Garlic Tandoori Prawns at New Delhi are one of those dishes that quietly tell you everything about a kitchen. The menu describes them simply: a signature dish of Gurdial Singh, Norway’s first Indian chef, with scampi sprinkled with garlic spices and salt and an amazing taste. Marked with M and E, the dish contains milk and egg and is built to be rich, fragrant and very satisfying.
For guests who love prawns and are curious about how Indian flavours meet Norwegian seafood culture, this starter is a natural choice. It is bold without being heavy, carefully seasoned rather than overloaded, and designed to let the quality of the scampi speak clearly.
When a restaurant mentions a named chef beside a dish, it is not just decoration. Gurdial Singh has the special distinction of being Norway’s first Indian chef. That means his cooking bridges two worlds. He carries the memory and techniques of Indian kitchens while working with Nordic produce and Norwegian guests.
A signature dish in this context is:
Garlic Tandoori Prawns are part of that story. They are not an experimental twist that appears for one season. They belong to a longer journey of understanding what works for both Indian diners and Oslo locals who love seafood.
At its heart, this dish is a conversation between three elements.
The menu description is intentionally simple. It does not list every spice or garnish because the focus is on the experience. Guests taste the balance rather than reading a long ingredient list.
A well prepared Garlic Tandoori Prawn should appeal long before the first bite.
You should be able to cut the prawn cleanly with a fork or bite through it easily, with a sense that it is cooked through yet still moist.
When the plate arrives, you notice:
The aroma is strong enough to make you want to pick up the first prawn quickly, but not so strong that it feels aggressive.
Each bite brings several layers.
The seasoning is designed to be moreish. You taste plenty of flavour, yet the prawns never feel overpowered.
Tandoori cooking is usually associated with chicken and lamb, yet seafood can benefit just as much from this high heat method. In the case of Garlic Tandoori Prawns:
Scampi respond very well to this approach. They cook quickly, which suits tandoor conditions, and their firm texture lets them hold shape on skewers without breaking.
For guests in Oslo who are used to grilled prawns in European styles, tasting them in a tandoori treatment shows a different facet of the ingredient, driven by spice and smoke rather than butter alone.
The menu mentions that the scampi are sprinkled with garlic spices and salt. Behind this simple phrase is a careful balance. Too much garlic and the dish becomes harsh. Too much chilli and you lose the delicate seafood taste.
A typical garlic based tandoori seasoning might include:
The marinade or rub is usually kept relatively light for seafood. The aim is to coat, not smother. When the prawns hit the heat, the garlic and spices bloom, creating a fragrant crust that matches the natural sweetness of the shrimp.
The dish carries two allergen marks.
Milk often appears as yoghurt or cream in marinades, helping to tenderise the prawns and round the flavour. Egg can be used to help the spice mixture cling to the scampi or inside a light glaze or sauce.
This means:
For anyone with multiple allergies, it is always wise to mention them when booking or when ordering at the table. The team can then guide you to other seafood or vegetarian dishes that suit your needs.
This signature starter fits naturally into many different evenings.
For a couple sharing a meal, Garlic Tandoori Prawns make an elegant yet approachable beginning. There is something quietly luxurious about starting with prawns that have been handled so carefully. Paired with a glass of your chosen drink and followed by a curry or two, the dish helps set a confident tone for the rest of the evening.
For a professional table, this starter strikes the right balance. It is interesting without being too unusual, it shows respect for seafood, and it displays the kitchen’s skill with both Indian flavours and Norwegian ingredients. It works especially well in a mixed selection of starters where some guests prefer vegetarian items and others want something from the sea.
In a larger group, Garlic Tandoori Prawns can be placed in the centre of the table for sharing. Everyone who enjoys seafood can take one or two pieces, while other starters cater to those who prefer chicken, lamb or vegetarian options. This approach ensures variety without overcomplicating the order.
You can treat this dish as the opening chapter of a full Indian dinner in Oslo. A simple, satisfying structure might look like this.
Starters
Mains
Dessert
In this plan the prawns set a bright, seafood focused tone at the beginning, then hand the evening over to slower, saucier dishes.
For a lighter visit, you could share Garlic Tandoori Prawns and one more starter, then go straight into a single curry with rice. The prawns still play the role of special highlight, but the whole meal stays compact.
For seafood lovers, it can be helpful to understand how Garlic Tandoori Prawns differ from other possible preparations.
This variety makes New Delhi particularly attractive for guests who want to explore several seafood options over multiple visits, knowing that each dish will approach the ingredient from a different angle.
For diners who actively seek Indian food in Oslo, Garlic Tandoori Prawns offer three important things.
For many regulars, this combination makes the dish a reliable favourite when they bring new friends, colleagues or visiting family to the restaurant.
Are Garlic Tandoori Prawns very spicy
They usually sit in the mild to medium range. You will clearly taste chilli and pepper, but the main impression is garlic, smoke and the natural sweetness of the scampi. If you prefer a milder or slightly stronger version, you can mention this when you order and the team will do their best to match your preference.
Can I order this as a main course
The dish is presented as a starter, but for guests who prefer a lighter meal it can be paired with rice, naan and a salad to function as a main. Many people, however, enjoy it most as the beginning of a larger selection.
Is it suitable for children
Older children who enjoy prawns and gentle spice can certainly try it. For very young or spice sensitive children, it may be better to taste a small piece first or choose a milder grilled item.
Can the allergens milk and egg be removed
Because milk and egg are often part of the marinade and structure of the dish, removing them completely may change its character. If you need to avoid these ingredients, it is safer to choose another seafood preparation. The staff can guide you to suitable alternatives.
Is this dish gluten free
The allergen list for Garlic Tandoori Prawns shows M and E, not G. That suggests gluten is not a core ingredient in this particular dish. However, as with any active kitchen, cross contact is always possible. Guests with celiac disease or serious gluten intolerance should inform the staff so they can take appropriate care.
Garlic Tandoori Prawns at New Delhi are much more than scampi with garlic. They are a signature from Gurdial Singh, Norway’s first Indian chef, and a clear expression of how Indian techniques and Norwegian ingredients can meet in a single plate. For anyone who loves seafood, enjoys Indian flavours and wants a starter that feels both confident and carefully judged, this dish is a natural choice.
