Kismat Tandoori Menu

A greater use of onions briskly pan fired in little garlic mixed together with spices and herbs to create a rich medium taste. (Medium)

A combination of fresh herbs and spices, fresh diced tomatoes and marinated onions to produce a medium consistent flavor in a thick sauce. (Medium)

Contains mild spices, fresh cream, coconut & almond, elegantly braised under low heat until a thick creamy sauce surfaces Mild

Fresh Spinach leaf marinated in Bhuna onions, braised under low heat until the flavor of the spinach is released then garnished with fresh garlic. (Medium)

A dish prepared with fresh lentils, hot spices and lemon juice garnished of in fresh sliced garlic, mustard seeds and dry red chili giving a sharp distinctive taste. (Fairly hot)

The famous dish from India, Goa plentiful amounts of spice and chili, yet a fiery flavor some dish (Very hot).

A popular dish from Gujarati India with a twist, made with herbs and mild spices, lentils, pineapple and fresh cream, which creates a sweet and sour taste. (Mild)

A speciality from Jammu and Kashmir this authentic style curry is cooked with juicy tomatoes together with a unique base of marinated onions and finished of with coriander to create a rich taste (Fairly hot)

From the heart of Bangladesh and India ‘Jhal’ refers to spicy or hot. Prepared with green chilies, onions, fresh herbs, capsicum & tomatoes finished with coriander to create a hot and spicy mouthwatering texture. (Hot)

This dish is created using mild spices & herbs, blended onions giving a medium flavored taste. Recommended to those new to curry. (Medium)

A tasty combination of spices fried together with fresh blended garlic, onions and herbs and garnished with sliced garlic. (Medium)

The precise origin of this dish can be traced to the region of Baltiyul in northern Pakistan. Prepared with spices, garam massala coriander, capsicum, and onions in a thick spicy sauce. Served in a thin pressed balti tray. (Medium)

Chicken, sheek & donner