La Tandoor

About La Tandoor

La Tandoor Indian Restaurant on Victoria Street, Rangiora, offers an authentic Indian dining experience in a vibrant, welcoming atmosphere. The kitchen pairs traditional cooking techniques with fresh ingredients, turning out everything from succulent tandoori meats and aromatic regional curries to an extensive range of vegetarian dishes — a menu built to satisfy every palate.

The tandoor oven anchors the menu, producing smoky starters like chicken tikka, tandoori chicken and tandoori prawns, while the curry list travels from Punjabi Amritsari and Rajasthani Jaipuri to Goan fish curry and Malabari prawns. An Indo-Chinese selection, chef's specialities, biryani and fresh-baked breads round things out, with gulab jamun and homemade kulfi to finish. Every main is served with basmati rice, and most curries are gluten- and MSG-free.

Whether you're dining in with friends and family, reserving a table for a gathering, or ordering pickup online to enjoy a takeaway meal at home, La Tandoor promises an unforgettable culinary journey through India — a beloved destination for Indian food enthusiasts.

La Tandoor Rangiora: Tandoor-Fired Indian Classics on Victoria Street

On Victoria Street in Rangiora, La Tandoor has built its reputation on the oldest piece of equipment in Indian cooking: the clay tandoor. The restaurant describes itself as a culinary gem offering an authentic Indian dining experience, with expert chefs using traditional techniques and the freshest ingredients to create dishes that are as appealing to the eye as they are to the palate.

The tandoor does the heavy lifting across the starter list. Chicken tikka is marinated overnight in yoghurt, cumin and garam masala before meeting the charcoal oven; reshmi kebabs are coated in cashew paste and cooked wrapped in egg; king prawns come off the skewers with just a hint of lemon. Chicken 65, lollypop chicken and Amritsari fish cover the crispy, street-food side of things, and the sharing platters — vegetable, mixed and non-veg — bundle the tandoor favourites for the whole table.

Curries From Across the Map

The main menu reads like a tour of India's regions. There's Madras with mustard seeds, curry leaves and coconut cream; a Goan fish curry built on lightly spiced coconut; Malabari prawns from the south Indian coast; Amritsari curry tempered with carom seeds and yoghurt; and Jaipuri, cooked Rajasthani-style with yoghurt, fresh ginger and coriander. The beloved classics hold their ground too — butter chicken, the house best seller, sits alongside korma, tikka masala, rogan josh and vindaloo.

Chef's specialities push further: chicken Kolhapuri finished with minced garlic and coconut cream, Radda — meat cooked together with spiced mince — tender goat curry, and Methi chicken seasoned with fresh fenugreek leaves. An Indo-Chinese section adds Manchurian, chilli dishes and fried rice for when the table wants something different.

A Serious Vegetarian Table

Vegetarian diners get far more than an afterthought. Paneer features heavily — palak paneer, butter paneer, Kadai paneer, Paneer Jaipuri and Malai kofta simmered in a nutty cream sauce — alongside dhal makhani black lentils, chana masala and aloo gobi. The bread list runs from plain naan to keema, chicken and chocolate naan, plus onion, paneer and gobi kulchas, lacha paratha and tandoori roti, with gluten-free naan available too.

Every main is served with basmati rice, and most curries are gluten- and MSG-free — the team simply asks that you let them know about any allergies. Rice dishes extend to pulao and biryani, cooked with nuts and spices as a sumptuous one-pot meal.

Save room for dessert: gulab jamun in cardamom and clove-infused syrup, homemade mango kulfi or saffron-laced Amritsari kulfi, with a mango, sweet or salted lassi alongside.

La Tandoor serves dinner nightly from 4:45pm, with lunch service from 11:45am to 2pm Wednesday through Saturday — Sunday to Tuesday are dinner only, and Thursday to Saturday dinner runs until 9:30pm. You can book a table online for gatherings and celebrations, or order pickup online and enjoy the meal at home.

Whether you're settling in for a long dinner with friends and family or grabbing a takeaway on the way home, the combination of tandoor smoke, regional curries and homemade kulfi makes it easy to see why La Tandoor calls itself a beloved destination for Indian food enthusiasts.

