Growing up in Queens Village, I had the unique experience of watching my neighborhood blossom into a vibrant hub of Indian culture. With that came all sorts of amazing markets and shops where you could find spices and ingredients that you couldn’t get anywhere else. I had Indian friends growing up and would often have dinner at their homes, and my mother and stepdad also shared a love for Indian cuisine.

One of my fondest memories is visiting a restaurant owned by the wife of a surgeon my mom knew. They even let me into the kitchen as a kid, where I got to see how a tandoori oven worked, slapping dough onto the sides to cook. That experience stuck with me, and I’ve always had a deep appreciation for the rich flavors and traditions of Indian cuisine.

The Tandoori Murgh sandwich is my homage to that journey. It features tender chicken marinated in a yogurt-based tandoori sauce, served on fresh naan bread with a refreshing mint chutney and a layer of spicy pickled shallots. It’s a little taste of the Indian markets and kitchens of Queens Village, a sandwich that celebrates the flavors I grew up loving.