Royal Tandoori Mixed Grill Platter – one royal Indian feast on a single platter

The Royal Tandoori Mixed Grill Platter at New Delhi in Oslo is for evenings when you do not want to choose just one favourite. The menu describes it simply as four different grilled dishes from around India, served with rice and sauce, marked with M, S and F. In practice, it is a generous, carefully curated selection of tandoori meats and seafood that turns a single order into a full tour of Indian grill traditions.

For guests who come with family, colleagues or friends and want a centrepiece that immediately fills the table with colour and aroma, this platter is a natural choice. It is built for sharing, built for conversation and built for that feeling of abundance you expect from a truly royal Indian spread.

What is the Royal Tandoori Mixed Grill Platter

The idea behind the Royal Tandoori Mixed Grill Platter is very straightforward. Instead of asking every person at the table to order one starter, the chef composes a balanced selection of four grilled items and serves them on one large platter with rice and sauce.

While the exact mix can vary, a typical platter will include:

• A classic tandoori chicken or chicken tikka preparation
• A lamb or seekh style kebab with deeper, earthy spice
• A seafood item such as fish tikka or prawns
• A milder or herb based piece that adds freshness and variety

Together, these components allow you to taste:

• Different cuts and textures of meat and seafood
• Different marination styles from across Indian regions
• Different levels of spice, from gentle warmth to more assertive heat

The inclusion of rice and sauce means you can treat this platter not only as a starter but also as the core of a lighter meal if you wish.

A journey through Indian tandoor flavours

The phrase “from around India” is important. It signals that this is not just four versions of the same marinade. Each item is chosen to represent a different style.

You might find on your platter:

• North Indian inspired chicken tikka
  Marinated in yoghurt, ginger, garlic, garam masala and chilli, then grilled until lightly charred and juicy.
• Punjabi style lamb or seekh kebab
  Minced or sliced lamb mixed with warming spices, perhaps coriander, cumin and green chilli, shaped and grilled for a smoky, robust flavour.
• Coastal fish or prawns
  Fish tikka or prawns seasoned with citrus, chilli and tandoori spices, reflecting the coastal regions where seafood is central.
• Herb forward or mild grill
  A green marinade with coriander and mint, or a gentler piece that balances the stronger items and suits guests who prefer a milder taste.

This variety is what makes the platter feel “royal”. You are not repeating the same flavour four times. You are experiencing how the same tandoor or grill can express many different parts of India.

The role of the tandoor and high heat grilling

At the heart of the Royal Tandoori Mixed Grill Platter is the tandoor and the discipline of high heat grilling. Each component of the platter depends on:

• Intense heat that seals the surface of the meat or fish
• Balanced marination that keeps the inside moist
• Proper timing so that none of the items dry out or burn

When the platter arrives, you should see:

• Light char marks and caramelisation on the outside of each piece
• Steam rising gently as the heat escapes when you cut into them
• A subtle smoky aroma that ties all four dishes together without making them taste identical

A good tandoori platter is not oily or heavy. The marinades cling closely, spices are cooked through and you taste fire, spice and protein in harmony.

Texture and taste on the platter

Because the platter carries four different grilled dishes, you experience several textures and flavour profiles in one service.

Texture

• Chicken pieces are usually firm yet tender, easy to cut with a fork.
• Lamb or seekh kebabs bring a slightly denser, meatier texture that feels hearty.
• Fish or prawns add a softer, more delicate bite that breaks gently.
• Herb based or milder items can be slightly juicier or creamier depending on the marinade.

This mix keeps every round of tasting interesting. You can move from one piece to another and never feel monotony.

Flavour

On a single Royal Tandoori Mixed Grill Platter, you are likely to encounter:

• Tangy, yoghurt based spice from classic tikkas
• Deep, earthy warmth from lamb masalas and garam masala blends
• Bright, coastal notes from lemon, chilli and spice on fish or prawns
• Fresh herbaceous flavours from coriander, mint or fenugreek in green marinades

The sauces and rice served alongside help you compose each bite. One taste might be a piece of chicken dipped in sauce and eaten alone. The next might be a piece of fish placed over rice with a squeeze of lemon. The platter invites you to build your own combinations.

Designed for sharing and togetherness

The Royal Tandoori Mixed Grill Platter is at its best when placed in the centre of the table. It is made for shared eating.

On a shared table, the platter:

• Acts as a visual and aromatic focal point
• Encourages people to reach in, serve each other and talk about what they are tasting
• Makes ordering easier, since one item already covers several preferences

For a group of friends or colleagues, this style of dining feels informal and inclusive. Some may go first for the chicken, others for lamb or prawns. Those who are a little cautious can start with milder pieces and then slowly try something bolder.

If you have guests who are new to Indian food, the platter gives them a safe way to experiment. Rather than committing to one unfamiliar grill, they can try small pieces of each and discover what they like.

