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Indian food is the epitome of marrying flavour with spice, and the abundance of spice combinations in South Asian cuisine will blow you away. Luckily, it is not difficult to find authentic and delicious Indian food in Saigon, and Tandoor’s superb Indian restaurant offers exactly that.
When considering the mouth-watering menu at Tandoor Saigon, it was difficult to resist including its most celebrated offering, the wonderful Chicken Butter Masala. Don’t miss that essential dish, but here are five more must-try Indian dishes at Tandoor Saigon, which are beautiful in their own individual ways because of the distinct spices and ingredients used.
A lamb stew held in high regard, Rogan Josh is of Kashmiri origin. The bright red colour and fragrant spiciness of Rogan Josh is a result of the addition of Kashmiri chilli peppers. Unlike many South-east Asian chillies, Kashmiri chilli is cultivated to provide milder heat compared to typical cayenne peppers used in much of South Asian cuisine. This means the subtle nuances of other spices such as bay leaves, cinnamon and cloves employed in the dish can be detected clearly in a well-prepared serving of Rogan Josh.
Don’t miss Tandoor Saigon’s excellent version of this Indian classic in central Ho Chi Minh City; the regulars adore it.
We’re sure you’re familiar with this North Indian classic, but what makes Tandoori Chicken so universally beloved?
The secret lies in marinating chicken in yoghurt and a special tandoori masala spice mix that is used specifically for many poultry-based dishes in India. Unlike typical garam masala, onion and ginger powder is added here for a burst of fragrance and sweetness. The equation is complete with grilling at high heat - the temperature of Tandoor-style clay ovens can often approach 500 degrees celsius, assuring that your favourite chicken skewers stay juicy and tender on the inside, yet perfectly cooked and deliciously charred on the outside. Tandoor Saigon’s Tandoori Chicken is not to be missed.
In much of Indian cuisine, spices and other main ingredients intermingle to transcend boundaries and create outstanding taste sensations. Flavourings may also play the part of core ingredients due to their unique profiles. Such is the case with Medhu Vada, a traditional donut-shaped fritter native to South Indian and Tamil cuisine. These irresistible deep fried treats are made with flour processed from Urad Dal, or black lentil, a legume that has been named a superfood due to its high content of protein, vitamin B, magnesium, zinc and potassium. Its rich, earthy flavour and resultant crumbly yet slightly chewy texture is unique to the culinary world. A fantastic offering for anyone looking for the best vegetarian and vegan Indian food in Saigon.
In fact, South Indian food in Saigon is rather uncommon, as it is in Vietnam in general, and the fact that Tandoor offers an authentic rendition of Medu Vada, as well as several other South Indian classics such as Masala Dosa and Idli, is another great reason to drop by this fantastic Indian restaurant in central Ho Chi Minh City.
The lamb samosa at Tandoor follows a traditional Indian Muslim recipe which is delicious and distinct from typical potato samosa for a good reason: green peas are included to add sweetness to minced lamb that’s flavoured with masala and chilli powder. Yet another highly-nutritious legume similar to the black lentil, its delicate flavour helps to accentuate the savoury notes of the lamb. Rich in antioxidants and proteins, green peas are not only tasty but also good for you.
Deep fried to perfection, these pockets of umami flavour are served withmintand tamarind chutney at Tandoor. Beyond lamb samosas, Tandoor is one of the best venues of muslim travellers here as they offer the widest range of Halal food in Ho Chi Minh City.
A classic rice dish that is popular amongst Indian Muslims, numerous recipes exist for Biryani but one thing holds true for most variations - long and slender basmati rice is the preferred type of grain. Authentic basmati rice is used to make biryani at Tandoor Saigon and the resultant cooked grains are fluffy and nutty. Basmati grains stay thoroughly intact when cooked, and the irresistible al-dente texture of basmati rice is a vital characteristic of biryani.
The alluring floral aroma of basmati rice originates from high concentrations of a natural-occuring compound known as 2-Acetyl-1-pyrroline. Basmati and jasmine rice contains a much more concentrated compound when compared to average white rice. This compound is also found in the pandan leaf, known as lá dứa in Vietnamese, which is used to flavour many types of asian cakes and desserts in South-East Asia.
For the science-savvy, basmati rice contains higher amounts of amylose starch, which forms longer carbohydrate chains compared to its shorter chain cousin, amylopectin (itself more abundant in short grain rice). This makes basmati rice suitable for diabetics, since sugars are released at a slower rate after digestion, meaning a lower risk of blood sugar spikes.
