Pieces marinated and baked in our traditional Tandoori oven. Served with salad. Our fish tikka are fired with onions and specially selected medium spices then presented in nuggets.

Nuggets of chicken in a very lightly spiced batter. The Vegetable Pakhora is created into a burger shape.

Finely minced meat infused with herbs and spices then grilled on a skewer, fried as a burger or wrapped in an omelette.

Midly spiced prawns, king prawns or mushrooms served on a butter fried chapatti-like bread called 'Puree'.

Midly spiced and stir-fried chicken or lamb tikka or a mix of vegetables with a touch of onions. Served on a puree.

Triangular favourite, with your choice of meat or vegetable fillings. Two per portion.

Available in hot Mulligatawny, medium or mild Dall

The popular favourite with succulent diced chicken, lamb, king prawn or salmon pieces marinated in our famous tikka pastes and delicately baked in the clay tandoori oven to perfection. Served with salad.

Leg and breast pieces of fresh chicken marinated with the tandoori Chef's own special recipe, then baked to perfection in the Tandoor. Served with salad.

Created with tender chicken, lamb or king prawn fillets grilled on a skewer with fresh tomatoes, green peppers and onions after being marinated in a delicious spicy sauce.

Bhuna style variation of the traditional curry with keema and capsicums. Medium.

A superb eastern dish, consisting of tender pieces of highly flavoured chicken. Medium.

A dish prepared with fresh keema meat and a mouth watering combination of both chicken and lamb. Medium.

Cooked with green chillies, green peppers, fresh tomatoes and specially chosen herbs. Fairly hot.

Cooked in a mild mango sauce with fresh cream. Mild.

Slightly tangy sauce made with fresh green chillies, capsicum and tomatoes. Hot.

Prepared with garram massala and fresh tomatoes, onion rings and green pepper rings. Medium.

Created with spinach and chick peas, then cooked with lots of garlic and coriander. Medium.

A slightly spiced variation of the famous tikka based dish, with a topping of cheese and put on a slow bake to allow it to melt through. Medium-mild.

Off the bone tandoori chicken, chicken tikka, lamb tikka and sheek kebab. All cooked together with fried ginger, garlic sauce, mint and coriander. Medium.

Chicken or lamb tikka, tandoori king prawn and off the bone tandoori chicken deliciously combined with fresh onions, mushrooms, chille and peppers. Garnished with a special selection of spices to form a truly special dish. Medium.

These duch and beef dishes are simmered for a long period creating a highly flavoured and thick sauce. Prepared with green peppers, green chillies, onions, tomatoes and coriander. Medium.

Prepared with a whole lamb shank on the bone in a Bhuna style with extra herbs and a base of fried onions and garlic sauce. An exquisite dish and a highly recommended. Medium.

Fish fillets delicately marinated on-heat in our special gravy of herbs and spices then simmered with tomatoes, onions, peppers and chillies for much longer than normal allowing them to absorb the flavours. Medium.

Dry dishes prepared by chopping your fish with onions. Then adding capsicums and garnished with coriander and chillies and lightly browns in a pan. These simple dishes are spicy but medium hot and have a lot of flavour.

Panir cooked with fresh tomatoes, onions, green chillies and capsicums - served in a hot sauce.

A mild dish prepared with almonds and red wine.

Created with minced meat and marinated cith the Chef's special spices. Medium or hot.

Barbecued Tikka prepared with butter, cream and special spices. Mild.

Prepared with fresh green chillies, capsicums, garlic and tomatoes. Spicy and fairly hot.

Simmered in a Tia Maria sauce, then adding fresh cream, mild spices and topped with a delicate decoration of salad. Mild.

Cooked with a Bengali fruit called Shathkora. It helps to create a very aromatic dish that's tangy with a very slightly bitter taste that compliments the curry's other flavours. A medium spicy curry.

Prepared with fresh mushrooms and a mix of other vegetables including spinach, ginger and green chilliies with a helpful dash of lemon juice. A fairly hot dish.

Tikka marinated with yoghurt and spices, cooked with traditional Indian ghee then blended with a mix of sultanas, almonds and cashew nuts. Adding selected herbs, garnished with salad. Mild.

Fairly hot.

Made with an exotic combination of chicken and lamb tikka with prawns.

Dry, spicy and made with Tikka meats and tomatoes. This dish is created to a special house recipe and is served in house on a cast iron bowl called Korai. Medium.

A dry and spicy dish made with Tikka meat and fresh green chillies, large cut pieces of onion and freshly squeezed lemon juice. Very hot and sour taste.

Authentically prepared, the curry is an excellent starting point for enjoying a traditional Indian cuisine. Medium.

Simmered in stock for much longer than traditional curries creating a thicker, more flavoursome dish. Medium.

Slightly spicy curry topped with a layer of tomatoes and has an overall medium-mild taste.

Topped with a layer of fried onions and capsicums. Medium-mild.

Persian dish with creamed lentils, sugar and lemon juice. Comes with your choice of pilau rice or naan. Sweet and sour taste. Hot.

Persian dish with coconut and lemon juice. Comes with your choice of pilau rice or naan. Sweet and sour. Hot

The fairly hot favourite with a slightly sour taste and a saucy curry base.

The nation's favourite hot curry. Served with large cut potatoes.

The meat of your choice is simmered in a spicy coconut sauce. Fairly hot.

Prepared with a whole boiled egg, large cut potatoes and halved tomatoes in a Bhuna based sauce. Medium.

Saag curries are typically made with slightly spiced fresh spinach leaves and are normally quite dry dishes. Medium.

The perfect starting point for people experiencing Indian cuisine for the first time. Made in a smooth creamy sauce. Very mild.

Created with Basmati rice that is slightly spiced. Garnished with freshly sliced tomatoes, cucumbers and onions. Served with a vegetable curry side.

Chicken tikka starter, Bhuna dish of your choice, Brinjal aloo as a side and a pilau rice or naan.