The rule of the mogul dynasty in India was a period that inspires much grandeur both in terms of architecture and food, and Tower Tandoori's interior is designed along similar lines drawing ideas from the cool, shady courtyards of Indian palaces. However, in matters of food and drink the style can be best described as one that follows the current trends in Indian cuisine.

The Goan prawn samosas made with the boldest of spices, fresh water prawns and fresh seasoning, or the haryali lamb chops marinated in traditional herbs and barbecued provide for an exciting introduction. If your palate calls for a heady spice effect try the mirchi murg tikka, chicken marinated in a well balanced Greek yogurt, tamarind and chilli based sauce, or for a touch of something new there's mustaki lamb cooked with fresh garlic, ginger, onions, coriander, fenugreek leaves and homemade yogurt. Gajar ka halwa or Punjabi style carrot pudding continues to hold ground amongst desserts, but it's also refreshing to see cheeni puri, a dish innovatively made of unleavened bread served with spiced sugar syrup.