A combination of pan seared and grilled ground lamb blended with onions, garlic, green chilli and coriander. Served with a side salad.

Chaat is a savoury snack originated in India, typically served as a hors d'oeuvre at road-side tracks from stalls. It has a complex blend of tart, spicy, salty, tangy and sour with a hint of sweetness.

Cubed chicken marinated in yoghurt, herbs and spices grilled in tandoori.

Prawns in an aromatic spiced sauce, a combination of garlic and ginger, onions, garam masala, fresh tomatoes, served on a light golden flatbread.

Samosas are popular entree, appetizer, or a snack. It is triangular pastry stuffed with spicy minced lamb.

A spicy Indian snack or entree dish similar to a fritter. Finely sliced onions smothered in a fragrantly spiced batter and fried to crispy perfection.

Cottage cheese stir-fried with green chilies and spices.

Samosas are popular entree, appetizer, or a snack. It is triangular pastry stuffed with spicy vegetables.

Bhunas are characterised by a think delicately intense coating sauce in which spices are dry roasted in a pan and then cooked with meat or vegetables to give concentration of flavour notes.

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It contains elements of Persian and Gujarati cuisine. A sweet and sour hot curry with lentils. Served with rice.

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It contains elements of Persian and Gujarati cuisine. A sweet and sour hot curry with lentils. Served with rice.

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It contains elements of Persian and Gujarati cuisine. A sweet and sour hot curry with lentils. Served with rice.

Lamb cooked with a thick sauce and topped with crispy potatoes.

Madras curry is said to originate from the South of India and gets its name from the city of Madras (now Chennai). The fiery tomato-based sauce with the added tamarind gives its distinguished hot and tangy flavours.

Pathia is an ancient Parsi form of curry from Persia. It is hot, sweet and sour with used of chillies and tamarind. Pathia is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat. Served with rice.

Pathia is an ancient Parsi form of curry from Persia. It is hot, sweet and sour with used of chillies and tamarind. Pathia is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat. Served with rice.

Pathia is an ancient Parsi form of curry from Persia. It is hot, sweet and sour with used of chillies and tamarind. Pathia is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat. Served with rice.

Rogan josh is an aromatic curried dish of Kashmir (Himalayan region). It is made traditionally with lamb, mutton, or goat. Flavoured with the king of spices - cardamom, cinnamon, and Kashmiri chillies. Garnished with pan-fried tomato and caramelised onions.

Sweet and sour chicken curry with lentils.

A fiery hot curry with paneer and potatoes, flavored with vinegar.

A lentil-based vegetarian dish with a mix of spices.

A nutritious mix of green vegetables cooked with Indian spices.

Chickpeas and butternut squash cooked in a mildly spiced sauce.

Cottage cheese cooked in a rich, spiced tomato-based sauce.

Jalfrezy is a stir-fried curry dish originating in Bengal. Jalfrezy means "hot fry" a collaboration of Indian and Chinese influences. Green chillies, peppers, onions, lime juice and fresh coriander.

The word "masala" simply means "spices". Famous masala sauce made from coconut, almond, garlic, ginger, turmeric, garam masala, coriander and cumin mixed with yogurt and cream to give smooth velvety texture.

A combination of ground spices cooked with basmati rice, garnished with crispy onions, served with bhuna vegetable curry.

A mix of different meats and rice.

A regal medley of fragrant rice, succulent lamb, and Hyderabadi spices, a biryani fit for royalty.

A spiced biryani with king prawns.

A traditional prawn biryani.

A rice dish cooked with vegetables and aromatic spices.

A vegetarian biryani with eggplant.

Biryani cooked with spiced paneer.

A flavorful naan with cheese and garlic.

A soft, whole-wheat Indian flatbread.

Aromatic allure an irresistible Garlic Naan, where the comforting warmth of naan meets the bold flavors of garlic.

Basmati rice stir-fried with eggs.

Fluffy bread with fine atta.

