印度 / 南亚菜 转换检查手册

该菜系常见的烧钱点

印度 / 南亚菜 特有的转换难点

• 01 · Tandoor heat output + clearance

  A charcoal tandoor reaches 900°F+ internal and radiates aggressively. NFPA 96 demands 18" combustible clearance on all sides plus an insulated stand or hearth pad. Most inherited gas-line back walls are drywall + paint — that's a fire-marshal red-line. Plan stainless or fire-rated board behind every tandoor.

• 02 · Tandoor venting + solid-fuel hood

  A charcoal tandoor is solid-fuel and needs the same Type I hood + spark arrestor + ember collector treatment as a wood-burning smoker. Gas tandoors are also high-heat and need their own dedicated capture velocity. Combining tandoor exhaust with a curry-line gas hood routinely fails plan review.

• 03 · Curry-spice aroma penetration

  Long-simmer curries put aromatic oils into HVAC return air, drywall, and ceiling tile. After 18 months an inherited space smells permanently of fenugreek and turmeric. Plan independent exhaust for the curry line (no shared return air with the dining room) and budget $4K–$8K to replace any porous ceiling at lease end.

• 04 · Dosa griddle + flat-top sizing

  A South Indian dosa griddle is 30"–48" round and runs at 450°F. Tandem with the tandoor and curry line, that's three high-heat appliances in one zone — usually 250K–400K BTU concentrated on 8' of line. Most inherited 4' hoods don't span the load; plan a 12'+ continuous hood, not a stitched-together combo.

• 05 · Vegetarian + non-veg separation

  Many Indian operators serve a strict-vegetarian segment and need physically separated prep surfaces, utensils, and walk-in shelving from non-veg lines. Inherited spaces with one combined prep area force a rework: add a second small walk-in or a fully partitioned prep zone (~$10K–$20K). This is a brand-trust issue, not just an operational one.