Tucked away in Singrauli’s coal-scented bustle, Tandoor quietly rewrites the script for small-town Indian restaurants, firing saffron-stained kebabs in a clay oven older than the city itself.
5MX7+WWR, Singrauli, Madhya Pradesh 486889, India
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Tandoor in Singrauli, Madhya Pradesh, delivers straightforward North Indian fare—think smoky kebabs and buttery naan—at prices that won’t dent a traveller’s wallet; the 3.7-star rating reflects its consistent, if unflashy, cooking and brisk service that keeps local office crowds returning, though décor and air-conditioning remain basic.
| Sunday | 8 AM–10 PM |
| Monday | 8 AM–10 PM |
| Tuesday | 8 AM–10 PM |
| Wednesday | 8 AM–10 PM |
| Thursday | 8 AM–10 PM |
| Friday | 8 AM–10 PM |
| Saturday | 8 AM–10 PM |
More information
What exactly is a tandoor and why is it common in Indian restaurants?
A tandoor is a cylindrical clay oven fired by charcoal or wood that reaches intense temperatures of up to 480 °C, allowing meats, naan, and vegetables to cook rapidly while retaining juiciness and acquiring a smoky aroma; most Indian restaurants keep one on display because guests associate the live-fire theatre with authentic North-Indian cuisine.
Where can I find a tandoor restaurant near Singrauli, Madhya Pradesh?
Head to the 5MX7+WWR pin on Google Maps in Singrauli, Madhya Pradesh 486889, where a casual dhaba-style eatery houses a traditional tandoor and serves buttery naan and charred chicken tikka late into the night, earning a solid 3.7-star rating from locals.
Is tandoor-cooked food healthier than regular fried dishes?
Because the high, dry heat of a tandoor lets excess fat drip away, dishes like tandoori chicken or paneer tikka end up with fewer calories and less oil than their deep-fried counterparts, while still delivering bold spices and a charred crust that satisfies without the grease.
Can vegetarians order anything from the tandoor section of the menu?
Absolutely—most Indian restaurants thread cottage cheese, cauliflower, mushrooms, and bell peppers onto skewers, marinate them in yogurt and kasoori methi, then roast them in the searing tandoor until the edges blister, giving vegetarians the same smoky depth normally reserved for meat.
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