Cooked with special home made spices, with spinach and garlic mint, lightly spiced

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

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

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

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, mint-like finish

Strips of tandoori chicken laced with a silky plum tomato and makhon sauce. A refined and elegant dish

Cooked in a karahi with fresh garlic, ginger, herbs, sliced onions and capsicums

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 originating in the mountainous province of Kashmir. A rich bhuna style sauce, 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 taste, served to a medium strength