Date:November 03, 2016

Open Tandoor launches daily happy hour menu

PORTLAND, Oregon (November 3, 2016) – Portland’s newest Indian restaurant, Open Tandoor, recently added a daily happy hour from 3:00 to 6:00 p.m. to its mix of lunch and dinner service. The new happy hour menu includes a selection of Northern Indian snacks, a craft cocktail list and a rotating draft beer and glass of wine. There are also non-alcoholic beverage options from a tropical smoothie to a housemade shrub soda and housemade lemonade.

Located at 4311 N. Williams at the corner of N. Skidmore, Open Tandoor features Indian cuisine inspired by the food mecca of Chef Kinder Gill’s native Punjab and her family’s traditional recipes. Open Tandoor is a fine-casual Indian kitchen using freshly blended spices and traditional Indian cooking techniques. Each dish is perfectly prepared to order from recipes passed down from generation to generation.

Along with the new happy hour menu, the restaurant offers dishes such as Channa Masala, Daal, Saag Paneer, Lamb Curry, Chicken Tikka Masala, Butter Chicken, Kebabs and a Naan Wrap. All dishes are made with hand selected, freshly ground spices and prepared without corn, soy, food coloring or MSG. The menu includes vegan, gluten free and vegetarian options.

Happy Hour Menu (3 p.m. – 6 p.m. Tuesday-Sunday)


  • Veggie Pakora $4 – Kale, spinach, cauliflower with spices, coated in chickpea flour and fried.
  • Paneer Pakora $5 – Marinated paneer, dipped in batter and fried.
  • Tandoori Chicken Kebab $5 – Boneless chicken marinated in yogurt and spices and cooked on a skewer in the open tandoor oven.
  • Papadum $2.50 – Thin, round flatbread made from seasoned dough and fried.

Cocktails $6 each

  • “You Call it” Mule – Housemade ginger ale, lime, choice of blackberry infused Monopolowa vodka or cucumber infused Aviation gin.
  • Jatt and Juliet – El Jimador Blanco tequila, tamarind puree, cinnamon and sugar.
  • Pomegranate Sangria – Tart pomegranate, orange and angostura bitters, clove, Riesling.
  • Indian Summer – Below Deck spiced rum, sumac and cilantro oleo saccarum and tangerine.

About Open Tandoor

After two years as the head chef and owner of the popular Portland Masala food cart in downtown Portland, Kinder Gill and co-owner Navi Kang launched Open Tandoor. This new name highlights the two clay tandoor ovens, fully visible to customers, who will be treated to hot naan bread and long skewers of kebabs cooked to order in the 500-degree open ovens. Open Tandoor believes in a transparent food system, and when possible, sources ingredients locally, such as lamb from SuDan Farms in Canby, red lentils and garbanzo beans from Bob’s Red Mill as well as local spirits, beer and wine.

For more details, please visit our website at and follow us on Facebook at @opentandoorpdx and Twitter and Instagram at @opentandoor. Open Tandoor is open Tuesday-Sunday from 11 a.m. to 9 p.m.


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