Twenty-nine positions across seven zones — a gas tandoor and high-pressure burners under heavy extraction, rice and stock, a full prep section, the cold chain, warewashing, delivery packaging, POS and the signage out front. Every line is a catalog item you can open, read and price.
An Indian kitchen, built around the tandoor and the burners either side of it. The format lives on two heat sources doing different jobs at the same time — the clay oven for bread and skewers, high-pressure burners for the gravies — and everything else on this page exists to feed those two.
Quantities assume a 70-seat room with a delivery channel. Send your menu and floor plan and we adjust the counts before quoting.
The two heat sources the format is built on. Bread and skewers come out of the clay; the gravies come off burners that can actually hold a rolling temperature under a heavy karahi.
Gas clay tandoor for roti, naan and skewers. There is no substitute in a deck oven — the bread is cooked against the wall, and that contact is the product.
High-pressure burners for the gravy section. A domestic-output burner under a full karahi means the sauce simmers instead of coming together.
Six thousand cubic meters an hour over the line. A tandoor and an open burner range put out more than a standard extraction rating covers.
Four burners, a lava-rock grill and an oven under it — the second section, for the dishes that are not going near the tandoor.
The parts of the menu cooked in volume and held, not fired to order.
Gas rice cooker sized to the room. Basmati is cooked in batches and held; a pan on the range is how a service falls behind at eight o'clock.
Thirty-three liters for dal and slow-cooked meat. What takes four hours in a pot takes under one here, which is what makes a lunch service possible.
Hundred-liter double-jacketed kettle for base gravy. Indirect heat means the base does not catch, which is the failure mode that ruins a whole batch.
Twelve pans of hot holding at the pass, so a curry house serves in three minutes instead of twelve.
Where the day actually starts. An Indian kitchen prepares more before service than it cooks during it.
Refrigerated worktop with four doors under it — the marinades and the mise for the whole line, at temperature and in reach.
Thirty-two liters for masala pastes and base gravy. Ginger, garlic and onion by the bucket is a machine job, and doing it in a domestic blender is what limits the size of a batch.
Three hundred kilograms an hour of onion, pepper and root vegetable — the single biggest labor line in this kitchen.
Spiral mixer for naan dough. Hand-kneading enough dough for a Saturday is a job nobody stays for.
Five hundred kilograms an hour for seekh kebab and keema made in house.
Marinated protein takes more cold space here than the covers suggest.
Double-door reach-in for the marinades sitting overnight and the day's stock.
Multi-door reach-in freezer for protein and the frozen breads.
Blast chilling for cooked base gravy, so a batch is safe to hold rather than being cooled in the walkway.
Karahi and tandoor skewers are the hardest wash in any restaurant kitchen.
Hood-type machine for plates and pans at volume.
Three bowls for the wash, rinse and sanitize sequence an inspection expects to see.
Wall-mounted hand sinks at every station. Five is the number that stops anyone washing hands in a prep sink.
Grinds prep and plate waste at the sink. Onion and pepper trim fills a bin faster than anyone wants to carry it.
Half of this format leaves the building. The packaging is part of the equipment list, not an afterthought.
The till, the printer and the card terminal in one body — no separate boxes under the counter fighting for a socket.
Handheld terminals so a table is closed at the table.
Printed containers and carriers. A curry that arrives cold in a plain tub is the review you get, and the box is the only branding that reaches the address.
Lassi, beer and soft drinks all leave the pass cold. A kitchen with a tandoor in it will not hold bagged ice through a dinner service.
Vinyl-upholstered booths for the dining room — the seating that turns a takeaway with tables into a restaurant.
What the street sees before anyone reads a menu. Signage is the last thing installed and the first thing a guest reads, so it belongs in the build list, not in the "later" pile.
Illuminated fascia sign plus the secondary plates — entrance, terrace, delivery door. Round faces read from an angle, which is what a sign on a side street has to do.
Double-sided pavement sign that charges itself — no trench, no electrician, no landlord conversation about running a cable to the kerb.
Backlit panels for the takeaway counter, where the menu is read standing up.
Holographic fan display for the window — a floating image of the product with no screen bezel around it. Weatherproof, so it also works in a covered doorway.
Thali, karahi serving dishes, rice bowls and the cutlery that goes with them — the forms depend on whether the room plates individually or serves to share. We stock them; tell us how you serve and we price them with the order.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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