Curries and Spirits

Mixed vegetables in crispy pastry and deep fried.

Cauliflower fritters, chickpea flour and spices.

Tender cutlets marinated in spices and aromates, skewered in Tandoor, served with mint sauce.

Spicy wings marinated in chef’s special spices cooked in Tandoori oven.

Black lentils soaked overnight in spices and slow cooked on charcoal fire for many hours, served in tomato gravy and garnished with cream.

Peas and potatoes in a very smooth onion and tomato based curry.

Cauliflower and potato cooked with cumin seeds, onion, ginger and spices.

Homemade cottage cheese cooked in onion and tomato served in spicy gravy.

Mushroom and peas cooked in fresh creamy sauce with cashews flavoured with roasted fenugreek leaves.

Semi roasted eggplants cooked with exotic spices and peas until deliciously tender.

Tender boneless chicken pieces cooked in fresh cream and cashews, flavoured with fenugreek leaves and a touch of pepper.

Tender pieces of chicken cooked in mild curry sauce and alphonso mango puree.

Chicken delicacy, firstly half cooked in the Tandoori way and then finished the curry way, with a creamy tomato flavoured curry with butter and a touch of pepper.

A popular preparation of lamb from North India, rich gravy is used to finish the pot roast with ground cumin seeds and garnished with fresh coriander.

Cooked with curry leaves, mustard seeds and coconut cream.

Plain white flour bread.

Stuffed with potatoes, peas and spices.

Stuffed with shredded cheese, cottage cheese and spices.