Poppadoms - Indian

Popadom Starter
Main course
Rice
Naan or chips

2 Starters. 2 Curries. Rice. Chips. Naan. 2 Can of Pop. Poppadoms and Dips

Curry. Pilau Rice. Naan or Garlic Naan or Chips. Can of Pop

Popadom, onion bhaji, tikka chicken, chi madras, chi korma, tikka masala, pilau rice, chips and garlic naan

Battered king prawn

Marinated boneless chicken cooked in a tandoor and served with cheese.

Chicken Tikka Bites Fried in Batter

Chicken stir fried with green peppers, onions, chillies, and naga (Hot).

On the Bone chicken cooked in our clay oven and marinated in our house spices for a authentic flavour. Served with onions and peppers

Chicken or Lamb

Chicken or Lamb

A combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry.

Cooked in cream

Lamb Tikka

Lightly spiced king prawn served with puri.

Veg.

Chicken on the Bone, Boneless Chicken tikka, lamb tikka, Sheek kebab and King prawns, Dry served with onions and peppers

King prawns cooked in our clay oven in our house spices for an authentic flavour, fried in onions and peppers.

Half, on the bone

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce.

Dry, off the bone

Made with tikka chicken, mango chutney & fresh coriander.

Tikka chicken cooked with garlic.

Tikka chicken cooked with egg, fresh cream and mild spices.

Tikka chicken cooked with garlic, hot green chilli, diced capsicum, diced onion and a mixture of Tandoori hot spices.

Bhuna cooked with extra garlic

Chicken tikka and minced meat with a combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry.

Tikka chicken in a fairly hot sauce, ingredients include fresh crushed green chilli, ginger, garlic, coriander and ususal spices.

Tikka chicken in a rich creamy sauce - preparation of the sauce consists of butter, fresh cream, ground almonds, coconuts etc and a mixture of usual mild spices.

Pieces of spring chicken lightly spiced with almonds, grilled over charcoal, served in our special Tandoori sauce.

Cooked in a special blend of spices with garlic. Almost dry with lots of tomatoes.

Cured in yoghurt and spices, highly flavoured and served with nuts.

Cooked with spice, herbs and lentil sauce with a high flavour of garlic.

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce

Cooked in a special blend of garlic, green chilli, onions and a mixture of spices creating a unique and fairly hot sauce.

Cooked with garlic, tomatoes, green chilli and fresh coriander.

A preparation of mild spices in which cream is used to create the delicacy of its flavour and creamy texture.

A method of preparation similar to Bhuna, where onions and peppers are mixed with spices and fried briskly

Cooked with a citrus fruit with a medium to spicy sauce. Very aromatic curry.

Cooked iwth a rich flavoured sauce with lots of baby spinach, cinamon and bayleaves.

Preparation of mild spices in which cream, banana and pineapple are used to create a unique flavour

Fairly hot sauce, ingredients include fresh crushed green chill, ginger, garlic, coriander and usual spices.

A south Indian version of the dishes found in central and eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness.

Fresh lemon juice with a mixture of mild fragrant spices, almond and fresh cream.

Herbs and spices cooked in curry sauce with onions and peppers.

Cooked with potatoes and garlic in a rich spicy sauce.

Dansak is prepared with oriental spices, pineapple, lentil, cream and lemon juice to add sweetness and a sharp, sour flavour.

Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.

A combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry.

Special blend of medium hot spices gently cooked until quite dry.

Cooked with lots of tomatoes, lentils, ginger, ground herbs in a thick, fairly hot sweet and sour sauce.

A combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry.

Fresh lemon juice with a mixture of mild fragrant spices, almond and fresh cream.

Dansak is prepared with oriental spices, pineapple, lentil, cream and lemon juice to add sweetness and a sharp, sour flavour.

Cooked with garlic, tomatoes, green chilli and fresh coriander.

Cured in yoghurt and spices, highly flavoured and served with nuts.

Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.

Herbs and spices cooked in curry sauce with onions and peppers.

Cooked in a special blend of garlic, green chilli, onions and a mixture of spices creating a unique and fairly hot sauce.

Cooked with lots of tomatoes, lentils, ginger, ground herbs in a thick, fairly hot sweet and sour sauce.

Cooked with potatoes and garlic in a rich spicy sauce.

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce.

Fairly hot sauce, ingredients include fresh crushed green chill, ginger, garlic, coriander and usual spices.

A method of preparation similar to Bhuna, where onions are mixed with spices and fried briskly.

Cooked with a rich flavoured sauce with lots of baby spinach, cinamon and bayleaves.

A south Indian version of the dishes found in central and eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness.

Cooked in a special blend of spices with garlic. Almost dry with lots of tomatoes.

Cooked with spice, herbs and lentil sauce with a high flavour of garlic.

Preparation of mild spices in which cream, banana and pineapple are used to create a unique flavour.

Specially prepared sauce, ingredients including mint, yoghurt, imli (tamarind) plus a combination of various spices.

