Buffalo Tikka House, Buffalo Menu, Reviews 238, Photos 66

buffalo tikka house

Onion Naan is equally delicious and fantastically fragrant. The onions were sweated enough to be both fresh and sweet, as opposed to imparting the acrid notes raw members of the allium family are capable of. For many, naan—the yeasty, yogurt-y, semi-circular flatbread served by just about every Indian restaurant—is an afterthought to good takeout.

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Halved and filled with thin pieces of mildly flavored, chewy Indian cheese, it has a satisfying bite and soft texture. It is both “cheesier” and more delicate in flavor than its counterpart, Buffalo Tikka’s Cheese Naan. The same pairing suggestion stands for Aloo Paratha naan; its spiced potato filling is subtly flavored and a brilliant turmeric yellow. Naan has been made from scratch at Buffalo Tikka House since the restaurant opened on Allen Street in 2019. Post-pandemic, it relocated around the corner to Main Street, where it’s thriving in a larger space across from the Medical Campus. Despite an uptick in business, today its naan is still baked to order—perfectly bubbled and charred every time.

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Fortunately, the restaurant is still serving the same Bangladeshi Indian food that won over the hearts of Allentown. Classics like tandoori chicken ($16), lamb kebab ($19) and chicken tikka masala ($16) are all expertly spiced and cooked to that signature tandoor char. Biryani is always a crowd-pleaser, and Buffalo Tikka House serves it with chicken ($15), lamb ($15), shrimp ($17), and/or vegetables ($15). There are also deep-fried classics like vegetable pakora ($6) and samosa chaat ($8). Made of velvety spinach cooked in cream and spices, it is topped with gently fried cubes of paneer.

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Certainly, it is essential in its role as a utensil, vehicle for other foods, or means to wipe a plate clean. Much like rice, this mighty carbohydrate is an unsung hero. While the old restaurant only had a few seats for dine-in, the new place has plenty of seating. Simply order at the counter and a server will bring your food when it’s ready. Shortly after opening on Allen Street in Buffalo in 2019, Buffalo Tikka House was hit with back-to-back blows. First, road construction on Allen Street made it hard for cars and foot traffic.

In fact, the restaurant recently moved into a bigger location around the corner on Main Street. With better on-street parking options, a lot more seating and the Buffalo Medical Campus just across the street, the small move could have a big impact. Our Halal restaurant is known for its modern interpretation of classic dishes and its insistence on only using high quality fresh ingredients. Excellent selection of vegetarian, non-vegetarian and vegan items. First, try refreshing the page and clicking Current Location again. Make sure you click Allow or Grant Permissions if your browser asks for your location.

Buffalo Tikka House

Peshwari Naan is stuffed with desiccated coconut and dried fruit, putting it in another category altogether. As sweets go, it has the sugary, nutty flavor profile of a coconut macaroon or, surprisingly, an Italian pizzelle. This naan is best eaten for dessert or maybe breakfast, perhaps complemented by a steaming cup of chai on a cold morning. Buffalo Tikka House Offers 100% Zabihah Halal Authentic Indian Cuisine in the Historical Allentown District.

buffalo tikka house

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Second, the COVID-19 pandemic hit Buffalo Tikka House like it hit all local restaurants and it’s a blow that the industry is just beginning to recover from. Naan at Buffalo Tikka House costs between $3.99 and $4.99 each. There’s no wrong selection when it’s all delicious, cheap, and hot off the clay wall. Despite the setbacks, Buffalo Tikka House has thrived.

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With naan, the difference between good, bad, and mediocre comes down to factors as simple as freshness and the oven in which it was baked. Tandoor are cylindrical, lidded clay ovens with coal fires at the bottom designed specifically for intensely high temperatures (sometimes over 900 degrees Fahrenheit). Naan breads are shaped from malleable dough and then stuck in neat rows against the rounded interior walls of the Tandoor.

Stuffed naan breads are baked daily in the restaurant’s ripping hot Tandoor oven. Bullet Naan came in hot, a mildly spicy stuffed bread filled with green chilis; it is aromatic and delightfully savory. The little kick provided by the aftertaste is tame and tasty.

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