MURG-MAKHANI
Clay oven roasted chicken with traditional makhani gravy. This is
a mild sweet and creamy curry.
PANEER MAKHANI (V)
Cottage cheese roasted in the clay oven, served in a makhani
sauce.
MANGLORE FISH CURRY
Monk fish pieces cooked in fresh coriander and tamarind sauce.
MALAI PRAWN
King prawns in a rich and creamy sauce with spices.
CHICKEN JASMIN
Mild spiced chicken served in a coconut sauce with saffron and chef’s
own recipe.
CHETTINAD, (chicken or lamb)
marinated with freshly ground coriander, pepper and
red chilli, finished with coconut milk.
SIKENDARI BADI LAMB
This is a very exotic Indian dish,shank of lamb marinated with
herbs and spices then roasted in the oven.
ACHARI, (Chicken or Lamb)
an authentic tangy preparation of curry, flavoured with
pickled spices and tomatoes.
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.
PASSANDA, (Chicken or Lamb)
tender pieces of lamb cutlets or chicken cooked in a
mild sauce with almonds, cream and red wine.
GREEN CHICKEN CHILLI CURRY
Chicken cooked with a blend of ground coriander, green
chillies and a hint of garlic.
ROGAN, (Chicken or Lamb)
a medium spiced curry with a tomato base, cumin and fresh
Coriander.
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.
KORMA, (Chicken or Lamb)
mild curry, thick coconut gravy with a smooth texture.
PANEER KORAI
Medium spice curry with peppers and onions. (V)
GOAN FISH CURRY
Monk-fish pieces cooked in coconut milk and traditional Goan spices
KING PRAWN ASARI
King prawns cooked in a creamy sauce with cashew nuts and garlic.
MONK FISH MASALA
Monk-fish pieces cooked in a mild masala sauce.
DUCK KORAI
A medium spiced duck dish with peppers and onions.
DUCK JALFREZI
Hot curry cooked with green chillies, ginger and garlic.
BHUNA (chicken or lamb)
medium spiced curry with tomato and onion,garlic&fresh
coriander.
PATHIA(chicken or lamb)
highly spiced sweet curry with onion,tomato,red chillis,lemon
juice,suger,fenugreek leaves and fresh coriander.
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.
KORAI, (chicken or lamb)
medium spiced curry with peppers and onions.
DANSAK, (chicken or lamb)
hot sweet and sour curry cooked with lentils.
TIKKA MASALA, (Chicken or Lamb)
a medium spiced curry using tomato, almond and
coconut powders, cream and fenegreek leaves.
TIGER PRAWN PATIA
Highly spiced hot, sweet and sour sauce.
TIGER PRAWN DANSAK
Hot, sweet and sour with lentils.
TIGER PRAWN KORAI
Hot prawn curry, green chillies, ginger and garlic.
TIGER PRAWN JALFREZI
Hot prawn curry, green chillies, ginger and garlic.
SABZI JALFREZI (V)
Selection of vegetables and apple cooked with shredded ginger,
garlic, red and green chillies. This is a spicy hot dish.
PANEER TIKKA MASALA (V)
Tandoori baked Paneer cooked in onion and tomato masala,
with ground almonds, coconut and a hint of cream.
HYDERABADI VEGETABLE BIRYANI (V)
Basmati rice cooked with a selection of vegetables,
and served with a vegetable curry.
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 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.
TANDOORI DUCK SHASHLICK
Breast of duck, diced and marinated in herbs and spices,
served with mixed peppers. Roasted in the tandoori oven.
TANDOORI MIXED GRILL
A mixture of tandoori chicken, chicken tikka, sheek kebab
and lamb tikka.
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.
(V) = Vegetarian
The Tandoori oven history dates back to the Indus Valley Civilization 1500BC. The
word Tandoori originates from Persia, “Tan” meaning HOT and “Door” meaning INSIDE.
Tandoori ovens are all made from clay and designed for minimal heat loss. Fuelled
by charcoal the tandoori oven flavours the meat cooked in it with rich roasted bar–b-que
taste and aromas.