Tender chunks of meat flambeed in hot mustard oil then cooked in a tomato, garlic and coriander spicy sauce. Slightly Hot
Truly one for the adventurous prepared with the famous Bangladeshi scotch bonnet pepper or naga chilli as it is known. Vindaloo
Chef’s own recipe, off the bone Tandoor chicken, mushroom, sliced garlic and green chillies. Slightly Hot
Succulent chicken tikka, lamb tikka, chargrilled tomato, onions and peppers served with a sizzling korai. Medium
This is one of those outrageously delicious chicken tikka curries, made in thick gravy with fresh fenugreek methi, plenty of green herbs giving a distinct smooth flavour with a bite. Medium
A filling and tasty medium/slightly hot lamb curry from the Gujarat region that features the addition of masoor dahl (red split lentils), mellow texture with hints of fresh lemon and the lamb melting in the mouth. Slightly hot
Paneer chunks tossed in olive oil with slightly hot spices, tomato, capsicum and fresh coriander in semi dry herb infused sauce. Slightly Hot
Chicken tikka cooked in natural honey. Sauce consists of cream, plum tomatoes and ground nuts. Garnished with coriander. Contain Nuts. Sweet and creamy
Succulent pieces of chicken Tikka in thick bhuna style massala sauce made with sautéed onions, tomatoes, fresh garlic, green chillies and mince meat, hot and spicy and bursting with mouth watering flavours. Madras
