Crispy fried dried fish (imported).

Red onion salad in a tangy lemon dressing with Chaat Masala.

Plain fresh natural yoghurt.

Cucumber in refreshing yoghurt.

Diced onions, cucumber & tomatoes.

Deep fried onion fritters with Indian spices.

Deep fried dumplings of potato, aubergine, spinach and onion, blended with gram flour and spices, slightly hot.

Gram flour coated aubergine roundels filled with cheese and herbs, crispy fried.

Finely pounded lamb and lentil patties, slightly hot.

Lentil dumplings, gram flour crisps and spiced chick peas with mint chutney, sweetened yoghurt and tamarind chutney.

Black Tiger Prawns cooked to a sweet & sour taste, served on deep fried bread called puri.

Supreme breast of chicken stuffed with delicately spiced mushrooms, rolled in gram-flour batter and deep fried.

With chicken breast goujons.

With chicken breast goujons.

An aromatic combination of both boneless and minced chicken simmered in fresh thyme and spices.

Fillets taken from the breast of chicken supreme, pan cooked to a hot taste. Cooked with sliced green chillies, tomatoes and assorted sweet peppers.

Breast of chicken supreme. Chicken tikka pieces pan finished with mildly spiced, pineapple, and saffron flavoured creamy sauce. Available in Madras & Vindaloo strength too, please specify in the 'extra comments' box.

Breast of chicken supreme. Chicken cooked with fried onion, fresh mint, coriander, yoghurt, spices, saffron, potatoes, ginger and garlic.

Breast of chicken supreme. Boneless chicken cooked with spinach to the recipe of folk-singing Banjara gypsies. Slightly hot.

Breast of chicken supreme. The most complex of all great curries from Goa. Comprises of over twelve ingredients. Very spicy but not too hot.

De-boned half of a tandoori chicken finished in a slightly spicy and tangy buttery cream of tomato sauce flavoured with fragrant herbs & spices. Available in Madras & Vindaloo strength too, please specify in the 'extra comments' box.

Breast of chicken supreme. Chicken cooked in a hot and tangy sauce made from a puree of fresh green herbs, mint, basil, coriander, pomegranate and tropical lime.

Breast of chicken supreme. Fresh fenugreek and Bhuna chicken cooked together, to a dry finish.

Chicken mince subtly spiced, yet an aromatic dish with delicate flavour.

Lamb tikka tossed on an Indian "Tava" cooked with fresh tomatoes, capsicum, onion, coriander, chillies, garlic & ginger. Served in a traditional iron skillet.

Lamb cooked in a hot and tangy sauce made of puree of fresh green herbs, green chillies and tropical lime juice.

Tender pieces of lamb, braised with tomatoes, onions, ginger and cardamom pods, then cooked with spinach, dill & fenugreek, garnished with coriander. Slightly hot.

Fresh fenugreek & bhuna gosht cooked to a dry finish.

Cooked with fried onions, fresh mint, coriander, yoghurt, spices,saffron, potatoes, ginger and garlic.

Medium spiced minced lamb in a reduced sauce.

Lamb mince with peas.

Delhi style Rogan Josh. An exciting and tangy dish of both diced and minced lamb cooked with exotic spices, tomatoes and herbs. "Delhi's Craze". Slightly hot.

Mini Escalopes of Lamb marinated in yoghurt then cooked in almond and onion paste with mild condiments & ground cashew nut, finished with cream & almond flakes. A mild dish.

Lamb and okra cooked together in subtly spiced simmered curry sauce.

Vegetable dumplings in yoghurt based yellow curry "Kadi sauce".

Slow cooked pot-roast shank of lamb. The shank is sauteed then sealed in a pot with a special spicy sauce. The slow cooking enables the bone marrow to gently infuse the dish with a remarkable flavour. Spicy & hottish.

Broth of lamb & lentils, spicy.

A delicacy made from lambs shin & feet, saucy & spicy.

Mashed potato croquettes stuffed with cottage cheese (paneer) seasoned with roasted fennel, coriander and raisins. Dipped in gram flour batter, deep fried then finally gently simmered in a rich Korma Sauce.

This unique blend of yoghurt-based yellow curry, "Kadi Sauce" is amorously enhanced by twelve separate spices and herbs, subtly added at various stages of cooking. Breast of chicken stuffed with spiced mushrooms, simmered in the "Twelve Kadi Sauce". A temperamental delicacy! Spicy.

Jumbo prawns tossed & cooked in a mix of fresh tomatoes, onions, capsicums, freshly ground exotic spices & herbs.

Lamb cooked to the true recipe of Lahore, spicy!

Pot roasted spicy lamb curry.

Lamb with fenugreek.

Lamb with lentils.

Lamb with fresh spinach.

Both leg and breast.

Chicken with fenugreek.

Chicken with lentils.

Chicken with spinach.

Chicken with chick peas.

With Punjabi Daal.

Chicken with mushrooms.

A delicious spicy fish curry. Monkfish cooked with "Kokum" (mangosteen, fruit and flowers), coconut, palm vinegar, garlic, curry leaves and a blend of herbs and spices.

A saucy curry of Black Tiger Prawns & mushrooms.

Black Tiger Prawns & spinach.

Charcoal grilled jumbo prawns, pan finished in a buttery smooth saffron and cream of tomato sauce. (Contains coconut, ground almond & cashew nuts.)

Steamed white basmati rice.

Aromatic basmati rice cooked with cardamoms, cinnamon cloves and browned onions.

Fried with eggs, peas & mushrooms.

Fried with lamb mince meat.

A light deep fried roti.

Thin bread prepared on a dry pan, "Tava".

Crispy flat white bread.

Crispy and puffy bread made from fine, leavened flour, enriched with milk, eggs and baked in tandoor.

Layered wheat flaky bread.

Naan bread stuffed with almond paste and dry fruit.

Naan bread blended with fresh garlic.

Naan bread stuffed with spiced lamb mince.

Multi-layered bread stuffed with spicy cauliflower.

Naan stuffed with fresh green chillies.

Multi-layered bread stuffed with grated white radish, seasoned with exotic spices.

Multi-layered bread stuffed with spicy mashed potato.