Cubed potatoes and chick peas cooked in chat masala sauce releasing a distinctly tangy flavour

Thin slices of chicken and cucumber prepared in chat masala sauce releasing a distinctly tangy flavour

Off the bone tender cubes of chicken marinated in tandoori masala and freshly beaten yoghurt, chat-grilled to perfection for a marvellous flavour. Served with salad

Deep fried

Bay of Bengal Tiger - Fish, diced and spiced, slow grilled over gentle charcoal fire in the tandoor. Served with salad and fresh natural chutney sauces

King Prawn flavoured with green chilli, onion and garlic

Mushrooms flavoured with green chilli, onion and garlic

Paneer flavoured with green chilli, onion and garlic

Marinated in yoghurt with mint, green chilli and coriander and flavoured with garlic. Served with salad and fresh natural sauces

King Prawn marinated in light spices and flavoured with mint, wrapped in breadcrumbs and deep fried to produce a superb crispy texture. Served with salad and special sauces

King Prawn stir-fried in a spicy, medium-hot dry sauce. Served with deep fried thin and crunchy bread

Off the bone tender cubes of lamb marinated in tandoori masala and freshly beaten yoghurt, chat-grilled to perfection for a marvellous flavour. Served with salad

Tender lamb chops matured in yoghurt, cream cheese and ginger, marinated and grilled over charcoal in the tandoor until crispy and dry, yet succulent. Served with salad

Finely chopped onion, coriander and fenugreek leaves prepared in lentil with selected herbs and spices. Deep-fried until golden. Served with salad and a natural mixture of sauces

Small sea prawns stir-fried in a spicy, medium-hot dry sauce. Served with deep fried,puffed cruncy thin bread

An appetising range of flavours from hariali chicken tikka, sheek kebab, samosa and onion bhaji

Minced lamb blended with fresh ginger and mild spices

Pungently spiced minced lamb seasoned with mint, coriander and onion, and shaped into small sausages on a skewer, grilled over charcoal at high temperatures in the tandoor. Served with salad and fresh natural chutney sauce

A popular dish dating back to the time of the Mogul Empire in Central and Southern Asia. Chicken breast and leg on the bone marinated in tandoori masala - garlic, ginger, cumin, cayenne pepper and other spices, cooked at high temperatures in the tandoor

Aromatically spiced mixed vegetables seasoned with herbs, wrapped with light pads made of pastry and crispy fried. Served with salad and sauce

Pieces of tandoori chicken, sheek kebab, lamb rogan, chicken tikka masala and mixed vegetables, pilau rice, nan bread & raita

Starter (papadom & assorted pickles, Raj Mix), Main Course (king prawn korai, chicken tikka masala, mixed vegetable, sag aloo, special fried rice, nan bread), Dessert (ice cream, 2 soft drinks of your choice)

King prawn, lamb korai, sag aloo, pilau rice, raita, peshwari nan

Samosa, mixed vegetable, sag bhajee, motor paneer, tarka dall, raita, pilau rice, nan bread

Tender pieces of cubed boneless fish marinated in light spices and yoghurt, skewered and grilled to perfection over charcoal in the tandoor. Served with garden side salad

A platter or tandoori delicacies

Pungently spiced minced lamb seasoned with lemon juice, mint, coriander and onion, shaped into small sausages on a skewer and char-grilled in the tandoor. Served with side salad

A popular dish dating back to the time of the Mogul Empire in Central and Southern Asia. Chicken breast and leg on the bone marinated in tandoori masala - garlic, ginger, cumin, cayenne pepper and other spices, cooked at high temperatures in the tandoor. Served sizzling accompanied with salad

Barbecued in a clay oven with capsicum, tomatoes & onions

King Prawns marinated in light tandoori masala and cooked at high temperatures in the tandoor. Served sizzling with salad accompaniment

Tender lamb chops marinated overnight in ginger and crushed spices; skewered and grilled over charcoal in the tandoor. Served with side salad

Marinated pieces of chicken cooked with fresh herb coriander, tomato and green pepper in a thick sauce

