Alfaham vs. Tandoori: What Makes Alfaham Special?
When it comes to grilled chicken, two giants dominate the flavor scene — Alfaham and Tandoori. While both are irresistible, juicy, and packed with spice, Alfaham has carved a unique place in Malabar’s food culture, especially in Perinthalmanna. But what makes it stand out?
🌶️ Origin and Cooking Style
Tandoori chicken hails from North India and is cooked in a clay oven (tandoor), giving it a smoky, charred edge. Alfaham, on the other hand, comes from the Arabian Peninsula and is grilled over open flame or charcoal, often after being marinated in Arabic spices and yogurt, delivering a deeper, smoky flavor.
🧄 Flavor Profile
Tandoori is known for its tangy, spicy flavor with bold notes of turmeric, chili, and garam masala. Alfaham offers a subtler, spiced richness, using a mix of Arabic herbs, garlic, and lemon, making it softer in heat but richer in aroma.
🍽️ Serving Style
While Tandoori is usually served with naan or butter roti, Alfaham is paired with kuboos (Arabic bread), garlic mayo, and fresh salad, creating a lighter yet satisfying meal experience. This combination has become a favorite among the youth and families alike in Perinthalmanna.
❤️ Why Alfaham Wins Hearts
Less oily, more smoky.
Perfect for spice lovers who don’t want the burn.
Tastes amazing with dips and grilled veggies.
Feels lighter and healthier than deep-fried options.
Whether you’re a die-hard Tandoori fan or new to Alfaham, there’s no denying that Alfaham brings a new layer of flavor to the grilled chicken scene. If you’re in Perinthalmanna, trying a plate of Alfaham might just make you a convert!