Signature items

• Butter Chicken
• Tandoori Chicken
• Goat Curry
• Prawn Makhni
• Dhal Makhani
• Gulab Jamun

Menu

Mains

• Chicken / Lamb / Beef Vindaloo — Medium-hot southern-Indian-style curry finished with vindaloo paste.
• Chicken / Lamb Kadai — Meat in onion-tomato gravy with fresh tomatoes, green peppers and onions.
• Saagwala Chicken / Lamb — Diced meat simmered in a spinach, cream and spice gravy.
• Chicken / Lamb Madras — South Indian curry with mustard seeds, curry leaves and coconut cream.
• Chicken, Lamb or Beef Korma — Classic mild Mughlai curry in a rich, creamy cashew sauce.
• Butter Chicken — The best seller — boneless chicken in a buttery tomato-cream sauce.
• Chicken Tikka Masala — Tandoori chicken pieces folded through a rich spiced masala gravy.
• Chicken Dansak — Tangy, sweet, gently spicy curry made rich and thick with red lentils.
• Lamb Tikka Masala — Lamb in a mild, delicately spiced gravy with grated tomatoes, herbs and onions.
• Mango Chicken — Tender chicken cooked in a subtle mango sauce.
• Chicken Do Pyaza — Chicken with fresh onion, spices and cashew nut sauce.
• Chicken / Lamb Jaipuri — Rajasthani royal dish cooked with yoghurt, fresh ginger and coriander.
• Amritsari Curry (Chicken, Lamb or Beef) — Punjabi curry tempered with carom seeds and yoghurt on an onion base.
• Achari Chicken Masala — Lightly spicy, tangy pickle-flavoured chicken on an onion-base gravy.

Breads

• Plain Naan — Traditional Indian leavened bread.
• Butter Naan (Indian Style) — Naan bread with butter — a nice crispy one.
• Garlic Naan — Naan with a topping of garlic.
• Cheese Naan — Naan bread stuffed with grated cheese.
• Cheese and Garlic Naan — Garlic-topped naan stuffed with melting cheese.
• Lacha Paratha — Flaky wholemeal bread, nice and crispy.
• Onion Kulcha — Stuffed with onions and spices.
• Aloo Paratha — Roasted bread filled with mashed potato and spices.
• Keema Naan — Naan stuffed with spiced minced lamb.
• Chicken Naan — Naan stuffed with minced chicken.
• Paneer Kulcha — Stuffed with cottage cheese, herbs and spices.
• Gobi Kulcha — Stuffed with spiced cauliflower.
• Kabli / Peshawari Naan — Filled with desiccated coconut, sultanas, butter and nuts.
• Chocolate Naan Bread — Sweet naan with a chocolate filling.
• Tandoori Roti — Unleavened wholemeal bread.
• Gluten Free Naan — Naan made gluten-free.
• Gluten Free Garlic Naan — Gluten-free naan topped with garlic.

Seafood

• Amritsari Fish Curry — Punjabi-style fish curry tempered with carom seeds and yoghurt.
• Fish Curry — North Indian style, tempered with spices, ginger, garlic and onions.
• Goan Fish Curry — Coastal Goan delicacy in lightly spiced coconut with mustard seeds.
• Prawn Kadai — Prawns cooked in butter with garlic, tomato, capsicum and coriander.
• Prawn Saagwala — Prawns cooked with fresh tomato, onion, garlic and spinach.
• Prawn Malabari — Malabar coast curry with coconut milk, curry leaves and mustard seeds.
• Prawn Makhni — Prawns in a velvety, creamy butter sauce with fenugreek leaves.

Desserts

• Gulab Jamun (2 pcs) — Milk-and-cream dumplings in cardamom and clove-infused sugar syrup.
• Mango Kulfi — Homemade mango ice cream — a must try.
• Amritsari Kulfi — Homemade saffron ice cream — a must try.

