Indian Restaurant Menu Analysis

This assignment requires you to carefully examine a provided Indian restaurant menu. Your analysis should focus on identifying popular dishes, understanding the pricing structure, and evaluating the effectiveness of menu descriptions in enticing customers. Pay attention to how dietary information is presented and consider its role in attracting specific customer segments.

Food and Beverage Management
Name of the Student:
Academic Affiliation:
Date:

Introduction
Based on the menu for the Tandori Spice Restaurant that is available on their website, it
is quite apparent that it has enabled the hotel to not only effectively plan for the various
foodstuffs for their clients but it has also enabled it to become successful through effective food
as well as beverage operations in the hospitality industry (Hyun & Perdue, 2017). The major
purpose of this task is to review a menu for the Tandori Spice restaurant, an outlet that deals in
various types of foods and beverages which are offered at different prices. Based on the menu
review that is available from the website of the Tandori Spice Restaurant, it is quite apparent that
the organization is keen to provide food and beverage to individuals who are dining on their own
as well as to families, colleagues, and even friends because they have the most perfect settings.
The firm encourages potential customers to visit them so that they can have memorable and
amazing dining experiences offered in perfect settings (Noone, Enz & Glassmire, 2017). Based
on the website of the Tandori Spice Restaurant, it is quite apparent that the firm is keen on
advertising its services through the use of numerous social media platforms which are Facebook,
Instagram and even on Google.
A Review of the Tandori Spice Restaurant and the Identification of its Current Menu
Concepts
Tandori Spice restaurant offers its customers a wide range of foods and beverages and among
them include fish, chicken, vegetables, Naan breads, and Samosas.
An Identification and evaluation of items, the classifications of the menu, the variety of the
items and their nutritional values
The menu at this restaurant is classified under seafood, vegetarian curries, Biriyanis,
Accompaniments, Salads, Naan Breads, Rice, Deserts, and, chicken curries, lamb curries, beef

curries, and beverages. On the left part of the Tandori’s Spice restaurant, the dine in comprises of
various offers an these include among others the take away, wine list, lunch, chef special, and
functions. The hotel also gives it customers an opportunity to book their tables and also a
banquet menu. In order to book their tables, clients have the number of the outlet on the website
where they can call (Dev, Hamilton & Rust, 2017).
The identification of potential issues in Tandori Spice Restaurant Menu Design
One potential issue is the lack of the outlet to inform their clients where the restaurant is located
and how they can get there. In addition to that, the menu does not have the pictorial image on
how the hotel looks like so as to make consumers or customers see how it is (Raguseo, Neirotti
& Paolucci, 2017).
A proposal for an Alternative Menu Concept for Tandori Spice Restaurant’s menu concept
An alternative concept for the Tandori Spice restaurant menu concept should ensure that any
meal offered by the outlet has a balanced diet. This is quite essential because it will seek to
ensure that any client visiting the outlet is treated to a meal that has a balanced diet (Wood,
2018). Moreover, it is also important to ensure that the menu on the website has the picture or
pictures of the outlet to make those who have never been there to see it and want to visit it.
A Justification behind the proposed redesigning of Tandori Spice Restaurant’s Menu
The redesigning of the menu will not only ensure that clients or customers at the outlets are
treated to sumptuous meals but also those which have a balanced diet. In addition to that, having
photos of the outlet will create curiosity for potential clients who have never had an opportunity
to visit it (Baek & Ok, 2017).

The redesigning of the Menu through creation of the Blueprint
TANDORI SPICE REVISED MENU
FOOD DESCRIPTION PRICE IN USDS
 Beekaneri Samosa:
Mild
Seasoned and sautéed mix of peas,
potatoes and onions filled in triangular
pastry.
LF $ 9.90 (2pc)
 Vegatable Samosa:
Medium
Seasoned and sautéed mix of potatoes
and spices filled in triangular pastry,
served with mint sauce.
LF $ 8.90 (3pc)
 Onion Bhaji:
Mild - Medium
Sliced onions coated with spicy batter,
crisp fried, served with tamarind sauce.
GF/ LF $ 8.90 (4pc)
 Vegetable Pakoras:
Medium
Seasonal vegetables and spinach crisp
fried in a light batter served with
tamarind sauce.
GF/ LF $ 8.90 (4pc)
 Mixed Vegetable Platter:
Mild - Medium
One piece of Samosas, Pakoras and
Onion Bhaji served with Tamarind
Chutney and Mint Sauce.
GF/ LF $ 9.90 (3pc)
 Prawn Pakoras: Prawns with tails in a crisp spicy batter

