Tandoori Flame is quietly tucked away next to an Indian grocery store in the ‘burbs of Roseville, awaiting each person with a friendly vibe and excellent service. Although pleasant, the dining area almost doesn’t do justice to the bold and vibrant flavors upon which their success lies.

The first time I ever tried Indian food was in New Delhi when I was 17-years-old. I had no idea what to expect. The spices, the smells, the textures, and the colors were so intoxicating that I felt I had to try everything. Yet, like many westerners, there was one dish that I couldn’t have enough of: Murgh Makhani, commonly known as Butter Chicken.

When I take a bite out of this dish, I am immediately transported to the small Himalayan hostel tucked away in the picturesque mountains of McLeod Ganj. The butter chicken from Tandoori Flame took me right back.

The dish is typically made from a combination of spices including turmeric, cumin, red chili powder, and garam masala.  The chicken is tenderized in a yogurt marinade with ground garlic, ginger, and the aforementioned spices, and cooked in cream and (as the name suggests) butter. In the case of Tandoori Flame, I felt like the sauce was a bit more yogurt-heavy, providing a slightly “tangier” flavor, but it was enjoyable nonetheless. We ordered a side of Garlic Naan—an indulgent Indian flatbread—to accompany it, resulting in the perfect combination. No fork needed!

Our second dish was Palak Paneer, a slow cooked spinach dish with fresh ginger, garlic, herbs, and spices with paneer, a firm Indian cottage cheese. The smooth, creamy sauce topped atop a Tandoori Onion Kulcha (think naan with onion and herbs) was a winning duo.

We ordered all of our dishes spicy, and they were SPICY. My love of spicy food goes all the way back to childhood, so I am often disappointed when I order a spicy dish and it doesn’t deliver. Tandoori Flame definitely delivers on the spice. If you are on the fence about your comfort level for spicy food, take it down a notch.

Finally, we finished the evening with an order of Gulab Jamun, one of my favorite Indian desserts. Gulab Jamun is made by combining khoya (milk solids) and flour into a dough that’s kneaded into small balls, then deep fried at a low temperature, resulting in a soft, chewy interior. They are then soaked in a sugary cardamom, rose water, and saffron syrup. The juiciness of the syrup explodes in your mouth, followed by a tender dough that is soaked through with that amazing sweetness and hint of spice. 

Being one of just a few patrons at that time, the service was incredible, and everyone was extremely friendly. This quiet, non-pretentious space has the bold flavors (and spiciness) you would expect of a good Indian restaurant. So, the next time you have a hankering for Indian food, give Tandoori Flame a try. You might not be transported to the Himalayas like I was, but you’ll come pretty close. 

Hours: 10:30 a.m.-9 p.m. (Wednesday-Monday); Closed Tuesday
Try This: Butter Chicken, Chicken Tikka Masala, Palak Paneer, Lamb Curry, Tandoori Onion Kulcha, Samosa Chaat, Mango Lassi, Gulab Jamun
Drinks: No alcohol (license pending)
Tab: $$
Heads-Up: Outdoor seating; vegetarian, vegan, and gluten-free options