| House Specials |
|
| Murg Dhaniya Adhraki |
Pieces of boneless chicken in an Indian gravy enhanced with coriander (dhaniya) and ground ginger (adhraki). |
£ 6.5 |
|
| Methi Murg |
Pieces of boneless chicken in an Indian gravy, flavoured with fenugreek (methi) to provide a wonderful aroma. |
£ 6.5 |
|
| Chicken Tikka Massala |
The British National Dish cooked Indian style, with cubes of tandoor-grilled chicken in a luscious sauce with almonds, butter and cream. |
£ 6.5 |
|
| Murg Lababdar |
Boneless chicken pieces cooked in a cashew nut paste and cream. Often compared to Chicken Tikka Masala but different spice undertones. |
£ 6.5 |
|
| Chicken/Lamb Passanda |
Rich and mild, cooked with almonds, nuts, cream, yogurt and touch of wine. |
£ 6.5 |
|
| Lal Maas |
Fiery hot stew of tender lamb cooked with Rajasthan chillies and spices that must be tried. The taste is subtle and excellent and the chilli heat more than manageable. |
£ 6.5 |
|
| Lamb Banjara |
Stir fried lamb cooked with tomato, chilli and tasty spices. (A speciality of nomadic gypsy tribes of Uttarunchal in North India – The Banjara) |
£ 6.5 |
|
| Lamb Handi Laziz |
Lamb sautéed then simmered in a rich lamb stock flavoured with mace, cardamom and saffron. Laziz means tasty and this certainly is. |
£ 6.5 |
|
| Lamb X Cuty |
Very popular Goan dish. Lamb cooked with roasted aromatic fennel seeds, cloves of garlic and other Indian spices. |
£ 6.5 |
|
| Aab Ke Sooley |
Sliced duck breast griddled fried and finished in a spicy black pepper sauce. |
£ 6.95 |
|
| Mahi Kaliya |
Salmon Tikka cooked with black pepper, onion sauce and served with tossed almond, fresh broccoli and coriander. |
£ 6.95 |
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