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In Chengdu, hotpot is easy to find. A walk down just about any street will turn up at least one restaurant serving this local specialty: a boiling vat of chili oil, red peppers, and mouth-numbing spices into which you dip duck intestines, beef tripe, chicken livers, or (for the less adventurous) bamboo shoots and mushrooms. Hotpot restaurants tend to be open-air affairs, often spilling out onto the sidewalk.
Just a couple of blocks southwest from the American Consulate and across the street from the Bookworm Cafe, this northern Indian restaurant serves Chengdu's best Indian fare. The decor, a sophisticated combination of wood and mirrors, makes a meal here seem like a special occasion. Tandoor is named after the traditional clay oven used in India, so it's no surprise the grilled meats and chicken are consistently tender and delicious.
