The Rasoi Tandoori Indian Kitchen operates across three Peninsula locations, Mount Eliza, Mount Martha and Sorrento, part of an authentic North Indian restaurant chain built around tandoori-style cooking. Chefs combine fresh local ingredients with traditional herbs and spices, with the tandoori oven central to dishes like marinated chicken pan-fried with capsicum in a mild red gravy, alongside beef, lamb and chicken curries covering everything from a creamy korma to a fiery vindaloo. Basmati rice comes in several forms, including a saffron-infused version and a nut-flavoured long grain variety, giving the sides genuine range beyond a plain steamed rice. The restaurant is fully licensed and set up for group bookings and functions, with pickup, delivery and dine-in all catered for. Trading mostly from late afternoon into the evening, with slightly extended hours on Friday and Saturday nights, it's the kind of Indian restaurant built for a proper sit-down curry night as much as a home delivery order. House-made mango pickle and a cooling cucumber and carrot raita round out the menu, giving diners genuine accompaniments to balance the spice of the mains. South Indian-style dishes made with curry leaves, coconut milk and mustard seed also feature, giving the menu regional depth beyond the standard North Indian curry-house format.
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