







Where Dinner Starts at the Tandoor
Cooked slowly. Served warmly.
Madhuban Indian Cuisine has been serving tandoori, biryani, and slow-simmered curries at 6930 W State Street in Boise, Idaho, for more than eighteen years. The first thing you notice when you enter is the aroma: charcoal smoke, toasted cumin, butter meeting hot clay. Then the plates arrive, and the evening settles down to the speed of good food.
Fire, clay and a very hot wall
The tandoor is a clay oven fed with charcoal, with a temperature rising above 800 degrees. Everything that goes in comes out changed. Chicken marinated in yogurt, garlic, ginger and lemon becomes tikka kabab, charred at the edges and juicy at the center. Tandoori chicken arrives on the bone with smoky, crisp edges, and seekh kabab, spiced lamb, comes off the skewer still sizzling.
Naan is stretched by hand when you order it and pressed against the hot clay wall. In under two minutes, it puffs and takes on golden char. Choose from garlic and coriander naan, onion kulcha, and Kashmiri naan studded with raisins and cashews. Tear one open, and warm fragrant steam rises, carrying the faint sweetness of freshly baked bread.
800°+ Charcoal Fire
Traditional clay oven baking.
Sizzling Kababs
Charred edges & juicy centers.
Hand-Stretched Naan
Puffed on hot clay walls.
Curries that are allowed to take their time
“A good gravy asks for patience. Onions are left to soften and caramelize slowly, whole spices are roasted in the morning and freshly ground, and the sauces simmer for hours until they turn glossy and deep.”
A Good Gravy Asks for Patience
Onions are left to soften and caramelize slowly, whole spices are roasted in the morning and freshly ground, and the sauces simmer for hours until they turn glossy and deep.
Chicken tikka masala arrives in a thick tomato gravy with onions, bell pepper and coriander. Chicken makhani is silkier and buttery, finished with almonds, cashews and raisins. Lamb korma takes a gentler route, with a mellow, creamy gravy, while dal makhani brings slow-cooked lentils sautéed in butter. It's the dish you'll want to mop up with the last of the naan. Every entree comes with basmati rice.
“It's the dish you'll want to mop up with the last of the naan. Every entree comes with basmati rice.”
“Tell the kitchen how you like it, and it will cook it that way.”
Heat, the way you like it
Here, spice comes with a little room to experiment.
Order mild, medium, Boise Hot, New York Hot, or Bombay Hot, or name any number from one to five. Tell the kitchen how you like it, and it will cook it that way.
A table where everyone eats well
Vegetarians have a menu of their own here: mutter paneer, palak paneer, chana masala, aloo gobi, baigan bharta, and shahi paneer in its rich sauce of cream, almonds, and cashews.
Vegan and gluten-free guests are looked after with care, and the meat is prepared halal. Mention any dietary needs to your server, and the team will help you choose suitable dishes.
“Vegan and gluten-free guests are looked after with care, and the meat is prepared halal.”
“For birthdays, anniversaries, and larger gatherings, the kitchen plans custom banquets, so the whole table can eat from the same fire.”
Dishes made for sharing
Begin with samosa chaat, where a crisp samosa is layered with chickpeas, cool yogurt and tangy tamarind, or pass around a platter of freshly made pakoras. Then order biryani: fragrant saffron basmati steamed with spices, almonds and cashews, with chicken, lamb, shrimp or vegetables, or all the meats together in the Mughlai biryani. For a group, the Family Special brings curry, tandoori chicken, navratan korma, chana masala, raita, rice and three naans to the table at once, while also serving a vegetarian option.
Finish with gulab jamun soaked in sugar syrup, or a bowl of kheer. A glass of lassi, whether salty, sweet, mango, or rose, makes a lovely companion to the meal. Settle in for a long dinner, pick up your order on the way home, or order online and enjoy Madhuban on your own table. For birthdays, anniversaries, and larger gatherings, the kitchen plans custom banquets, so the whole table can eat from the same fire.
6930 W State St, Boise
Charcoal Clay Tandoor
Custom Spice Scale
Thu–Tue 11AM–9PM (Wed Cl.)
Stories From Our Guests
Real dining stories and memorable experiences shared by our cherished guests in Idaho.

Master Yang
“First time trying authentic Indian food and everything we ordered was absolutely good. We started with the veggie samosas and the samosa chaat. Both were great, and the yogurt and tamarind sauces were so good.Definitely get both the garlic naan and onion naan. They were perfect with the curries. The tandoori chicken and chicken tikka kebab were both flavorful, and the portions were generous. If I had to pick a favorite, it’d be the chicken tikka masala. The creamy sauce was amazing.”
The Madhuban Gallery
Immerse your senses in our culinary craftsmanship, rich Indian heritage, and vibrant dining ambiance in Idaho.























