This typical street food of Calcutta consists of mixed vegetables, ginger, julience, green chilli, mushrooms and cheese strips and is pan fried with mix spices, then filled into a large gram flour battered chapati. Served with cucumber, tomato salad and chutney.

Sundal is a tasty salad and a street food snack, which is particularly popular on the beaches in Chennai (South India). Cooked in mustard seeds, gram, curry leaves and lemon zest and garnished with mango slices, fresh plum and coriander (served warm).

Baked aubergine ring stuffed with edam cheese, ginger, coriander and toasted sesame seeds and poured over with blended tomatoes and mustard sauce.

Fresh vegetables cooked semi-dry in a typical North Indian style, served over a deep fried flaky bread.

India's favourite snack. Finely chopped cabbage and onion mixed in selected spices and deep-fried.

Crisp fried triangular pastry filled with mixed vegetables.

Tender pieces of diced meat matured overnight in our own velvet smooth yoghurt and cheese marinade. Lightly spiced with mild chillies, garlic and ginger and char grilled in a clay oven.

Mixed in various spices, wrapped in fresh leaf spinach, coated with rice flour, rolled onto a wooden skewer and crisply fried.

Lightly spiced shredded pieces of king prawn coated in corn flour and rolled in a spicy papadum, fried until golden brown.

Tiny fish coated in masala batter with chillies, caraway seeds, gram flour and coriander, then crisply fried and sprinkled with chat masala.

Sliced chicken liver and heart sauteed with cumin seeds, onions, mushrooms and tomatoes.

Origin to Tibetan influence. Made from plain flour and stuffed with chicken mince, chilli and coriander powder with chopped basil leaves, onion and lemon. Served with sweet tamarind chutney.

Fresh cut squids stir-fried with onion, capsicum and curry leaves.

Fresh crab cooked in its shell with thinly sliced onions, ginger-garlic paste, red chilli, ground coriander, tamarind pulp and coconut milk.

Fresh whole dover sole applied with ground paste of onions, ginger-garlic, cumin seeds and red chilli, all cooked in natural yoghurt and mustard oil

Large size peeled prawns cooked in a delicious hot, sweet and sour masala sauce.

Classic seafood bouillabaisse style broth of mixed seafood (fish, squid, scallop and prawns), delicious with plain steamed basmati rice.

Delicious curry of boneless halibut mixed with turmeric and pan-grilled in mustard oil, satueed in finely chopped garlic, cumin seeds and curry leaves with fresh grated coconut.

A slightly dried curry from southern tip of India. Packed with flavour.

Fresh boneless (Bengal tiger fish) marinated in fragrant spices and paste of fresh coconut, onion, fenugreek seeds and coriander, then quickly roasted in the clay oven and braised in medium hot masala sauce.

Tiger prawns marinated in green spice paste of green chillies, coriander leaves, cumin seeds and black peppercorns, then pan-fried with finely chopped shallots, fenugreek and garlic.

Bite sized pieces of chicken matured overnight in our own velvet smooth yoghurt and cheese based marinade, lightly spiced with mild chillies, garlic and ginger and boiled in clay oven.

Something for the hungry meat eater - four pieces of tender chicken marinated in yoghurt and spices on the bone.

Chops of tender lamb in a marinade of home-made cream cheese spiced with garlic, turmeric and red chillies. A truly superb new dish.

The very best of the best, all your favourites together and on one gives you more! Chicken Tikka, Lamb Chop, Sheek Kebab and Kalami Tandoori Chicken, served with a fresh naan.

Chunky pieces of fresh halibut loin marinated in yoghurt, honey, dill and roasted with mustard seeds and chilli.

Smoked minced lamb with fresh herbs, ginger-garlic, coriander and sliced onions rolled on skewers.

Whole leg of tender chicken (2 pieces) matured in cheese, egg yolk, ginger and green chillies and barbecued in the tandoor.

Peppery chicken curry. Brings the full flavour, sauce made of ginger-garlic paste, white vinegar, turmeric and toasted black peppercorns marinated overnight, sprinkled with ginger julience, mustard cress and crushed pepper.

King of all curries. Steamed chunks of chicken breast cooked in a mild creamy sauce, garam masala and paste of cashew.

New version of chicken tikka masala. With a creamy tomato, onion and fenugreek sauce. Finished with honey.

Succulent chicken niblets/drumsticks marinated in yoghurt, turmeric, red chillies and garam masala, cooked in blended peppercorns, poppy seeds, coriander seeds and mint leaves covered and simmered until tender (served with a fresh naan bread).

