Live Tandoor Catering — The Centerpiece Station
The tandoor is the most photographed station at any Indian wedding — flames, smoke, the slap of dough against the clay wall, naan emerging hot and blistered. Aroma Curry brings a real clay tandoor to weddings across Mexico. Not a gas grill pretending to be a tandoor — an actual clay oven heated to 480°C with charcoal, exactly like in Punjab.
What the Tandoor Cooks
Breads: naan, garlic naan, butter naan, lachha paratha, kulcha, sheermal, taftan. Skewers: tandoori chicken, malai chicken tikka, achari paneer tikka, hariyali paneer tikka, lamb seekh kebab, fish tikka, prawns tandoori, chicken tangri kebab, tandoori broccoli, mushroom tikka. All cooked live in front of guests with a chef at the station. Service typically runs from cocktail hour through main course.
Why Real Tandoor Matters
A real clay tandoor cooks at temperatures gas grills cannot reach, with charcoal smoke that gives tandoori its characteristic flavor. The walls of the tandoor radiate heat, sealing meats and breads in seconds. The clay absorbs moisture and creates the texture you cannot replicate any other way. Most "tandoor" stations at Indian weddings in Mexico are gas grills with a clay facade. Ours is the real thing.
How We Set Up the Tandoor at Your Venue
Our tandoor travels in a custom protective case via ground or air freight to your venue. Setup takes 4-6 hours of pre-heating with charcoal before service. The station footprint is roughly 4x6 feet plus ventilation. Outdoor venues are easiest; indoor venues need adequate ventilation and we coordinate with the venue F&B team. We have set up tandoors at venues across Cancun, Cabo, Tulum, Playa del Carmen, Mexico City and beyond.
Planning Your Wedding?
Get a free consultation and a custom menu tailored to your event, guest count and venue.