LAMB OR GOAT (BONED) SPECIALTIES
Served with Basmati Rice/Brown Rice (extra 0.95 cents per entree) |
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CURRY (North Indian Speclialities)
Dishes are cooked in freshly ground and blended spices with curry souce. |
15.50
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MADRAS (South Indian Speclialities)
Cooked with curry souce, touch of tamarind (sweet and sour) souce and coconut |
15.50 |
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PATIA
Enterees served with fresh onion and ginger in sweet & sour mango sauce & chunks |
15.50 |
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JALFREZI
Entrees sayteed with fresh vegetables, ginger, garlic and fresh tomatoes. |
15.50 |
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SEASME
Entrees are cooked in curry sauce with seasme seeds |
15.50 |
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ROGAN JOSH
Entrees are cooked in exotic curry |
15.50 |
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BIRYANI
Saffron flavoured basmati rice entree cooked with onions & fresh tomatoes with nuts & raisins |
15.50 |
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MAKHNI
Entrees are simmered in tomato cream sauce and touch of butter |
16.00 |
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VANDALOO (Red Curry)
Entrees marinted in aged vinegar cooked with curry souce, potatoes and spices |
15.50 |
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SAAG (Green Curry)
Spinch cooked in aromatic spices & herbs |
16.00 |
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DHANSAK
Entree cooked in earthy lentils and spices |
16.00 |
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KORMA
Entree are simmered in a aromatic creamy sauce and sprinkled with nuts |
16.00 |
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TIKKA MASALA
Cooked in tomato & cream sauce with sliced onion & green pepper |
16.00 |
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KEEMA
Shredded entrees are sauteed with ginger, garlic & onions cooked in curry sauce |
16.00 |
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PASANDA
Curry sauce made with cream, coconut milk and nuts. |
16.00 |
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GINGER OR GARLIC
Dishes are sauteed in ginger or garlic with curry sauce |
16.00 |
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HANDI
The Hindu term for the kind of cooking pots used for cooking
dishes with whole spices curry sauce |
16.00 |
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KADHAI
In use since the vedic times, The kadhai a concave utensil used for saute
the food with green peppers, onions, ginger, garlic & tomatoes |
16.00 |
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BALTI
Dishes are sauteed with cubed onions, green peppers, oregano seeds& cracked black pepper in a onion & tomato based special balti sauce |
16.00 |
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SAFFRON
Saffron Flavoured entrees cooked in curry sauce with the touch of nuts and cream |
17.00 |
