Spice Temple of Bukhara

Battered sliced eggplant topped with tomato, onion, green chilli, coriander chutney and chaat sauce.

Crispy onion pakora mixed with spinach and herbs.

Succulent lamb cutlets marinated in yoghurt, spices and grilled in tandoor.

Fish marinated in yoghurt ginger, coriander and tamarind sauce.

Kerala style beans in coconut, garlic, ginger and curry leaves.

Eggplant and potato cooked in dry spices.

Cauliflower and potato cooked with onion, mustard seeds and curry leaves.

Homemade cottage cheese cooked in a creamy and spicy masala sauce.

Marinated chicken cooked with mango pulp.

Chicken cooked with saffron strands. cashew, cream and cardamoms.

Chicken cooked with fried onions, soy sauce and Indian spices.

Chicken cooked in a tangy based sauce with vegetables and black pepper.

Chicken and puree of spinach cooked with garlic, ginger and Bukhara special spices.

Chicken sauteed with capsicum, onion and dry chilli finished with dry methi leaves.

A spicy dish from the exotic beaches of Goa cooked with hot chilli powder and vinegar.

Beef cooked with Indian spices and pistachio.

Beef cooked with mustard, curry leaves and coconut.

Beef cooked with mustard seeds, curry leaves and dry chilli.

Boneless lamb cooked in a spinach puree.

Lamb cooked with potatoes and cauliflower with special spices.

Duck breast marinated in red wine, orange juice and soy sauce cooked with a tomato based sauce.

Roasted duck breast cooked with cashew, coconut cream, basil and five spices.

Barramundi cooked with mustard seeds, red wine vinegar, olive oil and spices.

South Indian style curry prawns cooked with mustard seeds, dry chilli and coconut cream.

Prawns cooked in a special tomato based sauce finished with thyme, coriander and shallots.

Mixed seafood cooked with curry leaves, garlic and spices in a masala sauce.

Rice cooked with dry fruits and nuts.

Rice cooked with curry leaves and spices.