Vegetarian

• Bombay Aloo — Potato pieces cooked with onion, tomato paste, herbs and spices.
• Aloo Palak — Potatoes cooked in spinach, cream and spices.
• Vegetarian Korma — Fresh vegetables cooked in a nutty creamy sauce.
• Aloo Gobi — Cauliflower and potato in onion-tomato gravy with added spices.
• Malai Kofta — Potato and cottage-cheese dumplings in a nutty cream sauce with cashews.
• Chana Masala — Chickpeas cooked with secret spices, straight from the heart of Punjab.
• Butter Paneer — Cottage cheese in tomato sauce with butter, cream and spices.
• Palak Paneer — Homemade cottage cheese in a spiced spinach gravy.
• Kadai Paneer — Cottage cheese in ginger-garlic sauce with capsicum, onion and tomato.
• Paneer Jaipuri — Paneer with yoghurt, freshly chopped onion, tomato and spices.
• Mushroom Do Pyaza — Mushrooms with fresh onion, spices and cashew nut sauce.
• Mix Vegetable — Mixed vegetables in onion-tomato sauce with herbs and spices.
• Dhal Makhani — Black lentils in a buttery tomato gravy — best enjoyed with butter naan.
• Dal Tadka — Yellow lentils tempered with fresh garlic and added spices.

Indo-Chinese

• Honey Cauliflower — Crisp cauliflower tossed in a sweet honey sauce.
• Manchurian (Veg, Chicken or Cauliflower) — Deep-fried dumplings tossed in a bold, garlicky, tangy dark sauce.
• Chilli (Chicken, Paneer or Mushroom) — Cornflour-battered, pan-finished with capsicum, onion, garlic and soy.
• Vege or Chicken Fried Rice — Rice stir-fried with vegetables or chicken and added spices.

Rice & Biryani

• Peas Pulao — Basmati rice cooked with peas.
• Cumin Rice — Basmati rice tempered with cumin.
• Kashmiri Pulao — Fragrant basmati rice in the Kashmiri style.
• Mushroom Rice — Basmati rice tossed with mushrooms.
• Vegetable Biryani — Rice and vegetables with nuts and spices — a sumptuous one-pot meal.
• Chicken, Lamb or Beef Biryani — Rice and your choice of meat cooked with nuts and spices.
• Prawn Biryani — Rice and prawns cooked together with nuts and spices.

Sides & Drinks

• Lassi (Mango, Sweet or Salted) — Classic yoghurt drink in three styles.
• Mint Chutney — Fresh mint dipping sauce.
• Mango Chutney — Sweet mango condiment.
• Mix Pickles — Indian mixed pickle.
• Lime Pickle — Tangy lime pickle.
• Green Salad — Fresh green salad.
• Kechumber — Fresh chopped salad.
• Onion Lacha Salad — Sliced onion salad.
• Raita (Tomato, Onion and Cucumber) — Cool yoghurt with tomato, onion and cucumber.
• Papad (Tomato, Onion and Cucumber) — Crisp papad served with tomato, onion and cucumber.
• Extra Rice — An extra serve of basmati rice.

Starters & Entrees

• Vegetable Samosa (2 pcs) — Two crisp pastries filled with spiced vegetables.
• Onion Bhajees (6 pcs) — Crispy onion fritters served with tamarind or mint chutney.
• Mixed Pakora (6 pcs) — Cauliflower, potato and onion in spiced chickpea batter, deep fried.
• Paneer Tikka — Yoghurt-and-spice-marinated paneer with onion and peppers, grilled in the tandoor.
• Stuffed Mushroom — Mushrooms filled with cheese and chef's special spices, tandoor-cooked.
• Tandoori Chicken (Half or Full) — marinated in garlic, ginger and spices, roasted smoky in the clay oven.
• Chicken Tikka — Boneless chunks marinated overnight in yoghurt and spices, charcoal-grilled.
• Garlic Chicken Tikka — Garlic and yoghurt-marinated chicken from the tandoor with mint chutney.
• Achari Tikka — Chicken or paneer in tangy pickling spices, tandoor-grilled to a charred finish.
• Chicken Reshmi Kebab — Cashew-paste-marinated chicken, tandoor-cooked wrapped in egg.
• Lollypop Chicken — Chicken wings in ginger, garlic, spices and cornflour, deep fried.
• Chicken Lal Mirch — Bold chilli-flake and paprika marinade; juicy chicken served with onions.
• Lamb Sheekh Kebab — Minced lamb skewers with ginger, garlic and garam masala, charcoal-cooked.
• Lamb Cutlet — Lamb chops in garlic, lemon, herbs and spices, grilled in the charcoal oven.
• Chicken 65 — South Indian favourite — yoghurt-marinated chicken, fried and tossed with curry leaves.
• Amritsari Fish — Punjabi street-style white fish in a spiced gram-flour batter.
• Tandoori Prawn — King prawns marinated and grilled in the tandoor with a hint of lemon.
• Garlic Prawns — Garlic-marinated prawns on skewers, charred smoky in the tandoor.
• Veg Platter — Two each of samosas, onion bhajees, stuffed mushrooms and paneer tikka.
• Mix Platter — Two each of vegetable samosas, onion bhajees, chicken tikka and lamb seekh kebab.
• Non-Veg Mix Platter — Two each of garlic chicken tikka, tandoori chicken, achari tikka and lamb cutlet.

