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2/24 Curry Dive/Tandoorloin - Punjab Kabob House


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2/24 Curry Dive/Tandoorloin - Punjab Kabob House

Cynthia | Feb 25, 2004 11:47 AM

Last night, the curry dive continued in SF’s Tandoorloin at the Punjab Kabob House, 101 Eddy St. at Mason. The restaurant is self service, ordering at the counter. Decor is bright and cheerful. Service is friendly. The location is convenient to BART and the Take-Out business is brisk.
Onion Naan
Basmati rice
Lamb Biryani (Malik)
Chicken Biryani
Seekh Kabab (Alex)
Chicken Vindaloo (Martin)
Tandoori Chicken
Chicken Tikka Karahi
Lamb Tikka Karahi (Melanie H.)
Tandoori Fish (Alejandro)
Bengan Bhurta (Suraj)
Daal Makhni (Shalini)
Chana Masala (Seth)
Palak Paneer (Melanie W.)
Aloo Gobhi: (Cynthia) Cauliflower and Potatoes cooked with cumin, herbs & spices. Traditionally, this dish is prepared dry, but this dish was well sauced and the cauliflower was crunchy fresh not meltinly soft and sweet.
Kheer: rice pudding with rose water, almonds and pistachio, light fare and undistinguished.
Mango Ice Cream: tasted like commercially-processed fluffy ice cream.
Total w/tip:$15 per person. Special thanks to Melanie for the wine we all enjoyed. With Shalini guiding our Punjab forage, we were hoping to find flavors of mustard oil, typical in this regional fare. It’s not in evidence in these dishes, perhaps because mustard oil is not approved for cooking by the FDA.

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