As far back as 1809, when the Hindostanee Coffee House opened in London, and even prior to that as returnees from the subcontinent and other establishments attempted to recreate dishes experienced in India, curry has been a part of British culture. It is no exaggeration to state that even from these early beginnings, curry as we know it in the UK has been tempered for the British palate.
The 20th century saw mass immigration from newly-independent India, Pakistan and subsequently Bangladesh; as a consequence curry-houses and curry have become a staple of British culture. Tikka masalas and baltis are consumed by vast numbers of the public at home and in the archetypal British curry-house everyone knows well. But this is no longer the food which left the ports with our forefathers three generations ago. This is not the food we eat at home.
The modern Indian restaurant, luxe or otherwise can be a bit dull and has much to answer for. In part this is because it is a product of the five-star hotel sector in India. Until just a few decades ago there was no restaurant culture in India to speak of - it was domestic culinary tradition. As a result, chefs had to invent a restaurant style, one which matched the thick varnish on hotel coffee tables. And in so doing they created something devoid of genuine fire and punch; it's castrated food as a cure for insomnia. Every town in the UK is now littered with places serving this restaurant style, where you only come out whistling the decor.
The Thali & Tandoor experience is a return to the domestic culinary tradition, where we invite you to come and partake of our "ghar ka khana". Our menu consists of bona fide home and street foods from the subcontinent, flavours and tastes not palliated for the Western pre-conception. We call it, "ghar ka khana", meaning food from the home.