How it fits into a full Indian meal in Oslo

Because the platter includes both grilled items and rice, you can use it in different ways when planning a full meal at New Delhi.

As a generous starter

For a larger group, the Royal Tandoori Mixed Grill Platter can work as a shared starter before curries and biryani.

A typical structure might be:

• Starters:
  • Royal Tandoori Mixed Grill Platter
  • One vegetarian chaat such as Samosa Chaat or Dahi Puri
• Mains:
  • One or two chicken curries
  • A lamb or seafood curry
  • A vegetarian curry such as palak paneer or chana masala
  • Biryani and naan
• Dessert:
  • Sorbet ice or a classic Indian sweet

In this arrangement, the platter sets the tone. Guests start with the drama and warmth of the grill, then move slowly into saucier, slower cooked dishes.

As the heart of a lighter meal

For a smaller group or a lighter evening, you can treat the platter almost as a main course.

For example:

• One Royal Tandoori Mixed Grill Platter to share
• Extra naan or roti
• A simple salad or raita
• One dessert to share at the end

This option works well when you want to enjoy a range of flavours without committing to a full sequence of starters and mains.

A good choice for varied tastes at one table

In many groups you will find different preferences: some guests want chicken only, some love lamb, some want seafood, others are curious about everything. The Royal Tandoori Mixed Grill Platter quietly solves that problem.

It is a strong choice when:

• You are hosting colleagues and do not know everyone’s exact taste.
• You have friends visiting Oslo and want to show them Indian grills without overthinking individual orders.
• You are celebrating an occasion and want the table to look and feel abundant from the very beginning.

The platter allows people to serve themselves to their comfort level. Seafood lovers can focus on fish and prawns. Meat lovers can lean toward lamb and chicken. Everyone still feels part of one shared experience.

Rice and sauce: completing the experience

The mention of rice and sauce on the menu should not be overlooked. These additions transform the platter from a collection of snacks into something more complete.

• Rice
  Plain or lightly seasoned rice acts as a neutral base. It carries the juices and sauces of the grilled items and helps soften the impact of spice and smoke.
• Sauce
  The sauce served alongside may vary. Often you will find a yoghurt based dip, a mint coriander chutney or a mild gravy style sauce. These:
  • Add moisture and creaminess
  • Offer cooling contrast against hotter marinades
  • Allow you to adjust each bite to your own preference

By combining rice, sauce and grill pieces, you can create small, personalised portions that feel almost like mini main courses built from the platter.

Allergens and dietary notes

The Royal Tandoori Mixed Grill Platter is marked with M, S and F.

• M indicates milk. Yoghurt and sometimes cream or butter are commonly used in marinades and finishing.
• S indicates shellfish. Prawns or other shellfish are likely included in at least one of the four grilled dishes.
• F indicates fish. A fish tikka or similar item is expected on the platter.

From this, it follows that:

• The platter is not suitable for guests with shellfish or fish allergies.
• It is also not suitable for those with strict dairy allergies.
• For pescatarians who eat dairy and shellfish, the platter offers variety, but the presence of meat means it is best shared with others who eat all types of protein.

For a mixed group that includes vegetarians or guests with allergies, a smart approach is:

• Order the Royal Tandoori Mixed Grill Platter for those who enjoy meat and seafood.
• Order one or two vegetarian starters, such as Tandoori Gobi, Punjabi Samosa or Okra Fries, for others.

This way, everyone has an equally thoughtful option on the table.

When to choose the Royal Tandoori Mixed Grill Platter

This platter is especially well suited to:

• Weekend dinners where the group wants to take its time and explore many flavours.
• Business dinners where a shared platter breaks the formality and encourages easy conversation.
• Celebrations, from birthdays to project completions, where you want a visually impressive plate in the centre.
• Evenings when you are introducing someone to Indian food and want them to sample a range instead of committing to a single dish.

If you are unsure what to order as a first plate for a group, saying “Let us start with the Royal Tandoori Mixed Grill Platter” is almost always a safe and generous decision.

Making the most of the platter

To get the best experience from the Royal Tandoori Mixed Grill Platter, a few small habits help:

• Start by sampling a small piece of each item before returning for seconds. This lets you understand the range of flavours on the plate.
• Use the rice and sauce actively instead of eating the grills alone. Rice and sauce stretch the flavours, soften the spice and keep the experience balanced.
• If you are sharing with a larger group, agree lightly that everyone will taste each item at least once before taking more of any single favourite. This keeps the experience fair and harmonious.

With this approach, the platter does exactly what it is meant to do: create a sense of shared enjoyment, discovery and abundance.

The Royal Tandoori Mixed Grill Platter at New Delhi in Oslo brings together four distinct grilled dishes from across India and serves them as one unified experience with rice and sauce. For guests who value variety, sharing and the rich character of tandoor cooking, it is a confident, generous way to start or even structure an entire Indian meal in the heart of the city.