SIKENDARI BADI LAMB,
This is a very exotic Indian dish; shank of lamb marinated with herbs and spices
then roasted in the oven.
DUCK KORAI,
A medium spiced duck dish with peppers and onions.
DUCK JALFREZI,
Hot curry cooked with green chillies, ginger and garlic.
MURG-MAKHANI,
Clay oven roasted chicken with traditional makhani gravy. This is a mild sweet and
creamy curry.
KARAHI KEBAB KHYBERI,
Cubed chicken cooked with tomatoes, green peppers with Chef’s own recipe. This dish
originates from the Khyber-pass.
MURGHI MOSSALA,
Chicken cooked with minced lamb, almonds and fresh coriander mixed together with
an exotic blend of herbs and spices.
CHICKEN JASMIN,
Mild spiced chicken served in a coconut sauce with saffron and chef’s own recipe.
PASSANDA,
(Chicken or Lamb) tender pieces of lamb cutlets or chicken cooked in a mild sauce
with almonds, cream and red wine.
TIKKA MASALA,
(Chicken or Lamb), a medium spiced curry using tomato, almond and coconut powders,
cream and fenegreek leaves.
KORMA,
(Chicken or Lamb), mild curry, thick coconut gravy with a smooth texture.
ROGAN,
(Chicken or Lamb), a medium spiced curry with a tomato base, cumin and fresh Coriander.
ACHARI,
(Chicken or Lamb), an authentic tangy preparation of curry, flavoured with pickled
spices and tomatoes.
JALFREZI,
(Chicken or Lamb), “Jhall” means very hot in Bengali. This curry uses green chillies
as its base, together with garlic, ginger and onions.
BIRYANI,
(Chicken or Lamb), cooked with Basmati rice served with a mixed vegetable curry.
KORAI,
(Chicken or Lamb), medium spiced curry with peppers and onions.
DANSAK,
(Chicken or Lamb), hot sweet and sour curry cooked with lentils.
BHUNA,
(Chicken or Lamb), medium spiced curry with tomato, onion, garlic & fresh coriander.
PATHIA,
(Chicken or Lamb), highly spiced, hot and sweet curry with onion, tomato, red Chillies,
lemon juice, sugar, fenegreek leaves and fresh coriander.
CHETTINAD,
(chicken or lamb), marinated with freshly ground coriander, papper and red chilli,
finished With coconut milk.
MADRAS,
(Chicken or Lamb), hot curry with red chillies, garlic and fresh coriander.
VINDALOOO,
(Chicken or Lamb), primarily made with red chillies, gram masala and garlic. The
Portuguese introduced chillies to Goa in the 16th and 17th centuries.
GREEN CHICKEN CHILLI CURRY,
Chicken cooked with a blend of ground coriander, green chillies and a hint of garlic.
ROWN MIRCHI KA SALON,
Grilled garlic chilli chicken cooked with chef’s secret recipe.
SABZI JALFREZI (V),
Selection of vegetables and apple cooked with shredded ginger, garlic, red and green
chillies. This is a spicy hot dish.
PANEER MAKHANI (V),
Cottage cheese roasted in the clay oven, served in a makhani sauce.
PANEER TIKKA MASALA (V),
Tandoori baked Paneer cooked in onion and tomato masala, with ground almonds, coconut
and a hint of cream.
PANEER KORAI(V),
Medium spice curry with peppers and onions.
HYDERABADI VEGETABLE BIRYANI (V),
Basmati rice cooked with a selection of vegetables, and served with a vegetable
curry.
TANDOORI CHICKEN,
Chicken on the bone, marinated to a traditional recipe using yoghurt, ginger, garlic,
bay leaves, cloves, cardamom, mace, nutmeg and red chillies.
CHICKEN TIKKA,
Diced breast of chicken marinated in herbs and spices, grilled in the tandoori oven.
LAMB TIKKA,
Diced lamb marinated in herbs and spices, grilled in the tandoori oven.
CHICKEN or LAMB SHASHLICK,
Diced chicken or lamb marinated in herbs and spices together with peppers, onions
and tomatoes, roasted in the tandoori oven.
SALMON TIKKA,
Fillets of salmon diced and marinated with dill, fennel, ginger and honey.
METHI FISH TIKKA,
Fresh monk fish with fenugreek leaf and turmeric.
TANDOORI OCEAN TIGER PRAWN,
King prawns marinated in tomato and ginger, grilled in the tandoori oven.
TANDOORI MIXED GRILL,
A mixture of tandoori chicken, chicken tikka, sheek kebab and lamb tikka.
TANDOORI DUCK SHASHLICK,
Breast of duck, diced and marinated in herbs and spices, served with mixed peppers.
Roasted in the tandoori oven.
TANDOORI DUCK,
Brest of duck, diced and marinated in herbs and spices, roasted in the Tandoori
oven.
TANDOORI PANEER SHASHLICK (V),
Diced Indian cheese delicately spiced together with an assortment of vegetables,
roasted in the tandoori oven.
(V) = Vegetarian
The Tandoori oven history dates back to the Indus Valley Civilization 1500BC. The
word Tandoori originates from Persia, "Tan" meaning meaning HOT and "Door" meaning
INSIDE. Tandoori ovens are all made from clay and designed for minimal heat loss.
Fueled by charcoal the tandoori oven flavours the meat cooked in it with rich roasted
barbeque taste and aromas.