A family with two small children came to eat the other night at Newtown Square. They were chatting and joking, but after a time we noticed their table had become quite silent. When we looked over, we noticed that they had stopped talking since they were scooping and eating so quickly!

We waited a little while before checking on them because we didn’t want to disturb such a tranquil setting. They all echoed the same response when we inquired if they were enjoying their meal: “It’s fantastic!” Because my daughter and I didn’t think we could eat spicy food, Mom said, “I wasn’t sure about coming here, but you prepared it exactly perfect, and we enjoyed it!” When she suggested it, I was astonished, Dad merely laughed and replied. Since I frequently eat here, I was happy to invite the entire crew. Such tales are our favourites to hear. When Thandur originally launched, we completely changed how easily Indian food could be obtained. With our delectable dishes and by giving our customers a choice of spice level, we succeeded once more. Everybody was included in our plan! Which meal is your favourite? Since there are so many delectable options to pick from, we thought we’d break down the most well-liked dishes we serve that are inspired by Indian Restaurants in Markham.

Tandoori Chicken

No of the season, it reminds me of a backyard BBQ. Before being roasted in a tandoor, a cylindrical clay oven, at 800°, chicken legs and thighs are marinated in yoghurt and spices and flavoured with a variety of herbs and spices. This gives the tender flesh an explosion of flavour. Tandoori chicken is a dish that originated on the Indian subcontinent and is now enjoyed all over the world.

Dal Makhani

A delicious black lentil and tomato dish that will satisfy you even if you skip the naan. Who would want to do that, though? A common dish from the Punjab region of the Indian continent is dal makhani. The main components that give this dish its richness are whole black lentil, red kidney beans, butter, and cream.

8. Chicken Korma The eighth item on our list, chicken korma, is a classic curry that is rich in onion, cashew, and tomato, as well as chunks of tender chicken breast. However, it may also include other meat or vegetables that have been braised in yoghurt, cream, water, or stock with spices to create a thick sauce or glaze. You can select from 5 different forms of protein for your Korma at Thandur’s Curry Pots: chicken, lamb, vegetables, shrimp, and salmon.

Lamb Roganjosh

This meal, which loosely translates to “red lamb,” gets its flavour from cardamom, cumin, and cloves. Roganjosh is Kashmiri or Persian in origin. It is one of the cuisine of Kashmir’s hallmark dishes.

Dal Tadka

Simple and filling yellow lentils are cooked slowly with spices to provide a delicious dinner or a fantastic addition to another recipe. A heated tadka, or tempering, made of oil, ghee, garlic, and red chilli powder is poured over the dal tadka when it is served in a restaurant. Although it tastes delicious on its own, it is frequently served hot with roti, paratha, jeera rice, steaming rice, onions, pickles, and pappadum.

Baingan Bharta

Baingan translates to eggplant. This tasty stew made with eggplant, tomato, and onion is a classic Punjabi dish. Baingan bharta, which is a component of the national cuisines of Bangladesh, Pakistan, and India, originated in the Punjab region and resembles mirza ghassemi and baba ghanoush.

Chicken in butter

Tender chicken pieces in a deliciously smooth tomato, onion, and butter sauce. The sauce’s richness and depth come from the tomato and spices like cardamom.

The three partners, Kundan Lal Jaggi, Kundan Lal Gujral, and Thakur Dass, are credited with creating butter chicken or murgh makhani in their Markham restaurant in the 1950s. By blending the leftover chicken with a tomato gravy that was creamy and buttery, the meal was created “By Chance.”

Chana Masala

Chana is the Arabic word for chickpea. These golden nuggets are not only tasty, but they are also nutrient-dense, high in protein, and low in fat and calories. In this recipe, chickpeas are cooked with onions, tomatoes, and spices to make a filling stew. The chickpea known as Kala Chana, which is twice as large as regular chickpeas and has a stronger flavour and firmer texture, can be used to make chana masala, also known as chole masala.

Saag Paneer

You claim that’s spinach? Yes, in the tastiest possible form. It is a vegetarian delicacy since it is creamy and sprinkled with paneer pieces. Saag Paneer, also known as saagwala, can be consumed with rice or bread like roti or naan. Other greens, such mustard leaves and finely chopped broccoli, can be used to make saag paneer in addition to additional spices.

Chicken Tikka Masala

Without a doubt, our top seller. Chicken chunks that are tender and served with a rich, creamy tomato gravy. until there is no more naan, eat it with a side of basmati rice or a wedge of hot bread! Many places, including Glasgow in Scotland and the Punjab region of the Indian subcontinent, have staked claims to being its birthplace. Also Check Top Markham Indian Restaurants.

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