Discover a new way to order. Try our new mobile app today!

×

×

Try Our New Mobile App! Find out what we’ve been up to.

Open

place Search for restaurants nearby...

For Restaurant Owners

Sign In

Pickup

Delivery

×

Download the Beyond Menu App

Get the Beyond Menu app to make ordering from your local spot easier than ever.

error

Tandoor Restaurant

8062 Morgan Cir S, Bloomington, MN 55431

Delivery Fee

$7.98 within 10.00 miles

Delivery Minimum

No minimum

Estimated Time

Between 30 and 60 minutes

Delivery Minimum

Info

Order Now on Beyond Menu app

Menu Info & Hours

Delivery Fee

$7.98 within 10.00 miles

Delivery Minimum

No minimum

Estimated Time

Between 30 and 60 minutes

×

Download the Beyond Menu App

Get the Beyond Menu app to make ordering from your local spot easier than ever.

Download Beyond Menu App

All Day Menu

Beverages Appetizers Tandoori Entrees Chicken Delicacies Lamb And Goat Entrees Seafood Vegetable Specialties Biryani Combination Platters And Indian Thali Indian Breads Side Orders Indian Sweets

clear

No Results Found

Your search entry does not match any items under this menu.
Please try searching for a different item or under a different menu.

Clear Search

Beverages Appetizers Tandoori Entrees Chicken Delicacies Lamb And Goat Entrees Seafood Vegetable Specialties Biryani Combination Platters And Indian Thali Indian Breads Side Orders Indian Sweets

Beverages

Mention sweet or salt

Perrier Spring Water

Canned Soft Drink

Appetizers

Crisp Patties filled With spiced potatoes & peas, deep fried served with mint & tamarind chutney (2 Pcs)

Crisp patties filled with spiced ground chicken, served with mint & tamarind chutney (2 Pcs)

Fresh vegetables deep fried In chickpea batter

Chicken deep fried in chickpea flour batter

Tandoor's Non-Veg Carousel

Carousel samosa, pakora, seekh kabab, papadam & chicken tikka

Tandoor's Veggie Carousel

Aloo tikki, onion bhajia, mixed veggie pakora, papadam and samosa

Crisp spiced lentil flour wafer served with mint & tamarind chutney

Tandoori Special Naan

Leavened Bread stuffed with vegetables, served with raita and chutney

Tandoori Chicken Naan

Warm lightly spiced soup with lentil

Fresh ripe tomatoes blended into a smooth creamy soup

Round potato patty light spiced deep fried (2pcs)

Shallow fried boiled potato, fresh coriander, cucumber, tomato, served with mint & tamarind chutney

Fresh cut onions seasoned with spices & touch of garlic, fried in chickpea batter

Home made cheese fried in chickpea batter

Chicken Momos(8pcs)

Shallow fried momos filled with delicious chicken (8 Pcs)

Spicy chicken with bell pepper, garlic, chili sauce & soya sauce

Chicken Manchurian

Chicken pakoras served with onion and spicy sauce

Seekh Kabob Roll

Meat grilled to make kabab rolls served with onion and chutney

Chicken Tikka Roll

Chicken grate, mixed with masala and fried served with onion and chutney

Gobhi Manchurian

Gobhi Pakoras cooked with corn flour, served with onion and tomato gravy

Spicy cauliflower with bell pepper, garlic, chili sauce & soya sauce

Spicy Paneer with bell pepper, garlic, chili sauce & soya sauce

Paneer Manchurian

3 sliced bun and shallow fried served with delicious mixed vegetable stew!

Fried Tortilla with fresh coriander, cucumber, tomato, served with mint & tamarind chutney

Tandoori Entrees

All dishes are served with a side of Nan (bread), small side of yellow lentils (dal), and white basmati rice

Tandoori Chicken

According to eminent archeologist in the late 1940's, tandoori chicken was popularized. Dishes similar to tandoori chicken may have existed during the Harappan civilization in New Delhi, India. In U.S.A., tandoori chicken began appearing on the menus by 1960's.