Mild
fried served with mint chutney.
GF/ LF $ 9.90 (4pc)
 Fish Fry:
Mild
Succulent cubes of fish, marinated,
deep fried, served with mint chutney.
GF/ LF $ 10.90 (4pc)
 Sizzling Chicken Tikka:
Mild
Boneless pieces of chicken marinated
with ginger, yoghurt, spices, cooked in
Tandoor, served with mint chutney and
salad.
GF/ LF $ 16.90 ( 6 Pc ) $ 9.90 ( 3 Pc )
 Seekh Kebab:
Medium
Minced lamb blended with aromatic
spices and fresh herbs, cooked in
Tandoor, served with mint chutney.
GF/ LF $ 16.90 ( 6 Pc ) $ 9.90 ( 3 Pc )
 Tandoori Chicken:
Mild
marinated chicken pieces on bones,
cooked in Tandoor served with mint
chutney and salad.
GF $ 16.90 (6 Pc) $ 9.90 (3 Pc)
 Mixed Tandoori Platter:
Mild-Medium
Tandoori Chicken, Chicken Tikka and
seekh kebab served with mint chutney
and salad.
GF $ 17.90 (6 Pc) $ 10.90 (3 Pc)
 Amritsari Fish Tikka: Succulent cubes of fish, delicately
marinated, cooked in Tandoor, served

Medium
with mint chutney, lemon wedges and
salad.
LF $ 21.90 (6 Pc) $ 12.90 (3 Pc)
 Lahori Fish:
Medium
marrinated fish fillet, deep fried, served
with salad and mint chutney.
GF $ 11.90 (3pc) $ 20.90 (6pc)
 Papadums: with mint sauce / mango chutney / mint
chutney.
GF/LF $ 5.50
 Naan breads: Please check naan bread section.
 Lamb Shanks:
Medium
Exotic dish cooked in authentic indian
style.
GF/LF $ 25.00
 Duck Curry:
Medium
Duck legs cooked in exotic tomatoes
and onion based sauce.
GF/ LF $ 25.00
 Goat curry:
Medium
Diced goat with bones in a flavoured
sauce of onions, tomatoes, garam
masala, turmeric and cumin.
GF /LF $ 18.50
 Pork Masala: Diced pork cooked in ginger, garlic,

Medium
tomatoes, onion, spices.
GF /LF $ 19.90
 Pork Vindaloo:
Hot
Diced pork with explosive hot sauce.
GF/LF $ 19.50
 Seafood Curry:
Medium
prawns with tails and fish fillet cooked
in onions, tomatoes based sauce.
GF/LF $ 21.90
 Prawn Basil and malai Curry:
Mild
Prawn curry cooked in creamy sauce
with basil leaves.
GF $ 19.90
 Prawn masala:
Mild
Prawns tossed in fresh tomato, onion
sauce.
GF/LF $ 19.90
 Malabar shrimp curry:
Mild
Shrimps with tamarind, coconut cream,
fennel seeds and curry leaf sauce.
GF/LF $ 19.90
 Prawn Sambal:
Medium
Australian prawns tossed in spicy sauce
blended with fresh tomato, onions and
spices.
GF/LF $ 21.50

 Prawn Vindaloo:
Hot
Prawns with explosive hot tangy sauce.
GF/LF $ 21.50
 Prawn Jalfrezi:
Medium
prawns tossed in onions and tomatoes
based sauce finished with carrots,
beans.
GF/LF $ 21.50
 Barramundi Masala:
Medium
Barramundi fillets cooked in tomatos,
onion based sauce with fresh capsicum
and spring onions.
GF/LF $ 18.90
 Prawn Malabar:
Medium
shrimps cooked with coconut milk and
tamarind based sauce.
GF/LF $ 21.90
 Gohan Curry:
Medium
Baramandi fillets cooked with exotic
sauce.
GF/LF $ 21.90
 Fish Madras:
Mild/Medium
fish fillet cooked with coconut milk,
chilli, curry leaves based sauce.
GF/LF $ 18.90
 Fish Malabar:
Medium
Barinated fillet cooked with coconut
milk and red chilli.
GF/LF $ 20.90

 Gohan Fish:
Mild/Medium
Baramandi fillets cooked with exotic
sauce.
GF/LF $ 21.50
 Kerala Fish:
Medium – Hot
Barramundi cooked in tomatoes, bell
pepper, hot tangy sauce and coconut
cream.
GF/LF $ 21.50
 Mixed vegetable curry:
Mild
Fresh locally grown mixed vegetables
simmered in rich tomato, onion sauce.
GF $ 14.50
 Vegetable Korma:
Mild
Fresh mixed vegetables cooked with
cashew and creamy sauce.
GF $ 14.50
 Malai Kofta:
Mild
Home made cheese balls, cooked with
creamy cashew and capsicum sauce.
GF $ 13.50
 Mushroom Mattar Masala:
Medium
Mushrooms and peas tossed with
tomato, onion, cumin, turmeric and
fresh herbs.
GL $ 13.50
 Mattar Paneer Masala: Diced paneer and peas with rich masala

Medium
sauce.
GF $ 13.50
 Shahi Paneer:
Mild
Diced cottage cheese in a creamy,
cardamon, tomato and cashew sauce.
G $ 13.50
 Palak Paneer:
Mild
Cottage cheese tossed in a mild and
tangy sauce of spinach, cream, fennel
seeds and coriander leaves.
G $ 12.90
 Butter Paneer:
Mild
Diced cottage cheese with tomatoes,
cream based sauce infused with
capsicum and fenugreek leaves.
GF $ 13.50
 Bombay Aloo:
Medium
Diced potatoes with anardana powder,
onion tomatoes and fresh chopped
coriander sauce.
GF/ LF $ 12.50
 Capsicum and eggplant Bhartha:
Medium
Capsicum and eggplant mix roasted in
Tandoor, cooked in a rich sauce of
tomato, onion, fresh herbs.
GL $ 12.50
 Mixed vegetable Curry: Seasonal mixed vegetables simmered in
a flavoured and rich tomato, onion
sauce with turmeric, cumin and

