Tandoozy is Seattle's premiere Tandoori Food Stand! We use the finest ingredients to bring you one of the most unique street food experiences in the Pacific Northwest. You can find us here on the days indicated.
Fresh Naan, Dhal, Chicken Tikka Masala and Mango Chutney. Smokin' hot tandoors, everything Vegan, aside from the chicken.
Our naan is made from Washington flour from our friends at Shepherd's Grain.
We marinate the chicken tikka in fruit juice and freshly ground, dry-roasted spices. At the markets, we cook the skewered chicken tikka in our tandoor ovens. The cooked chicken is then added to the tomato-based spiced sauce (yes, we make that also “from scratch”), so turning it into "Chicken Tikka Masala".
Our food is 'spiced' using a variety of Indian spices, but it is not 'hot' at any rate. We have cayenne on site if you would like to add some heat :).
The naan bread is baked on-site in our dedicated “for bread only“ tandoor oven. Naan is best fresh out of the tandoor, and we like to serve it up right from the fire onto your plate - with a brush of some olive oil, balsamic, garlic and cilantro if you like. We call that mix "The Green Stuff".
The most popular way to eat our food is "on the naan": The oven-hot naan is brushed with "The Green Stuff", and the toppings you select are put on the naan. Our menu is small: Chicken tikka masala, red lentil dhal, basmati rice and mango chutney. "On the naan" is a convenient way to eat while sitting on the sidewalk, standing or strolling, and the naan soaks up the lovely flavors of the food. Grab some napkins! If you prefer a plate or a box: No problem.
The wholesome and flavorful vegan red lentil dhal curry, served as a vegetable side to the chicken tikka masala, and as protein source for our non-meat-eating guests.
We are not a food truck. We are a traveling tandoori stand, operating at weekly Farmers Markets. We do business only during the operating hours of the markets.
You can reach us @ email@example.com . Click on the Twitter and Facebook badges to follow us on social media, though, you can't taste the naan there, for that come find us at the Farmers Markets!
Tandoozy’s food is made by us from fresh and high-quality, individual ingredients.
Our food is spiced, but not ‘spicy’ as in ***hot*** - but if you like it hot, we have cayenne on-site for your pleasure!
Tandoozy Plate - Everything we make. Chicken, Masala Sauce, Dhal, Rice, Naan, Chutney.
Vegetarian/Vegan Plate - Everything but the Chicken. Dhal, Rice, Masala Sauce, Naan, Chutney
Everything is Vegan - aside from the chicken.
Everything is Dairy-free
Everything is Gluten-free - aside from the naan.
We only make six things: Tandoori Chicken, Red Lentil Dhal, Basmati Rice, Tikka Masala Sauce, Mango Chutney and fresh baked Naan bread. We hold it that they are best when eaten together for a balanced meal.
Tandoors have been used for about 5,000 years (and are still being used in countries such as India, Pakistan, Afghanistan, Iran) to bake bread, and, more recently, to cook meats. They are usually charcoal- or wood-fired clay vessels.
We developed our tandoors based on traditional concepts, but use modern materials to allow us to move the tandoors frequently with less risk of breaking them. Craig, who developed the process and builds our ovens, has experience building glassblowing furnaces, and he was able to use this knowledge to make our fabulous mobile tandoors.
Come stop by and ask us about the tandoors, we are proud of them and happy to talk about them and show them to you, if we have time to do so.
1) Locally grown food tastes and looks better. The crops are picked at their peak, and farmstead products like cheeses and are hand-crafted for best flavor. Livestock products are processed in nearby facilities and typically the farmer has direct relationship with processors, oversijng quality - unlike animals processed in large industrial facilities.
2) Local food is better for you. The shorter the time between the farm and your table, the less likely it is that nutrients will be lost from fresh food. Food imported from far away is older and has traveled on trucks or planes, and sat in warehouses before it gets to you.
3) Local food preserves genetic diversity. In the modern agricultural system, plant varieties are chosen for their ability to ripen uniformly, withstand harvesting, survive packing and last a long time on the shelf, so there is limited genetic diversity in large-scale production. Smaller local farms, in contrast, often grow many different varieties of crops to provide a long harvest season, an array of colors, and the best flavors. Livestock diversity is also higher where there are many small farms rather than few large farms.
4) Local food is safe. There's a unique kind of assurance that comes from looking a farmer in the eye at farmers' market or driving by the fields where your food comes from. Local farmers aren't anonymous and they take their responsibility to the consumer seriously.
5) Local food supports local families. The wholesale prices that farmers get for their products are low, often near the cost of production. Local farmers who sell direct to consumers cut out the middleman and get full retail price for their food - which helps farm families stay on the land.