At Tandoori Nights we offer the highest quality of home dining serving in the local community for over 16 years and still going strong. We are always striving to do better. We have no other branches and there is only one original Tandoori Nights, maintaining a single branch in order to concentrate on the quality and precision we take when preparing your food.
Our 4 times Award-winning chef is passionate about using the freshest of ingredients, to prepare his distinctive and unique dishes in our 5 star hyginic kitchen. Above all, our core ethos has always been making sure our dishes are cooked to order and delivered piping hot to your door.
TandooriNights have now been awarded our highly revered Good Food Award – Gold Seal for 2018. Our Gold Seal is the highest accolade bestowed by the Good Food Awards and is reserved to those achieving our award for three consecutive years or more. Premises must maintain the same exceptional standards that gained them initial entry into our awards over a three year period. Truly making this achievement the marque of distinction. These premises have demonstrated exceptional levels of food quality, service and value when compared to industry benchmarks in their category and have now maintained this formidable standard for six consecutive years.
In recognition of this achievement they have been duly awarded our highest accolade the Good Food Award – Gold Seal for 2018 | Good Food Award Winners in 2013, 2014, 2015, 2016, 2017 & 2018.
Here at the Good Food Award we like to hear your experiences and preferences so please do leave your recommended dishes.
62 High Street, Hoddesdon, Hertfordshire, EN11 8ET
- Best Food in Town!!!Very reasonable prices,friendly sta...10th August 2018 - 8:09 am by John Fenwick
- I love your refreshed look Professionalism personified11th May 2018 - 12:38 am by Jayne Bennett
- Wonderful authentic Portuguese food made to a high standard....1st April 2018 - 3:09 pm by Sharon griffin
- Overpriced, under cooked and wrong toppings. Will never...1st April 2018 - 9:29 am by Adrian Poynter