This family run business was the first Indian Cuisine Restaurant to be established on the Isle of Wight
The Ali family moved to the Island in 1962, and created their first restaurant originally known as “The Taj Mahal”, just around the corner from here in Cross Street.
The restaurant remained in the same location until 1992 when an opportunity to move closer into the main town arose. The move was decided and the family moved the restaurant to Union Street, where it happily
remains today. With the change of premises came a change of name and “Ryde Tandoori” was born.
Although the Island has seen many changes over the years the one thing that has remained unchanged, is the high quality of cuisine that has been passed down the family line to this present day.
light & crispy pastry stuffed with spicy salmon
deep fried king prawn in breadcrumbs
tender pieces of chicken/lamb marinated with spices & yoghurt, cooked in the tandoor
Quarter of a spring chicken marinated with spices & yoghurt, cooked in the tandoor
boneless pieces of Indian sea fish marinated with garlic, ginger, spices and lime juice then deep fried
a sensational prawn dish cooked in a sauce of onion, ginger, garlic & coconut, served on a puri
potato pastry made of lentils, onions, green chillies & coriander leaves, served with a tamarind sauce
Indian cottage cheese wrapped in a crispy batter then deep fried
large size mushroom stuffed with minced spicy chicken, coated with breadcrumbs & deep fried
spiced minced lamb, pan fried and covered with a slightly spiced omelette
minced lamb mixed with spices & herbs, cooked on skewers in the tandoor
half a spring chicken
chicken tikka cooked with fresh garlic, green chillies & herbs
tender pieces of chicken breast or lamb marinated overnight with spices, herbs & yoghurt, baked in the tandoor, then cooked in a mild creamy sauce
lamb or chicken breast marinated with garlic, ginger & spices, then fried with green chillies, peppers & tomato, fairly dry dish
tender pieces of chicken marinated with spices & yoghurt, baked in a tandoor, then cooked with green chilli in a hot sweet & sour sauce
pieces of chicken breast fried over a slow fire, then cooked in yoghurt, lots of onions & fresh herbs of Bengal
thin slices of chicken breast or lamb marinated with spices, lemon juice & red wine, then cooked in a creamy sauce, dressed with almonds
tender pieces of lamb cooked in rich spices & pickle
tender pieces of chicken cooked with green chilli, peppers & fresh tomato, dressed in ginger & fresh coriander
tender pieces of chicken breast cooked in a delicately spiced yoghurt & herbs, enriched with almonds & cream
king prawns marinated with garlic, ginger & spices, then fried with green chilli, peppers & tomato, a fairly dry dish
king prawns delicately spiced and fried, then cooked in a thick onion gravy with fresh tomato & coriander
whole breast of chicken stuffed with spicy vegetables in a creamy sauce
cooked with Garam Masala, garnished with fried onions, peppers & garlic
chicken tikka cooked in cream with Tia Maria
chicken tikka cooked with peeled tomato and garnished tomato
potato & cauliflower
potato & chickpeas
spinach & cheese
potato & spinach
green peas & cheese
aubergines, tomato & peppers
stuffed with mince meat
stuffed with almonds & sultanas
stuffed with vegetables
meat bhuna, chicken korma, 1/4 Tandoori, lamb tikka, pilau rice, keema naan
vegetable curry, sang aloo, mushroom bhajee, pilau rice, naan
FOOD ALLERGIES and INTOLERANCES
Please speak to our staff about the ingredients in your meal, when making your order.
You can only book a table between the times we are open, just fill out the form below.
Mon-Sun: 12:00-14:30 & 18:00-00:00
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