A Medium curry cooked in herbs and spices prepared by our chefs, with a rich flavour.
A southern Indian fairly hot dish, with a special blend of Madras herbs and spices, rich in taste.
A Relation to the ‘Madras’ but involving a generous use of garlic, tomato, lemon, ginger and black pepper. It owes its name and in part its contents to early Portuguese settlers.
Cooked in a thick sauce with lentils, lemon and slices of pineapple. A hot, sweet and sour taste.
A fairly hot curry similar to ‘Madras’ but flavoured with lots of coconut.
A sweet and sour, fairly hot curry, with special blend of spices and a touch of lemon.
A popular, very mild flavoured dish originated from the Moghuls Empire, prepared with cream, coconut and sultanas creating a very mild creamy taste.
Cooked with mild spices in which pineapple, banana and cream are used to create a delicious creamy texture and unique flavour.
A preparation of hot spices, similar to ‘Madras’ in strength cooked with bhindi(Okra)
Cooked with nut powder, sultans, masala sauce and cream (Chef’s own recipe)
Bhuna is a combination of a special blend of spices, cooked to provide a dish of medium strength and dry consistency, compared to a saucy curry.
A North Indian dish, cooked in a medium spiced sauce with lots of tomatoes.
A dish similar to bhuna where fresh onions are mixed with spices and fried briskly.
A spicy dish cooked with a special blend of spices, fairly dry topped with chopped fried potatoes.
Cooked with our Chef’s own blend of spices, with a greater use of fenugreek leaf giving a natural flavour to the dish.
Cooked with our Chef’s own blend of spices, with a greater use of fenugreek leaf giving a natural flavour to the dish.
Medium dry exotic spicy curry dish. Cooked with fresh fried onions green chillies and green peppers, giving a spicy dish.
A medium hot curry, cooked with spinach and fresh coriander.
Cooked in creamy tomato sauce flavoured with fenugreek, a milk dish
