Bbq Non-Veg Starters

Chunks of Chicken cooked into perfection with creamy and mildly spiced flavourful masala gravy

Boneless chicken marinated in in-house hung curd and a blend of whole spices, roasted in a clay oven. Sandoz was the first to serve this dish in the city.

Boned chicken marinated fresh in in-house yogurt and hand-ground spices, roasted in a clay oven. Juicy, smoky, flavourful.

Chicken Tikka, a dish of roasted chicken Cubes marinated in yogurt and generously spiced, giving the meat its trademark red colour.

Boned chicken marinated fresh in in-house yogurt and hand-ground spices, roasted in a clay oven. Juicy, smoky, flavourful.

Fresh minced chicken with in-house masala, skewered and grilled golden. Juicy inside, slightly charred outside.

Chicken cubes marinated in in-house yogurt and spices, tandoor-grilled to give the classic red colour and smoky aroma.

Chicken chunks marinated in a fresh cream and mild spice marinade, cooked in the tandoor until tender.

Fresh minced mutton mixed with spices, skewered and cooked in the tandoor. Firm, well-spiced, smoky.

Fresh minced mutton mixed with spices, skewered and cooked in the tandoor. Firm, well-spiced, smoky.

Tandoori chicken, a dish of roasted chicken marinated in yogurt and generously spiced, giving the meat its trademark red colour. It is named for the cylindrical clay oven in which it is cooked, a tandoor.

Chicken marinated in in-house yogurt and signature spice blend, tandoor-roasted, finished with butter, cream and in-house chaat masala. Sandoz was the first to serve this dish in the city.

Fresh minced chicken with in-house masala, skewered and grilled golden. Juicy inside, slightly charred outside.

Chicken tikka, a dish of roasted chicken cubes marinated in yogurt and generously spiced, giving the meat its trademark red colour.

Chicken chunks marinated in a fresh cream and mild spice marinade, cooked in the tandoor until tender.

Boneless chicken marinated in in-house hung curd and a blend of whole spices, roasted in a clay oven. Sandoz was the first to serve this dish in the city.