Tricity on a Plate | A 50-year-old tandoor stall in Sector 8 keeps Chandigarh’s culinary tradition alive

Established around 50 years ago by Mangal Das, the stall is now run by his son Joginder Kumar and his wife. Despite having no signage or digital footprint, it thrives on word-of-mouth reputation. “We open in two shifts—12 to 3 in the afternoon and again from 8 to 10 at night,” said Joginder Kumar. “We serve tandoori rotis with simple thali meals starting at Rs 70. It’s basic food, like what you’d eat at home—dal, sabzi, kadhi-chawal, steamed rice.”

The couple insists on maintaining both hygiene and authenticity. The cooking area is swept daily, and the long durrie (a traditional woven floor mat used for seating) is cleaned before being rolled out for diners. Footwear is not allowed inside; even the workers operate barefoot. Behind the stall, the tandooriya (traditional tandoor roti maker) swiftly turns out rotis with practised precision.

“This stall was started with the intention of feeding people good, simple food,” said Joginder’s wife. “We’ve been part of the Tandoor Association for years, and business is steady. Customers often come from other sectors for takeaways too.”

On a typical afternoon, the durrie fills with a mix of regulars and curious newcomers waiting patiently for their meals. “It’s Sunday, so my friends and I felt like having tandoori rotis for lunch. The food here is tasty and affordable—perfect for students like us,” said Tanisha, a student visiting with her friends from a nearby sector.

Another customer, Shivam, added, “My wife and I sometimes grab lunch from here, especially on weekends when she doesn’t feel like cooking. The food is spicy and delicious.”

While many traditional stalls across Chandigarh have vanished, this one continues to uphold the tandoor tradition. Vlogging and photography are strictly prohibited, one worker pointed out—a quiet assertion of the stall’s preference for authenticity over internet fame. Their resistance to digital publicity may explain the lack of an online presence—no Google Maps listing, no social media accounts—yet the place still commands a loyal customer base.

As the city evolves, a few places like this remain—where tradition, simplicity, and flavour come together on a durrie under the open sky.

(Aishani Chauhan and Divyanshi Thakur are interns with The Indian Express, Chandigarh)