Tandoori King Prawns in Newcastle
Some dishes tell their story through ingredients. Others through place, spice or the way they are cooked.
Assam Tandoori King Prawn brings all of these together.
King prawns are prepared with yoghurt and coastal spice, then cooked over intense heat to develop the char that gives the dish its distinctive character.
Succulent seafood, warming spice and fire come together in a dish that reflects Raval’s approach to Indian cooking here in Newcastle Gateshead.
Inspired by Assam
In northeast India, Assam is internationally renowned for its tea, grown across a landscape that has made the region one of the world’s great tea-producing areas.
That famous region provides the inspiration for the name Assam Tandoori King Prawn.
The dish is Raval’s own interpretation rather than a reproduction of a traditional Assamese recipe. Its identity comes from bringing together king prawns, yoghurt, coastal spice and intense heat.
It is another example of how Raval draws inspiration from the different regions and traditions of India while creating dishes with an identity of their own.
King Prawns, Yoghurt and Coastal Spice
The ingredients are deliberately focused.
King prawns. Yoghurt. Coastal spice.
Yoghurt provides the foundation for the spiced preparation, while carefully balanced seasoning brings warmth and aromatic character to the prawns.
Then comes the heat.
High-temperature cooking creates colour and char on the outside while keeping the king prawns at the centre of the dish.
The result brings together three elements that have become important to Raval’s food: seafood, Indian spice and fire.
Seafood Meets the Tandoor
The tandoor has a long place in the cooking traditions of the Indian subcontinent.
Its intense heat creates a distinctive style of cooking, developing colour and char quickly while giving ingredients their own unmistakable character.
With Assam Tandoori King Prawn, that intense heat works particularly well.
The outside of the prawns develops char while the yoghurt and spice bring warmth and depth without overwhelming the seafood.
It is this balance between king prawns, spice and fire that defines the dish.
Assam and India’s Coastal Food Traditions
Assam itself is not a coastal region. It lies in northeast India and is particularly celebrated for its tea-growing landscape.
The coastal spice in Raval’s dish represents a different part of India’s extraordinarily diverse food story.
With thousands of miles of coastline, seafood plays an important role in many Indian regional cuisines, with fish and shellfish prepared using different spices, ingredients and cooking techniques.
Assam provides the regional inspiration for the name; seafood, coastal spice and tandoor cooking give the Raval dish its character.
Indian Seafood in Newcastle
Seafood has long held an important place on the Raval menu.
Lobster & Mango, one of our original dishes served since 2007, explores a fresher combination of seared lobster, fresh mango, delicate spice and bright citrus.
Assam Tandoori King Prawn takes seafood in another direction.
Here, king prawns meet yoghurt, coastal spice and intense heat, creating a dish with a completely different character.
For diners exploring Indian seafood in Newcastle, the two dishes demonstrate how differently seafood can be expressed through Indian-inspired cooking.
Four Signatures, Different Stories
Raval’s signature dishes offer different ways to discover Indian cooking.
Maska Chicken Tikka Masala brings together Delhi inspiration, Britain’s enduring relationship with curry and the heat of the tandoor.
Lobster & Mango, an original Raval dish served since 2007, represents the fresh, coastal side of our cooking.
Darjeeling Lamb Cutlets combines grilled lamb, curried potato, ginger, coriander, warming spice and fire.
And Assam Tandoori King Prawn brings seafood to intense heat — king prawns, yoghurt, coastal spice and char.
Together, they reflect some of the different ingredients, influences and cooking traditions that shape the Raval menu.
From India to the Tyne
Since opening beside the Tyne Bridge in 2007, Raval has explored India’s regional and coastal flavours from our home between Newcastle and Gateshead.
Assam Tandoori King Prawn has its own place within that story.
Charred king prawns. Yoghurt. Coastal spice.
Inspired by one of India’s great tea-growing regions and developed through Raval’s own approach to seafood, spice and intense heat.
Discover Assam Tandoori King Prawn in Newcastle
Experience Assam Tandoori King Prawn at Raval Indian Brasserie & Bar, beside the Tyne Bridge and just across the river from Newcastle city centre.
A distinctive Raval seafood dish bringing together Indian regional inspiration, carefully balanced spice and fire.