Some believe that it was invented in 1970's by a Bangladeshi Chef in Glasgow, Scotland, who in order to please customers added a mild tomato – cream sauce to his chicken tikka, which is pieces of boneless chicken marinated in yogurt and curry spices.

Mixed Tandoori Grill

Jacquelene Kennedy reported to have eaten chicken tandoori on a flight from Rome to Bombay in 1962. A recipe was printed in the Los Angles Times in 1963. The hostess in search of extending the Idea mixed all three for a party dinner Tandoori Chicken, Seekh Kabab, & Chicken Tikka, which was very much appreciated. Tandoori mixed are served with salad, Chicken Tikka, piece of spring Chicken (off the bones) lightly spiced and grilled.

Tandoori Shrimp

fectly marinated and grilled Indian Tandoori Shrimp skewers. When shrimp marinates they instantly capture the taste buds of shrimp and refuse to release the scrumptious smell till last.

Tandoori Fish Tikka

Finger licking good, lemony, flavorful fish made by using tandoori masala and yogurt. Tandoori Fish Tikka is an extremely popular dish from northern part of India.

Tandoori Paneer Tikka

Tikka, teeka or teekka is a type of food from the Indian sub continent. Tikka refers to a Paneer prepared in a Tandoor is also known as paneer tikka, made from chunks of paneer marinated in spices and grilled in a tandoor. It is served with bell pepper & onion.

Ground Chicken Sheesh Kaboobs

In the Arab world Shish Kabob or Lahm Mishwy (grilled meat) does not include any vegetable. The true shish Kabob's were later called seek kababs are actually the pieces of marinated Lamb affixed to flat or four sided bladed metal skewers. These are grilled over a fire suspended by a skewer holder without the meat ever touching the grilling grate, mixed with Juicy red tomatoes, onion wedges, bell peppers and mushrooms along with the meat. This method was used by Turkish tribes during the war as they pushed to west in Central Asia. These Kabob's gave them a lot of strength.

Chicken Delicacies

Served with a side of white basmati rice

Chicken Vendaloo

Chicken with potatoes in a spiced onion sauce

Chicken a la Saag

Chicken cooked with fresh spinach

Chicken Shai-Korma

Chicken cooked with nuts in a spiced sauce

A classic chicken cooked in a curry sauce

Chicken Makhani/Butter Chicken

Tandoor roasted chicken pieces in a creamy spiced tomato sauce (highly recommended)

Chicken Tikka Masala

Tandoor roasted chicken pieces in a spiced tomato sauce with bell pepper & onions

Chicken Jalfrazi

Chicken with assorted vegetables in a curry sauce

Tender chicken cooked in a coconut sauce with bell pepper & onions

Chicken Mushroom

Tender chicken with fresh sliced mushroom in a cream and tomato sauce

Chicken pieces cooked with bell pepper, onion, ginger, and tomato

Ground chicken with peas and spices

Lamb And Goat Entrees

Served with a side of white basmati rice

Vindaloo, an Indian curry dish based on the Portuguese dish named “ Carnhe de Vinha d’olhos”. Is popular in Goa, Vasai, Konkan, Kerala and other parts of India, Its British Indian form is a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish.

Saag is a leaf based dish eaten in Indian subcontinent with bread such as roti, naan or rice. saag gosht (Spinach and goat) is a common dish in punjabi cousine. In western world goat is commanly replaced with Lamb.

Lamb Shai-Korma

A characteristic Mugal dish. It can be traced back to the 16th century to the Mugal incursions into the region. The term Shahi (Royal) used for some

It is normally made by stir-frying the vegetables, It is believed that this technique was introduced to Indian cuisine from China. Since then, the recipe has been perfected and lifted into modern, yet tradition - based Indian cuisine. Apart from a good naan the other side dish is rice, another great side dish is raita.

