The traditional tandoor clay oven brings distinctive smoky flavours, tender meats and freshly baked breads to a style of cooking that has delighted food lovers for centuries, writes dining reviewer WENDY JOHNSON.

For well over a decade, Barbeque Nation has been dishing up colourful, aromatic, intense Indian food to the residents and visitors of Wanniassa. 

It now has a second location at a waterfront spot on Eastlake Parade, Kingston. 

The new owners have kept the interior layout similar to the previous owners (at least so far), and much of the furniture is the same, but the new and extensive menu has notable twists and turns. 

While a wide range of authentic Indian dishes are on the menu, a focus is on food made on the traditional tandoor clay oven. Often called the “Indian barbeque”, the science and technique behind tandoori cooking is intriguing. The results are wonderful – charred and grilled meats that are tender and loaded with flavour. 

It was a brilliant beginning with the barbeque mushrooms, served on a sizzling platter with a cooling mint sauce. The tandoor retained the moisture in the mushrooms and created a memorable, rich, smoky flavour ($18.90). 

Obsessed with more tandoor flavours, we ordered the chicken, a generous portion of tender pieces, each a vibrant orange colour and, once more, loaded with flavour ($25.90).

A dish we hadn’t tried before was the Classic Railway Lamb Curry ($26.90). Staff entertained us with the story behind this delicious dish, originally served to first-class passengers on long-distance trains across India. Chefs carefully toned down the traditional spices so travellers could “take the heat”.

Although historically tougher mutton was used, Barbeque Nation sources boneless diced lamb, cooked in a rich, aromatic, spiced curry until it’s beautifully tender. Dry red chillies feature as does tamarind (just a hint). Chopped coriander is sprinkled on top, for colour and additional flavour. 

Lakeside Daal Makhani is a signature buttery, creamy dish ($23.90). Think black lentils and red kidney beans slow-cooked for no less than 72 hours and drizzled with heavenly fresh cream. Soupy and sensational. Perfect with soft, fluffy naan, baked inside a tandoor.

Newish tables and chairs are available outdoors, making this dining zone more inviting. The inside will need TLC over time to deal with wear and tear. We found the glass lights super bright at night. Dimmers would be a big plus. The staff are eager to please and are delightful. 

Barbeque Nation Lakeside is part of big dining changes on the Foreshore. This includes extended hours and an expanded menu at colourful urban bar Contentious Character, the opening of The Eastern Pub (due mid-November), and the arrival of Boroughs New York Pizza (where East Pizza was). Big news is Caffè al Lago’s second location, where Lil Mama’s used to be, with signature sandwiches and other Italian goodness. Signs are up, although an exact date was not known at the time of writing. 

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