A preparation of mild spices in which cream is used to create the delicacy of its flavour and creamy texture.

Pieces of chicken or lamb cooked in butter with a specially prepared sauce with green chillies slightly hot, garnished with fresh tomatoes and cucumber.

Chicken cooked with special aromatic herbs and spices, green peppers, tomatoes and onions. Medium hot.

Chicken, lamb, prawn, king prawn cooked in butter with specially prepared sauce, garnished with fresh tomatoes and cucumber.

Cooked in a special blend of spices with garlic. Almost dry with lots of tomatoes.

Cooked with spice, herbs and lentil sauce with a high flavour of garlic.

Herbs and spices cooked in curry sauce with onions and peppers.

A method of preparation similar to Bhuna, where onions are mixed with spices and fried briskly.

Cooked with a citrus fruit with a medium to spicy sauce. Very aromatic curry.

Cooked with potatoes and garlic in a rich spicy sauce.

Cooked with garlic, tomatoes, green chilli and fresh coriander.

Cooked iwth a rich flavoured sauce with lots of baby spinach, cinamon and bayleaves.

A combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry

Cooked in a special blend of garlic, green chilli, onions and a mixture of spices creating a unique and fairly hot sauce.

Dansak is prepared with oriental spices, pineapple, lentil, cream and lemon juice to add sweetness and a sharp, sour flavour.

A preparation of mild spices in which cream is used to create the delicacy of its flavour and creamy texture.

Fairly hot sauce, ingredients include fresh crushed green chill, ginger, garlic, coriander and usual spices.

Cured in yoghurt and spices, highly flavoured and served with nuts.

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce.

Preparation of mild spices in which cream, banana and pineapple are used to create a unique flavour.

Specially prepared sauce, ingredients including mint, yoghurt, imli (tamarind) plus a combination of various spices.

A method of preparation similar to Bhuna, when Fenugreek leaves are mixed with spices and fried briskly.

Fresh lemon juice with a mixture of mild fragrant spices, almond and fresh cream.

Preparation is similar to Dupiaza but Shahi Zeera (black cumin) are added to give a distinctive aromatic flavour.

A south Indian version of the dishes found in central and eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness.

Special blend of medium hot spices gently cooked until quite dry.

Cooked with lots of tomatoes, lentils, ginger, ground herbs in a thick, fairly hot sweet and sour sauce.

Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.

A combination of a special blend of spices fried together to provide a dish of medium
strength and rather dry consistency as compared with curry

Cooked with spice, herbs and lentil sauce with a high flavour of garlic

Dansak is prepared with oriental spices, pineapple, lentil, cream and lemon juice to add
sweetness and a sharp, sour flavour.

Cooked in a special blend of garlic, green chilli, onions and a mixture of spices creating a unique and fairly hot sauce

A method of preparation similar to Bhuna, where onions are mixed with spices and fried briskly.

Specially prepared sauce, ingredients including mint, yoghurt, imli (tamarind) plus a combination of various spices.

Preparation is similar to Dupiaza but Shahi Zeera (black cumin) are added to give a distinctive aromatic flavour.

Herbs and spices cooked in curry sauce with onions and peppers.

A south Indian version of the dishes found in central and eastern India, having
a greater proportion of garam spices which lend a fiery taste to its richness.

Cooked in a special blend of spices with garlic. Almost dry with lots of tomatoes.

Cooked with lots of tomatoes, lentils, ginger, ground herbs in a thick, fairly hot sweet and sour sauce.

Cooked with garlic in a rich spicy sauce.

Cooked with garlic, tomatoes, green chilli and fresh coriander.

Fresh lemon juice with a mixture of mild fragrant spices, almond and fresh cream

Cooked iwth a rich flavoured sauce with lots of baby spinach, cinamon and bayleaves.

Special blend of medium hot spices gently cooked until quite dry

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce.

Preparation of mild spices in which cream, banana and pineapple are used to create a unique flavour

Fairly hot sauce, ingredients include fresh crushed green chill, ginger, garlic, coriander and usual spices.

Cured in yoghurt and spices, highly flavoured and served with nuts.

Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.

Cooked with a citrus fruit with a medium to spicy sauce. Very aromatic curry

A method of preparation similar to Bhuna, when Fenugreek leaves are mixed with spices and fried briskly

A preparation of mild spices in which cream is used to create the delicacy of
its flavour and creamy texture.

Dansak is prepared with oriental spices, pineapple, lentil, cream and lemon juice to add sweetness and a sharp, sour flavour

Cooked with lots of tomatoes, lentils, ginger, ground herbs in a thick, fairly hot sweet and sour sauce.

Cooked in a special blend of garlic, green chilli, onions and a mixture of spices creating a unique and fairly hot sauce

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce.

Special blend of medium hot spices gently cooked until quite dry

A preparation of mild spices in which cream is used to create the delicacy of its flavour and creamy texture.

Cured in yoghurt and spices, highly flavoured and served with nuts.

Preparation of mild spices in which cream, banana and pineapple are used to create a unique flavour.

