預約制ReservationOnly-Goon’s Bistro印度美食餐酒館(無電話預約-FB訂位點餐）

Life is good tonight, because I can enjoy the best Indian food in 高雄 city.

Been in Taiwan for around 5 years, always go out of my way to find and try Indian food. This is easily one of the best I've found on the island. Fair prices as well. Only like 3 tables so might be worth calling and making a reservation

5 out of 10 Curry bistro in the city. Curry is fantastic and so do Naan. Be patient on chef one-man overcook :)

Delicious food, not oily like every others Indian restaurant! They have been kind enough to prepare me special vegan dish. They ask you which level of spices you tolerate and you can ear them cooking which is proving the freshness! Highly recommended!!

Def my fav Indian bistro in kaohsiung. Acceptable price and super delicious. Good food only comes to people who is patient enough. Everything isn’t pre made but fresh, so don’t expect they will produce the food immediately. We loved the chef’s special, vegetable okra (lady fingers). Masala chicken is as good as we expected. Don’t forget to order some butter nann. Even it’s in the alley, there are walking distance parking lots. Recommend this little cute bistro to whoever loves Indian food.

I'm glad that I have found this during our trip to Kaohsiung. This place is very tiny ( 11-13 sitting place at a time) and run by a gentleman from Uttarakhand, India and a gentlewoman from Taiwan. Their menu is limited but as per taste it's good and better than many established indian restaurant in Taiwan.

Criminally delicious Indian food, lovingly prepared and served, enjoyed at Goon’s Bistro印度美食餐酒館. The delicacies are flavorful and fresh and today included tandoori chicken tikka, four kinds of naan ? (regular, butter, garlic and cheese), cashew green chicken curry, lamb curry amd prawn curry. Reservations strongly recommended, as the locale is not huge.

很小的店一人廚房，慢工出細活，做的好吃，坦都里烤雞做的好吃，做法The raw chicken is marinated in a mixture of dahi (yogurt) and tandoori masala, a spice blend. It is seasoned and colored with cayenne pepper, red chili powder, or Kashmiri red chili powder as well as turmeric or food coloring. The skin is generally removed before the chicken is marinated and roasted. The marinated chicken is placed on skewers and cooked at high temperatures in a tandoor oven, which is heated with charcoal or wood, which adds to the smoky flavour. The dish can also be cooked in a standard oven, using a spit or rotisserie, or over hot charcoal. There is a range of tandoori recipes for whole grilled chicken, some of which are cooked in a tandoor and others over charcoal. These include Chirga (Roasted whole chicken); Tandoori Murgh (Roast whole chicken with almonds); Murgh Kabab Seekhi (Whole stuffed chicken on the spit); Kookarh Tandoori (Steamed chicken on spit); Tandoori Murgh Massaledarh (Whole spiced chicken on spit); and Murghi Bhogar (Chicken in the Bhogar style).