Kitchen Stories
Behind the tandoor: how we bake our roti
Our clay oven reaches over 400°C. Here’s how our chefs turn simple whole-wheat dough into soft, charred roti in seconds.
Every roti on your table starts as a ball of whole-wheat dough rested for at least an hour.
Into the fire
Our chefs stretch each piece by hand and press it onto the wall of the tandoor. In under a minute it puffs up, blisters and is ready to serve.
Best eaten hot
That’s why we bake roti to order – so it arrives at your table soft in the middle and crisp at the edges.
