In China's Indian restaurant industry, Tiandu Li is a well-deserved industry leader. Its first store in Shanghai was established in 1992 and is currently the oldest and longest-running Indian restaurant in Shanghai. Most of the Indian restaurants that have sprung up in Shanghai focus on affordable fast food routes, and Tianduli has always been positioned as a classic and authentic high-end Indian restaurant, and its ambition and strength are self-evident. As the only Indian restaurant to be included in the 2018 Michelin Guide Shanghai Bib Gourmand, Tiandu Li has won numerous awards in the food and beverage industry for its stable production strength, and still maintains its status as "Shanghai's No. 1 Indian Restaurant" 25 years later.

Since its opening, the Shanghai restaurant has hosted many celebrities and politicians, and was invited by the Indian Embassy in Shanghai, China, to send chefs to prepare meals for the Prime Minister of India during the 2016 G20 Summit and the 2017 BRICS Meeting. In addition, the former Malaysian Deputy Prime Minister also dined at the restaurant during his visit to China. Even with the blessing of many stars, Tiandu has always been in a very low-key state until it became famous for being certified by Michelin.

The chefs and service managers at Tiandu are all hired from India, and the main ingredients and spices are sourced from India, providing more than 50 authentic Indian dishes. The cuisine is biased towards North Indian flavor, and the overall taste is light, which has been recognized by the locals and is more easily accepted by the Chinese people. The appetizer is based on the classic Indian earthen oven baking dishes, and the dishes are rich and varied. Tika charcoal-grilled boneless chicken nuggets, boneless tender chicken seasoned with more than 10 kinds of Indian spices and thick sauce, and charcoal-grilled in a high-temperature earthen oven. The chicken is tender and soft when baked, and the rich spices give it a rich, spicy and juicy flavor. The fish pieces in the charcoal-grilled boneless fish are marinated in herb sauce and also charcoal-grilled with rich spices, so that the umami of the fish itself is not masked, and the taste is richer and richer with the mysterious and rich sauce. Tiandu roasted spring chicken, known as the national dish of India by the British. The ultra-high temperature charcoal grill can lock in the juice more quickly, the meat is charred and tender, and it is also served with a mint-flavored sauce to relieve greasyness. Shamsa vegetarian corner, fried until golden and crispy triangular skin is wrapped in rich curry and green beans, the sweetness of green beans is not overshadowed by the curry, and the taste is rich in flavor and softness.

India is the birthplace of curry, and there are many kinds of curries, so in the main dishes of India, various curries are the protagonists. Chicken curry, lamb curry, rice curry, curry rolls and other dishes are flexibly arranged and combined to create a variety of combinations. The curry in the restaurant is not simply curry powder or quick-frozen curry cubes, but turmeric as the main ingredient, with more than ten kinds of spices such as chili, star anise, cinnamon, Sichuan pepper, nutmeg, etc., which are cooked separately after being distributed in proportion, and then boiled with gravy. The taste is rich and mellow, and it is well worth trying. Almond White Curry Beef, white curry is made by grinding almonds into powder mixed with more than 10 kinds of spices imported from India, and the sweetness of almonds neutralizes the intensity of the spices. The beef has a crispy flavor and is soaked in curry, and it has a unique flavor when eaten. Golden Leather Masala Yellow Curry Shrimp is also special, Masala is one of the most classic curries in India and is also our common yellow curry. The whole shrimp are fried in a thick curry sauce, and the delicious meat flavor is slightly mixed with the acidity of the curry, which is very appetizing. The red curry in the celery eggplant curry chicken is not the spicy curry you imagined, but the rich tomato curry paste is even more mellow with the chicken flavor.

In addition to the special curry that is difficult to replicate in an affordable Indian restaurant, rice is also a dish that reflects the high level of Tiandu Li restaurant. Rice that costs up to 70 yuan alone is by no means simple. The rice is made from fine and long-grain basmati rice, which can be paired with cumin, saffron, nuts, vegetables and other flavors. The cumin in cumin fragrant rice is also imported from India, and this cumin is not a familiar spicy flavor in Malaysia. The cumin in the rice retains the intact particles, which is fragrant but not rushing, and can best sublimate the aroma of the rice. Rice can be served with curry. Indian pastries are available in classic butter, garlic butter, nuts and more. Authentic Indian flying cakes are baked in an earthen oven, and they are not "flying cakes" with performance ingredients added to them in China. The freshly baked dough has a compelling aroma, crispy on the outside and soft on the inside, and is accompanied by a strong milky aroma, which makes people eat with endless aftertaste.

The restaurant's exotic interior design is a highlight. The theme of the restaurant is "Silk Road", and the giant golden ring wheel at the main entrance symbolizes the eternal tunnel without time limit. Walking through this "time and space tunnel" into the restaurant, you will be surrounded by golden splendour, as if you have stepped into a royal palace in ancient India. The ceiling is hung with many book-sized Buddhist characters, all of which are made of porcelain and are very precious. The map embedded on the floor, vaguely depicting the routes of the two Silk Roads, shows the ancient appearance of more than a dozen cities from Beijing to Istanbul, which is dizzying.

The restaurant hosts Indian performances every night, making diners feel as if they are in a welcoming India, which is quite exotic. The waiters are all Indian, and they can communicate in basic Chinese, and the lingering Indian accent in English is also a major feature. The service staff is kind and meticulous, and will carefully ask about taste preferences before the meal, and introduce the dishes and eating methods one by one when serving. The timing of serving food for diners and clearing the table is appropriate, the details are in place, and the 15% service fee is worth the money. However, because the price is higher than that of many affordable Indian restaurants in Shanghai, it is not as popular as other affordable restaurants, and there is generally no need to wait for a table when ordering.