Main Meals

A mild, creamy and saucy dish. Korma or qorma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or gravy.

A medium flavoured spiced curry. A standard sauce/gravy.

Madras curry or Madras sauce is a fairly hot curry sauce, red in colour and with heavy use of chili powder.

Bhuna is technically an Indian cooking technique in which spices are fried in very hot oil, often until they have formed a paste. ... This type of curry usually consists of meat, vegetables, or a combination of the two, cooked and served in a thick, spiced sauce.

The name Ceylon refers to a curry mix of coconut, lime and a hot curry powder. This gives the resulting curry a spicy and acidic flavour.

Vindaloo or vindalho is an Indian curry dish based on the Portuguese dish carne de vinha d'alhos which is popular in Goa, Vasai, the Konkan, Kerala and other parts of India.

Is an aromatic curried meat dish of Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or root and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine

Jalfrezi is a curry dish originating in Bengal and popular throughout the Indian subcontinent and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers.

Dopiaza is the name of two separate dishes, one in the Greater Iran region and one in South Asia. It is prepared with many onions, both cooked in the spices and curry and as a garnish.

Pathia is an ancient Parsi form of curry from Persia, predominantly available in the curry houses of the United Kingdom. It is hot, sweet, and sour, with use of chillies and tamarind. It is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat.

Dhansak is quite a mild curry with a lovely thick sauce - make thick by the addition of red lentils. The lentils are cooked for long enough that they start to break down in the sauce, which adds a slight creaminess.

Tikka masala is a dish consisting of roasted marinated meat in spiced curry sauce. The curry is usually creamy and orange-coloured.

Pasanda is a popular meat Shahi Mughalayi dish from the Indian subcontinent, notably North India, Rampur, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors.

Chicken tikka, lamb tikka, Sheekh Kebab, Tandoori Chicken, and one naan bread

Chicken Tikka pieces with onion salad and mint sauce rolled in a plain naan

Lamb tikka pieces in a plain naan with onion salad and mint sauce rolled up

Tandoori Shish kebab, chopped, with salad and mint sauce in a plain naan

Shish and Chicken

Cooked in a clay oven, marinated in exotic species and delicately flavoured. MILD

Very hot curry with spring onions and fresh Naga chillies

Marinated chicken cooked with mince lamb in a medium-hot sauce.

Mild chicken with mince meat, coconut, peas, pineapple and cream

A traditional bhuna sauce cooked with lamb chops. you can choose your spice levels.

Tandoori chicken with ginger, lemon and green chilli. A hot and sour sauce with a strong flavour.

A spicy bhuna sauce with marinated chicken tikka, fresh garlic, green chilli and chefs special sauce

Chillies, garlic and marinated chicken tikka in a thick sauce

Our twist on the classic. A mild flavour with buttery sauce.

Lamb tikka diced with green peppers, tomato, coriander and spices

A spicy thick sauce

Chef Recommendation Cooked in a clay oven, and then recooked with spices and herbs ina thick sauce, choice of mild medium or hot flavouring.

Mushroom, Meat, Chicken, Prawns and King Prawns. Served with vegetable curry sauce.

Chicken, green chillies, tomato and cucumber topping. served with vegetable curry sauce.

Medium to hot dish, served with fresh produce. Mixed with house special spices and sauces.

Medium flavoured, thick dish with mixture of house spices and touch of yougurt.