Medium
coriander.
GL $ 12.50
 Navrathan Korma:
Mild
Fresh mixed vegetables cooked with
cashew and creamy sauce.
G $ 12.90
 Dal Makhani:
Mild/Medium
A mixture of lentils simmered with
onions, tomatoes, garlic, ginger and
finished with cream.
G $ 12.50
 Tadka Dal:
Mild
Split yellow lentils stewed with tomato,
onion, cumin and curry leaves.
G $ 12.50
 Chana Masala:
Medium
Chickpeas cooked in a flavoured sauce
of tomato, onion, cumin, mustard seeds.
GL $ 12.50
Biriyanis
Special mughal style dish cooked with
aromatic rice, herbs and spices, served with
raita.
 Lamb Biryani:
Mild/Medium
$ 17.90
 Chicken Biriyani: $ 16.90

Mild/Medium
 Beef Biryani:
Mild/Medium
$ 17.90
 Vegetable Biriyani:
Mild/Medium
$15.90
 Goat Biryani:
Mild/Medium
$ 21.90
 Prawn Biriyani:
Mild/Medium
$ 22.90
 Cucumber Raita: A combination of homemade yoghurt,
cucumber and mild spices.
G $ 4.90
 Papadams: Wafers deep fried until crispy.
GL $ 3.00
 Pickles: Lime / Vegetable / Mixed
GL $ 2.50
 Chutney: Mango chutney and mint chutney,
Tamarind Chutney, Vindaloo Chutney.

GL $ 2.50
 Chicken Salad:
Roasted chicken with lettuce,
cucumber, baby spinach, tomatoes,
water cress, chat masala and lemon
juice.
GF $ 15.50
 Prawn Salad:
 Prawn Salad:
 Kachumber salad:
Diced cucumber, onion, tomato, chana
with homemade dressing.
G $ 10.50
Garden Salad:
Fresh Lettuce, cucumber, carrots,
tomatoes.
G $ 10.50
 Plain Naan $ 3.50
 Keema Naan:
Minced lamb
$ 5.00
 Garlic Naan $ 4.00
 Cheese with Chilli: $ 5.00

 Cheese Naan $ 4.50
 Cheese with Garlic: $ 5.00
 Peshawari Naan
Dry nuts $ 5.00
 Roti
Whole meal flour
$ 3.50
 Parantha
Whole meal flour bread with ghee
$ 5.00
 Coconut Naan: $ 5.00
Rice $ 5.00
Steamed aromatic rice.
GL $ 3.50 small $ 4.50 Large
Pulao Rice:
Steamed rice flavoured with cardamon,
cloves, bayleaf and cumin.
G $ 4.50 small $ 5.50 Large
 Coconut Rice:
Steamed rice tossed with curry leaves,
GF/LF $ 5.90 (Large)

coconut cream and crushed coconut.
 Jeera Rice:
Basmati rice tossed with sauté cumin
seeds.
GF/LF $ 5.90 (Large)
 Kulfi
Mango and Pistachio – homemade
Indian ice cream from condensed milk,
rosewater, mango or pistachio.
G $ 6.50
 Gulab Jamun:
(4pc) milk dumplings scented with
saffron, rosewater and sugar syrup
served warm with cream and nuts. .
$ 7.50
 Vanilla Ice Cream:
(2 scoop) Vanilla ice cream with
chocolate / strawberry / caramel
toppings.
$ 6.90
 Mango / Strawberry / Plain Lassi:
A refreshing blend of homemade
yoghurt and your choice of flavour
served over ice.
G $ 6.90
 Lime Sharbat:
A refreshing lime drink infused with
salt and pepper, served over ice with
mint leave.
GL $ 6.90

 Rooafjaa
A delicious mixture of rosewater, sugar
and water served cold
GL $ 6.90
References
Baek, J. and Ok, C.M., 2017. The power of design: How does design affect consumers’ online
hotel booking?. International Journal of Hospitality Management, 65, pp.1-10.
Dev, C., Hamilton, R. and Rust, R., 2017. Hotel brand standards: How to pick the right amenities
for your property.

Hyun, S.S. and Perdue, R.R., 2017. Understanding the dimensions of customer relationships in
the hotel and restaurant industries. International Journal of Hospitality Management, 64, pp.73-
84.
Noone, B.M., Enz, C.A. and Glassmire, J., 2017. Total hotel revenue management: A strategic
profit perspective.
Raguseo, E., Neirotti, P. and Paolucci, E., 2017. How small hotels can drive value their way in
infomediation. The case of ‘Italian hotels vs. OTAs and TripAdvisor’. Information &
Management, 54(6), pp.745-756.
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.