Today, we’d like to introduce you to a popular Indian restaurant in Frankfurt. With its subtle red lighting adding a festive touch, cozy corner seating for an intimate feel, and plush sofas for extra comfort, the ambiance is a beautiful blend of warmth and tradition. From rich, aromatic curries to sizzling tandoori grills, this place is home to many delicious dishes. So, without further ado, let’s check out some of their standout specialties!
Restaurant Profile
🏷️ Name of the Restaurant: Tandoori Mahal Indian Restaurant (incl. menu)
📍 Adress: Mainzer Landstraße 309, 60326 Frankfurt am Main
🍜 Style: Indian Cuisine – naan bread, samosa dumplings, vegan & vegetarian dishes, curries, tandoori grills, rice dishes etc.
💰 Price: around 20 – 30 EUR per Person (incl. drinks and tips)
Salty Lassi & Mango Lassi
Salty Lassi – a savory yogurt drink
A frothy, creamy sip that instantly cools you down. This traditional Indian drink is originated in Punjab, India, and was originally a farmer’s drink to beat the heat. It blends thick yogurt, water, a pinch of salt, and a sprinkle of roasted cumin powder on top, which not only adds flavor but also aids digestion. The taste is slightly salty, creamy, and tangy, with a subtle earthiness from the cumin. If you’ve ever tried Ayran (a popular Turkish yogurt drink), it’s similar—but lassi is richer and often spiced.
Mango Lassi – a tropical dessert in a glass!
This sweet, silky-smooth drink is blended with ripe mango pulp, creating a lusciously sweet yet balanced taste. It’s topped with saffron for a floral hint and coconut shavings for a light crunch.The mango’s sweet taste adds a fruity luxury, balanced by the yogurt’s gentle tartness. Every sip is fresh, tropical and indulgent.
Keema Naan – wheat flour flatbread filled with minced lamb, baked in the tandoor
Keema naan was born in Mughlai cuisine, where royal chefs stuffed breads with spiced meats for lavish feasts. In North Idia, you can see street vendors slap the stuffed dough directly onto the tandoor’s fiery walls, giving it an unbeatable charred crispness.
At Tandoori Mahal, this tradition continues. This flatbread emerges from the tandoor, golden-brown, with a nicely charred, crispy exterior. Tear it open, and you’ll find generous layers of fragrant, well-seasoned lamb, mixed with fresh green onions and herbs.
Indian lamb has an especially robust and aromatic flavor, largely due to the animal’s natural diet and the variety of Indian spices, adding warmth and depth. And then there’s the onion factor—the sweet onions balance out the strong, meaty aroma, while their moisture keeps the filling juicy and tender.
The Trio of Sauces – Keema naan is served with three chutneys:
Black Plum Chutney – a dark, tangy glossy sauce, made from sour plums, tamarind, and spices, cutting through the lamb’s richness.
Red Apricot Chutney – Sweet, spicy, and fruity, with a kick of chili and the jammy sweetness of apricots, contrasting with the smoky meat.
Green Mint Sauce – Cool, herbal, and refreshing, made with fresh mint, cilantro, yogurt, and lime, for a burst of minty freshness.
Hariyali Murg Masala – chicken breast fillet marinated in garlic, green chili, fresh mint, spinach and indian spices, fried in green masala sauce
“Hariyali” means “green” in Hindi, referring to the fresh herbs. Unlike any typical curry, the chicken, coated in a fresh, herbal marinade, has emerald-green color.
One bite, and you’ll taste a surprisingly light yet savory flavor—creamy, tender, and layered with garden-fresh notes.
The green marinade creates a mild, soothing base, with a natural sweetness from the spinach and a cooling herbal touch from mint.
The tender chicken breast fillets, infused with green masala, are gently spicy and savory, with a subtle veggie freshness.