Fluffy grainsa canvas for flavors, Plain Rice invites the essence of each dish to shine with aromatic simplicity.

Freshly baked Indian flatbread.

Naan bread stuffed with spiced minced lamb.

Naan bread with herbs and coconut.

Steamed basmati rice, flavoured with cardamom, cinnamon, bay leaf.

Steamed basmati rice, stir-fried with mushrooms and ground masala.

Contains Chicken Biryani, Tarka Daal and Plain Naan

Includes Lamb Samosa, Chicken Pathia, Garlic Naan

Includes Onion bhaji (Starter), Bombay Aloo, Plain Naan

Chicken breast marinated with ginger, garlic, fresh coriander and mixed masala, grilled over charcoal and cooked in a sauce consisting of chilli sauce, yoghurt and tomato, garnished with fresh red chilli.

Chicken breasts marinated in crushed garlic, coriander, lemon juice, curry leaves and crushed peppercorn. Stuffed with caramelised onions, mango, garlic and lime. It is char grilled and served on a medium spicy sauce with jalapeno chillies. Garnished with deep fried crispy onions. Served with rice.

Chicken cooked with garlic, onion paste and cumin. Finished with caramelised onions as a topping.

Chicken cooked with ground spices, lime zest, coriander and aromatic roasted chilli blend, brought together in a bell pepper flavoured hot sauce and finished with fresh coriander.

Chicken marinated in a selection of herbs and spices then cooked with garlic and ginger in a rich masala made of plum tomato, onions, garlic and coriander topped with coconut and cream sauce.

Grilled chicken served with chips.

Lamb marinated and grilled. It is then cooked with cream, black pepper, ground spices and coconut.

Mildly spiced chicken cooked in a sauce made from butter, fragrant spices, ground almond, yoghurt and cream.

Mildly spiced lamb cooked in a sauce made from butter, fragrant spices, ground almond, yoghurt and cream.

North Indian dish made from spiced tomato and butter sauce. Its sauce is known for silky-smooth texture.

Shredded chargrilled breast of chicken cooked with a blend of roasted chillies, garlic, tamarind and plum tomato.

Baby potatoes mixed with onions, green chillies, fresh coriander, lemon juice. It is then made into small balls, deep-fried and cooked slowly with ground spice sauce. Mild.

Chicken marinated in yoghurt, crushed garlic, mixed with a blend of mild spices, and barbecued over charcoal. Served with salad.

Chicken marinated with coriander, cumin, mace. It is then skewered with onions, pineapple, tomatoes and peppers. All grilled over charcoal and served with salad.

A creamy, mild lamb curry with almonds.

A favorite dish from the Punjab region of India. Chicken cooked in a spicy flavored sauce with garlic.

A flavorful, spiced lamb dish.

A unique house-special chicken dish.

Chicken tikka cooked in a sauteed onions and chilli sauce combined with roasted garlic.

Chicken tossed with garlic and a selection of spices, then cooked in a sauce of cream, cheddar and Indian soft cheese, black pepper, chilli sauce and roasted whole red chillies, finished with fresh curry leaves. A creamy flavour with a spicy aftertaste.

Child chicken nuggets and chips.

Child fish fingers and chips.

Grilled chicken breast pieces served with chips.

Mild chicken korma with rice.

A lightly spiced dish featuring sweet potato and broccoli.

Aubergine (eggplant) cooked in a flavorful, spiced sauce.

Chickpeas cooked in a thick, aromatic masala sauce.

Classic fried potato chips.

Mushrooms stir-fried with onions, tomatoes, and Indian spices.

Naan bread with garlic and coriander.

Okra stir-fried with onions, tomatoes, and mild spices.

Silken paneer in a bed of spiced spinacha harmonious, earthy union that elevates vegetarian cuisine.

Spicy and tangy potatoes cooked in a flavorful tomato-based sauce.

Spinach and potatoes stir-fried with mild spices.