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. The tandoori chicken, as one would hope, is excellent at King of Tandoor. But the most distinctive dish at this darkly-lit but endearingly friendly neighborhood Indian, which opened last year on Callowhill Street, resembles an exotic lamb pot pie. Lamb dampakht is actually from Bangladesh, says co-owner Mohammed Islam, and it is served here in a copper crock with an aromatic lamb stew, mildly spiced with curry and yogurt, sealed beneath a crust that puffs like a dome. Dampakht means "steam preserve," Islam says.
So half the pleasure is the burst of curry-scented steam that greets your nose when that bubble of butter naan pastry is pierced. But what of its taste? That lamb stew - superbly tender and rich with ginger, turmeric, coriander, and chile - thankfully lives up to its aroma.

-Craig LaBan
The Craigster Approves
Good Taste - Philadelphia Inquirer


. OMG!! That is the only way to describe how good the food is here.

-Justice & Fries

. Tandoori dishes cooked over the charcoal barbecue are an obvious focus at Mohammed Islam's King of Tandoor, but the menu as a whole is proof that the restaurant has its sights set higher than most eateries. The biryanis, vindaloos and masalas are all delicious,but don't miss house specialties like the lamb dumpakht, spiced lamb and sauce in a pot sealed with flaky dough, and chicken sfhagoti, whose spicy gravy coalesces around a purée of coconut meat. Bhindi masala is a surprise favorite, the okra flavorful but not at all slimy. The restaurant has a fine-dining feel, but takeout is also an option.

-Philadelphia City Paper

. King of Tandoor brings Indian food to 18th and Callowhill. With its white tablecloths and glittery chandeliers, this BYOB is a notch dressier than other Indian eateries in town. The kitchen is outfitted with two authentic tandoor ovens, used to create the restaurant’s specialty dishes, but Indian aficionados will find all the familiar curries on the menu as well.

-Phillymag



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