Operating since 1999 under the Behal family, Tandoori House in Point Loma’s Midway District serves Punjabi and North Indian cuisine from a traditional clay-oven kitchen at 3146 Midway Dr. Stuffed parathas — potato, cauliflower, methi, and paneer varieties — bake alongside garlic naan and cheese naan in the tandoor, a bread program deeper than most Indian kitchens and shared across the Tandoori Group with sister restaurant Tandoori Guys on Rosecrans St. A 94-out-of-100 county health score backs a kitchen that produces fresh lassis, hand-ground spice blends, and thin-crust naan without freezing any component in advance. Butter chicken, lamb korma, chana masala, and baingan bharta anchor the curry section, with spice levels adjusted on a per-order scale that runs from mild through extra-hot — a made-to-order calibration also found at Midway District kebab counters like The Kebab Shop. Two-item lunch specials pairing an entrée with basmati rice and naan handle the weekday midday rush, converting a dinner-focused Punjabi kitchen into a fast-casual lunch counter for the surrounding Point Loma, San Diego workforce.