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Our Story
One clay tandoor, a brass masala dabba and fifteen years of practice — how a family kitchen became the neighbourhood's favourite Indian table.
Since 2011
Cooked the slow way, on purpose
Jaipur Lantern started when our founder, Meera Kapoor, shipped her grandmother's clay tandoor from Rajasthan and set it up in a 30-seat room. The rule on day one is still the rule today: nothing from a packet that we can make ourselves.
We grind coriander, cumin and mustard seed every morning. We hang our own yoghurt, churn our own ghee and ferment dosa batter overnight. Gravies simmer for hours, biryanis steam sealed, and every naan is slapped to order against 480 degrees of clay.
- Masalas ground fresh each morning, never bought pre-mixed.
- Live clay tandoor visible from the dining room.
- Halal meats, vegetarian-first menu, vegan options daily.
The Tandoor
Our clay oven burns oak and charcoal at ferocious heat. Breads blister in 90 seconds; kebabs pick up real smoke you cannot fake.
Five Regions
Punjabi comfort, Kashmiri warmth, Mughlai richness, Mumbai street food and southern crunch — one menu, many Indias.
From 11:30 Daily
Lunch thalis till 3, tandoor all afternoon, dinner till late. Takeaway packs travel in compostable boxes, ready in 20 minutes.
Visit Us
Come hungry, leave happy
Tables turn fast on weekends — book ahead or walk in before seven. Either way, the chai is on us while you wait.