Tandoori Chaska

A table at Tandoori Chaska rarely orders the same way twice. One diner can build an entire meal from the vegetarian board — soya chaap grilled tandoori-style, paneer in butter masala, a plate of chaat — while another works down the curries toward Korma Lamb or Chicken Vindaloo, a third treats the menu as an Indo-Chinese counter and lands on chilli chicken with Manchurian-gravy noodles, and a fourth just wants the value of a thali. This London Road kitchen in Sarnia is built to take all of those orders off a single line.

The vegetarian side is where the kitchen has the most to say, and it runs well past the usual paneer-and-lentils. Soya chaap alone appears several ways: grilled as a tandoori starter, sharpened with pickle-style achar in the Achari Chaap, and simmered into a creamy, mildly spiced malai gravy. Paneer gets the same range — butter masala rich with cashew and tomato, karahi paneer cooked down with peppers and onions, methi malai paneer threaded with fresh fenugreek. The snacks carry real weight too: Chaat Paapdi layered with chickpeas, potato, yogurt, tamarind, and coriander chutney; aloo tikki set over chickpea masala; samosas paired with chana. It even closes itself out — a Royal Falludah thick with vermicelli and basil seeds, a frothy Delhi-style cold coffee — without reaching for a single meat dish.