Bengal crab & king prawn cooked with onions, garlic, tomatoes, tumeric, chillies, mixed herbs & coriander

Tandoori chicken, chicken/lamb tikka and king prawn garnished with green chillies, capsicum, onions, tomatoes and selected herbs and spices

Tender pieces of grilled chicken cooked with capsicum, onions and fresh green chillies in a hot sauce

Fillet of chicken cooked in fresh cream, yoghurt and ground almonds

A highly spiced curry, prepared using freshly ground coconut, carom seeds and spices

Marinated duck tikka cooked with special sauce and herbs

Cooked in a fairly hot special sauce

Fillet fish cooked with mushroom, spring onion and white wine

Diced pieces or chicken, cooked with ginger and garlic, green peppers, fried green chillies and coriander. Cooked to a spice and sour recipe (Hot)

Tender pieces of chicken, cooked with crushed garlic, lemon, coriander, tespata, plumed tomatoes, in a rich tangy sauce (Medium)

Tender chicken pieces braised with aromatic spices and naga chilli (Very hot)

Fillet of lamb cooked in fresh cream, yoghurt and ground almonds

Jumbo prawns marinated in freshly ground spices, barbecued then cooked in special sauce

Cooked in an aromatic blend of spices seasoned with lime and dry red chillies in a dry thick sauce with an essence of pickle

Marinated in a blend of spices and yoghurt. Partially baked in the oven and cooked in a low flame with butter, cream and nut sauce until the chicken is done. Slichtly sweet, buttery and creamy flavour

Medium-strength dish with fresh herbs, spices, onion, garlic, capsicums and tomatoes in a dry sauce

Tendet bite-sizes cubes of chicken in golden-brown spicy gravy - not too hot, not too mild

One of the all-time favourites prepared in a sweet, sour and slightly hot sauce thickened with creamy cooked pink-lentils. Served with pilau rice

Abundance of onions are added to the medium spiced thick sauce to create a very savoury dish tempered by a hint of herbal aromatics; garnished with fried onions and tomatoes

Chicken simmered in medium spiced tangy Goan curry sauce made of coconut and Goan red chillies

Thinly sliced chicken richly flavoured with red peppers, onions, gingers, spices and fresh green chillies, cooked stir-fry style, transforms into something really special, full of flavour. Fairly hot in the palate

Very mild, sweet creamy texture and rich flavour characterises this popular dish cooked with creamed coconut, ground cashew nuts and fresh cream. It is ideal for those who like milder spices and warming, subtle taste. Often a good choice as an introduction to Indian food

Hot but not searing and contains interesting flavourings in the form of tomato and lemon juice, along with a certain amount of chilli

Medium with peeled tomatoes and capsicums

Diced chicken, chunks or potato and copious of hot spices and chillies combine to create a hot but tasty dish. Ranks amongst British favourites - remember the Vindaloo song recorded for the 1998 FIFA World Cup by Fat Les, England's unofficial anthem, chosen because of its characteristic and multi-racial overtone

Famous Goan curry, highly spiced, prepared with fresh ground coconut

Cooked with fresh green chillies and garlic in a spicy dry sauce. Remarkably very few ingredients are used to make this very chilli hot but such a tasty dish!

Chicken marinated with fresh herbs and spices

Chicken cooked in a medium sauce, flavoured with curry leaves, green peppers, garlic, tezpata, sesame oil, fresh coriander and mint (Medium)

The combination of tastes - chicken and spinach (saag) - with savoury spices creates a typically authentic dish. Delicious and one of the most effective uses of spinach

Lamb cooked in an aromatic blend of spices seasoned with lime and dry red chillies in a dry thick cauce with an essence of pickle

Medium-strength dish with fresh herbs, spices, onion, garlic, capsicums and tomatoes in a dry sauce

Tender bite-sized pieces of lamb in golden-brown, pleasantly flavoured, spicy gravy, neither too hot nor too mild