Rogan Josh/Lamb Curry

Rogan josh is an aromatic Lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Rogan means “Oil” in Persian, while Josh means “heat, hot, boiling or Passionate” Rogan Josh thus means cooked in oil at intense heat.

Goat curry is a rich stew made with hearty goat meat and curry powder as the main ingredients. Other commonly found elements include aromatics & other spices. Additionally, curry goat is stewed for a few hours to allow the goat meat to get completely tender.

Lamb madras is an aromatic lamb dish cooked with a coconut sauces inspired from southern part of India .

Seafood

Served with side of white basmati rice

It is typical curry dish of Indonesian cuisine in Indonesia. It contains no coconut and so it is not sweet, mostly juicy and as hot as you like it, apart from a good naan Shrimp curry can be served with the side dish rice, another great side dish is raita.

Shrimp Vendaloo

It is a traditional recipe of the Catholic community in Goa, an Indian state on the country’s south western coast. However, its origin is Portugal. Its heavily spiced dish Indian shrimp Vindaloo tends to be fiery hot and spicy due to the chillies. In the Indian preparation we use vinegar with Kashmiri dry red chillies. The dish is slighter on the hotter side, but it is just perfect for the Indian taste.

Saag is a mild Indian curry, shrimp cooked with fresh leafy veggies like spinach, mustard green, basella, collard green, or combinations. with onions, ginger, garlic, salt and pepper. We tend to cook spinach much longer for a better taste.

Shrimp Madras curry is said to originate from south of India, and gets its name from the city known as Madras when english merchants arrived there in 1640. The spices are complementary to the savoury flavours. Shrimp Madras curry can be made when dried roasted ingredients are ground in a mortar or pestle.

Shrimp Shai-Korma

It is a mildly flavoured dish, with a nutty flavor. The Korma sauce is usually made with yogurt, cream and nuts. This dish has a Light colored sauce and has a rich texture due to use of cream and cashew nut paste. Highly recommended with garlic naan.

Shrimp is a important seafood which is consumed worldwide and are among the most common food. In Britain very small crustaceans with a brownish shell are called shrimp, and are used to make potted shrimps. They are also used in dishes where they are not the primary ingredient.

Malabar matthi curry, also known as fish curry, is an Indian dish. It consists of onion based gravy stewed, in a kerala style curry. Highly recommended with garlic naan.

Tandoor Fish Tikka Masala

Indian dish made by simmering grilled fish in a spicy masala. The Tandoori Fish Tikka is an extremely popular dish from North India. It can be eaten with basmati rice, Jeera rice or Naan. please handle the pieces gently as they are delicate after resting in the gravy.

Vegetable Specialties

Served with side of white basmati rice

Mixed Vegetables

Vegetable Shai-Korma

Bhindy Okra Masala

Paneer Tikka Masala

Biryani

Chicken Biryani

Indian restaurateur Kris Dhillon believes that the dish originated in Persia and was brought to India by Mughals. Another was brought by Arab traders to Malabar in South India. The Mughal soldiers looked under–nourished, in order to provide a balance diet to the soldiers, the queen asked the Chef's to prepare dish with meat and rice to give soldiers nourished diet.

Lamb Biryani is South Asian one-pot dish in which Lamb is layered with rice. The layering technique is what differentiates it from other rice dishes like pilaf or pulao, aromas are infused, into the meat after marinating it and with the rice using a combination of spices, herbs and extracts. Turmeric adds bright hues of orange and yellow to the otherwise white backdrop of long-grain-rice. The result is a highly aromatic and colorful dish of meat and rice.

The crown dish of Hyderabadi muslims, developed under the rule of Asaf Jhai . He was first appointed as the governer of Deccan by the Mughal emperor Aurangzeb. The dish is made with rice a goat meat, and spices of different fragrances.

Shahjahani Biryani

As the name sugests this biryani is very rich in its ingredients, high quality of rice with lots of meat. Similar rice dishes prior to the Mugal invation was known as “Oon Sour” in Tamil as early as 2 A.D. Oon Sour was composed of rice, ghee, meat, turmeric, coriander, pepper and bay leaf and was used to feed military warriors.

