Traditional Dishes |
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| All sundries extra. | |
| All traditional dishes can be prepared with the following | |
| Chicken | £6.10 |
| Lamb | £6.25 |
| Prawn | £6.20 |
| King Prawn | £9.95 |
| Vegetables | £5.50 |
| Chicken Tikka | £6.75 |
| Lamb Tikka | £6.85 |
| Tandoori Chicken (off the bone) | £6.95 |
| Tandoori King Prawn | £10.95 |
| Keema (minced meat) | £6.25 |
| Mix of Your Choice (not more than three of the above) | £8.95 |
Kashmiri |
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| This classic creamy fruity dish is made in yoghurt and coconut cream with lychees and bananas. | |
Madras |
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| A South Indian version of the dishes found in central and eastern India, having a greater proportion of tomato puree and those spices which add fiery taste to its richness. | |
Vindaloo |
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| Related to the madras, but involving a greater use of garlic, tomato, lemon, ginger and black pepper. It owes its name and in parts its contents to the early Portuguese settlers. | |
Bhuna |
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| A combination of spices fried together with fine chopped onions which provides a dish of medium strength and rather dry consistency, as compared with the plain medium curry. | |
Dupiaza |
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| A method of preparation especially suitable for chicken or meat, which is briskly fried with fresh onion, green pepper, dhania, cinnamon, bay leaves and cardamons. Paratha is recommended as an alternative to rice with this dish. | |
Dhansak |
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| Like Kurma of Persian origin, this dish tends to mildness yet derives a piquant richness from its blend of spiced oils with garlic, pineapple, lentils and milk, which belies the apparent confusion of its ingredients. | |
Bombay |
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| Cooked with boiled egg, onion, potato and highly spiced. | |
Rogan Josh |
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| Here the characteristics of the dish is derived from the use of tomatoes, pimentos and onions fried in spiced oil in a manner which produces a dish of slightly hot strength. | |
Karahi |
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| Cooked with capsicum, onion, tomato, coriander and green chillies. Delicately spiced producing a rich thick sauce | |
Samber |
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| A hot spicy dish based upon the use of lentil, with fresh lemon added to contain a sharp and distinctive flavour. | |
Curry |
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| The curry from which all other curries are derived. Perfect for the beginner. | |
Pathia |
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| Onion, garlic, tomato puree, green chilli with black pepper and fresh coriander are extensively used to produce a hot curry. | |
Korma |
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| A preparation of mild spices cooked with coconut, almond and fresh cream. | |
Jalfrezi |
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| Cooked with onions, tomatoes, green chillies, green peppers and fresh coriander. | |