Chef'S Specialities

• Methi Chicken — Succulent chicken with tomato and onion, seasoned with fresh fenugreek leaves.
• Chicken Jhal Frezi — Chicken with green peppers, fried onions and lemon in a tomato-onion gravy.
• Chicken / Lamb Pasanda — Cooked with fresh cream, yoghurt, ground cashews and mild spices.
• Lamb or Beef Bhuna — Meat with fresh onion, tomato, ginger-garlic sauce and chef's secret spices.
• Rogan Josh (Lamb or Beef) — Lean meat cooked North Indian style with herbs and spices.
• Chicken / Lamb Handi — Diced meat with fresh onion, ginger, garlic and tomato in tempered spices.
• Chicken Kolhapuri — Tomato-gravy chicken finished with minced garlic and coconut cream.
• Red Garlic Chicken — Boneless chicken in a red gravy with garlic and spring onions.
• Tawa Lamb — Lamb tossed with diced onion, capsicum, tomato and a hint of cashew paste.
• Radda (Lamb, Beef or Chicken) — Meat cooked together with spiced mince — a house speciality.
• Goat Curry — Tender goat simmered in fresh ginger paste with tomato and onion gravy.
• Shahi Paneer — Royal paneer dish prepared with nuts, onion, spices, yoghurt and cream.

Frequently asked questions

Where is La Tandoor located?

75 Victoria Street, Rangiora 7400. Call 033106900 for enquiries.

What are the opening hours?

Dinner is served nightly from 4:45pm — until 9pm Sunday to Wednesday and until 9:30pm Thursday to Saturday. Lunch runs 11:45am–2pm Wednesday to Saturday; Sunday to Tuesday are dinner only. Holiday hours can vary, so check the website notice.

Can I order takeaway?

Yes. There's a dedicated takeaway menu and an easy online ordering platform for pickup, so you can enjoy the food at home.

Can I book a table?

Yes — tables can be reserved online via the booking link on the website, ideal for gatherings and celebrations.

Are there gluten-free options?

Most curries are gluten- and MSG-free, and gluten-free naan and garlic naan are available. Let the team know about any food allergies when ordering.

Is there a good vegetarian selection?

Very much so — the vegetarian menu spans paneer classics like palak paneer and butter paneer, malai kofta, chana masala, dhal makhani, vegetable biryani and vegetarian starters and platters.

What should a first-timer order?

Start with something from the tandoor such as chicken tikka or tandoori chicken, try the best-selling butter chicken with naan and rice, and finish with gulab jamun or mango kulfi.

Tips

• {"body":"Lunch is served Wednesday to Saturday, 11:45am–2pm only; Sunday to Tuesday are dinner-only, so plan accordingly.","title":"Dinner starts at 4:45pm daily"}
• {"body":"All mains are served with basmati rice, so you may not need to order rice or extra sides on top.","title":"Rice comes with every main"}
• {"body":"The Veg, Mix and Non-Veg platters bundle two pieces each of the tandoor favourites — an easy way to sample the starters.","title":"Platters are made for sharing"}
• {"body":"Use the online ordering platform for pickup, or reserve a table through the website's booking link for busy times.","title":"Order ahead or book online"}
• {"body":"The restaurant occasionally runs reduced lunch hours or closes on public holidays (such as New Year's Day) — check the notice on the website before travelling.","title":"Check hours around holidays"}

Good to know

• {"family":"Welcomes friends and family gatherings — tables can be booked online.","dietary":"Most curries are gluten- and MSG-free; gluten-free naan available. Advise staff of allergies."}