Sequim asked for an Indian restaurant and Vikramjit “Vick” Singh provided.
Singh said a lot Sequim customers of his India Oven in Port Angeles often wanted to know when he’d open up an Indian restaurant in town.
His newest offering, the Tandoori Fusion Cuisine of India, 820 W. Washington St., held a grand opening Aug. 23 and a soft opening Aug. 16.
“We’ve been really busy and it’s been all word-of-mouth,” Singh said. “I’ve gotten a good response.”
Some customers, he said, come up to him to shake his hand and thank him for opening the restaurant, which he finds to be a good gesture.
Another big reason for opening the restaurant is Sequim’s growing population.
“People are moving here from all over the country,” Singh said. “Every day I go out it’s busy. People are shopping.”
Singh purchased India Oven two years ago from relatives who continue to own the Maharaja in Seattle, which was one of the first Indian restaurants in the area, he said. Singh said India Oven opened when Indian food wasn’t as commonly known as today.
He ventured into business ownership after he lost his job as an electrical engineer and decided to try a new avenue. Singh said an Indian restaurant is a good addition to Sequim.
“It’s something different,” he said. “Any ethnic restaurant from around the world is a nice change. Chinese, Mexican, Thai are always a good addition.”
With Tandoori Fusion open, Singh anticipates India Oven’s business shifting to Sequim but thinks Port Angeles has enough customers for both restaurants to be OK.
“We’re trying our best to have good food and service and meet people’s expectations,” he said.
Most of Tandoori Fusion’s menu remains similar to India Oven’s, except for exclusive Sequim fish specials on weekends.
By default, chefs make dishes mild but customers can request a spiciness level from one to five, with five being hottest. Chicken or lamb vindloo can be the spiciest dish on the menu.
Sequim’s favorite dishes so far are Butter Chicken, Lamb Rogan Josh, Chicken Masala and Tandoori Mixed Grill. Popular specials on the weekend are Mughlai Biryani and Hyderabadi Zafrani Biryani. Singh said he likes Mughlai Biryani best.
“It’s unlike everything else we cook here,” he said. “It’s totally unique to India.”
If customers are new to Indian food, they are encouraged to try mango chicken or the Chicken Masala and one of the many breads, such as cheese or garlic naan, a flatbread cooked to order in a clay oven.
Singh said his restaurant and those in India are very similar: Differences are between the ingredients and spices available. He feels the spices are better in India but the ingredients better in America.
One advantage to having leftover Indian food is that it tastes as good if not better the next day because spices have more time to mesh with the meat.
The restaurant offers several vegetarian and vegan options.
For more information on Tandoori Fusion Cuisine of India, call 683-8343.
Reach Matthew Nash at firstname.lastname@example.org.