A meaty, smoky hideaway off the strand.
If you catch the smell of grilling meats and roasting spices from the outside TCH you cannot help but walk into this quant tandoor cooking kitchen. The chefs are on view in a large open kitchen, so guests can gaze at all the fiery flare.
Fragrant small plates are serviced in clustered by the bubbly servers, to allow for momentary food comas before the next round is ready! Expect a bustling atmosphere with groups big and small milling into many plates of hearty fired chops and mopping everything up with charcoal blistered naans.
What we Ate:
The speciality House Tandoor chicken is a juicy on the bone bird rubbed plentifully with authentic musty tandoori spices.
The Chop House’s Paneer is plated kebab style, packing a garlic punch
Do not hesitate to over order on the sides! The Black dahl was super, the perfect thick and moorish accompaniment with any of the mains.
On its own, or loaded with meat and paneer, the bone marrow naan is a must try! And don’t forget to get some greens in with the tasty tandoor broccoli chaat
What We Drank:
The house gin and tonics range in flavour from rosemary and black peppercorn to sour cherries and juniper berries.
Dexter beef ‘dripping’ keema naan, green chilli & yoghurt was our starter, and this dish certainly started the meal at TCH on the right note!
Socialise after work with some comfort food and fine meat cuts in Tandoor Chop House, and perhaps one too many G&T’s!
Find out more about Tandoor Chop House Here!