Charcoal, not gas
Every kebab and bread is cooked in a clay tandoor fired with lump charcoal, because gas cannot give the same crust or smoke.
Our story
A crossroads, a coal fire
A chowk is where four roads meet. Ours is where a tandoor, a curry pot, a tiffin and a table meet.
It started with one tandoor
Chowk & Coal opened in 2016 in a lane in Hauz Khas with one clay tandoor, six tables and a short menu written on a board.
We still cook the way we did then. The tandoor is lit with lump charcoal every morning. The dal goes on before lunch and comes off after dinner. Spices are bought whole and ground each week.
Today there are four kitchens across Delhi NCR. Each one delivers nearby, hands over takeaway at the counter, and packs a daily tiffin for the offices and homes around it.
- 2016first kitchen, Hauz Khas
- 4kitchens in Delhi and Gurugram
- 31dishes on the menu, all cooked in house
- 6 daysa week of tiffins, Monday to Saturday
In the kitchen
How we cook
Whole spices, ground weekly
We buy spices whole and roast and grind them once a week in each kitchen, so the masala is never months old.
Honest portions
A half feeds one and a full feeds two, and the weights are the same for delivery, takeaway and the table.
Separate veg line
Vegetarian food has its own pots, fryer and counter in every kitchen, though all kitchens handle milk, nuts and gluten.
Our promise
What you can count on
4 kitchens: Connaught Place, Hauz Khas, Rajouri Garden, Sector 29, Gurugram.
- Charcoal, not gas, in every tandoor
- Veg and non-veg cooked on separate lines
- Honest portions, weighed before packing
- Wrong or missing items remade or refunded
- No automatic charges on tiffin plans