CHICKEN TIKKA .. .6.75
LAMB TIKKA 6.95
KING PRAWN 10.95
PANEER TIKKA (D) . 6.25
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 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.
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.
Pieces of meat simmered in a sweet, sour and hot sauce, garnished with freshly chopped coriander.
Hot, sweet and sour dish cooked with lentils & pineapple.
A hot and spicy dish. ......
A traditional basic dish. ........