It’s a light, refreshing take on Indian chicken dishes. Unlike butter chicken or vindaloo, which dominate Frankfurt’s Indian restaurants, Hariali Murg Masala leans on fresh herbs over heavy spices, making it a rare and outstanding specialty at Tandoori Mahal.
Those who crave extra spice can ask for:
Extra Red Masala Sauce – A tangy, smoky, tomato-based sauce for deeper spice.
Fiery Green Chili Sauce – A blazing-hot fresh chili paste that brings serious heat.
Tandoori Royal Grill – three variations of marinated chicken and tender, spice-infused lamb
The lamb, marinated in a blend of yoghurt, garlic, ginger, and warming Indian spices, has an aromatic, deeply savory taste. The smokiness from the tandoor enhances the earthy cumin, fragrant cloves, and the light heat of black pepper, creating a layered, robust flavors. The meat is best enjoyed with crisp cucumber and cabbage to balance the richness.
The red chicken, grilled with bone-in for extra juiciness, is coated in a classic tandoori marinade—a mix of yogurt, Kashmiri red chili, garlic, ginger, and garam masala. It has a deep, robust flavor – smoky, slightly tangy, with charred edges, and juicy meat inside. A sprinkle of herb crust enhances the aroma.
The white chicken tastes soft and delicate. These pieces are marinated in yoghurt, garlic, and mild spices, giving them a tender texture and a subtle, creamy taste.
The green chicken is marinated with spinach, mint, green chilies and fresh herbs. It tastes light and a bit grassy, with a slightly earthy flavor and a vegetable sweetness that complements the juicy chicken.
Dip them into the red masala sauce for a spicy, tangy depth, or the mint sauce for a cool, herbal freshness. Both pair beautifully with the grilled flavors!
Lamb Rogan Josh – lamb braised with cloves, cardamom, cinnamon and dry herbs in a spicy sauce
One of India’s most iconic lamb curries, this Mughal heritage was brought to Kashmir by Persian cooks. Originally a royal cuisine, it later became a household staple and a favorite of the British Raj. Today, it’s a global ambassador for Kashmiri cuisine.
Unlike many Indian curries that rely on coconut milk or tomatoes, Rogan Josh is about slow-braising—allowing the dish to develop its deep, warming character. Kashmiris traditionally eat it to ward off Himalayan cold—the spices literally warm you from within.
Bathed in a ruby-red sauce, the first bite alone is almost hypnotic – a wonderful blend of tingling warmth, spice, and subtle sweetness, complementing the bold, savory lamb.
The sauce carries a hint of sourness and an almost wine-like depth, likely from dry ginger and fennel. The meat, firm yet tender, yields effortlessly.
The lamb fat and ghee, turning juicy and silky, create that signature glossy sauce and a luxurious mouthfeel.
Indian Snap
After the meal, the restaurant offers two small, flavorful shots. They’re sweet, comforting, and belly-warming – a perfect digestif to end a meal.
Mango Flavor
This one boasts ripe mango sweetness—smooth and fragrant, and dangerously easy to drink. The sweetness is bright and natural, with a gentle, boozy warmth.
Guava Flavor
Guava version is sweet, slightly tangy, and wonderfully aromatic. It balances ripe guava’s honeyed notes with a hint of sourness, leaving a cozy, warming sensation.
Tandoori Mahal caters for various palates—from bold and spicy to rich and buttery. As well as the above, you’ll find classics like Lamb Seekh Kebab, Biryani, and Chicken Tikka Masala to lesser-known regional dishes. Vegans won’t feel left out either, with plenty of vegan & vegetarian options like okra and spinach-based curries.
If you prefer something mild, you can try the buttery, mango-infused, or cheesy dishes. The spicier picks are marked on the menu—though even their “hot” dishes won’t set your mouth on fire, but you can always ask for extra chili sauce.
A pro tip: They have a lunch buffet, priced between €11-€17, depending on weekdays or weekends. It’s a great deal for those who love variety and want to explore different flavors in one go.
