Main Course Hot Curries
- MadrasThe term madras refers to the blend of spices used to flavour the sauce including turmeric, coriander and cumin. The spices are heavy in dried ground chilli.
- PathiaA curry which is both sweet and sour and infused with garlic and garnished with coriander.
- VindalooThe curry of a high spice level with the warmth of the chilli being infused with other warm spices, there is some potato to soak the spices in of the curry.
- DhansakA curry made with garlic and lentils and has a sweet and sour taste.
- JalfreziThe technique of this dish is to stir fry the ingredients together, it is a thick spicy sauce that includes chillies, peppers, onions and tomatoes.
Main Course Creamy Curries
- PasandaA sauce with a tangy hint made with coconut, almond, cream and yogurt finished with kewra (indian floral) water.
- Tikka MasalaA sauce consisting of tomato, coconut and almonds.
- MakaniA sauce that is full-flavoured with spices and fused with butter
- KormaA sauce consisting of coconut, almond and cream.
Side Dish
- Bombay AlooPotatoes that are fried and seasoned with spices.
- Saag BhajiSpinach cooked with spices.
- Saag AlooA mix of spiced spinach and chunks of potatoes.
- Cauliflower BhajiSpiced caulfiower.
- Aloo GobiPotatoes and cauliflower.
- Vegetable Curry
- Garlic Mushroom PotatoesMushrooms and potatoes cooked in spices with strong hints of garlic throughout.
- Motir PaneerPeas and paneer (indian cheese).
- Tarka DhalSpiced lentils finished with ghee.
- Bhindi BhajiStir-fried okra.
- Mushroom BhajiPan fried spiced mushrooms.
- Saag PaneerCubes of paneer (indian cheese) in a spinach base.
- Nir Nish DryDry mixed vegetable bhaji.
Main Course Medium Curries
- BhunaA base of onions, garlic, ginger and spices fried together to form a thick coating sauce.
- KarahiA curry consisting of green peppers, garlic, onion infused with a mixture of karahi spices.
- DupiazaA onion heavy curry sauce where onions are added at two different stages of the cooking of the sauce.
- RoganTomato is the main component of this sauce. Mixture of tomatoes and medium level of spices to deliver warmth through the tomatoes.
- SaagA sauce which is based in spinach.
- BaltiA sauce with a blend of medium strength spices alongside garlic with hints of tanginess throughout.
Appetizers
- Chutney (Single Portion)The perfect dips to accompany poppadoms or starters.
- RaitaA classic indian yogurt sauce.
Tandoori Starters
- Tandoori Chicken StarterThe leg or thigh of chicken marinated in spiced yogurt.
Main Course Tandoori Mains
- Tandoori Chicken MainThe leg or thigh of chicken marinated in spiced yogurt.
Main Course House Specials
- Nir NishA spinach based curry with a touch of spice and hints of soy and balti sauce.
- MirgoshA medium spiced sauce with lemon grass and ground pepper.
- Garlic MasalaA sauce with garlic throughout alongside hints of ginger and fresh chilli's.
- Shashlick BhunaPeppers, tomatoes and onions put in the clay oven then topped with a bhuna sauce.
- RezalaA sauce of garlic, ginger, yogurt and fresh green chilli's.
- Darjeeling KarahiA curry made with green peppers and onions with hints of ginger.
- AchariA sauce based on mixed pickle giving it tangy hits of lime.
- Nargis SpecialSweet and sour sauce balanced alongside the chefs special spice blend.
- MonporsonA paste made with a variety of different spices infused with fenugreek, and lemon juice to make the sauce mild with sweet and tangy elements.
- Naga MasalaA hot dish with depth of flavour given to the heat through the use of a pickle made of ghost pepper.
- HoneyA sauce delicately spiced and infused into coconut cream, yogurt and honey.
- Shashlick Garlic Chilli MasalaPeppers, tomatoes and onions put in the clay oven then topped with chilli masala sauce containing essences of garlic.
- Fez SpecialA thick bhuna sauce topped with olives and feta cheese.
