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Tandoor has been a top restaurant for Indian food in Ho Chi Minh City and the preferred destination of Indian expats in the city for almost two decades. This is not least because Tandoor offers quality Indian cuisine that is as authentic as you can get in Vietnam. Located on Ngo Duc Ke street in Saigon’s bustling District 1, its proximity from the city’s glamorous Nguyen Hue walking street makes it an excellent venue for tourists and business travellers, as well as locals who are craving delicious curries, flatbreads and other traditional Indian cuisine in Ho Chi Minh City.
South Asian traditions and tastes come together as one harmonious entity at Tandoor Saigon. Here, you’re bound to find something suitable for everyone. From mouth-watering curries to fragrant naan bread to intricate Indian desserts - the secret of Tandoor lies in its adherence to fresh ingredients and, most importantly, quality spices. In fact, most spices such as cumin, coriander powder and garam masala that are used at Tandoor Saigon are imported directly from India.
Mr. Subhash, Tandoor’s founder and owner, was determined to bring authentic Indian cuisine to Saigon in July 1997. Thus, he decided to open Tandoor on Vo Van Tan street along Ho Chi Minh City’s historical Ben Nghe channel - one of the most vital waterways for trading during Saigon’s early history. Spices and exotic ingredients from all parts of Asia arrived at the docks daily at an antiquated pier close to Tandoor’s original location. Time flies and Tandoor has now moved to a different location to provide fantastic Indian food in the heart of Saigon.
The diversity of the menu has also grew with time, as this distinguished restaurant now has a total of five Indian chefs specialising in different dishes and regions of Indian cuisine. Chef Khan from Orissa, a beautiful Indian state along the straits of Bengal, leads the team at Tandoor.
The plethora of different regional styles featured in Indian cuisine is not child’s play, yet Tandoor’s seasoned team of chefs are masters across so many of them. North Indian classics found here, such as the Chicken Butter Masala and Palak Paneer, or the Indian-style cottage cheese cooked in spinach puree, are favourites amongst guests. South Indian Dosa pancakes, Idli rice cakes, deep fried Medhu Vada lentil and fermented rice fritters are a match made in heaven with coconut chutney and masala tea.
You’ll also find other exotic regional Indian specials at Tandoor Saigon, such as Bengali fish curries and peculiar Indian-Chinese style delights like Gobi Manchurian, which presents cauliflower in the most delicious way possible: deep-fried and then sauteed Chinese-style with both Indian spices and Chinese condiments. For richer flavours, Tandoor’s Kashmiri classic, Rogan Josh, or braised lamb curry, is a hit. Rice is also prepared with great skill at Tandoor; the Jeera rice, made with cumin seeds, served here is a perfect complement to some of the best Indian curries in Saigon.
An important aspect that Tandoor pays attention to is the care and respect for different cultures, religions and the dietary restrictions that may accompany them. This is exceptionally important for business travellers and locally based diners alike who are looking for a top Indian restaurant in Saigon.
First and foremost, everything on Tandoor’s menu is Halal. This also means meat items such as lamb and chicken are sourced from reputable Halal food providers. With an exciting menu of over 100 items, Tandoor offers the widest range of gourmet Halal food in Ho Chi Minh City to discerning Muslim travellers and residents. All chicken and lamb used in Tandoor is sourced from Halal butchers.
Another lesser known Indian religion, Jainism, prescribes the avoidance of harming living organisms, including much of plant and even bacterial life. The harvesting of roots and tubers such as potatoes is forbidden, because it is seen as the complete termination of a plant’s life. The population of Jain expats in Saigon may not be large but Tandoor is nonetheless committed to providing to their nutritional and dietary needs.
Needless to say, vegans and vegetarians in Saigon will also find themselves at home at Tandoor. Many Indian curries at Tandoor are made with coconut milk. If you are a strict Vegan, a good selection of dishes such as crispy fritters and most vegetables curries are not prepared with clarified butter. Feel free to ask Tandoor’s friendly English-speaking staff for great recommendations.
At Tandoor, guests of all cultural and religious origins can dine at the same table in a comfortable setting.
Tandoor Saigon’s interior is also a testimony to the presentation of authentic Indian culture, not just through culinary prowess, but also in terms of sight and sound. The atmosphere at Tandoor is suitable for all occasions with classic Indian murals accented by hardwood furniture. An excellent choice whether you’re looking for a venue for hosting a business lunch, wedding or birthday in Ho Chi Minh City.
The service team at Tandoor Saigon has also been acknowledged by regular guests to be one of the finest in the city. Professional, polite and understanding, they are able to provide excellent recommendations for visitors of all origins in several languages.
