CHICKEN OR CHICKEN TIKKA
LAMB OR LAMB TIKKA
PANEER TIKKA (D)
TIKKA MASALA (N) (D)
Invented by an unknown British curry house chef around 1980 as a way of exploiting his already popular Chicken Tikka. It has grown to be the most popular and renowned dish to date. We present our own exclusive recipe of succulent tikka pieces in a smooth creamy masala sauce.
KORMA (N) (D)
Cooked in a yoghurt gravy enriched with cashew nuts, redolent of cardamon, mace and a fruity essence.
A semi dry dish prepared with brown onions, ginger, garlic, green peppers and braised pieces of meat.
A traditional Kashmiri dish, rich and medium spiced dish derived from fresh tomatoes, paprika and ground red chilli garnished with chopped coriander leaves.
A Balti is a utensil similar to the Chinese wok. Chopped onions, green peppers, ginger, garlic & fresh coriander cooked with special balti paste. Please ask for any extra vegetables to accompany the dish.
Barbecued pieces cooked in ginger garlic and seasonal peppers resulting in a hot and spicy casserole.
Cooked with fresh spinach, ginger, garlic and fresh herbs with a medium hot, spicy taste.
Maximum quantity of diced onions and peppers, cooked in a selection of fresh herbs & spices.
Cooked and simmered in a sweet, sour hot sauce and garnished with freshly chopped coriander.
Hot, sweet and sour dish cooked with lentils & pineapple.
A hot and spicy saucy dish.