The Prachee Indian restaurant Menu

Medium consistency produced from wild but basic range of oriental spices giving a rich flavour Medium

A greater use of onions, briskly fried with selected spices, black pepper, bay leaves & fresh coriander

The flavours of the dish is derived from the use of tomatoes, pimento's  & onions fried in spiced oil in a manner which produces a dish of similar strength to the madras, yet milder than vindaloo

Very hot

A new wealth in Bangladeshi cuisine, freshly steamed cooked in fresh ground spices in yoghurt, onion, morich & garlic

Mild spices cooked in cream, coconut & herbs Mild

Mild spices cooked in lentils & pineapple Mild

A south Indian version of the curry dish having a greater proportion of tomato puree & those spices which lend a fiery taste to its richness Fairly hot

Cooked in tomatoes & green peppers

Medium dish cooked with spices & onions Medium

Hot spices cooked in lentils & slices of lemon Hot

Chicken or Lamb pieces cooked with uri bisi, onions green peppers and tomatoes medium, bhuna style dish

Chicken or Lamb pieces cooked with shatkora, onions, green peppers and tomatoes medium, bhuna style dish

Lamb OR chicken cooked in medium spices prepared sizzling from metal pot Medium

Chicken OR meat cooked with bananas & lychees with a touch of cream & herbs a very mild dish Mild

Medium strength cooked with bamboo shoots & mushroom Medium

Green chilli & green peppers cooked with yoghurt

Cooked in ghee, butter & cream with mild spices Mild

Cooked with mixed fruit & cream with spices

Lean lamb OR chicken tikka cooked in almond sauce & cream blend

Cooked with palak, keema & fresh herbs

Cooked in butter together with special selection of spices with added use of garlic which creates a strong garlic flavour