Mahmud's Tandoor is what happens when you trust a family recipe enough to bet your career on it.
Siraj Aziz and Nasyirah Parveen had careers. They also had a tandoori recipe that had been in the family for generations, and a feeling that it deserved more than family dinners.
So they left their jobs and started selling tandoori wings and teh tarik from home. No shopfront, no investors. Just the recipe, a tandoor, and the two of them.
Tandoori wings and teh tarik, cooked at home and sold to people who kept coming back. The family recipe meets its first strangers.
Tandoori chicken thigh, mint yoghurt, brioche bun. The OG Tandoori Burger is born, and suddenly the queue is not just friends and family.
Pop-up after pop-up sells out. The burgers earn a following, and the following starts asking for a permanent home.
A three-storey shophouse in Kampong Glam, minutes from Sultan Mosque. The tandoor finally has an address, and you are invited.
“We did not want to open another burger joint. We wanted to serve the food we grew up on, in a way our generation actually eats.” PLACEHOLDER QUOTE: confirm or replace with a real founder quote before launch
The tandoori marinade is the same one from home. It does not get simplified for scale.
Muslim-owned and halal from day one. Everyone eats at our table.
Chai peng slushies, bandung, teh tarik. South Asian spice, Singapore soul.