| Starters |
Starters >>
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SANDWICHES >>
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| Mains |
House Specials >>
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Chefs Specialties >>
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Tandoori Special Dishes >>
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Balti >>
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Karahi >>
Cooked in Oriental spices and herbs with tomatoes served sizzling from the iron Karahi |
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Garlic >>
A dish of medium strength cooked with fresh herbs, fresh tomatoes, fresh coriander and plenty of garlic. Chana Bhaji is reccomended with this dish |
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Nagia >>
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Chana >>
A dish of medium strength cooked with fresh herbs, tomatoes, coriander and a great use of chana (chick peas). If preferred hot it can be strengthened to suit your taste. Aloo Gobi is recommended with this dish |
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Dhall >>
A dish prepared with medium strength, herbs, spices, fresh tomatoes and coriander with a great use of chana dhall (lentils). Can be cooked to any strength. Bombay potatoes recommended with this dish |
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Plain Curry >>
A sauce of medium consistency produced from a wide but basic range of Oriental spices giving a rich flavour. Bombay Potatoes reccomended with this dish. |
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Passanda >>
A dish prepared with mild spices in creamed almonds and coconut which are used to create the delicacy of its flavour and creamy texture. Peshwari Nan is recommended with this dish |
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Biryani >>
The preperation is similar to that of the Pilau but the chicken etc is fried is special oil with coconut, sultanas, peeled almonds, rice and garnished with an Omelette. Served with a portion of vegetable curry sauce. The Biryani is ideal for the inexperienced in Oriental cusine yet with a stronger sauce it appeals to the 'hardened addict' |
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Madras >>
A south Indian version of the dishes found in Central and Eastern India, having a greater proportion of tomato puree and those spices which lend a fiery taste to its richness. |
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Vindaloo >>
Related to the Madras but involving a greater use of garlic and tomatoes |
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Bhuna >>
A combination of spices fried together to provide a dish of medium strength and rather dry consistancy compared with curry |
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Korma >>
A preparation of mild spices in which milk or cream is used to create the delicacy of its flavour and creamy texture, a more suitable medium for chicken and lamb. Fried Bhindi is recommended with the Korma |
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Dupiaza >>
A method of preparation especially suitable for meat and foul, which is briskly fried with fresh onions, black pepper, dhania, cinnamon, bay leaves and cardamons. Paratha or Buttered Chapati is recommended with this dish |
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Rogan Josh >>
Characteristics of the dish are derived from the use of tomatoes, pimentoes and onions fried in spiced oil in a manner which produces a dish of similar strength to the Madras preparation yet milder than the Vindaloo. Paratha or Puree and Tarka Dhall are recommended with this dish |
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Dhansak >>
Like the Korma of Persian origin it's blend of spiced oil with garlic, pineapple and milk which belies the apparant confusion of its ingredients. Dhansak is fast gaining popularity. Aloo Methi is recommended with this dish |
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Jalfrezi >>
A method of preparation especially suitable for meat of fowl which is briskly fried with black pepper, garlic, green chillis, green pepper and onions. Keema Nan is recommended with this dish |
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Fish Dishes >>
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Samber >>
A hot and spicy dish based on the use of lentils, with fresh lemon added to obtain a sharp and distinctive flavour |
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Methi >>
Fenugreek leaves with a combination of spice fried to medium strength and dry consistancy as compared with the curry dishes |
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Saag >>
A combination of fresh spices fried together with spinach to provide a dish of medium strength. Chapatis are recommended with this dish |
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| Sides |
Curry Sauce >>
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Side dishes >>
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Omelettes >>
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Breads >>
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Rice >>
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Desserts >>
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Drinks >>
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