A kitchen built around the tandoor.

Tikka King was born from a simple belief: Indian food deserves to be treated like the royal cuisine it is. Not buffet-tray beige. Not a shortcut. The real thing — chargrilled, slow-simmered, and plated with the pride it's due.

We grind our masalas the morning of. We marinate overnight. Our tandoor runs hot enough to blister naan in under ninety seconds, and that fire shows up in every bite.

Come in and dine, or rule your cravings from the couch. Either way, the crown's on you.