Chickpeas and potatoes cooked in a onion gravy with tomatoes, garlic and ginger, flavoured with our own aromatic hand ground garam masala.
Potato and cauliflower cooked in its own steam in an enclosed dish, lightly spiced.
Paneer cooked with peas and fenugreek (methi), in a traditional Punjabi sauce.
Paneer simmered in light spicing and garden fresh spinach.
Potatoes and fresh green peas in light runny gravy.
Paneer and potato dumplings simmered in a creamy flavoured sauce.
Mixed vegetable dumplings, deep fried served in an onion, tomato, ginger and garlic masala sauce.
Black urid lentils, stirred over a slow fire for many hours, with cream and butter.
Traditional yellow lentil (chana) flavoured with crisply-fried garlic and onion (the tarka) tempered with asafoetida and cumin.
A traditional Punjabi dish of fresh aubergine and diced potatoes.
Fresh okra sautéed with dry-roasted spices, onion and diced tomato.
Assorted fresh garden vegetables cooked in medium spices.
Paneer cooked with potatoes.
Paneer and onions sautéed in a garlic, ginger and cashew nut paste.
Blend of spices and mushrooms, cooked with onions, peppers and tomatoes in the traditional Indian wok ( karahi).
A spicy tomato based gravy with paneer.
Traditional red kidney bean curry.
Loose paneer and fine mixed vegetables cooked in light masala and jeera.
Potatoes cooked in curry, flavoured with tomato and mustard seeds.
Paneer pieces cooked in a onion gravy, topped with fried onions, peppers, tomatoes and fresh sliced chillies.
Sweetcorn, mushrooms, mixed peppers and courgettes stir-fried in a pungent coriander flavoured thick sauce.
Diced potatoes cooked with fresh mustard leaves, enhanced with our own hand ground garam masala.
Potatoes cooked with tomatoes in a spicy yoghurt curry.
Potatoes curry blended with cumin seeds.
Chicken pieces simmered to succulence in a mild gravy, enriched with butter (makhani), cream and topped with crushed almonds.
Chicken pieces cooked in a spicy tomato curry with onion, ginger and garlic, flavoured with our own aromatic hand ground garam masala.
Blend of spices and chicken, cooked with onions, peppers and tomatoes in the traditional Indian wok ( karahi).
Chicken pieces simmered to succulence with fresh and dry fenugreek (methi) and cream, in a traditional savoury Punjabi sauce.
Succulent chicken cooked with garden fresh spinach (palak).
Diced chicken, mixed peppers, cooked in a spicy masala sauce, flavoured with fresh coriander and whole green chillies.
Tender chicken marinated in yoghurt and spices, cooked to silky succulence in the tandoor, then simmered in a vibrant-red masala sauce.
Traditional chicken dish made in a rich creamy sauce with almonds and cashews.
Mince chicken meat pan fried with spices.
Tender lamb pieces (off the bone) slow-cooked to gentle tenderness in a spicy tomato curry with onion, ginger and garlic, flavoured with our own aromatic hand ground garam masala.
Hot and spicy lamb cooked in a tomato based sauce with capsicums, onions, ginger and garlic. Cooked in the traditional Indian wok (karahi).
Spicy mince lamb dumplings cooked in a subtle blend of spicy masala sauce.
Tender lamb, mixed peppers, cooked in a spicy masala sauce, flavoured with fresh coriander and whole green chillies.
Lamb cooked in a masala sauce seasoned with fresh and dry fenugreek.
Lamb cooked in savoury spices and finished with garden fresh spinach.
Tender pieces of lamb, cooked with fresh ground roasted spices, topped with onions and peppers.
Minced Lamb and green peas (mutter) seasoned with cardamom and flavoured with fenugreek leaves cooked in traditional style.
Roasted lamb cooked off the bone in a traditional thick sauce.
An exotic preparation of king prawns, cooked in a rich masala gravy with its blend of spices distinctively flavoured with carom seeds (ajwain).