Thursday, April 25


BarbecueLA: India’s Tandoori

The Saturday afternoon quiet of Brentwood’s Tandoori Grill was punctuated only by the emergence of stone slabs – laden with sizzling, steaming piles of meat – through the kitchen doors. Such dramatic presentation is inevitable with a traditional tandoor, kept at a temperature upwards of 900 degrees by a charcoal or wood fire within the oven itself. Given the high-intensity cooking method, food can easily be overcooked but, when done correctly, yields the kind of flavorful, tender meats offered by Tandoori Grill. Read more...








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