Dhaba - Street Cafe - Sigri : Cocktail : Tandoor

Bar of the Year Awards

Opening Soon at Sandymount. T: 01-2320221 | T: 01-2320220

The Dhaba Concept

The Dhaba Concept

Dhaba takes its inspiration from an age old approach to Indian fine dining.

Traditional royalty would graze their way through a succession of grilled delicacies from the Tawa, Sigri and Tandoor, then finish with a single grand dish of a special curry with rice/bread or a Biryani.

Our servers will guide you through this path. You can order from a plethora of small and medium plates which will be brought to your table as soon as they are prepared, in a gentle flow, so that you can share and enjoy them, culminating with one 'grand-finale' dish.

Let us help you through this unique culinary journey of a memorable meal.


Tandoori cooking is one of the highlights of Indian cuisine a cylindrical beehive shaped clay oven which can be best described as a 'cross' between a 'horizontal-plan masonry oven' and a makeshift 'earth oven' is used in baking and barbecuing, not just in India but also , Turkey, Iran, Armenia, Pakistan, Uzbekistan, Central Asia, as well as Burma and Bangladesh.

The heat for a tandoor was traditionally generated by a charcoal or wood, burning at its base, the inside temperature soaring as high as 480 °C (900 °F). The cooking method of a Tandoor can be best described as a combination of radiant-heat, hot-air convection and smoking (by the food juices that drip on to the charcoal), exposing the food to live-fire and smoke. In modern gas Tandoors, the same effect is achieved by arranging fire-proof earthen balls at the base of the burner. Tandoor is used to make breads, kebabs, tandoori meats and vegetables.

The word Tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in it.


Is a thick iron griddle. Depending on the usage, it can be flat (dosa, uttapams), slightly concave in the center (Chapaati, takaatak) or like an inverted dome (the last type is also called a 'saj' in Middle East, in India; it is mostly used for making rumaali rotis).

Tawa is used when moderate to high temperatures are needed for cooking through direct contact of an evenly heated metal-plate. The resulting technique can be categorized as broiling, grilling or stir-frying. Popular in street food culture a typical tawa dish needs to be constantly stirred or 'deglazed' to avoid burning.


Is a North Indian apparatus for cooking with the heat and hot smoke of a fire, wood, hot coal. It may also be dubbed as the 'poor-man's stove'. Traditionally built like a hearth of mud, bricks, stones, even old metal buckets (the mobile Sigri- in which holes are drilled and rods passed, then lined with mud to insulate the body), the Sigri-style of cooking is akin to the western barbecuing.

Sigriis also a fantastic makeshift apparatus used during hunting expeditions and by battle troops, as a workable Sigri can be created virtually anywhere. On the other hand our inspirations are from, Sigri in the royal kitchens of the Maharajas used to be made from proper fabricated sheet metal troughs, and sometimes used to be decorative and inlaid/embedded with fine engravings and semi-precious stones.