This is a wonderful mix of cumin, cashew, green chillies, tamarind pulp, coconut milk and coriander seeds. Hot, yet refreshing! Sprinkled with fried onions, coriander and ginger julience.

Whole breast of chicken stuffed with chopped mushrooms, ginger, coriander and garam masala and topped with black pepper and onion sauce (served with pulao rice).

Do not compare this to any other Jhalfrezi. A Simply Indian speciality. Thinly sliced chicken, medium spiced, comprising of onion and a variety of red and green peppers. Spiced with garlic, ginger, turmeric, cumin and chillies.

An exceptional chicken dish unique to Simply Indian. Off the bone shredded tandoori chicken cooked in a lightly spiced makhani sauce with a blend of pasanda sauce poured over (served with pulao rice).

(Pronounced shakooti) Simply must be tried! The most complex of all great curries boasts over twenty ingredients, each roasted prior to being ground with onions and coconuts.

Diced roasted juicy spring lamb tossed in butter, garam masala, cultured yoghurt and fresh cream.

Meat balls. Pounded smoked lamb mince mixed together with toasted cumin, mace, coriander and tamarind pulp and stuffed with cheese. Served in a medium spice sauce.

Aromatic lamb stew with coconut milk cooked in a deep heavy-based pan with various whole spices and royal potatoes, sealed and gently cooked until the meats are very tender.

This traditional curry is normally made with diced meat, though here we have used lamb steaks topped with spiced chick peas.

Aromatic flavoured, slow cooked lamb pieces, cooked in rich red chilli, onion and tomato with saffron. (This dish may contain a few bones - essential for taste.)

Roasted leg of lamb marinated and cooked in its own juices, then simmered with onions and tomatoes and spiced with ginger, turmeric and cumin. Medium hot (served with pulao rice).

Tender trimmed lamb chops cutlets cooked in garlic, butter, tomatoes and onions, with a touch of ginger and coriander in a medium-hot sauce with fresh herbs.

Basmati rice with selected seafood of king prawns, fish, squid and fresh herbs with a side seafood sauce.

Fragrant basmati rice with southern style crunchy vegetables and caramelised onions.

A South Indian version of pizza with a topping of tomatoes, onion, chillies and spicy potatoes, served with sambhar (veg) and coconut chutney.

Deep fried puffed soft bread (2 pieces), served with spicy chick peas and a mix raita.

Freshly grated coconut, coconut milk, onion, curry leaves and pineapple pieces, tossed with fragrant basmati rice.

Basmati rice tempered with mustard seeds, curry leaves and freshly squeezed lemon and lime juice.

Basmati rice with saffron and caramelised onion with aromatic spices.

Plain boiled fragrant basmati rice.

Classic Peshwari naan filled with grated coconut, almonds and sultanas.

Filled with ground mince lamb.

Filled with herbs and soft cheese.

Filled with herbs and soft cheese.

Puffed soft bread made with whole wheat flour, eggs, milk and cumin seeds.

A crunchy salad with a selection of market fresh leaves and fruits mixed with French dressing.

Chicken salad made with shredded tandoori chicken.

Finely chopped with a mix of redskin onions, tomatoes, cucumbers and flat parsley with olive oil and lemon dressing.

A wonderful mix of chickpeas, fresh grated coconuts and fresh mango slices, tossed with mustard seeds, curry leaves and fresh plum.

Tamarind and date chutney, sweet chilli and mango chutney, mint sauce or apple relish.

Tamarind and date chutney, sweet chilli and mango chutney, mint sauce or apple relish.

A large tub of fresh thick natural yoghurt with cucumber, tomato, onion and potato cubes.

Mini size Khoya dumplings (pudding balls) soaked in rose syrup with a separate fresh cream. Can be served warm, tastes delicious.

Grated carrot (gajjar) fudge. Cooked in a lengthy process with milk, sugar, cardamom powder, toasted melon seeds and raisins until reduced almost to a solid (served warm).

A typical classic Indian dessert made of curd milk with pistachio and corn flour in a creamy milk sauce.

White chocolate with cinnamon and chilli stripped with dark chocolate ripple. An amazing sensation! The tongue remains cool while the throat kick off!

Mango ice cream with crushed pineapple, ginger and chilli.

Individual portion mini tub.

With crushed peaches, pineapple and passion fruit.

Served warm. Three American mini pancake stacked high with black cherry and topped with a light creme Anglaise custard (served warm).