Rotee’s cuisine is the evolution of hundreds of years of cooking finding it deepest impressions in the Moghul Era in present day Pakistan and Northern India. The opulent tastes exhibited by such Moghul Emperors as Akbar and Shah Jahan in art, architecture, music, dance, and jewelry extended also to food.
From the earliest times, the imaginative use of spices, herbs, seeds, and natural seasonings have helped cooks transform rather ordinary staple foods into an exotic cuisine. The use of a wide range of chutneys, and sauces, together with curries of all kinds and special treatment for meats, seafood, vegetables and lentils, gives our cooking much of its distinctive character. Another distinct element of Rotee’s cuisine is the Tandoor, a special clay oven, in which chicken, beef and lamb are naturally oven roasted with special spices. The Tandoor is also used to prepare another staple, the naan