North Indian tandoori specialities

An ancient style of cooking which originated in the rugged North West Frontier of India, the natural, healthy & earthy tones of our tandoori dishes is achieved by the use of only fresh herbs & spices in the marinade, resulting in the most delicious & succulent kebabs. Served with fresh green salad & mint & yoghurt relish (Healthy option)

Listed ingredients can be added to any dish to create a different variation & taste. You can add as many toppings as you like to your choice of dish.

Listed ingredients can be added to any dish to create a different variation & taste. You can add as many toppings as you like to your choice of dish.

Balti is originated in northern – India, it is an aromatic dish using an abundance of freshly ground garam masala & dhaniya cooked in a wok, currently the craze of the Midlands, commonly eaten with a naan bread OR tandoori roti.

The gourmet choice the style of cooking known as “Dumpukht” originated in the food courts of the Moghul Emperors & represents the pinnacle of Indian dinning.

Traditional Indian Classic. From the golden age of British Indian Food, our selection of old favourites. Recognised by everyone & have been enjoyed by generations of food lovers. Listed ingredients can be added to any dish to create a different variation & taste. You can add as many toppings as you like to your choice of dish.

Bhuna: The sauce composed of caramelised onions, green peppers & fresh tomatoes together with medium spices & a sprinkle of freshly chopped dhania. Medium

Curry: A crowd pleasure if you want to keep it simple. Cooked in desi spices with a generous amount of sauce

Madras: Originated from the south of India this is a hot dish. Hot

Vindaloo: Very hot curry with potatoes

Sagwala: A rich tasty curry with spinach

Rogan Josh: From the rich red appearance of Rangoon, derived from a garnish of fresh tomatoes & coriander tossed together making it most appetising

Korma: Yoghurt gravy enriched with mild coconut, mace & butter cream sauce complimenting delicacy & savoury

Tikka Masala: Invented by world famous but unknown British Curry House Chef in the early 70s. We present our exclusive delicacy

Jalfrezi: A hot dish prepared with fresh ginger, garlic, green chillies, red & green peppers & fresh coriander. Hot

Pathia: A Parsi speciality this dish is prepared by gently simmering the curry in a hot spicy, sweet & sour sauce. Hot. Sweet and Sour

Dansak: The method of cooking in a hot spicy & sweet sauce of red split lentils. Hot

Karahi: These dishes are prepared in an iron wok & smeared with chopped tomatoes, capsicum & shredded ginger & a special blend of mild herbs. Mild