Marinated meats or seafood char grilled in a tandoori oven and immersed in an opulent, creamy almond sauce. Mild to taste.

Combination of saffron, mixed nuts with a velvety cream and yoghurt sauce. A good introduction to Indian food.

Mushroom sauce of a complex nature, an explosion of flavours, releasing at first a mellow sweetness promptly followed by a subdued kick of spice and finished off by a pleasurable tang.

Mixed peppers and onions in a medium strength sauce finished off with crunchy green chillies. A firm favourite for one who prefers a more challenging dish.

Char-roasted meats cooked in a fresh garlic sauce with coriander leaves and crisp, fresh chillies.

A classic sylheti favourite. Succulent pieces of lamb or chicken in a medium strength yoghurt and podina sauce producing a sharp like mint finish.

The traditional basic curry, served at desired strengths: madras, vindaloo, tindaloo or phall.

Sweet, creamy coconut sauce.

A flowing medium strength sauce cooked with pineapple.

A parsee dish originating from western India. A combination of lentil sauce with pineapple producing a sweet, sour and slightly hot sauce.

A fairly condensed tomato and onion sauce, with a squeeze of fresh lemon. Fairly hot with a sweet and sour finish.

Tomato and onion sauce, simmered for a considerable amount of time until the meat is tender and the sauce is well reduced.

A speciality origination from mountainous province in India - Kashmir. A rich bhuna sauce style complemented by a garlic, tomato, onion and coriander sambal.

Crisp, chunky cut onions and capsicums dressed in a reduced strength onion gravy.

Sauteed spinach and garlic blended with a reduced sauce. A must amongst connoisseurs.

Very rich in tasty, served usually at medium strength. Cooked and served in an iron dish.

225ml