marinate meats overnight for maximum tenderness.
- Use Kashmiri chili powder for rich red color without excessive heat.
- Preheat the grill or tandoor — this locks in moisture instantly.
- Brush with melted butter just before serving for that restaurant shine.
- Serve sizzling to preserve aroma and freshness.
Common Mistakes to Avoid in Tandoori Cooking
- Using low-fat yogurt — it may cause the marinade to separate.
- Cooking on low heat — the meats won’t develop a char.
- Skipping the resting stage — flavors need time to absorb.
- Overcrowding the grill — prevents even cooking.
Serving Suggestions and Perfect Pairings
Traditional Accompaniments
- Mint Yogurt Chutney – a cooling contrast to the spice.
- Naan or Garlic Bread – perfect for soaking up the juices.
- Pickled Onions & Lemon Wedges – for brightness and acidity.
Modern Pairing Ideas
- Serve with quinoa salad for a light, healthy twist.
- Pair with a crisp lager or sweet mango lassi.
- Present on a sizzling platter with fresh herbs for restaurant-style flair.
Frequently Asked Questions (FAQs)
Q1: What is included in a Tandoori Mixed Grill?
A1: Typically, chicken tikka, lamb chops, seekh kebab, and fish or prawns — all cooked in a tandoor.
Q2: Is the Tandoori Mixed Grill spicy?
A2: It’s flavorful but not overly spicy. You can adjust the chili powder to taste.
Q3: Can I make it without a tandoor?
A3: Yes, an oven or grill pan can achieve similar results at home.
Q4: What’s the secret to Gandhi’s famous Tandoori flavor?
A4: Their unique blend of fresh-ground spices and perfectly balanced marinades.
Q5: Can vegetarians enjoy this dish?
A5: Absolutely — replace meats with paneer, tofu, or mixed vegetables.
Q6: How do I store leftovers?
A6: Refrigerate for up to 2 days and reheat in an oven to retain texture.
Conclusion: Bring Gandhi’s Tandoori Mixed Grill Experience Home
The Tandoori Mixed Grill is a symbol of India’s love for grilled perfection — a fusion of heat, spice, and smokiness that excites the senses. Whether enjoyed at Gandhi Indian Restaurant & Takeaway in Stoke-on-Trent or recreated in your kitchen, this dish represents the pinnacle of Indian culinary artistry.
It’s more than just a meal — it’s a journey through centuries of tradition, masterfully crafted for the modern palate. So fire up your grill, embrace the spices, and experience the irresistible charm of an authentic Indian tandoori feast.
