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Cooked with fresh herbs and green chilli
Spring chicken marinated and infused with spices, char grilled and then slowly cooked in a rich massala … truly authentic and highly recommended.
A supreme cut of Iamb given the traditional Goan treatment, full of flavour, cooked with red wine, tomatoes and coriander … not to be missed.
A popular dish from east of Bengal. Garnished with garlic, onion, ginger and tomato, topped with crispy potato. Medium hot.
A hyderbadi speciality Pieces of marinated lamb cooked in a tantalising pickle massalla, laced with whole green chillies.
Tender pieces of chicken breast stuffed with minced lamb and spinach, cooked with fresh cream and masalla sauce.
A traditional Bengal fish curry in medium sauce cooked with mixed vegetables.
A very popular dish in Sylhet region of Bangladesh. Chicken cooked in Shatkora fruit (Bengal lemon) and our own blend of spices. Highly recommended.
Kadi cooked in native to the Sind, which was formerly part of the Bombay province. Boneless pieces of chicken stir-fried in the Kadai (similar to Chinese wok) with chopped onion, tomato, garlic and coriander
A hot dish, chicken cooked with green chillies, garlic, ginger and coriander
King prawns marinated in garlic and special tandoori spices.
Tandoori chicken and minced lamb cook. together in a special medium sauce.
Chicken prepared with special sauce and cook in an iron stove
Lamb prepared with special sauce and cook in an iron stove
Tender lamb cooked with fresh okra — medium strength.