Though lacking a bit in flair from the outside, airport-area Tandoori’s colorful, fabric-draped and dimly lit interior is an appropriate backdrop for one of the Buffalo area’s best Indian restaurants and one of its top restaurants of any genre. The menu deserves praise not just for the food but also for thoroughly explaining the ingredients in each dish and how each is prepared. Favored starters — called "opening initiatives" — include paneer pakora (house-made spiced cheese dipped in chickpea batter and fried) and the vegetarian-friendly aloo tikki (grilled spiced mashed potato and green pea patties). Given that this is the Buffalo area, Tandoori’s even offers an Indian version of Buffalo chicken wings called pasli ke panje — wings marinated and roasted in the tandoor. Entrée specialties, many of which come with the highly recommended saffron rice, include jalpari tandoori (snapper grilled on skewers) and red curry lamb. Vegetarians will find lots to choose from in the "garden gourmet" section of the menu. Tandoori’s lengthy list of desserts includes mango ice cream and fried dumplings in rose-flavored syrup.
Full bar. Serving lunch Mon–Sat, dinner nightly. Sun brunch 11 am–2:30 pm.
"There are a dizzying number of main course choices; however, among the best are those from the tandoor oven, such as boti peshawari with tender roasted chunks of lamb marinated in yogurt and flavored with delicate seasonings."
— Gayot