Sharanjit Kahlon has always been a passionate chef. After emigrating from India to Vancouver, he began working in the late 1980s at the fine Indian restaurant that operated in Original Tandoori Kitchens’ first location. When his boss decided to sell, Sharanjit and his brother Gurmit took the leap and opened their own Indian restaurant in 1992. Since then, Original Tandoori Kitchens has been consistently delighting customers’ taste buds with Indian cuisine of the highest quality.
“We try to keep it as authentic as possible. We serve all of the traditional Indian curries, but our specialty is definitely the tandoori meats, which are also a good healthier alternative to curry,” says Sharanjit’s son, Harjot, who joined the family business in 2008 as Original Tandoori Kitchens’ marketing manager.
At Original Tandoori Kitchens, you will be treated to the finest selection of marinated lamb, fish and chicken cooked to perfection on skewers inside the clay tandoor oven. This traditional Indian cooking method produces tender, succulent meat and fish that can be enjoyed on their own or combined with the restaurant’s signature curries and sauces.
