In the heart of the Mawson shopping strip; a five-minute drive from Woden.PROFILED BY DE GROOTS MEDIA
While Jehangir Khan was best known for introducing the tandoor to India (an especially hot wood-fired clay oven used in much north Indian cooking), Jehangir Indian Restaurant has introduced it to the diners of Canberra. While its simple exterior belies Jehangir’s imperial heritage, expect to be treated like royalty once inside. The helpful staff are always on hand to give advice, explain the daily specials and inform the chef if you have any dietary requirements (or if you’d like a meal less spicy).
Also, expect to eat like royalty! The servings at Jehangir are generous, and it takes quite an appetite to finish off the cornucopia of dishes that appear on your table if you order one of the popular banquets. Reasonably priced, and designed with larger groups in mind, the banquets are perfect for functions. That said, the a la carte menu has plenty to offer the casual diner. To get the most from Jehangir’s specialty, it’s best to order dishes from the tandoor, although the restaurant also has an excellent selection of curries on offer, ranging from the adventurous goat curry avdi (in a lightly spiced tomato sauce) to the popular murg tikka masal (chicken with an exotic blend of ginger, garlic and spices). The chef’s specialty, though, remains the barra Jehangiri masala – succulent lamb cutlets marinated in rum and herbs, cooked to perfection in the tandoor, then braised in a spicy onion and tomato gravy. All-in-all, Jehangir Indian Restaurant certainly lives up to its name.