At Kanha Pure Veg Restaurant (Arambol), I bring you a handpicked selection of vegetarian tandoori specials that honour the age-old North Indian tradition of clay oven cooking. The moment the tandoor heats up, the spices awaken, and fresh ingredients turn into something unforgettable. Whether you're looking for something light and smoky or rich and spiced, my tandoori menu has the perfect plate to satisfy your cravings.
Every item I offer in this section is marinated with freshly ground spices, herbs, and curd, then roasted over live flames to infuse that iconic earthy smokiness. It’s more than just a cooking technique—it’s a flavour journey.
I start with fresh baby potatoes stuffed with a flavourful mix of cottage cheese, herbs, and dry fruits. Grilled in the tandoor, this dish offers a delicious balance of spice, crunch, and creaminess. It’s one of the most loved starters by my regulars.
Crunchy baby corn coated in spiced yogurt marinade and grilled to golden brown perfection. This is a great pick if you're looking for something unique and light, yet rich in flavour.
This classic green kabab is made using spinach, peas, and potato, then shaped into patties and roasted. The slight char from the tandoor brings out a smoky flavour that enhances the freshness of the greens.
Juicy mushrooms soak up a rich marinade of curd, garlic, and Indian spices. After a slow roast in the tandoor, they become tender and burst with umami in every bite.
Soft cubes of paneer marinated in spiced yogurt, skewered with bell peppers and onions, and cooked until slightly crisp on the outside yet soft on the inside. This is one of the bestsellers at my restaurant for a reason.
I give a refreshing twist to the classic paneer tikka with a mint-based marinade. The pudina adds a cooling note that complements the smoky char of the grill perfectly.
I don’t just serve food—I craft flavour. Each tandoori item is marinated for hours to ensure the spices fully infuse every ingredient. The cooking is done in a traditional clay tandoor that locks in moisture while adding depth to the taste.
No artificial flavours or shortcuts—just real spices, fresh vegetables, and time-honoured methods. When you dine at my restaurant, you experience tandoori the way it was meant to be: full-bodied, grilled, and deeply satisfying.
If you're ordering tandoori items, I recommend pairing them with fresh Mint Chutney, sliced onions, and a squeeze of lemon. These sides enhance the smokiness and elevate the whole experience. For drinks, opt for a refreshing lassi or lime soda from my beverages menu.
Looking for something more filling? Add a portion of naan or kulcha from my Indian bread section and turn your starter into a complete meal.
I serve these tandoori items right at the heart of Arambol Beach, at Khalachavaddo. Whether you're craving a beachside snack, or planning a hearty dinner, the flavours from my tandoor are the perfect match for Goa’s breezy evenings and laid-back charm.