Indian Kitchen - 10 May 2025 - 5 min read
Smoke, Spice & the Tandoor: How We Craft Our Kebabs
The tandoor at Waves burns at over 450°C. In those few minutes of intense heat, marinated meat and paneer transform into something extraordinary.
A tandoor is not just a clay oven - it is a relationship between fire, time, and the cook's instinct. At Waves, our tandoor fires up every morning and doesn't rest until the last order of the night goes in.
Our vegetarian starters alone span nine dishes. The Dhuandhar Paneer Tikka is marinated in a smoky spice blend before going onto the skewer - the char on the outside gives way to a soft, yielding centre. The Mushroom Galouti takes a very different path: minced mushrooms blended with aromatic spices into patties that melt the moment they hit your tongue.
On the non-vegetarian side, the Bhatti Da Murgh is our most rustic offering - a whole chicken marinated in a roadside-dhaba-style paste and grilled over direct flame. The Mutton Burra (Purani Dilli Special) is marinated for hours before the tandoor gets to it, resulting in a charred crust and a melt-in-the-mouth interior.
The Shikari Thaal brings it all together: Amritsari Murgh Tikka, Mahi Machi Tikka, Mutton Kakori, Mutton Burra, and Malai Murgh Tikka on a single platter. If you're visiting for the first time and can't decide - order this.