It was not so long ago that most peoples awareness of the food from the vast Indian subcontinental consisted solely of curry. Invariably chicken, lamb or prawn and depending on the individual palate, the hotter the curry the better. This limited version largely disappeared with the advent of the Tandoor/Karahi cooking and more recently Balti cuisine. The wealth of the regional variations is also becoming much more apparent. Each region giving its experience by the sheer variety of its own blend of historical and geographical circumstances that have developed at their own speeds and of course influencing their own intensity of the interesting combined flavours of Indian culinary, cooking and spices bringing a distinction in the tastes of its food. We at Popadom's would like to welcome you, your friends, family and business colleagues to sample this great variety of dishes. Throughout our history, spanning over decades, we firmly believe that the best cooking need not rely on hot spicing but rather on the use of the subtle and often fragrant herbs and spices. The dishes we have on our menu reflect our belief in the 'freshly cooked & lightly spiced' philosophy. Some of our meals contain nuts - please inform us when ordering if you are allergic to any ingredients.

Some of our food products may contain allergens. Please ask our management team for assistance.

Traditional method of barbecuing & baking over flaming charcoal on skewers. Chicken, mutton or fish individually marinated in sauce with delicate herbs & different mixture of spices for a few hours before being cooked. Served with salad & mint sauce. Dry.

Large king prawns.

Prawns.

A biryani is made by gently cooking with special flavour 'basmati rice' together with a mixture of mild spices, served with a special vegetable curry sauce.

Authentic style of bhuna (thick sauce) of medium strength.

Freshly cooked garden vegetables.