TANDOORI SPECIALITIESAll tandoori dishes are marinated in herbs and spices, and cooked in an open flame clay oven over charcoal
KORAIA very rich mouth watering dish cooked in a medium spicy sauce
MASSALAMassala dishes are cooked in a special thick sauce prepared
from cream, almond & homemade yoghurt
JALFREZIFairly dry hot dish with diced onions, green pepper & fresh green chillies
PASSANDAA dish cooked with cream, butter, cashew nuts & peanut butter in an exotic, mild sauce
CURRYCurry: Medium (£1 extra for mushrooms)
MADRASMadras: Fairly hot (£1 extra for mushrooms)
CEYLONCeylon: fairly hot, dish cooked with coconuts
KORMAKorma: very mild with ground coconut
MALAYAMalaya: mild with pinapple
KASHMIRIKashmiri: mild with Bananas and Lychees
BHUNABhuna: medium with onions & coriander in thick sauce
ROGANRogan: medium with freshly chopped tomato
DUPIAZADupiaza: medium spiced with diced onions & green pepper in a fairly dry sauce
SAGSag: fairly dry dish with spinach, garlic & onions
DHANSAKDhansak: Hot sweet & sour with lentils
PATHIAPathia: hot, sweet & sour
BALTI SPECIALITIESDelicate blend of ground spices in a special balti sauce, medium hot
BIRIANIA complete traditional meal cooked with basmati rice and served with vegetable curry