ACHARI (chicken or lamb)
an authentic tangy preparation of curry, cooked with pickled spices & tomatoes.
KARAHI KEBAB KHYBERI
grilled 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.
GREEN CHICKEN CHILLI CURRY
chicken cooked with a blend of ground coriander, green chillies and a hint of garlic.
CHICKEN JASMIN
mild spiced chicken served in a coconut sauce with saffron and Chef’s own recipe.
ROGAN (chicken or lamb)
a medium spiced curry with fresh tomato base, cumin and fresh coriander.
JALFREZI (chicken or lamb)
“Jhall” means 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.
KORMA (chicken or lamb)
mild curry, thick coconut gravy with a smooth texture.
KORAI (chicken or lamb)
medium spiced curry with peppers and onions.
MURGH-MAKHANI
clay oven roasted chicken with traditional Makhani gravy. A mild, sweet & creamy
curry.
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 sweet curry with onion, tomato, red chillies, lemon juice, sugar,
fenegreek leaves and fresh coriander.
MADRAS (chicken or lamb)
hot curry with red chillies, garlic and fresh coriander.
LAMB CHETTINAD
lamb marinated with freshly ground coriander, pepper and red chilli, finished with
coconut milk.
VINDALOO (chicken or lamb)
primarily made with red chillies, gram masala & garlic. The Portuguese introduced
chillies to Goa in the 16th and 17th centuries.
TIKKA MASALA (chicken or lamb)
a miled spiced curry using tomato, almond and coconut powders, cream and fenegreek
leaves.
DUCK KORAI
a medium spiced duck dish with peppers and onions.
DUCK JALFREZI
hot curry cooked with green chillies, ginger and garlic.
SIKENDARI BADI LAMB
this is a very exotic Indian dish, shank of lamb marinated with herbs and spices
then roasted in the oven.
MONK FISH MASALA
monk-fish pieces cooked in a mild masala sauce.
GOAN FISH CURRY
monk-fish pieces cooked in coconut milk and traditional Goan spices.
SEA FOOD MOILLY
a mild mixed seafood curry cooked to a traditional south Indian style.
KING PRAWN ASARI
king prawns cooked in a creamy sauce with cashew nuts and garlic.
TIGER PRAWN DANSAK
hot, sweet and sour with lentils.
TIGER PRAWN KORAI
medium spiced curry with peppers and onions.
TIGER PRAWN JALFREZI
hot prawn curry, green chillies, ginger and garlic.
TIGER PRAWN PATHIA
highly spiced hot, sweet and sour sauce.
SABZI JALFAZI (V)
selection of vegetables and apple cooked with shredded ginger, garlic, red and green
chillies. This is a spicy hot dish.
PANEER TIKKA MAKNI (V)
tandoori baked Paneer cooked in onion and tomato masala, with ground almonds, coconut
and a hint of cream.
PANEER KORAI (V)
medium spiced curry with peppers and onions.
HYDERABADI VEGETABLE BIRYANI (V)
basmati rice cooked with a selection of vegetables, and served with a vegetable
curry.
BAINGAN MIRCHI KA SALAN (V)
baby aubergines with chilli, peanut, coconut sesame and tamarind sauce.
BHUTTA HARA PYAAZ (V)
stir fired baby corn and spring onions with spices.
TANDOORI CHICKEN
chicken on the bone marinated with herbs and spices and grilled in the tandoori
oven.
TIKKA (chicken or lamb)
diced chicken marinated in herbs and spices, grilled in the tandoori oven.
TANDOORI DUCK
breast of Duck, diced and marinated in herbs and spices, roasted in the tandoori
oven.
TANDOORI LAMB CHOPS
lamb chops marinated in herbs and spices and then 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.
TANDOORI DUCK SHASHLICK
breast of duck, diced and marinated in herbs and spices. Served with mixed peppers.
Roasted in the tandoori oven.
TANDOORI KING PRAWN
king prawns marinated in herbs and spices, grilled in the tandoori oven.
TANDOORI MONK FISH
spiced monk fish marinated in herbs and spices, roasted in the charcoal tandoori
oven.
SALMON TIKKA
fillets of salmon diced and marinated with dill, fennel, ginger and honey.
TANDOORI PANEER SHASHLICK (V)
diced Indian cheese delicately spiced together with an assortment of vegetables,
roasted in the tandoori oven.