Cooked in a special blend of spices with garlic. Almost dry with lots of tomatoes.

A combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry

Preparation is similar to Dupiaza but Shahi Zeera (black cumin) are added to give a distinctive aromatic flavour

Cooked with spice, herbs and lentil sauce with a high flavour of garlic.

A method of preparation similar to Bhuna, when Fenugreek leaves are mixed with spices and fried briskly

Cooked iwth a rich flavoured sauce with lots of baby spinach, cinamon and bayleaves.

Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.

Herbs and spices cooked in curry sauce with onions and peppers

A method of preparation similar to Bhuna, where onions are mixed with spices and fried briskly

A south Indian version of the dishes found in central and eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness.

Specially prepared sauce, ingredients including mint, yoghurt,
imli (tamarind) plus a combination of various spices.

Cooked with potatoes and garlic in a rich spicy sauce.

Fairly hot sauce, ingredients include fresh crushed green chill, ginger, garlic, coriander and usual spices.

Cooked with garlic, tomatoes, green chilli and fresh coriander.

Cooked with a citrus fruit with a medium to spicy sauce. Very aromatic curry

Fresh lemon juice with a mixture of mild fragrant spices, almond and fresh cream.

Herbs and spices cooked in curry sauce with onions and peppers.

Cooked in a special blend of spices with garlic. Almost dry with lots of tomatoes.

Specially prepared sauce, ingredients including mint, yoghurt, imli (tamarind) plus a combination of various spices.

A method of preparation similar to Bhuna, when Fenugreek leaves are mixed with spices and fried briskly.

Cooked with spice, herbs and lentil sauce with a high flavour of garlic.

Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.

A preparation of mild spices in which cream is used to create the delicacy of its flavour and creamy texture.

A south Indian version of the dishes found in central and eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness.

A method of preparation similar to Bhuna, where onions are mixed with spices and fried briskly

Cooked with lots of tomatoes, lentils, ginger, ground herbs in a thick, fairly hot sweet and sour sauce.

Cured in yoghurt and spices, highly flavoured and served with nuts.

Cooked in a special blend of garlic, green chilli, onions and a mixture of spices creating a unique and fairly hot sauce.

Fresh lemon juice with a mixture of mild fragrant spices, almond and fresh cream.

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce.

A combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry

Cooked with a citrus fruit with a medium to spicy sauce. Very aromatic curry.

Preparation of mild spices in which cream, banana and pineapple are used to create a unique flavour

Dansak is prepared with oriental spices, pineapple, lentil, cream and lemon juice to add sweetness and a sharp, sour flavour.

Fairly hot sauce, ingredients include fresh crushed green chill, ginger, garlic, coriander and usual spices.

Cooked with garlic, tomatoes, green chilli and fresh coriander.

Special blend of medium hot spices gently cooked until quite dry.

Cooked iwth a rich flavoured sauce with lots of baby spinach, cinamon and bayleaves.

Cooked with potatoes and garlic in a rich spicy sauce.

Diced chicken or lamb BBQ in clay oven cooked with special almond flavour sauce then tossed butter, cream and mushroom on the top sambuca.

Delicately spiced chicken or lamb fried in a season butter then cooked with mango, almond, sweet and very rich taste.

Marinated chicken or lamb fire grilled in a clay oven for extra flavours then cooked with mint, green pepper, onion with a very special butter cream.

Medium strength boneless spring BBQ chicken cooked with mince meat. Spinach, special herbs and spices, cheese, served with nice presentation.

Braised golden brown lamb in onion, garlic, ginger, and un-ground Garam Masalla.

Tender pieces of chicken breast cooked with mixed sweet peppers, butter, fresh cream ground coconut and a good selection of fragrant spices. A medium strength dish.

A special cut of spring lamb cooked in a method of traditional manner as to preserve the flavour and authenticity of the dish. It is a dish full of flavour and pleasantly aromatic and medium strength. Served with fragrant basmati rice and all trimmings.

Lean, tender pieces of chicken breast, cooked with an appropriate selection of spices and herbs plus “Panch Puran” is also used to create a unique and aromatic dish creamy sauce of mild to medium strength.

Lean chicken breast, marinated & barbecued in the tandoor and cooked again with fresh crushed garlic, ginger, green chilli, coriander, pinch of sugar, cream and spinach. The dish is of distinctive colour, hence the name Hariali (Green).

A South Indian version of the dishes found in Central and Eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness.

Seasonal mixed vegetable lightly spiced, served in our special tandoori sauce.

A combination of special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry.

A preparation of mild spices in which milk or cream is used to create the delicacy of its flavour and creamy texture.

Lentils

Mushroom

Spinach & cheese

Spinach and potato

Hot potatoes

Basmati

Coconut.

Paratha stuffed with vegetables and potato

Keema, Cheese, Garlic, Chilli

Minced meat.

Sparkling Soft Drink with Plant Extracts

Sparkling Low Calorie Lemon-Lime Flavour Soft Drink with Sweeteners