Festivals are a vital part of Indian culture and Tandoor is no stranger to providing feasts for large, hungry crowds. Tandoor regularly sponsors and provides food for major Indian celebrations in Saigon, with Diwali being the most important and glamorous of all for Indian expats in Vietnam.
Rest assured, however, that no occasion is deemed too small. With a minimum order of just VND150,000 for deliveries of Indian food to various Saigon districts, Tandoor might just be the perfect choice for your next birthday celebration, whether you’re dining out or at home. Nothing beats a pot of curry and a hill of naan when large parties are taking place.
If you’re looking for one of the best Indian restaurants in Saigon, with diverse and traditional Indian cuisine, a welcoming atmosphere and excellent service, look no further than Tandoor Saigon.
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.
As early as 3,500 years ago, Hindu culture began to encourage the abstinence of eating meat. Although strict rules were not implemented, the sages encouraged the masses to consume vegetarian food for great bodily and spiritual reward. As war, famine and drought became more intense in the Indian subcontinent, beef became prohibited. Incredibly useful, load bearing animals, cows became important beasts of burden and were vital for the survival of kingdoms, cultures and farming.
At Tandoor Saigon, you will find not only some of the most delicious Indian food in Saigon, but you’ll also discover dishes that are among the best vegetarian food in Ho Chi Minh City. Additionally, most vegetable-based dishes at Tandoor Saigon are cooked without ghee or clarified butter, making Tandoor one of the best restaurants for vegan food in Saigon.
Here are some of the best vegetarian and vegan dishes at Tandoor Saigon.
Lentils, or Dal in Hindi, are a superfood. They contain exceptionally high levels of Vitamin B, folate and manganese. Vitamin B is essential to skin and intestinal health, while also helping to protect against the occurrence of stroke. To create Tarka Dal, lentils are cooked slowly over fire with turmeric, cumin, onions and other herbs until a slightly soft consistency is achieved. The natural savouriness of the dish is a great pairing with all types of rice and curries.
Just like Tarka Dal, lentils are the key ingredient in this classic that hails from the Punjab region of India. ‘Makhani’ translates to buttery in English and is also flavoured using cream, which provides a boost in richness. The recipe of Dal Makhani is somewhat more complex than Tarka Dal - apart from fresh lentils and other ingredients mentioned above, Dal Makhani also calls for tomatoes and garam masala, adding great complexity of flavour. A very versatile dish, Dal Makhani can be enjoyed alone, as an accompaniment to other mains, or simply with a serving of steaming rice.
Another classic dish popular in almost every country in South Asia, Aloo Gobi Matar is made up of cauliflower, potatoes and peas, cooked with turmeric powder, spices, chilli and bay leaf, to achieve a simple yet delicious vegan meal that resembles a dry vegetable curry. Cauliflower contains an important nutrient called sulforaphane, which studies have shown helps to fight aging and cancer. Even if you’re not a strict vegetarian or vegan, this is a must order dish. The perfect accompaniment to the delectable meat choices on Tandoor Saigon’s menu.
The foundations of Palak Paneer are deceptively simple - spinach and cheese. But to achieve a smooth, creamy and irresistible consistency, chefs at Tandoor Saigon take fresh spinach and saute them with onions and other spices before pureeing the mixture to a fine consistency. To finish, fresh Indian-style cottage cheese, known as Paneer, is added to the spinach-based ‘gravy’.
Diners at Tandoor Saigon may also choose to enjoy paneer in a butter masala style - essentially taking the meat out of Butter Chicken Masala and replacing it with glorious dairy. Creating quite possibly, one of the best vegetarian cheese-based dishes in all of Ho Chi Minh City.
A staple favourite among South Asians, Chapati is essentially flatbread made with wholewheat flour. The slightly chewy and elastic texture of Chapati is due primarily to the use of wheat that is high in gluten, just like how durum wheat is used to manufacture flour that gives well cooked pasta an ‘al dente’ bite. During the cooking process, a special round skillet known as a Tava is used to bake these flatbreads at a high temperature. The reason for this is that no oil is used, so insufficient and uneven heat would result in sticking and charring. Chapati is best enjoyed freshly baked and you’ll find no fresher than at Tandoor Saigon.
Kofta is somewhat ethnically neutral - a meatball dish with Persian origins that can be found throughout India, the Middle East, Central Asia, Turkey and Greece. At Tandoor Saigon, you’ll find an exquisite rendition that’s not to be missed. Chef Khan uses mashed potato, carrots, peas, beans, cottage cheese and cashew nut paste to make these irresistible vegan ‘meatballs’. They are crisp fried and served in a lightly spiced cashew nut gravy. Malai kofta is one of the most delicious vegan dishes in Ho Chi Minh City and another wonderful example of the fantastic Indian food at Tandoor Saigon.
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