Long before stainless steel and induction tops, there was clay. The tandoor — a barrel-shaped clay oven fired by charcoal — has shaped North Indian cooking for more than five thousand years.

At Get India, our tandoor reaches a roaring 400°C. That intense, dry heat is what gives our naans their pillowy lift, our tikkas their irresistible char, and our kebabs their deep, smoky perfume.

Every morning, our chefs hand-pat marinated meats onto long iron skewers, slide them vertically into the oven, and let the fire do the slow, ancient work. Nothing about it is fast. Nothing about it is modern. And that is exactly the point.

When you bite into our Lamb Seekh or Tandoori Potatoes, you are tasting a technique passed down through generations — now firing in the heart of Townsville.