4 pieces

Paneer strips stir fried with fresh green chillies.

3.75

Quarter chicken prepared in the clay oven made with the chef's special sauce.

Marinated in freshly grounded spices and herbs, roasted in skewers.

Half spring chicken on the bone.

A selection of tandoori dishes: Lamb Tikka, Chicken Tikka, Tandoori Chicken, Sheek Kebab. Served with Naan bread.

Grilled in tandoori oven, and served with onion and capsicum and Chef special spices

(Very Mild). Tender sliced chicken or lamb pieces cooked in fresh cream, cultured yoghurt, and mixed ground nuts.

Tandoori chicken cooked with fresh spinach, chickpeas, and selected spices.

Tandoori chicken cooked with fresh spinach, chickpeas, and selected spices.

Succulent chicken tikka prepared in tandoori, then exclusively cooked with fresh cream sauce. A fruity, mild and creamy dish.

(From Delhi) . Marinated boneless chicken cooked with strips of onion, green pepper, fresh palok. Extensively flavoured with herbs and spices.

Exquisitely prepared succulent lamb flame grilled. Served on potato, mushroom, onion, and green pepper in luscious Jaipuri sauce.

King prawn marinated with herbs and spices cooked on skewers in a clay oven and cooked with baby roast potato, onion, peppers, herbs and spices.

An aromatic dish of chicken or lamb slowly cooked in a rich and spicy massala sauce flavoured with fresh lemon leaves (Medium Hot).

(Mild) A mild & creamy dish.

Chicken tikka cooked with almonds in Chef Special mild sauce, fresh cream & nuts.

For the chilli lovers (Very Hot).

Cooked with garlic and green chillies in a hot, thick sauce.

Madras hot curry, cooked in a special masala sauce with green chillies.

Madras hot curry, cooked in a special masala sauce with green chillies.

Madras hot curry, cooked in a special masala sauce with green chillies.

Succulent chicken or lamb tikka, cooked with strips of onion, green pepper, fresh okra, and chickpeas. Semi dry, flavoured with a hint of hari mirch and spices

Marinated tandoori chicken, off the bone, chopped onion, fresh garlic, ginger, and tomatoes mixed with minced lamb and a whole boiled egg in a sauce made with a flavoursome selection of herbs and spices

Chicken tikka and lamb tikka cooked with green peppers, onions, tomatoes, and medium spices and herbs.

(Mild). Cooked with almond, coconut and eastern spices in a creamy sauce.

(Medium). Tandoori chicken cooked with medium spice and a thick garlic sauce.

( Medium ) Chicken breast marinated in delicate spices, pan fried with garlic, onion, pepper. Cooked in tantalizing sauce garnished with doniya leaves.

(Medium).

(Medium). A medium spiced dish cooked with onions, garlic in thick sauce with pickles and fresh herbs.

Cooked with garlic, onions, green pepper, tomatoes and chickpeas in a thick sauce with Chef’s special spices.

Originating from Bangladesh. A slightly tangy citrus (shatkora) grown only in the Sylhet area of Bangladesh. Cooked semi-dry in pungent spices which enhance the citrus flavours.

Chicken with green chilli and tomatoes (fairly hot).

Delicately spiced with yoghurt, cream, and mango (Chef’s special recipe)

(Medium)

(from East Bengal) Many years ago the villagers of Bangladesh used to cook chicken with minced lamb, fresh garden beans, garlic, ginger and fresh tomatoes all together in a saucepan and flavoured with a hint of fresh lemon. A wonderfully tasty, authentic, medium spiced dish

A rare Bangladeshi flavoured fish with fresh herbs and spices, garnished with garlic, onion and tomatoes. A very tasty dish served medium to hot.

Marinated in spices and garlic. Skewered and grilled in tandoori.

Chicken tikka, lamb tikka, seekh kebab.

Chicken tikka, lamb tikka, and prawn. Garnished with an omelette.

(Medium Hot) Special blend of spices fried together to provide a dish of medium strength and a uniquely dry consistency as compared to curry.

(Medium Hot) A sauce of medium consistency with a basic but wide range of oriental spices giving a rich flavour.

(Fairly Hot) A South Indian dish found in Central and Eastern India, having a greater proportion of garam spices, which add a fiery taste to its richness.

(Medium) These dishes are cooked in a most authentic northern way with a combination of garlic, ginger,coriander,capsicum, tomatoes, and spices served in a thick sauce to give a distinctive taste. Served with Naan bread.

(Very Hot) Related to the Madras but involving a greater use of garlic, tomatoes, lemon, ginger, and black peppers. It owes its name, and in part its content, to the early Portuguese settlers.

(Fairly Hot with Coconut) Served in a thick coconut and almond flavoured sauce.

(Extremely Hot) This pan-asian dish is not for the faint of heart. Notoriously known as the hottest curry available!

(Mild) A curry originally created for the British Raj in India. Mild dish cooked in sweet creamy sauce, with almonds, coconut and fresh rich cream.

(Medium Hot with Tomatoes) A special preparation with garlic, garnished with tomato. Fairly hot and a little dry.

(Medium Hot) A method of preparation similar to Bhuna where onions are mixed with the spices and fried briskly.

(Hot, Sweet, and Sour, served with pilau rice) Dansak is prepared with oriental spices, lentils and lemon juice to add sweetness and a sharp sour floavour. Served with pilau rice.

(Medium Hot) Cooked with roasted spices, sliced onions, peppers & fresh green chillies.

(Hot, sweet & sour) These dishes are authentically cooked with strong spices. It’s hot, sweet and sour.

(Medium with spinach) Cooked with onions, garlic meidum roasted spices infused with spinach

(Aubergine)

(Lentil)

Peas and Cheese.

(With vegetables)

Pistachio kulfi containing saffron sauce and specially flavoured chopped almonds.

Indian sweet

Chicken Tikka Starter, Lamb Bhuna, Bombay Aloo, Pilau Rice, Poppadom & Mango Chutney

Chicken Tikka Starter, Meat Samosa, 2 Poppadoms, Lamb Rogan, Chicken Korma, Pilau Rice, Vegetable Bhaji, Saag Aloo & Garlic Naan