Navarattan Biryani

During the rule of Emperor Akbar, the chef wanted to celebrate all Akbar's Nine gems from his court and that's how he came up with this dish. And that's how Navratan Pulao was born. Navratan Biryani tends to use sweet, richer ingredients such as cashews & raisins. The spices and condiments, green peas, paneer cubes, chopped carrots whole spices, like green cardamom, cinnamon and cloves which impart flavour.

The word itself comes from the Persian word berya (n) which means “fried” or “roasted” different recipes used fish, Shrimp, quail and have meat. Although variations of this dish have spread in the rest of India as well as South east Asia, States of Hyderabad, Lucknow and Delhi are the cradle of this Biryani and most of mughal cuisine. Meat or chicken is often the main ingredient though in some costal varieties fish, prawns and crabs are also used beside shrimp.

Pilaf, Pilau, pulao or polao is a rice dish or in some region a wheat dish The Spanish paella and the south pilau or pulao are Biryani evolved from such dishes, pilaf and similar dishes. To keep peas green they are boiled in salt and mixed last to keep in original colour and dish more colourful.

An amazing paneer recipe that taste delicious with bursting flavour of spices and little sweet flavour is of onion fried (borista).

Extra Rice-side of basmati rice only

Basmati rice (baz-MAH-tee) is a special type of white rice commonly grown in the Himalayas, India, and Pakistan - with India producing about two - thirds of the world's supply. It is a long - grain rice that is characterized by a light nutty flavor and floral aroma, and it's popular in rice pilaf and as a side dish for curry.

Combination Platters And Indian Thali

Chicken Platter

Vegetarian Platter

Indian Breads

Tandoori Special Naan

Tandoori Paratha

Aloo Paratha (Tandoori)

Onion and Green Chili Naan

Tandoori Chicken Naan

Side Orders

Tandoor Chicken Salad

Assorted Chutney

Onion, Green Chili and Lemon

Indian Sweets

Mango Ice Cream

Menu Categories

close

Tandoori Entrees

Chicken Delicacies

Lamb And Goat Entrees

Vegetable Specialties

Combination Platters And Indian Thali

Buy with

Back to Menu close

You already have an order at

Tandoor Restaurant

Your cart is empty

×

Cannot be used with coupons!

error

error

Special Instructions

Quantity

When would you like your order?

ASAP Later

ASAP

Future orders not allowed

Online Ordering is not available now!

Your Addresses

Street Address *

Street Address is required

Apt/Unit/Suite

City *

City is required

State is required

Zipcode is required

Apply Coupon

Please Select One (1 Coupon Per Order)

Promo Code

Promo Code is required

Sign in

close

Continue with Google

Continue with Apple

Continue with Facebook

Continue as Guest

or use your Email and Password

Email

Email is required Invalid Email

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Password

Password is required

Forgot password?

Create Account w/ Email

By continuing, you agree to the Terms of Use and Privacy Policy.

Verification Required

Check your inbox

close

Code

Code is required

Choose Payment Method

close

close

Sorry, this restaurant is no longer accepting orders...

close

error

Online ordering is closed now

Find nearby restaurants

© 2026 BeyondMenu LLC

Apple, the Apple logo, iPhone, and iPad are trademarks of Apple Inc., registered in the U.S. and other countries and regions. App Store is a service mark of Apple Inc. Google Play and the Google Play logo are trademarks of Google LLC. Android is a trademark of Google LLC.

Get to know us

About Us Contact Us

Resources

Locations Privacy Policy Accessibility FAQ

For Restaurant Owners

Get.BeyondMenu Schedule a Demo

Submit Feedback

Feedback Type *

Your Email *

Your Email is requiredInvalid Email

Message *

Message is required

Thank you for your feedback!

Your web browser is no longer supported

Please upgrade to a modern, fully supported browser to use Beyond Menu.
Try the latest versions of our supported browsers below.

Chrome

Firefox