When looking for the best Indian food in Ho Chi Minh City, head straight to Tandoor Saigon, where guests may enjoy a delicious Biryani with lamb, chicken, shrimp or vegetables.
At Tandoor Saigon, you’ll find some of the best Indian and halal food in Ho Chi Minh City. Three of Tandoor’s chefs are Indian Muslims who are highly experienced in Halal culinary techniques and they source the best halal meats and ingredients from the most reputable halal food distributors here in Saigon.
Indian gastronomy is heavily influenced by Islamic culinary traditions, thanks to a colourful history of Muslim emperors and kings. The Taj Mahal, one of the most iconic structures in India, was a mausoleum commissioned for emperor Shah Jahan for his favourite wife, Mumtaz Mahal. Shah Jahan was the fifth emperor of the Islamic Mughal lineage, descended from what is now modern-day Uzbekistan. This complex lineage is also connected to Mongolian and Turkic kings; there is no wonder as to why Indian gastronomy is so flavourful and boundless!
Enough history, here is a comprehensive list of the best classic, South Asian Halal dishes you’ll be able to savour at Tandoor Saigon.
These tasty chicken kebabs originate from the Mughal Dynasty which draws huge influence from Persian Cuisine. If you like Tandoori-style chicken, you’re going to adore these! Chicken fillets are first marinated in cheese, cream and lime juice and various spices such as green chillies, coriander leaves and black pepper, then grilled at high heat. These irresistible grilled skewers are best enjoyed with Tandoor Saigon’s authentic Naan flatbreads and Tandoori Paratha.
Seekh Kebab are amongst the most popular Pakistani and Punjab comfort foods. Minced lamb is blended with onions, chillies and Chef Khan’s secret blend of spices and then grilled on a skewer. The texture of Seekh Kebabs should never be too crumbly nor too soft; you’ll find that those found on Tandoor Saigon’s menu are the perfect consistency. Just like the Reshmi Murgh Malai chicken kebabs, Seekh Kebabs are also a perfect match with other classics such as Garlic Butter Naan and Chicken Butter Masala. A worthy contender for the best kebab in Ho Chi Minh City!
We’re pretty sure you’ve tried keema, and we’re very sure you’ve eaten tons of Naan. The name Keema Naan is a hundred percent self-explanatory; spicy minced lamb stuffed in raw unleavened flatbread, grilled in a scorching hot tandoor oven. Chef Khan’s flavourful lamb keema recipe is a good reason to sample this flatbread creation. What could be better than to have two of your favourite things in a perfect hybrid recipe?
Sometimes also spelled Jalfrezi, this cooking style is yet another glorious remnant of the Mughal Dynasty. In essence, mains such as chicken or vegetables are first stir-fried with butter, ginger and garlic, then cooked with spices and a key ingredient; bell peppers. Bell peppers sweetness and a slight tang to Jalfraizi that makes the dish highly appetising. At Tandoor Saigon, this epic ‘casserole’ also includes beans, carrots, potatoes, green peas and onion.
As the name suggests, the dish is a direct result of Iranian gastronomical influence. Unlike typical kebabs, Chicken Irani is less spicy and focuses on the subtle sweetness of poultry. The secret lies in the application of cashew paste, which is used to marinate chicken thigh with other ingredients such as yoghurt, lime juice and green chillies before grilling. The fragrance and accentuated nutty sweetness of cashews after cooking is alluring and difficult to describe. Yet another rare dish that can only be found at Tandoor Saigon.
Biryani is one of the most celebrated and recognised Halal foods in the world. Beyond India, it is readily available in places such as Malaysia, Singapore, Indonesia and the Middle East, thanks to its Islamic roots. The most important ingredient that makes biryani stand out from countless other rice dishes of the world is basmati rice. Long and slender and low in starch, basmati remains nutty and with a delicious bite after cooking, while exuding a floral aroma not unlike jasmine rice.
Biryani can be made using other meats, but we’ve chosen lamb biryani to represent India’s diverse culture; Hindus abstain from beef, making lamb a universally accepted choice of meat for both Hindus and Muslims.
Many recipes and variants of Biryani exist and Tandoor Saigon’s interpretation doesn’t disappoint. Generous chunks of lamb are marinated in a special masala mix featuring nineteen different spices before being sauteed with onions and mint leaves over a low flame. Once the lamb reaches the desired fragrance and texture, basmati rice is added and slow cooked. The rice soaks up all the deep flavours, while the meat remains juicy and tender.
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