TRADITIONAL MAIN COURSES
As one would say, no one can escape the essence of the traditional dishes, the style, the aroma and the taste that tingles your appetite.
Chicken or Lamb 5.95
King Prawns 10.45
50. Chicken Tikka Masala
Invented by unknown British Curry House Chef in the early 70s as a way of exploiting his already popular chicken tikka. We present our own exclusive recipe of succulent tikka in smooth masala
51. Dhansak
This is a method of cooking meat in a hot and spicy sauce with yellow lentils.
52. Pathia
A Parsi speciality, This dish is prepared by gently
cooking the meat or fish in a
hot, spicy sweet and
sour sauce.
53. Jalfrezi
It is a hot dish prepared with fresh ginger, garlic, green chillies, red and green peppers and fresh coriander cooked in a light gravy.
54. Karahi
These dishes are prepared/n an iron wok and smeared with chopped tomatoes, capsicum and shredded ginger and a special blend of mild herbs.
55. Bhuna Tikka
The meat is gently cooked with brown onions, tomatoes together with mild spices and a touch of garlic ginger and a sprinkle of fresh coriander.
56. Balti
Nothing to say about Balti. It's a home madepreparation to suit your palette.
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