The most popular Parsee recipe prepared in a sweet, sour and slightly hot sauce thickened with creamy cooked pink-lentils. Served with pilau rice

Abundance of onions are added to the medium spiced thick sauce to create a very savoury dish tempered by a hint of sweetness and herbal aromatics, garnished with fried onions and tomatoes

Mild, sweet, creamy texture and rich flavour characterises this dish cooked with creamed coconut, ground cashew nuts and fresh cream. It is ideal for those who like milder spices and a warming, subtle taste

Madras is the aficionado's hot dish - hot but not searing - containing interesting flavourings in the form of tomato, lemon, along with certain amount of chilli

Pieces of lamb, chunks of potato and copious amounts of hot spices and chillies merge to create a hot but tasty dish

Roasted leg of lamb sliced and treated with chef's own blend of spices, cooked stir-fry style to achieve lightness of touch through bried cooking and the freshness of the support ingredients - fresh green chillies, fresh ginger, onion, peppers and coriander

Originated in Kashmir at the time of Moghul emperors. Tender lamb cooked in a colourful glazed tomatoes, garlic and herbs, and delicately flavoured with aromatic whole spices, medium-strength

The combination of tastes - chicken and spinach (saag) - with savoury spices creates a typically authentic dish. Delicious and one of the most effective uses of spinach

The famous Goan speciality. Halibut fish simmered in tangy medium spiced curry sauce and red chillies

A tasty dry dish of crab meat cooked with herbs and spices in medium-strenght sauce

King Prawns cooked in a sweet, sour and slightly hot pink sauce thickened with creamy cooked lentils. Served with pilau rice

King Prawn with shell given a Goan style treatment with a blend of spices and cooked stir-fry style to achieve lightness of touch through brief cooking and the freshness of the support ingredients - fresh green chillies, fresh garlic, ginger, onion, peppers and coriander

Medium-strength dish with fresh herbs, spices, onion, garlic, capsicums and tomatoes in a dry sauce

One of the all-time favourites - cooked in a sweet, sour and slightly hot pink sauce thickened with creamy cooked lentils. Served with pilau rice

Jalfrezi means dry stir-fry. The brief cooking time and the freshness of the ingredients - fresh chillies, fresh garlic, ginger, onion, peppers and coriander - combine to achieve a lightness of touch

Kormas are usually made with meat or chicken. But this fish version is equally delicious. Cooked with creamed coconut, ground cashew nut and fresh cream, this dish is mild in nature with a warming, subtle taste. Often a good choice as an introduction to British Indian food

This dish is sweet, hot and savoury all at the same time. It was created centuries ago by India's Parsee community, prawns cooked with shredded onions, tomatoes and spices in a thick sauce and fresh lemon juice for a distinctive flavour

Nan bread stuffed with garlic

Nan bread stuffed with almonds, coconuts and raisins

Nan bread stuffed with home made cheese

Nan bread stuffed with garlic and onion

Nan bread stuffed with a thin layer of lamb mince

Scrumptious rounded sugary balls fried until golden brown-sweet

Scrumptious rounded savory balls until golden brown

A large banana like fruit, fried and served with mango chutney

Caribbean style lamb filled patty

With our signature sweet and sour sauce

Boiled sweet potatoes

Caribbean style vegetables filled patty

Potato like vegetable, slightly harder and more flavoursome

Salted codfish cooked with onions, garlic, tomatoes and ackee which is a soft textured yellow fruit from the Caribbean

Marinated on the bone chicken in a Caribbean brown sauce with tomatoes, spring onions and a good dose of spice

A spinach like vegetable cooked with sweet potatoes and spices

Prawns cooked in a rich delicious gravy

Pieces of goat meat on the bone, cooked in traditional Jamaican curry sauce and cooked slowly until tender

Deep fried chicken with Jamaican seasoning

Chicken pieces marinated in a fiery spiced Caribbean sauce and freshly barbecued over charcoal

A mixture of vegetables cooked in classic Caribbean curry sauce

Traditional Caribbean style rice cooked with soft kidney beans

Flavoured with special spices