What makes Indian food truly authentic? At Jaflong Tandoori, authenticity has been proprietor Mr. Syed's mission for 40 years. From his early days as a waiter to leading family-run teams in Kingston to opening Jaflong in Ham (2008), he's perfected authentic British-Indian cuisine with Bangladeshi influences.
Jaflong has won s, Just Eat Local Legend, Uber Eats Top Eats, and TripAdvisor Local Recommended badges. Our 5-star health & safety rated kitchen serves family-run food cooked fresh to your taste. We use Laila basmati rice (gluten-free), trusted halal suppliers chicken and lamb from trusted local butchers, and cook everything from scratch (no frozen ingredients except burgers and chips).
Regional Diversity Across India
India isn't a single cuisine — it's 28 states with distinct culinary traditions shaped by geography, climate, religion, and history.
North India
Punjab, Delhi, Kashmir
- • Rich, creamy curries (Tikka Masala, Butter Chicken, Korma)
- • Tandoori cooking in clay ovens
- • Wheat-based breads (naan, roti, paratha)
- • Heavy use of dairy (cream, paneer, ghee)
- • Mild to medium spice levels
East India
Bengal, Bangladesh/Sylhet
- • Fish & seafood prominent
- • Mustard oil, panch phoron spice blend
- • Less cream, more yoghurt
- • Lighter, aromatic dishes
- • Unique ingredients like Shatkora (Bangladeshi citrus fruit)
South India
Kerala, Tamil Nadu, Karnataka
- • Lighter, coconut-based curries
- • Rice as staple (not wheat)
- • Spicier with tamarind, curry leaves
- • Dosa, idli, sambar
- • Less cream, more tangy/sour notes
West India
Goa, Gujarat, Maharashtra
- • Vindaloo (Portuguese-influenced)
- • Seafood, coconut, kokum
- • Vegetarian Gujarati thalis
- • Sweet-sour flavour profiles
At Jaflong, we specialise in: North Indian tandoori classics, Bangladeshi/Sylheti specialties (Chicken/Lamb Shatkora with citrus fruit), British-Indian fusion staples (Bhuna, Karahi, Balti), and our signature dish: Chicken Achanak (tender chicken infused with mint, coriander, fresh cream — unique to us).
Fresh Ingredients & House-Made Stock
Authentic restaurants don't cut corners. At Jaflong, we use:
Fresh, Not Frozen
- ✅ Fresh chicken breast (boneless) for all curries
- ✅ Bone-in chicken only for Tandoori Chicken
- ✅ Fresh lamb from trusted halal butchers
- ✅ Fresh vegetables delivered daily
- ✅ House-made curry stock (not pre-made bases)
- ⚠️ Only frozen items: Burgers and chips
Quality Ingredients
- 🌾 Laila basmati rice (gluten-free, premium)
- 🥩 trusted halal suppliers chicken & lamb (local butchers)
- 🧈 Vegetable ghee for curries
- 🧈 Pure ghee for pilau rice
- 🥜 Naturally nut-free (factory traces possible)
Traditional Cooking Techniques
Authentic Indian cooking uses methods perfected over centuries:
Tandoor Oven (Clay Oven)
Reaches 480°C (900°F). Gives naan its char, chicken tikka its smoky flavour. Jaflong has used the same tandoor clay oven since 2008. Our tandoori menu includes Chicken Tikka, Lamb Chops, Mixed Grill, Paneer Tikka, and Salmon Tikka.
Bhuna (Dry-Frying)
Meat/vegetables fried until moisture evaporates, creating a thick, concentrated sauce. Classic technique in our Chicken/Lamb Bhuna and Tandoori Chicken Bhuna.
Karahi (Wok-Cooking)
Sautéed with tempered garlic, ginger, finely sliced onions and tomatoes in a traditional karahi wok. Popular: Chicken Karahi (£11.95), Lamb Karahi (£13.95).
Balti (Birmingham-Style)
Fragrant balti masala sauce with medium spices, slightly tangy. British-Indian fusion, but authentic to UK curry culture. Our Balti curries include Chicken, Lamb, Veg, and Paneer.
No Shortcuts — What We Don't Do
🚩 Red Flags (Not Authentic)
- ✗ Pre-made curry base (heated & tweaked per order)
- ✗ Microwave reheating
- ✗ Frozen meat/vegetables
- ✗ Bright orange/red artificial food colouring
- ✗ One "base sauce" for all curries
✅ Green Flags (What Jaflong Does)
- ✓ Made-to-order curries (15–20 min cook time)
- ✓ Visible tandoor oven
- ✓ Fresh ingredients delivered daily
- ✓ Chef-led kitchen (40 years expertise)
- ✓ Cooked to your taste (mild to extra hot)
The British-Indian Cuisine Evolution
British-Indian cuisine (BIR — British Indian Restaurant style) evolved in the 1960s–70s to suit British tastes. BIR innovations include Chicken Tikka Masala (invented in Glasgow — Britain's favourite curry!), Balti (Birmingham adaptation), and Vindaloo as "hottest curry" (actual Goan Vindaloo is tangy, not just hot).
Are they bad? No! They're delicious British-Indian fusion dishes. But they're not how Indians eat in India.
At Jaflong: We serve both — British-Indian classics (Tikka Masala, Butter Chicken, Bhuna, Karahi, Balti) and authentic Bangladeshi dishes (Chicken/Lamb Shatkora, Chot Poti). We're transparent about what's traditional vs adapted. Authenticity means respecting heritage while serving what customers love.
How to Identify Authentic Restaurants
Regional Specialisation
Not generic 'Indian' — specifies region. Jaflong: British-Indian with Bangladeshi/Sylheti influences.
Fresh Spices (Aromatic Smell)
Walk in and smell intense spices (not flat/stale). Jaflong: Hand-ground spices daily.
Visible Tandoor Oven
Clay oven visible in kitchen. Real naan/tandoori cooked in 480°C clay oven.
Heritage Chef
Mr. Syed: 40 years expertise, Sylheti heritage.
Menu Explains Dishes
Describes ingredients, cooking method. Not just names.
Community-Focused: During COVID-19, we stayed open to serve our community — providing free meals to Kingston Hospital and local charities. We raised £2,500 for Shalini Yadav (16-year-old with rare skin condition), hand-delivered to Spain. Featured in The Sun and Refinery29.