After being through yet another Shutdown, I think that we’re all experiencing a bit of cabin fever.
Days are becoming longer and the feeling that winter will soon be over increases our need to “take on life again!”
Thoughts of spring arriving also bring a change in the way we eat, and for the love of Indian food you should check out Tandoori Kingdom.
For the Love of Indian - Tandoori Kingdom!
This is the perfect time to check out Tandoori Kingdom, the best place for Indian food in Barrie. Tandoori Kingdom doesn’t use shortcuts or sub-par ingredients. Their spices are exquisitely fresh and their clay oven is hot.
Although spring is in the air, there are many choices of ‘heat’ to thoroughly warm you from the inside out.
Nirmal and his staff have been busy introducing different dishes to their spring menu. Some are favorites returned, others – new and exciting. I’ve chosen my favorites here.
Check out the New Menu Options!
I must say that Indian cuisine is an excellent choice for vegetarians and vegans as there is a wide variety of veggies, cheese and lentil-based dishes on the menu at Tandoori Kingdom.
Curries, as well, are a very popular choice; easily ordered with the ‘heat’ you most enjoy.
The Bhindi Masala is one of our most enjoyable! Made with okra, onions, tomatoes, spices and herbs, I love it served with a side of rice – Yummy!
Paneer Bhurji is a very healthy menu option. Paneer (Indian cheese) is delightfully combined with tomatoes, onions, capsicum and peas, served with rice and Naan. It’s so filling yet doesn’t make me want to curl up and take a nap like a turkey dinner does!
And of course...
Of course, lamb chops conjure up spring-like feelings, and lamb is my absolute favorite dish to order at Tandoori Kingdom. Exquisite! Marinated chops are grilled hot and fast – coming to us tender and delicious.
For the Love of Indian – Tandoori Kingdom leads you into spring with their tantalizing yet healthy menu choices.
Take the drive out Blake Street; it’s time to order – I think!
Written By: Jane Laker
Photo Credit: Stephen Elliott
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