STARTERS
TANDOORI SPECIALITIES
These dishes are prepared in a charcoal fired vertical clay oven called a tandoori & served with salad.
HOUSE SPECIAL DISHES
Highly recommended by the chef.
BALTI SPECIALITIES
Highly recommended by the chef. Balti are sizzling spice dishes, individually prepared with fresh ingredients & thoroughly blended mixtures of authentic spice. Served with nan bread.
MILD DISHES KORMA
A dish with coconut & kashmiri herbs, cooked in a very mild spice. Recipe of the Moughals.
KASHMIRI
Cooked with coconut & almond, pineapple & lychees.
MEDIUM DISHES BIRYANI
Basmari rice, fried, mixed with spices & herbs, garnished with sultanas & almonds, & served with a vegetable curry.
DOPIAZA
Similar to Bhuna in which onions are mixed with spices.
SAGWALA
A dish cooked with spinach & mixed spice. Fairly dry texture.
BHUNA
Aromatic curry made with a blend of 21 sun dried spices & finely chopped onion & tomatoes, in a fairly dry texture.
ROGON JOSH
Aromatic curry made with fresh herbs, coriander & other sun dried spices & flavoured with fresh tomatoes.
KORAHI
A dish well known in the valley of Indus. Made with onion, green pepper, tomatoes, coriander. Medium spice in thick sauce.
CURRIES
Classic dishes cooked with gravy & medium spices.
HOT DISHES BENGALI JALFREZI
Cooked with sliced onion, green pepper & green chillies, fresh coriander. Fairly hot in thick sauce.
PATHIA DISHES
An exotic balance of sweet & sour. Hot, garnished with onion, green pepper in a thick sauce.
MADRAS
Cooked in gravy, slightly sour, with hot spices.
VINDALOO
Cooked with potatoes served with very hot gravy.
PARSIAN DISHES DHANSAK
An exotic balance of sweet & sour. Hot with added lentils, in a thick sauce.
RICE DISHES
VEGETABLE SIDE DISHES
All of these dishes are cooked in a low-cholesterol vegetable oil & with finely chopped onion, green pepper, cooked with medium spice.
